ANTIOXIDANTS AND FOOD SAFETY
Dmitry Aronbaevstudent, Samarkand State University named after Sh.Rashidova, Samarkand, UzbekistanS.D. Aronbaevstudent, Samarkand State University named after Sh.Rashidova, Samarkand, UzbekistanV.V. KelmanskayaInstitute of Biochemistry of Samarkand State University named after Sh.Rashidova, Samarkand, Uzbekistan,M.B. AbdukhalimovDoctor of Chemical Sciences, Professor,
ABI
Abstract
The article discusses the importance of determining the antioxidant activity of substances in assessing the biological value of nutritional products. It is emphasized that at present, due to the variety of approaches in determining the antioxidant activity of substances and the lack of regulatory documents (national standards) to guarantee the quality and biological value of food, methodological problems arise that can be overcome by the joint efforts of researchers and legislative bodies.
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