Food News

Antioxidants are responsible for balancing the concentration of free radicals. They protect the body from oxidative stress, thus preventing damage to a wide range of cellular structures including lipids, proteins and DNA. The loss of this equilibrium accelerates the formation of free radicals and causes their accumulation, producing premature oxidation and accelerated aging.

Foods rich in antioxidants are essential to combat aging. These contain vitamins A, E, C, minerals such as selenium and zinc, and other substances such as flavonoids, carotenoids or alpha-lipoic acid. Best nutritious anti-aging foods are nuts, vegetables and fruits, fish and olive oil among others.

Food antioxidants are a type of additives that are added to foods so that they do not lose their flavor and color over time. With food antioxidants, vitamins, amino acids and other nutrients are also kept for longer without degrading or losing properties.

Some of the most used antioxidants in the EU by the food industry are:

Ascorbic acid (E-300 - E-302). It is vitamin C and is usually added to jams, soft drinks, sausages, etc. It avoids the darkening of the chopped fruit and the corrosion of the metallic containers. Inhibits the formation of nitrosamines.

Tocopherols (E-306 - E-309). They are obtained from vitamin E. They can be obtained from the germ of wheat, nuts and oils of sunflower, corn, etc. They are usually used, mainly, to preserve margarines, vegetable oils, etc. They are of great help so that they do not become rancid and change color.

Gallates (E-310 - E-312). They are used, above all, in the conservation of margarines and vegetable oils. They are used to prevent the oxidative degradation of lipids.

BHA (butylated hydroxyanisole, E-320) and BHT (butylated hydroxytoluene, E-321). They are used to protect fats used in baking, making cookies, dehydrated soups, etc. Used in combination, they enhance their antioxidant effects.

TBHQ (Terbutil Hydroquinone, E-319). It is very effective as an antioxidant, in foods it is used as a preservative for vegetable oils and unsaturated animal fats.

Author: Isabel Gomez

BACK