Could Healthy Eating Cause Stress?
The health benefits of antioxidants in foods including red wine, vitamin E and even tea have been widely researched over the last twenty years, fuelled by evidence that oxidative damage may be implicated in many diseases.   On Monday 12 April, 17.30, Dr Edwin N. Frankel, University of California, will explore 'Antioxidants: past, present and future' as he delivers the Society of Chemical Industry (SCI) Julius Lewkowitsch Memorial Lecture at Fitzwilliam College, Cambridge. Dr Frankel will discuss the present interest and research activities into antioxidants. It has been suggested that to remain healthy, a balance between oxidants and antioxidants is essential. An imbalance res