Journal ArticleDOI
Natural antioxidants: sources, compounds, mechanisms of action, and potential applications
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TLDR
An overview of natural antioxidants, their mechanisms of action, and potential applications can be found in this article, where the authors provide an overview of the potential applications of these natural antioxidants.Abstract:
While use of synthetic antioxidants (such as butylated hydroxytoluene and butylated hydroxyanisole) to maintain the quality of ready-to-eat food products has become commonplace, consumer concern regarding their safety has motivated the food industry to seek natural alternatives. Phenolic antioxidants can inhibit free radical formation and/or interrupt propagation of autoxidation. Fat-soluble vitamin E (α-tocopherol) and water-soluble vitamin C (L-ascorbic acid) are both effective in the appropriate matrix. Plant extracts, generally used for their flavoring characteristics, often have strong H-donating activity thus making them extremely effective antioxidants. This antioxidant activity is most often due to phenolic acids (gallic, protocatechuic, caffeic, and rosmarinic acids), phenolic diterpenes (carnosol, carnosic acid, rosmanol, and rosmadial), flavonoids (quercetin, catechin, naringenin, and kaempferol), and volatile oils (eugenol, carvacrol, thymol, and menthol). Some plant pigments (anthocyanin and anthocyanidin) can chelate metals and donate H to oxygen radicals thus slowing oxidation via 2 mechanisms. Tea and extracts of grape seeds and skins contain catechins, epicatechins, phenolic acids, proanthocyanidins, and resveratrol, all of which contribute to their antioxidative activity. The objective of this article is to provide an overview of natural antioxidants, their mechanisms of action, and potential applications.read more
Citations
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Antioxidant and Oxidative Stress: A Mutual Interplay in Age-Related Diseases
TL;DR: A better understanding of the role of antioxidants involved in redox modulation of inflammation would provide a useful approach for potential interventions, and subsequently promoting healthy longevity.
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Adding Molecules to Food, Pros and Cons: A Review on Synthetic and Natural Food Additives
TL;DR: The most important preservatives, nutritional additives, coloring, flavoring, texturizing, and miscellaneous agents are analyzed in terms of safety and toxicity.
Journal ArticleDOI
Plant extracts as natural antioxidants in meat and meat products.
TL;DR: Grape seed, green tea, pine bark, rosemary, pomegranate, nettle and cinnamon have exhibited similar or better antioxidant properties compared to some synthetic ones.
Journal ArticleDOI
Antioxidants: Characterization, natural sources, extraction and analysis
Mircea Oroian,Isabel Escriche +1 more
TL;DR: In this paper the main classes of antioxidants are presented: vitamins, carotenoids and polyphenols.
Journal ArticleDOI
Antioxidant activity, total phenolics and flavonoids contents: Should we ban in vitro screening methods?
Daniel Granato,Fereidoon Shahidi,Ronald E. Wrolstad,Paul A. Kilmartin,Laurence D. Melton,Francisco J. Hidalgo,Kazuo Miyashita,John Van Camp,Cesarettin Alasalvar,Amin Ismail,Stephen Elmore,Gordon G. Birch,Dimitris Charalampopoulos,Sian B. Astley,Ronald B. Pegg,Peng Zhou,Paul Finglas +16 more
TL;DR: Better understanding and application of in vitro screening methods should help design of future research studies on 'bioactive compounds'.
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