Superoxide dismutases in foods. A review

J. K. Donnelly, K. M. McLellan, J. L. Walker, D. S. Robinson

    Research output: Contribution to journalArticlepeer-review

    41 Citations (Scopus)


    The importance of superoxide dismutase (SOD) in providing a defence against the superoxide radical in living systems has been increasingly established during the last twenty years. More recently, the occurrence and role of SOD in post-harvest and post-mortem foods and its significance as a natural antioxidant have been studied. This review highlights the importance of superoxide dismutase in foods. Current knowledge in aspects such as assay methods and the potential role of superoxide dismutase in the preservation of quality of harvested fruits and vegetables is reviewed.

    Original languageEnglish
    Pages (from-to)243-270
    Number of pages28
    JournalFood Chemistry
    Issue number4
    Publication statusPublished - 1989


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