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High-temp Antioxidant Prevent Or Delay Food Oxidation
Jun 13, 2017


High-temp Antioxidant Prevent or delay food oxidation

Antioxidants are substances that prevent the adverse effects of oxygen. It is a class of substances that can help capture and neutralize free radicals, thus eliminating free radicals on human damage.

Antioxidants are food additives that prevent or delay the oxidation of food, improve the stability of food and prolong the shelf life. The correct use of antioxidants can not only extend the shelf life of food, shelf life, to the producers, consumers bring good economic benefits, but also to consumers to bring better food safety.

In order to adapt from the evolution of marine organisms into terrestrial organisms, terrestrial plants began to produce marine organisms do not have antioxidants such as vitamin C, polyphenols and tocopherol. Fifty million years to two hundred million years ago, angiosperms plant evolved a number of antioxidant natural pigments - especially in the Jurassic era - as a chemical means to resist byproduct activity by photosynthesis Oxygen substances. The term antioxidant originally refers to a chemical that prevents oxygen from being consumed. At the end of the 19th century to the beginning of the 20th century, extensive research focused on the use of antioxidants in important industrial processes, such as metal corrosion, rubber vulcanization, fuel enrichment due to fuel polymerization, and so on.

Biology The study of antioxidants was focused on how antioxidants were used to avoid rancidity caused by oxidation of unsaturated fatty acids. The antioxidant activity can be measured by a simple method of determining the rate of oxidation of a piece of fat in an oxygenated sealed container. However, with the discovery and confirmation of vitamin A, C and E with antioxidant activity, it is recognized that the antioxidant plays a vital role in biology. When it is recognized that the substance with antioxidant activity may itself be easily oxidized, the exploration of the possible mechanism of action of the antioxidant begins first. By studying how to prevent lipid peroxidation of microorganisms, it is clear that the antioxidant as a reducing agent reacts with the reactive oxygen species to prevent the destruction of the active oxygen species to the cells and achieve the effect of antioxidant.

There is a paradoxical relationship with the metabolism of organisms, although most of the earth's organisms need oxygen to survive, but at the same time oxygen is a highly reactive molecule that can destroy the organism by producing reactive oxygen species. So the organism has established a complex network system composed of antioxidant metabolites and enzymes, through the antioxidant metabolic intermediates and products and enzymes between the coordination between the important cell components such as DNA, protein and Lipids are protected from oxidative damage. The antioxidant system generally achieves antioxidant action in two ways, one by preventing the production of reactive oxygen species, and the other by removing them from the active ingredients of the active substance causing damage to the cells The role of. However, these reactive oxygen species also have important cellular functions, such as in the biochemical reaction as a redox signal molecules. Therefore, the role of the antioxidant system in the organism is not to completely remove all the oxidizing substances, but to keep these substances at an appropriate level.