David B. Min

TL;DR: In this article, the authors studied the role of chlorophyll as a photosensitizer for the formation of 1O2; however, carotenoids and tocopherols decrease the oxidation through 1O 2 quenching.

TL;DR: Antioxidant decreases the frying oil oxidation, but the effectiveness of antioxidant decreases with high frying temperature, and lignan compounds in sesame oil are effective antioxidants in deep-fat frying.

TL;DR: Scientists have indicated that antioxidant nutraceuticals supplied from daily diets quench the reactive oxygen species or are required as cofactors for antioxidant enzymes.

TL;DR: Chemistry and Properties Nomenclature and Classification of Lipids, S.F. O'Keefe Chemistry and Function of Phospholipids, M.C. Erickson Lipid-Based Emulsions and Emulsifiers, D.D. Marangoni Oxidation and Antioxidants Chemistry of Lipid Oxidation, H.J. Shahidi and U.N. Wanasundara Antioxidant Mechanisms.

TL;DR: Antioxidants inhibit the oxidation of foods by scavenging free radicals, chelating prooxidative metals, quenching singlet oxygen and photosensitizers, and inactivating lipoxygenase.