________ prevent or limit the ability of free radicals to damage polyunsaturated fatty acids and DNA in cells.
A. AntioxidantsÂ
B. Phosphates
C. Oxidizing agents
D. Antidotes
Answer: A
Nutritional Science
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Modified diets are used to maintain or restore health and nutritional status and to accommodate changes in appetite.
Answer the following statement true (T) or false (F)
Nutritional Science
Overcooking is avoided in the sous-vide process because the food never gets hotter than the
A. products. B. cell walls. C. water bath. D. steam.
Nutritional Science
Food-borne illnesses can be caused by _____
a. nutrient deficiency only b. bacteria only c. algae only d. nutrient deficiency and algae e. bacteria and algae
Nutritional Science
Several of the vitamin recommendations for adolescents are similar to those for adults, including ____.?
A) ?vitamin D B) ?iron C) ?calcium D) ?chloride
Nutritional Science