Dudenko N V, Pavlotskaia L F, Chernykh N F, Eĭdel'man M M
Vopr Pitan. 1996(3):18-20.
Significance of food as resource of antioxidants and antiradical components arising under effect of a great number of pathological conditions and damage of body is discussed in article. The ways and measures of using of protective peculiarities of food are suggested.
本文讨论了食物作为抗氧化剂和抗自由基成分来源的重要性，这些成分在大量病理状况和身体损伤的影响下产生。文中还提出了利用食物保护特性的方法和措施。
