The activity of natural antioxidants can be related to their concentration in food abd to factors (such as food composition, presence of synergic substances, temperature etc.)which contribute to the fibal antioxidat status in the food items, The classification of neutral components whit antioxidant properties is still poorly defined, since nutritional charateristics of several antioxidats (i,e, tocopherols, phospholipids, aminoacid-amines, etc,) are more important than their antioxidabt action. The analytical method for the evaluation of antioxidants should be considered toghether with the determination of antioxidant properties in dafined food, Methods for evaluation of tha amounts of antioxidants and the relative antioxidant power are reviewed.
