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Abstract
Oilseeds contain several types of antioxidative compounds to protect their associated lipids against oxidative damage by reactive oxygen species. These compounds belong to several chemical groups and exert their antioxidative effects via different modes of action. Oilseeds and their oils are important food ingredients that contain natural antioxidants and constitute a large part of our diet as cereals, pulses, nuts, and their derived products. An overview of the occurrence, chemical nature, and activity of the antioxidative compounds of oilseeds and their oils is provided.
Notes
Prepared, in parts, during the sabbatical stay of FS at IFSC in Denmark.