From San Francisco, at the spring national meeting of the American Chemical Society
Antioxidants may help limit the ravages of chronic diseases such as cancer and heart ailments by quashing cellular damage from molecular fragments known as free radicals. Though vegetable oils often start out with large quantities of radical-quenching antioxidants, a new study finds that the processing to get rid of oils' distinctive flavors and colors deactivates or removes such compounds.
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