NATURAL ANTIOXIDANTS

by Muskaan Kapil


The clear precursors of systemic cells and tissue damage are the development of oxygen reactive types as a result of rigorous oxidative processes taking place in the human body. As an inhibitor of the oxidation process, antioxidants destroy these free-radical intermediates by oxidizing themselves, even at very limited concentrations, and thus have a range of physiological roles in the body to stop these oxidation reactions ultimately protecting the body from harmful chain reactions. Antioxidants are mainly of two types synthetic and natural. Some toxicological research surrounding the use of synthetic antioxidants have demonstrated their undesired or harmful effects in the recent past. These studies have urged researchers from all over the world to concentrate on alternative sources other than synthetic ones, which as a dietary variable would be more safe and convenient. In addition, in the sense of the use of these natural antioxidants, supply and the economy are also relevant considerations. The major ingredients from the natural sources are polyphenolic compounds, which are reported to have important antioxidant capacity. Phenolics that can occur in all parts of plants, such as fruits, herbs, nuts, seeds, leaves, roots and barks, are mainly natural antioxidants. The highly recommended dietary content of fruits and vegetables is generally recognised for their health-promoting effects and nutritional values. Due to their excessive amount of minerals, specifically electrolytes; vitamins, specifically vitamins C and E; various current studies are revealing their phytochemical contents, having antioxidant capabilities.



By breaking the chain, most of the natural antioxidants turn the lipid radicals into more stable items. Antioxidants obtained from vegetables and fruits are mostly of phenolic structure, which may include vitamins, minerals, and polyphenols. Antioxidant minerals such as iron, zinc, selenium, copper, and manganese function as a cofactor for many antioxidant enzymes, the absence of which is likely to interfere with their enzymatic scavenging operation. The oxidants or free radicals formed by many degenerative and disease processes, such as diabetes, cancers, and cardiovascular disorders, are scavenged by these antioxidants. Thus, daily fruit and vegetable consumption can reduce the risk of mortality associated with these diseases. Therefore the natural ingredients used in the food and food products can act as antioxidants like polyphenols, vitamins, and carotenoids and can be dominantly be involved in boosting the defense system of organisms.

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