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Food additives are substances of natural or synthetic origin, which are added to foods to serve a certain technological or sensory function, for example, to counter food perishability and bacterial degradation, give or restore color or impart flavor to foods.These additives generally provide some type of benefit for the food producer, processor or consumer. For example: acids that may be added to prevent the growth of microorganisms that cause spoilage may also prevent the growth of microorganisms that can cause foodborne illness. Some additives are directly added to food and ingredients, while others are added indirectly through contact with packaging materials as are, for example the preservatives BHA and BHT on the inside of breakfast cereal bags. The benefit of some food additives is enhancing health status or prevents disease; most benefits reflect economic considerations for food processors and sensory attributes and convenience for consumer.
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

. 



*claudia.pasca@usamvcluj.ro



INTRODUCTION

      

    
et al.
  



      
as:    
    
E.coli)      
      

    
      
 

      
  
     


    
     
    
    
    
     




 
        
Abstract
                
  


 


               

Keywordsnatural additives
72
Bulletin UASVM Animal Science and Biotechnologies 75(2) / 2018
et al.
   
    
    

       
       
     
      
      
     
    et al.,
et al.,


et al.,
st 
    
      
 nd    
   


et al.,
    
        


     
 et al.et al.,
       
      
et al., 


      

     
et al.
       
      
     
     
    
      


     
       


PRESERVATIVES
     

 
   
    
       
   
      
       
      


   

Tajkarimi et al.,     
     

      

   
       

       

et al.
       
     





      

       
    
et al.,

      

     
     

   
     
      
et al.,
Some in vitro


73
Bulletin UASVM Animal Science and Biotechnologies 75(2) / 2018

     
      
et al.
      
      
 
 a
et al.,
      
       
    
     
       
    
     
in vitro.      

      
    

et al.,
et al.,
Table 1.et al.,
Name E number ADI Legislation
   

   


   




  




  




  

   

   

   

  



   

Sodium nitrate   

Sodium propionate   


74
Bulletin UASVM Animal Science and Biotechnologies 75(2) / 2018
     

et
al.,        



       

et al.,
et al.,
     
     
       
     
       
      

    status quo  
     
  quantum
satis      

      

    

     
 
     

     

et al.
 
      
   
       
   
    

       

       
    






et al.,
      
      

     
     
   

      
        
       
Table 2.et al.,
Name E number ADI Legislation
   


   


   


   

   


et al.
75
Bulletin UASVM Animal Science and Biotechnologies 75(2) / 2018
       
      
     Khan and
     
     
 

      
   in vitro   
  

     
  
      
    
      

    
    



NATURAL ANTIMICROBIALS
      

     


et al., used various compounds

      

 
      
  Cladosporium spp.,  
Aspergillus spp., Fusarium oxysporum, Botrytis
cinerea, Penicillium spp., Alternaria alternata and
Rhizopus oryzae.     
        
       
Aspergillus spp.      
      

et al.
 et al.    

     
     
  

        


     

et al.
et al.   et al.    
     
 et al.
      
      
  Aspergillus, Penicillium,
Emericella, and Fusarium species.
     
    Cladosporium spp. and
Aspergillus sppFusarium oxysporum,
Penicillium spp., Rhizopus oryzae, Botrytis cinerea
and Alternaria alternata.

et al.,
    
     
     in vitro on
       

NATURAL ANTIOXIDANTS
     
mushrooms are excellent natural addtitives such
    



     
    
   et al.,  
et al.,    
       




    
     
   
    

s  et al.   that use




76
Bulletin UASVM Animal Science and Biotechnologies 75(2) / 2018
 
     
      
 
      
      
      
     
        
      

ANTIBROWNING AGENTS
     
    
      
     o
     
     
  et al.,    
     
      

        
     
      

  o  
o     
o
et al.,et al.,
    


       
Table 3.

