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Antioxidants versus Food Antioxidant Additives and Food Preservatives
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...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6912551/ https://www.ncbi.nlm.nih.gov/pubmed/31717960 http://dx.doi.org/10.3390/antiox8110542 |
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author | Franco, Rafael Navarro, Gemma Martínez-Pinilla, Eva |
author_facet | Franco, Rafael Navarro, Gemma Martínez-Pinilla, Eva |
author_sort | Franco, Rafael |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-6912551 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-69125512020-01-02 Antioxidants versus Food Antioxidant Additives and Food Preservatives Franco, Rafael Navarro, Gemma Martínez-Pinilla, Eva Antioxidants (Basel) Review 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. MDPI 2019-11-11 /pmc/articles/PMC6912551/ /pubmed/31717960 http://dx.doi.org/10.3390/antiox8110542 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Review Franco, Rafael Navarro, Gemma Martínez-Pinilla, Eva Antioxidants versus Food Antioxidant Additives and Food Preservatives |
title | Antioxidants versus Food Antioxidant Additives and Food Preservatives |
title_full | Antioxidants versus Food Antioxidant Additives and Food Preservatives |
title_fullStr | Antioxidants versus Food Antioxidant Additives and Food Preservatives |
title_full_unstemmed | Antioxidants versus Food Antioxidant Additives and Food Preservatives |
title_short | Antioxidants versus Food Antioxidant Additives and Food Preservatives |
title_sort | antioxidants versus food antioxidant additives and food preservatives |
topic | Review |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6912551/ https://www.ncbi.nlm.nih.gov/pubmed/31717960 http://dx.doi.org/10.3390/antiox8110542 |
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