What is antioxidants ?

Dear student,

A substance or a compound which inhibits the oxidation of other substances is referred as antioxidant. Oxidation of compounds produces reactive intermediates which are harmful. So antioxidants prevent oxidation and formation of reactive substances. These are also added to food materials containing fats and oils to prevent their oxidation. ?Normally, vitamin C and vitamin E are added as antioxidants. Certain complex organic molecules like BHA and BHT are also very commonly used as antioxidants.

Regards

Dear student,

Antioxidants have an important to offer in the overall health of an individual. They can be defined as the natural compounds present in certain foods which function to neutralise the free radicals present in our bodies. These free radicals are those substances which are naturally present in our body but attacks the fat, protein and DNA of our cells, which can be a major cause for several kinds of diseases and may augment the ageing process as well.

Antioxidants play an important role in the food industry and are essential additives of food processing. They help to ensure that our foodstuffs retain their taste, nutrients, colour, smell and remain edible for a significantly longer period of time. They thus, find great applications in this sector since they are used to avoid oxidation of fats and other fats containing food items. When an antioxidant is amalgamated with any fat or oil, then the development of rancidity?(appearance of off-colours, foul odours) due to autoxidation becomes delayed. It thus, helps to delay the onset of this condition.

The other major application of antioxidants is that it serves to protect vitamins and amino acids because when exposed to air these both are known to destroy their nutritional efficiency. Also, it helps to slow down the spoilage and discoloration of vegetables and fruits.

Regards

Dear student,

A substance or a compound which inhibits the oxidation of other substances is referred as antioxidant. Oxidation of compounds produces reactive intermediates which are harmful. So antioxidants prevent oxidation and formation of reactive substances. These are also added to food materials containing fats and oils to prevent their oxidation. Normally, vitamin C and vitamin E are added as antioxidants. Certain complex organic molecules like BHA and BHT are also very commonly used as antioxidants.

Regards