The field of antioxidants has expanded over the past six decades into a wide variety of multidisciplinary areas that affect foods and health.  The author conveys the complexity of antioxidant chemistry by providing an appreciation of the various phenomena that affect oxidation and its inhibition in foods and biological systems.  By emphasizing mechanistic aspects of antioxidants and lipid oxidation, he also attempts to separate facts from fiction by identifying the areas needing further research to improve the understanding of complex antioxidant effects and to stimulate better designed methodology and dietary studies for the future. Beginning with an introduction to antioxidants and its chemistry, chapters explore antioxidant action in multiphase systems, protocols for foods and biological systems, food antioxidants, antioxidants in biology and browing and glycation rection production in biology.