Moreover, these foods have a high content of additives (emulsifiers, colorings, sweeteners, preservatives) and other industrial ingredients (such as hydrolyzed proteins, hydrogenated or de-esterified oils), used to make the final product more palatable [185]
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Histochem Histochem Histochim (1966) 7:197201
Antioxidants are compounds that neutralize free radicals , unstable molecules that can damage cells, tissues, and DNA