Name E number ADI Legislation

   


   

   

   


   

   


   

   


   

   


et al.
77
Bulletin UASVM Animal Science and Biotechnologies 75(2) / 2018
    
    

       
        
       
      
     
    

       

      
     
     
et al.,
COLORING AGENTS
       

 

    
     
   et al.,   
quantum satis status is calcium
 
      
       






   

      
 

         
et al.,





et al.,



    
      

  
     



    
       
     

et al.,

 


CONCLUSION



       
      

   
  

REFERENCES
        
     
      
        

   Shahidi      

     

   
      

        


 
       

       

         
      
     
      

78
Bulletin UASVM Animal Science and Biotechnologies 75(2) / 2018
     

     

       


 
     
     

 





 
    
       

       
    

     


      

       
        



       

    
codexalimentarius.net/ 
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


       
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        
 


   
        http://
 

        
         


      
       


       
       
   
methods/nra/en/index. 

     

  

      
     
       
    

         
    
       

  Sondermann    Wiese  
 



      
     
    

        


     
        
       
       




    
      


      


        
      

   Badrul BS, Mohamed MJ, Nizamuddin
SS       
     
 

et al.
79
Bulletin UASVM Animal Science and Biotechnologies 75(2) / 2018
        
      




       


       
 
       

         
     






         

 
    
      




Shahidi      



        



      

         
        
     
 

       
       

