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8347756 
Journal Article 
Spices as antioxidants 
Lindberg Madsen, H; Bertelsen, G 
1995 
1 
Trends in Food Science and Technology
ISSN: 0924-2244 
6 
8 
271-277 
English 
Synthetic antioxidants such as butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) have been used widely for many years to retard lipid oxidation. Concern about the safety of synthetic antioxidants together with consumer preference for natural products has resulted in increased research on natural antioxidants. Many spices have been shown to impart an antioxidative effect in foods. This article summarizes the literature on the antioxidative effects of spices. The term spice is defined as dry plant material that is normally added to food to impart flavour. © 1995.