Antioxidants are essential in the food industry to preserve the quality and shelf life of products. Compounds such as ascorbic acid (vitamin C) and tocopherols (vitamin E) are crucial to prevent the oxidation of fats and oils, thus maintaining the taste, color, and freshness of processed foods. Additionally, including antioxidant-rich foods in the daily diet is a smart strategy to improve health and prevent diseases.
Antioxidants for food are chemical substances that combat free radicals in the body. Free radicals, unstable molecules that can damage cells, are generated by various factors such as sun exposure, pollution, and an unhealthy diet. From a technological standpoint, they prevent food oxidation, thus extending its shelf life.
Free Radical Neutralization: The primary function is to neutralize free radicals, preventing cellular damage associated with aging and various diseases.
Cellular Protection: They act as cellular defenders, protecting DNA, proteins, and fats against oxidative damage.
Immune System Support: By reducing oxidative stress, antioxidants can strengthen the immune system, helping the body defend against diseases.
Promotion of Cardiovascular Health: They contribute to cardiovascular health by preventing the oxidation of LDL cholesterol, thereby reducing the risk of heart diseases.
Natural Anti-inflammatory Properties: Some antioxidants have anti-inflammatory properties, which can be beneficial for reducing chronic inflammation.
Support for Eye Health: Certain antioxidants, such as lutein and zeaxanthin, protect eye health, reducing the risk of diseases like macular degeneration.
Anti-cancer Properties: Certain antioxidants have been suggested to possess anticancer properties by protecting cells against damage that could lead to cancer development.
Antioxidant Properties: They prevent food oxidation, extending its shelf life.
Protection Against Oxidation: Antioxidants act as protective shields against the harmful effects of oxidation, preventing the formation of unwanted compounds that negatively affect the quality of food.
Extension of Shelf Life: By preventing oxidation, antioxidants help extend the shelf life of food products, reducing the risk of deterioration and maintaining their freshness for longer periods.
Maintenance of Flavor and Color: Antioxidants preserve the original flavor and vibrant color of food by protecting sensitive pigments and aromatic compounds from oxidative degradation.
Preservation of Nutrients: By preventing the oxidation of vitamins and other sensitive nutrients, antioxidants contribute to maintaining the nutritional value of processed foods, promoting a healthy diet.
Longevity and Healthy Aging: They can contribute to greater longevity and healthy aging by protecting against oxidative stress.
Prevention of Chronic Diseases: Regular intake of antioxidants through the diet may help prevent chronic diseases such as heart disease and type 2 diabetes.
Healthy Skin: By protecting against cellular damage, antioxidants can contribute to healthier and more youthful skin.
Brain Health: It has been suggested that antioxidants, especially those present in fruits and vegetables, may have benefits for brain health and reduce the risk of neurodegenerative diseases.
Resistance to Infections: By strengthening the immune system, antioxidants can improve the body’s ability to resist infections and diseases.
Ascorbic Acid
BHT (Butylated Hydroxytoluene)
Erythorbate
Glutathione
Sodium Ascorbate
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