       
sodium propionate and potassium propionate on the
        
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... Food Additives have had different applications, including creating specific colors and flavors and preventing food spoilage and microbial growth [1]. ...
... Jafarzadeh) DOI: 10 [2]. According to their origins, food additives have been categorized into natural food additives, extracted from organic sources, modified natural additives, and synthetic food additives [1,2]. In general, these additives benefit the producers, processors, and consumers of food products. ...
... whereas the rest such as BHA and BHT, are indirectly added to the storage bag following production [1,2]. ...
Article
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Food additives are substances that have long been applied in processed foods, either natural or synthetic. Several purposes have been fulfilled by the application of food additives, the two most notable of which are known to be preventing food spoilage and providing specific colors and flavors. Some food additives are added to food products through direct contact, whereas the rest are added indirectly e.g., through their packaging bags. In addition to the economic and commercial benefits provided by food additives, over the past two decades, studies have demonstrated a significant correlation between excessive consumption of the foods containing such additives (e.g., BHA and BHT) and several adverse health effects, e.g., the incidence of cancer and skin conditions, among others. Through different age groups, children have been found to be the population at the highest risk for such adverse effects induced by food additives. Indeed, it has been reported that food additives may give rise to attention deficit hyperactivity disorder (ADHD) among the child population. Emerging evidence has shown that emulsifiers (e.g., carboxymethyl cellulose and polysorbate), employed as food additives, might alter gut microbiota composition, leading to ulcerative colitis, affecting immune and inflammatory responses, and mental health problems. Therefore, in this review, alongside the beneficial impact of food additives, their adverse health effects as well as their acceptable daily intake have been investigated
... Although commercial foods are time and energy saving, they adversely impacted the health of consumers as their manufacturing needs the addition of food additives to prevent the growth of microorganisms that cause spoilage or foodborne illness and to increase the consumer acceptability (Miyaki et al., 2016;Pasca et al., 2018;Chakraborty, 2019). In this regard, monosodium glutamate (MSG), a sodium derivative of L-glutamate, is still globally incorporated in a broad spectrum of food preparations (Hajihasani et al., 2020) for its umami taste and flavor enhancement properties (Henry-Unaeze, 2017). ...
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Monosodium glutamate (MSG) consumption is responsible for a wide spectrum of health hazards including nephrotoxicity. The search for phytochemical strategies having broad safety profile to counter MSG toxicity is worthwhile. Nigella sativa L. seed (NSS) is very promising in this regard owing to its antioxidant and cytoprotective nature. Therefore, we attempted to investigate the potential protective effect of NSS on MSG-induced renal toxicity in rats. To accomplish this objective, fifteen adult Wistar albino rats were randomly and equally divided into three groups for 21 days: the control group received no treatment, MSG group supplemented with MSG at a dose of 30 g/kg feed, and MSG + NSS group supplemented with MSG at the same previous dose in conjugation with NSS at a dose of 30 g/kg feed. MSG and its combination with NSS failed to cause any significant difference in the kidney function parameters in comparison with the control. A significant elevation in lipid peroxides (LPO) level, glutathione-S-transferase activity and total antioxidant capacity (TAC) and a significant reduction in superoxide dismutase activity were found in MSG group. LPO level and TAC in MSG intoxicated rats significantly normalized by NSS ingestion. NO level showed absence of significant difference among all experimental groups. MSG elicited histopathological lesions such as depleted glycogen content and fibrosis however, NSS succeeded in enhancing all these features. MSG group showed positive glutathione reductase and superoxide dismutase two immuno-expression whereas, MSG + NSS group showed weak immunostaining. A significant increase in the number of apoptotic cells was observed in MSG group compared to the control. On the other hand, MSG + NSS group exhibited a significant decrease in the number of apoptotic cells. NSS mitigated MSG-induced renal impairments by ameliorating oxidative stress and exerting anti-apoptotic effect.
... Preservatives such as vitamins, fatty acids, essential oils, and antimicrobials are nanoencapsulated and added to food to control natural spoilage, avoid contamination by microorganisms, and increase the shelf life of meatsheeses, beverages and other dairy products (Pașca et al. 2018;Mustafa and Andreescu 2020). However, several natural preservatives are volatile, photosensitive, low soluble and lipophilic compounds affected by environmental conditions. ...
Article
In the twenty-first century food sector, nanotechnological processing is a new frontier that has vibrant impact on enhancing the food quality, nutritional value, food safety, and nano-fortified functional foods aspects. In addition, the added-value of various robust nano-scale materials facilitates the targeted delivery of nutraceutical ingredients and treatment of obesity and comorbidities. The recent advancement in nanomaterial-assisted palatability enhancement of healthy foods opened up a whole new area of research and development in food nanoscience. However, there is no comprehensive review available on promises of nanotechnology in the food industry in the existing literature. Thus, herein, an effort has been made to cover this leftover literature gap by spotlighting the new nanotechnological frontier and their future scope in food engineering for better health. Following a brief introduction, promises of nanotechnology have revolutionized the twenty-first century food sector of the modern world. Next, recent and relevant examples discuss the exploitation and deployment of nanomaterials in food to attain certain health benefits. A detailed insight is also given by discussing the role of nano-processing in nutraceutical delivery to treat obesity and comorbidities. The latter half of the work focuses on improving healthy foods’ palatability and food safety aspects to meet the growing consumer demands. Furthermore, marketed products and public acceptance of nanotechnologically designed food items as well as future prospects are also covered herein.
