AntioxidantsFoodFood SupplyOxidative StressPicratesFood AnalysisFood LabelingFood PreferencesLipid PeroxidationAscorbic AcidFree Radical ScavengersPlant ExtractsFood HabitsSuperoxide DismutaseFood MicrobiologyVitamin ECatalaseGlutathione PeroxidaseFood IndustryReactive Oxygen SpeciesFood HypersensitivityFood HandlingHealth FoodFood ContaminationPhenolsGlutathioneFood SafetyFast FoodsFood, FortifiedFood DeprivationMalondialdehydeThiobarbituric Acid Reactive SubstancesOxidation-ReductionDietBiphenyl CompoundsFood, Genetically ModifiedFood ChainFood ServicesAcetylcysteineHydrogen PeroxideFruitNF-E2-Related Factor 2Legislation, FoodFood AdditivesOxidantsPolyphenolsalpha-TocopherolFood, PreservedEatingFree RadicalsFeeding Behaviorbeta CaroteneSulfonic AcidsGlutathione ReductaseCarotenoidsFlavonoidsFood PreservationUnited States Food and Drug AdministrationButylated HydroxytolueneDietary SupplementsFunctional FoodVegetablesInfant FoodFood, FormulatedFood PreservativesSoy FoodsLipid PeroxidesButylated HydroxyanisoleFood Coloring AgentsRats, WistarPeroxiredoxinsBenzothiazolesRutinAntioxidant Response ElementsQuercetinFood TechnologyPhytotherapyThioctic AcidVitaminsEnergy IntakeProtein CarbonylationFood InspectionPlant LeavesBeveragesHydroxyl RadicalProbucolChromansFoods, SpecializedFood AssistanceNutritive ValueDose-Response Relationship, DrugTanninsRats, Sprague-DawleyGallic AcidCatechinStaphylococcal Food PoisoningGlutathione DisulfideFood, OrganicTime FactorsPlant Bark