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Natural Antioxidants
Natural Antioxidants
Antioxidants are becoming increasingly important in food production. The United States has been utilizing antioxidants in oils and oil-rich foods since 1947 to enhance stability and preserve freshness. However, with the growing demand for green, pollution-free, and organic foods, concerns about the safety of synthetic antioxidants have emerged, especially their potential toxicity and carcinogenic effects.
Recent studies have pointed out the toxic and carcinogenic risks associated with synthetic antioxidants. Consequently, food science researchers are turning their attention to natural antioxidants. These are compounds with antioxidative properties, derived from plants and animals or their metabolites. Notable examples include polyphenols, flavonoids, and phytic acid from plants.
Natural antioxidants come from various sources. Plant-based options include natural spices, Chinese herbal medicines, fruit and seed extracts, plant leaves, rhizomes, nuts, and shells. Animal-based antioxidants mainly consist of animal proteins, hydrolysates, and myopeptides. The structural types of natural substances identified for their antioxidative properties include flavonoids, tannins, vitamins, quinones, nitrogen-containing compounds, phytic acid, sterols, phenylpropanoids, coumarins, terpenes, and unsaturated fatty acids.
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