- Antioxidants prevent oxidation and neutralize the water radicals formed in the process.
- They occur naturally in fruits, vegetables, spices, nuts and grains, among others.
- Antioxidants in food have a health function, protecting the body from oxidative stress, and protecting products from spoilage.
- Antioxidants are also used as stabilizers in cosmetics, gums, fuels and oils.
Antioxidants, otherwise known as antioxidants, are an ingredient valued both by the food industry and by those seeking a way to eat healthily. Of interest to producers and consumers is their role in protecting the body from oxidative stress and in improving the shelf life and quality of food. What are antioxidants, what are their types and where can we find them?
What are antioxidants?
Antioxidants are chemical compounds that prevent or delay the oxidation process. Oxidation processes can produce free radicals, which are a by-product of metabolic processes and exposure to external factors such as air pollution or UV radiation. Free radicals can lead to cell damage, accelerating the ageing process and increasing the risk of many diseases, including cancer, heart disease and neurodegenerative diseases.
Mechanism of action
Antioxidants can counteract the damaging effects of free radicals not only by reducing their formation, but also by neutralising them. Different antioxidants may have different mechanisms of action. Some of them ‘deactivate’ free radicals by giving them an electron. Free radicals, which are reactive oxygen species, are thus stabilised without causing cellular damage.
Other mechanisms of action of antioxidants may include: chelating metal ions that can catalyse the formation of free radicals, interrupting cascades of reactions that lead to further cellular damage, and even promoting the repair of those already damaged. Most biological systems use a combination of different antioxidant mechanisms to maintain oxidative balance in the body.
Types of antioxidants
Antioxidants can be divided into two main groups: natural and synthetic.
Natural antioxidants
Many foods contain natural antioxidants, which are key to a healthy diet. These are known as exogenous antioxidants. These include ingredients such as:
- vitamins – in particular vitamin C (ascorbic acid), vitamin E (tocopherols), and vitamin A;
- polyphenols (e.g. flavonoids);
- carotenoids (beta-carotene, lycopene, lutein);
- minerals: zinc, selenium, iron, copper, manganese.
In addition, we distinguish natural endogenous antioxidants, which are part of our body and its defence system against free radicals. These include substances such as glutathione, methionine or coenzyme Q10.
Synthetic antioxidants
Synthetic antioxidants are commonly used in industry. Examples of these include:
- BHA (butylhydroxyanisole) and BHT (butylhydroxytoluene);
- TBHQ (tert-butylhydroquinone);
- propyl gallate;
- ascorbic acid and its salts.
Antioxidants in food
Antioxidants are present in many foods – both in their natural form and as additives.
Natural sources of antioxidants are mainly products such as:
- fruit and vegetables,
- green tea,
- coffee(caffeine) and cocoa,
- red wine,
- nuts and seeds,
- whole grain products,
- fatty fish and eggs,
- spices: cardamom, oregano (contains carvacrol), nutmeg, marjoram, thyme (contains thymol) and others.
Products enriched in antioxidants include:
- margarines and vegetable oils,
- processed meats,
- breakfast cereals and muesli bars,
- isotonic and functional drinks,
- dietary supplements.
The food industry uses antioxidants not only to improve the healthiness of products, but also to ensure their shelf life and appeal. These properties are particularly important for fats and oils, which are easily oxidised, leading to unpleasant odour and taste.
Top-quality food additives, including artificial and natural antioxidants, are offered by Polish distributor Foodcom S.A.
Industrial applications of antioxidants
As already mentioned, antioxidants are primarily used as food additives in the food industry. These compounds not only enrich food products, but also act as a preservative. Many are used as an additive in fats and oils to prevent them from going rancid. Some antioxidants also act as acidity regulators (e.g. potassium hydrogen tartrate, citric acid or lactic acid).
Another use of antioxidants is in cosmetics, where they have a stabilising function, additionally influencing cell regeneration. They are often found in anti-ageing ointments or creams and other cosmetics containing fat, such as moisturising lotions or lipsticks. A common antioxidant in such products is coenzyme Q10, which is a powerful antioxidant that protects the skin’s hydrolipidic barrier.
Antioxidants can also be found in other types of products, such as animal feed, packaging, rubbers, petroleum or mechanical oils and greases.
The antioxidant market
The antioxidant market is growing at an impressive rate, strongly influenced by the increased demand for natural food additives and the growing popularity of products with natural ingredients. There is interest in the future of antioxidants, such as extracting them ecologically from agricultural waste, increasing their bioavailability or discovering new natural antioxidants, such as from microalgae.
Antioxidants play an important role in industry – mainly food, but not only. They prevent the rapid spoilage of food and, at the same time, perform health functions by protecting the body from oxidative stress. Both natural and synthetic antioxidants are finding their place in a rapidly growing market.
