Tocopherols and tocotrienols (vitamin E), ascorbic acid (vitamin C), and the carotenoids
react with free radicals, notably peroxyl radicals, and with singlet molecular oxygen (1O2) …

The role of antioxidants in nutrition is an area of increasing interest. Antioxidants are used
(1) to prolong the shelf life and maintain the nutritional quality of lipid-containing foods, and …

Plant carotenoids are red, orange, and yellow lipid-soluble pigments found embedded in the
membranes of chloroplasts and chromoplasts. Their color is masked by chlorophyll in …

The diversity and depth of the body's antioxidant protection system is reviewed. Components
of both endogenous and exogenous origins contribute protection, and new data suggests …

The antiproliferative properties of lycopene, the major tomato carotenoid, were compared
with those of α‐and β‐carotene. Lycopene, delivered in cell culture medium from stock …

Tomato-based food products such as tomato paste, tomato sauce, and tomato-based soups
are rich in carotenoid compounds and are frequently consumed in the United States. Foods …

Ascorbic acid has long been associated with fertility, but no consistent study of its
mechanism of action in reproductive tissues has been made. This article considers how …

Carotenoids (β-carotene and lycopene), vitamin E (α-tocopherol) and vitamin C (ascorbate)
are naturally-occurring antioxidant nutrients that play important roles in animal health by …

The tocotrienol-rich-fraction (TRF) from palm oil, being tried as a more economical and
efficient substitute for α-tocopherol, significantly inhibited oxidative damage in vitro to both …

To assess whether antioxidants may reduce the risk of cancer, we reviewed the
epidemiologic literature from 1985 through 1993. We assessed the separate relationships of …