Superoxide dismutases in foods. A review

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

doi:10.1016/0308-8146(89)90036-8

Superoxide dismutases in foods. A review

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

Research output: Contribution to journal › Article › peer-review

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Abstract

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 language	English
Pages (from-to)	243-270
Number of pages	28
Journal	Food Chemistry
Volume	33
Issue number	4
DOIs	https://doi.org/10.1016/0308-8146(89)90036-8
Publication status	Published - 1989

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AB - 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.

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Superoxide dismutases in foods. A review

Abstract

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