A Review On Free Radicals And Antioxidants

Reena S R *, Dr A S William Arputha Sundar, Dr S M Sandhya, Dhanya S, Lakshmi Gopal
2018 Zenodo  
Antioxidants are used in food to protect it from deleterious effects of oxidation and are also employed as dietary supplements to neutralize the adverse effects of oxidative stress. Many of the natural antioxidants of interest are of plant origin and belong to the phenolic and polyphenolic class of compounds as well as carotenoids and antioxidant vitamins, among others. The activity of antioxidants and their mechanism of action is dictated by the structural features of the molecules involved,
more » ... lecules involved, the system in which they are present as well as processing and storage conditions, among others. While much research has been carried out on natural sources of antioxidants, their widespread use is hindered by regulations, which only permits the use of those that have an RDI (required daily intake) such as vitamins. However, green tea, rosemary and other spices or their extracts thereof, and mixed tocopherols are often used in foods as flavouring agents or under other disguised forms to bypass these unwarranted regulatory issues. Keywords: Antioxidants, free radicals, enzymatic antioxidants
doi:10.5281/zenodo.1479234 fatcat:zojvcwtzvvgmvmrivz3tbx7s5q