... Flavor enhancers are playing a crucial key role in the gastronomic/culinary field of different countries. Different food additives categories (e.g., flavor enhancers) ought to be submitted to numerous investigations such as biochemical, mutagenic, and acute toxicity experimental studies in order to guarantee maximal consumer safety [4]. ...
Article
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(1) Background: Well-known monosodium glutamate (E-621, MSG), originally used as a food flavor enhancer, was approved approximately in all countries, but the toxicity versus the safety of (MSG) are still unclear due to variable scientific toxicological reports. Moreover, it was reported to trigger elevated frequencies of nausea and headaches in humans and provide deleterious effects on laboratory animals. The objectives of the present study were to (i) estimate the possible toxic effects of the food additive MSG (ii) and the ameliorating protective effects of the dietary supplement spirulina (Spirulina platensis) on the biochemical parameters of blood and the damage produced in organs of Swiss mice after applying a supplementary daily dose of MSG for 4 weeks. (2) Methods: The present study was conducted on 20 mature Swiss mice, which were randomly organized into four groups of five Swiss mice. The treatments were (I) the control group, in which Swiss mice were fed only animal feed and drinking water; group II MSG1, which received 1 mL of MSG; group III MSG0.5, which was treated with 0.5 mL of MSG; and (IV) the group MSGS, which was treated with 1 mL of monosodium glutamate and 1 mL of spirulina (aiming to reduce the MSG toxicity). (3) Results: At the end of the experiment, Swiss mice treated with MSG demonstrated a passiveness regarding behavioral aspects. As we hypothesized, the parameters of the spirulina group reached similar values to the control group, and no histopathological observations have been found. Altogether, our findings evidenced that monosodium glutamate leads to histopathological changes in Swiss mice kidneys and caused important modifications for all biochemical parameters of the blood serum. Noticeably, the potential protective effect of Spirulina platensis was proved and was described by using the FTIR spectroscopy technique. (4) Conclusions: A diet rich in antioxidants and other plant-derived bioactive compounds may provide healthy nutrition, alleviating the potential side effects of some food additives.
... Thus, synthetic antioxidants have been widely used in the meat industry to reduce Lox and Pox process. Nevertheless, the use of synthetic antioxidants, such as propyl gallate (PG), tert-butylhydroquinone (TBHQ), butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT), have shown potential health risks [5]. ...
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Packaging is a powerful tool for brands, which can not only catch consumers’ attention but also influence their purchase decisions. The application of neuromarketing techniques to the study of food packaging has recently gained considerable popularity both in academia and practice, but there are still some concerns about the methods and metrics commercially o�ered and the interpretation of heir findings. This represents the motivation of this investigation, whose objective is twofold: (1) to analyze the methodologies and measurements commonly used in neuromarketing commercial research on packaging, and (2) to examine the extent to which the results of food packaging studies applying neuromarketing techniques can be reproduced under similar methodologies. Obtained results shed light on the application of neuromarketing techniques in the evaluation of food packaging and reveal that neuromarketing and declarative methodologies are complementary, and its combination may strengthen the studies’ results. Additionally, this study highlights the importance of having a framework that improves the validity and reliability of neuromarketing studies to eradicate mistrust toward the discipline and provide brands with valuable insights into food packing design.
... Thus, synthetic antioxidants have been widely used in the meat industry to reduce Lox and Pox process. Nevertheless, the use of synthetic antioxidants, such as propyl gallate (PG), tert-butylhydroquinone (TBHQ), butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT), have shown potential health risks [5]. ...
Article
Full-text available
The effect of propolis ethanol extract (PEE), butylated hydroxytoluene (BHT), and ascorbic acid (Asc) against lipid (Lox) and protein oxidation (Pox), color deterioration, and the antioxidant stabilizer of raw beef and pork patties during chilled storage (9 days at 2 °C/under darkness) was investigated. Total phenolic content (TPC), reducing power ability (RPA), DPPH● radical scavenging activity (FRSA) of the PEE was evaluated. Meat samples were evaluated for pH, Lox (TBARS), Pox (Carbonyls), color (L*, a*, b*, C*, and h*), metmyoglobin formation (MMb), TPC, RPA, and FRSA. Results indicated that PEE is rich in phenolic content and antioxidant activity, and their incorporation in beef and pork patties reduced (p < 0.05) Lox and Pox (TBARS-88.7 and 80% inhibition; Pox-47.3 and 30.6% inhibition, respectively), as well as loss of color and increased the oxidative stability throughout storage.
