This volume provides a detailed description of the main types of antioxidants, their action mechanisms, extraction or production processes, most common characterization techniques, and their most promising applications. The book covers the fast growing area of polyphenols, including their general stability and pH sensitivity. Also covered are the effects of antioxidants in relation to cardiovascular health, which are being measured in terms of oxidative stress. As the current role of the antioxidants in the health, food, packaging, and chemical industries is high, an update of the most recent advances is timely.