Role of Antioxidants in the Human Diet and Effects of Food Processing

Food raw materials are fairly stable in their native forms. However, subjecting food raw materials to processes such as maceration, milling, and cooking breaks the protective botanical structure and subjects them to spoilage inter alias by free‐radical reactions. The presence of antioxidants inhibit...

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Published inProcessing and Nutrition of Fats and Oils p. 1
Main Authors Hernandez Ernesto M, Kamal-Eldin Afaf
Format Book Chapter
LanguageEnglish
Published United States John Wiley & Sons 2013
John Wiley & Sons, Incorporated
Wiley
John Wiley & Sons, Ltd
Subjects
antioxidants
food processing
Food Science
free radicals
human diet
Manufacture & Processing
reactive oxygen species (ROS)
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Summary:Food raw materials are fairly stable in their native forms. However, subjecting food raw materials to processes such as maceration, milling, and cooking breaks the protective botanical structure and subjects them to spoilage inter alias by free‐radical reactions. The presence of antioxidants inhibits the oxidation reactions, extends the shelf life of foods, and sustains their sensory and nutritional value. During food processing, proteins are subjected to oxidative modifications by free radicals and reactive oxygen species (ROS) and subsequent changes in their physico‐chemical, functional, and nutritional properties. Oxidation in meat muscles is affected by the amounts of antioxidants present in the muscle including tocopherols, carnosine, lipoic acid, and so on. Foods, especially those originating from plants, play an important role in human health by providing dietary antioxidants. Accumulative research has emphasized the importance of antioxidants in counteracting the oxidative stress and inflammation in human cells and in the body.
ISBN:9780813827674
0813827671
9781118528761
111852876X
DOI:10.1002/9781118528761.ch9