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Background Curcumin, a polyphenol compound derived from the Curcuma longa L, and crocin, a hydrophilic carotenoid from Crocus Sativus Linnaeus, are traditionally used in food preparations in many countries and could act as chemopreventive compounds against several diseases, including cancer. In this study, the synergistic effect of curcumin and crocin was investigated for the first time on inducing apoptosis and suppressing colorectal cancer cells (SW-480 cell line).Methods and ResultsMTT, Annexin V-FITC/PI, and DAPI staining tests were employed to evaluate cell viability and apoptosis induction, respectively. The combined effect of curcumin and crocin on the expression of genes involved in apoptosis and proliferation was quantified using real-time PCR. The combination therapy effect on cell cycle progression was also evaluated by flow cytometry. Based on the obtained results, curcumin and crocin treatment could cooperatively reduce cell viability and induce apoptosis in SW-480 cells by modulating the expression of Bax, Bcl-2, Caspase-3, Caspase-8, Caspase-9, Jak2, Stat3, and Akt1 genes. Besides, curcumin and crocin were able to synergistically increase the cell cycle arrest at the sub G1 phase, induce autophagy and decrease the clonogenic ability of SW-480 cells. Conclusions These results suggested that curcumin and crocin combination could be considered a more effective therapeutic strategy for inhibiting colorectal cancer.
Article
Applying natural food additives extracted from plants is a sustainable development trend in the food industry. Compared with synthetic food additives, plant-based food additives have garnered considerable attention owing to their advantages such as green safety, health, and environmental protection. Therefore, the development and utilization of plant-based food additives is becoming the most active field and future direction for the development of food industry. However, there are several problems associated with large-scale production and application, and more studies are required to evaluate their potential side effects and safety level. In addition, it is necessary to adopt multiple technologies to overcome the shortcomings of natural additives and develop plant-based composite food additives and functional food additives to industrialize natural resources and maximize benefits. This review focuses on the grouping of food additives according to the scope of Food and Drug Administration, including preservation, flavoring agents, coloring agents, texturing agents, nutritional additives, and miscellaneous agents. The application, safety, and major challenges of typical natural food additives extracted from plants are discussed. In addition, it provides a theoretical basis for the development of safer and effective plant-based food additives in the future.
Chapter
Food additives are the materials that are added in to the food product intentionally while processing or storage or transportation of food. They are added directly or indirectly in the food product. They may be either natural, nature identical or artificial. As per their purpose of addition in to food products they can be classified in to following four categories: i. Preservatives- They are added into the food product for particularly food preservation purpose. ii. Processing agents- They are added with the intention to maintain desired product property or aid the food processing. iii. Sensory agents- They improve the sensory properties of food products like food colour, flavour sweetener etc. iv. Nutritional additives- These additives are added during fortification or enrichment of food products to correct the dietary deficiency. The use of additives and preservatives increased with the growing need of processed food. Excessive use of many of these additives have health effects. So, there was a need for the toxicological study and regulation of these additives. The safety of food additives and its usage levels both are evaluated and recommended by some international body.
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During tattooing, high amounts of tattoo colorants, which usually contain various substances, are injected into skin. The major ingredient in tattoo colorants is the coloring component, which can be assigned to two different groups. First, amorphous carbon particles (Carbon Black) are found almost exclusively in black tattoos. Second, tattooists use azo and polycyclic pigments to create nearly all colors of the visible spectrum. Due to their different chemistries, those tattoo colorants usually contain various compounds, such as by-products and impurities. Professional tattooists inject the colorant mixture into skin using the solid needles of tattoo machines, and studies have shown that about 2.5 mg of tattoo pigment is injected to stain about 1 cm(2) of skin. Animal experiments revealed that about one-third of that amount disappeared from skin within weeks after tattooing, and this finding was confirmed by pigment extraction from long-existing tattoos. It is assumed that some of the tattoo colorants stay in the skin because the pigment particles are insoluble and too large to be transported. The other part of the tattoo colorants shows up at least in the lymph nodes located next to the tattoo. To date, no investigations determining whether and to what extent tattoo colorants can be found in any other organs of the human body have been performed. Thus, tattooing of colorants into skin entails a complex reaction of the skin that triggers the immune system and launches manifold transport processes, which might pose additional health risks not only to skin but also to other organs of humans. © 2015 S. Karger AG, Basel.
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Maintenance of equilibrium between free radical production and antioxidant defences (enzymatic and non enzymatic) is an essential condition for normal organism functioning. When this equilibrium has a tendency for the production of free radicals we say that the organism is in oxidative stress. In this situation, excess free radicals may damage cellular lipids, proteins and DNA, affecting normal function and leading to various diseases. In aerobic organisms, the free radicals are constantly produced during the normal cellular metabolism, mainly in the form of Reactive Oxygen Species (ROS) and Reactive Nitrogen Species (RNS). Exposition of the organism to free radicals has led to the development of endogenous defence mechanisms to eliminate them. These defences were the response of evolution to the inevitability of ROS production in aerobic conditions. Natural products with antioxidant activity may help the endogenous defence system. In this perspective the antioxidants present in the diet assume a major importance as possible protector agents reducing oxidative damage. Particularly, the antioxidant properties of wild mushrooms have been extensively studied by our research group and by others, and many antioxidant compounds extracted from these sources have been identified, such as phenolic compounds, tocopherols, ascorbic acid, and carotenoids. We will review the compounds identified so far in mushrooms, as well as the mechanism of action involved in their antioxidant properties. Wild mushrooms might be used directly in diet and promote health, taking advantage of the additive and synergistic effects of all the bioactive compounds present.
