and the nutritional content of food, during the processes of production, distribution and preparation of the same.
Secondary antioxidants, on the other hand, are compounds capable of reducing primary antioxidants after they have reacted with free radicals, restoring them and making sure that they continue to perform their function (an example is given by vitamin C against E) .Enzymatic (endogenous) and non-enzymatic (exogenous).
Enzymatic antioxidants are compounds produced by the body to defend itself from the attack of free radicals; these include catalases, glutathione peroxidase and superoxide dismutase (SOD).
Non-enzymatic antioxidants, on the other hand, are compounds introduced into the body through food; these include vitamins A, C, E, polyphenols (divided in turn into phenolic and flavonoid acids), carotenoids, etc.
E300-E304 E306-E309 E310 E311 E312 E313 E314 E315 E316 E319 E320
E322 E325-E27 E330-E333 E334-E337 E338 E339 E340 E341 E342 E343 E350 E351 E352 E353 E354 E355 E356 E357 E363 E365-E367 E370 E375 E380 E381 E385 E387 E388
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skin-health other diets-for-weight-loss
Role of Antioxidants
Antioxidants have the function of preventing or interrupting the oxidative process, significantly extending the shelf-life (expiration date) of foods and consequently acting as preservatives.
and converting them into more stable compounds (an example is given by vitamin E).Secondary antioxidants, on the other hand, are compounds capable of reducing primary antioxidants after they have reacted with free radicals, restoring them and making sure that they continue to perform their function (an example is given by vitamin C against E) .
Enzymatic antioxidants are compounds produced by the body to defend itself from the attack of free radicals; these include catalases, glutathione peroxidase and superoxide dismutase (SOD).
Non-enzymatic antioxidants, on the other hand, are compounds introduced into the body through food; these include vitamins A, C, E, polyphenols (divided in turn into phenolic and flavonoid acids), carotenoids, etc.
Antioxidants: Classification based on origin
It is also possible to distinguish antioxidants on the basis of their origin; thus three groups derive:
- Natural antioxidants.
Vitamins C and E (respectively ascorbic acid and tocopherol) belong to this category. When possible, we try to favor this type of antioxidants, because in addition to being considered safe in food, they also have anti-carcinogenic effects and inhibit oxidative reactions which, in excess, are harmful to the organism. - The natural-identical antioxidants.
These antioxidants are obtained by chemical synthesis by copying the formula of the natural ones. They are economically less expensive compounds. An example is the chemical synthesis of ascorbic acid. - Synthetic antioxidants.
They are antioxidants that do not exist in nature, and are the most contested and discussed, despite being approved at European level. An example p given by BHA and BHT.
List of Antioxidants allowed in Foods
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