4. Antioxidant are compounds that inhibit chemical
reaction with oxygen.
Reaction includes – oxidation reaction that cause
cell damage in humans , animals as well as
degradation of fatty acid, resulting in undesirable
color change or rancidity.
The chemical compounds that can delay or slow the
rate of lipid oxidation reaction in food system are
called as antioxidant.
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5. Diet rich in antioxidant such as vitamin A, C & E,
beta-carotene, etc. are strong defender against
heart disease, cancer & almost all other disease.
Vitamins A, D & E, beta carotene are well known
antioxidant, minerals like zinc & selenium are also
potent antioxidant.
Red wine & green tea contains protective
antioxidant compound.
Eating 5-6 portion of fruits & vegetable daily
supply the needed antioxidants.
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9. Naturally occurring antioxidants include
vitamin A & vitamin E, found in many animals
& plants, vitamin c, found in citrus & other
fruits & vegetables & beta-carotene found in
deep orange & dark green vegetables.
These may prevent cancer, heart disease,
immune deficiency disease & aging.
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10. Organic compounds that includes retinol,
retinal , retinoic acid.
This compound is hydrolyzed into retinal,
which is ultimately converted to retinoic acid.
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11. 11-cis – retinal present in retina of eye &
retinoic acids are active metabolites found in
all tissues.
carrot
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12. It is essential for the production of collagen,
the cellular glue that keeps attached
together.
It strengthens the connective tissue & protect
against cataract & also lipid oxidation.
It is essential for immune system health.
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13. Vitamin E is family of molecules composed
of four different tocopherols & four different
tocoretinols, all nearly identical in structure.
Tocopherols constitute a series of related
benzopyranols ( methyl tocols ) that occur in
plant tissue & vegetable oils & powerful lipid
– soluble antioxidants.
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14. It is a natural polyphenol antioxidant
carboxylic acid found in many herbs such as
rosemary, oregano, sage, thyme &
peppermint.
It is a red-orange powder that is slightly
soluble in water, but well soluble in most
organic acid.
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15. It include butylated hydroxytoluene (BHT),
butylated hydroxyanisole (BHA) & propyl
gallate.
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16. It is a waxy solid that exhibit antioxidant
properties.
It is prepared from 4-methoxyphenol &
isobutylene.
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17. Like BHT, the conjugated aromatic ring of BHA
is able to stabilize free radicals.
By acting as free radical scavenger, further free
radical reaction are prevented.
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18. BHT is a fat soluble organic compound primarily
used as an antioxidant food additives.
It is also used in cosmetics, pharmaceuticals,
drugs, jet fuels, rubber & petroleum products.
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19. They are heat labile, especially under
alkaline condition & have low solubility.
Usually used in combination with BHT or
BHA.
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20. Substance which enhance the activity of
antioxidant are called synergists.
Examples – lecithin, citric acid, phosphoric
acid, i.e. compounds with heavy metals.
It prevents lipid autoxidation.
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22. Antioxidants are part of the vitamins, minerals &
nutrients present in foods.
They are common in plant foods with bright,
distinctive color, such as red cherries, orange
carrots & purple blue berries.
The most common antioxidants are vitamin A, C &
E, beta carotene, selenium & lycopene.
Oxidation, is a natural process that occur within
our body cells, can produce reactive substances
called free radicals.
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23. Free radicals can damage our body cells.
Antioxidants can stabilize free radicals before
they damage our body cells.
Research suggests that oxidative stress caused
by free radicals is responsible for a number of
degenerative illness associated with aging
process.
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24. Cancer, cardiovascular disease, cognitive
impairment & Alzheimer’s disease are few
degenerative illness.
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25. Eating plenty of antioxidants is one of the best way
to prevent oxidative stress caused by free radicals
Five daily servings of fruits & vegetables are
recommended to reduce risk of degenerative
disease such as stroke, cancer & cardiovascular
disease by up to 25%.
By avoiding cigarette smoking & alcohol minimize
oxidative stress.
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26. Adding more fruits & vegetables to our diet is
easy.
Try having a fruit salad for dessert or take
chopped up vegetables for snacks.
Include vegetables in main meal.
Have juice made at home( fruit juices) than
concentrated juices.
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27. Vitamin A & carotenoids, which are found in
carrots, squash, broccoli, sweet potatoes,
tomatoes, kale, peaches & apple.
Vitamin C: in citrus fruits, green peppers, leafy
vegetables, strawberries & tomatoes.
Vitamin E: nuts, seeds, leafy vegetables,
vegetable oil & liver oil.
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