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Title: Antioxidants versus Food Antioxidant Additives and Food Preservatives
Author: Franco Fernández, Rafael
Navarro Brugal, Gemma
Martínez-Pinilla, Eva
Keywords: Contaminació dels aliments
Additius alimentaris
Seguretat alimentària
Food contamination
Food additives
Food security
Issue Date: 11-Nov-2019
Publisher: MDPI
Abstract: Natural and processed foods are fragile and can become unpalatable and/or rotten. The processed food industry uses preservatives to enable distribution, even to different continents, and to extend the useful life of their products. Preservatives impede oxidation, a mandatory step in rotting, either by aerobic or anaerobic mechanisms. From a functional point of view, these compounds are antioxidants, and, therefore, a kind of contradiction exists when a preservative is considered 'bad' for human health while also thinking that antioxidants provide benefits. The basis of antioxidant action, the doses required for preservation, and the overall antioxidant action are revisited in this work. Finally, the bad and the good of food additives/preservatives are presented, taking into account the main mediator of antioxidant beneficial actions, namely the innate mechanisms of detoxification. Foods that strengthen such innate mechanisms are also presented. Keywords: REDOX reaction; food contamination; food decay; food rotting; human safety; sulfites; taste.
Note: Reproducció del document publicat a:
It is part of: Antioxidants, 2019, vol. 8, num. 11 pii: E542. , p. 1-11
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ISSN: 2076-3921
Appears in Collections:Articles publicats en revistes (Bioquímica i Biomedicina Molecular)
Articles publicats en revistes (Bioquímica i Fisiologia)

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