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Food products containing lipids, especially unsaturated fatty acids, are prone to oxidation reactions, which lead to the formation of off-flavor, due to side-reaction products that potentially have toxic effects and reduce shelf-life. The Maillard reaction products (MRPs) are widely produced in foods containing reducing sugars and amino-bearing compounds during thermal processing and storage. MRPs possess excellent antioxidant ability in many food products, through chelation of metal ions, breakdown of radical chains and hydrogen peroxide, and scavenging of reactive oxygen species. This review presents an overview of the antioxidant activity of MRPs in model and real food systems. It also provides the pros and cons of the Maillard reaction, some available antioxidant assays to evaluate the antioxidative ability of MRPs, and parameters influencing their functional properties. In addition, metal chelation-based antibrowning ability of MRPs to inhibit the enzymatic browning reaction in fruits and vegetables is discussed.
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Applying a scientific approach this unique book covers both pediatric and adult adverse reactions to foods and food additives. Following the successful formula of the previous editions, Food Allergy has established itself asthe comprehensive reference for those treating patients with food allergy or suspected allergy. The book has been thoroughly revised and updated presenting new chapters devoted to food biotechnology and genetic engineering, seafood toxins, future approaches to therapy and hidden food allergens. Food Allergy, fourth edition, is divided into five sections featuring key concept boxes for each chapter. Displayed in a logical manner the book is a practical, readable reference for use in the hospital or private practice setting.
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As the links between health and food additives come under increasing scrutiny, there is a growing demand for food containing natural rather than synthetic additives and ingredients. Natural food additives, ingredients and flavourings reviews the legislative issues relating to natural food additives and ingredients, the range of natural food additives and ingredients, and their applications in different product sectors. After an exploration of what the term 'natural' means in the context of food ingredients, part one focuses on natural food colourings, low-calorie sweeteners and flavour enhancers, followed by a consideration of natural antioxidants and antimicrobials as food ingredients. The book goes on to review clean label starches and proteins, the application of natural hydrocolloids as well as natural aroma chemicals and flavourings from biotechnology and green chemistry. Part two considers specific applications in different products. Natural ingredients in savoury food products, baked goods and alcoholic drinks are examined, as are natural plant extracts in soft drinks and milk-based food ingredients. With is distinguished editors and expert team of international contributors, Natural food additives, ingredients and flavourings is an invaluable reference tool for all those involved in the development and production of foods with fewer synthetic additives and ingredients. Reviews the legislative issues relating to natural food additives and ingredients, the range of natural food additives and ingredients, and their applications in different product sectors. Explores what the term 'natural' means in the context of food ingredients, focusses on natural food colourings, low-calorie sweeteners and flavour enhancers, and considers natural antioxidants and antimicrobials as food ingredients. Examines natural ingredients in savoury food products, baked goods and alcoholic drinks, natural plant extracts in soft drinks and milk-based food ingredients.
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In a time where the public is more aware and interested with what they eat, natural additives have been gaining interest both from the food industries and the consumers. Some studies show that consumers prefer food prepared with natural additives rather than chemical ones, due to health reasons. Although quite promising, natural additives still face some drawbacks and limitations as well as conflicting information. In this manuscript, the most important natural additives are overviewed, as well as their use, benefits and risks. The future of these molecules along with new types of additives are also summarized.
Article
Many studies have been conducted with regard to free radicals, oxidative stress and antioxidant activity of food, giving antioxidants a prominent beneficial role, but, recently many authors have questioned their importance, whilst trying to understand the mechanisms behind oxidative stress. Many scientists defend that regardless of the quantity of ingested antioxidants, the absorption is very limited, and that in some cases prooxidants are beneficial to human health. The detection of antioxidant activity as well as specific antioxidant compounds can be carried out with a large number of different assays, all of them with advantages and disadvantages. The controversy around antioxidant in vivo benefits has become intense in the past few decades and the present review tries to shed some light on research on antioxidants (natural and synthetic) and prooxidants, showing the potential benefits and adverse effects of these opposing events, as well as their mechanisms of action and detection methodologies. It also identifies the limitations of antioxidants and provides a perspective on the likely future trends in this field.