Professor Gabriel Olaniran Adegoke

1. Introduction According to the Fod and Agricultural Organization (FAO) of the United Nations, up to 25% of the world’s food crops have been estimated to be significantly contaminated with mycotoxins (WHO, 1999). Significant losses due to mycotoxins and their impact on human and animal health have been linked with national economic implications and all these factors have combined to make m ...

INTRODUCTIONIt is well known that food which is rich in natural antioxidants leads to a limited incidence of cardio and cerebro-vascular diseases (Hertog et al., 1993). Natural anti-oxidants are present in compounds belonging to several classes of phytochemical components such as phenols, flavonoids carotenoids and tannins (Vincenzo et al., 1999). These compounds are able to scavenge free radicals ...

Introduction Exploitation of natural antioxidants, especially from plant sources, has greatly increased in recent years1. This development on application of antioxidants from natural source is favoured by a number of factors, namely (1) safety, since they are part of food man has been eating for thousands of years 2; (2) good carry through effectiveness, since they survive processing operations as ...