Food oxidation regularly causes a decrease in consumer acceptance, but in some cases, oxidative reactions of specific food components lead to an improvement in the product quality.
Antioxidants are compounds that can delay or inhibit the oxidation of lipids, nucleic acids or other molecules by inhibiting the initiation or propagation of oxidizing chain reactions.
Fruits showed a remarkably high scavenging activity of chemically generated active oxygen species. The range of hydrophilic antioxidant capacities was large among the different fruits such as prunes, raisins, blackberries, blackcurrants, blueberries, raspberries, strawberries, grapes, pomegranates and some varieties of apples.
Many natural products such as plant phenolic compounds, spice extracts, amino acids, and proteins have significant antioxidant activity. Food processing may also result in the formation of antioxidant compounds such as Maillard reaction products.
Antioxidants such as vitamin C is found in many fruits and vegetables,; vitamin E in grains and vitamin A in yellow vegetables like squash. Many nuts and seeds contain the minerals selenium and zinc.
Fruits and
vegetables with antioxidants compounds
Nutrition is a science, a field of knowledge composed of organized facts. The study includes in areas, such as clinical nutrition, community nutrition, public health and food policy and food science. Nutrition too is a science of how the body use food. Nutrition is life. The science of nutrition helps us improve our food choices by identifying the amounts of nutrients we need, the best food sources of those nutrients, and the other components in foods that may be helpful or harmful.
Popular articles
-
Role of Sodium in Human Body The human body contains approximately 1.3 g of sodium . About a third is found in our bones. The rest is our b...
-
Nutrient Composition of Cereal Grains In composition, grains are structurally similar as seen; however, they vary in their nutrient composi...
-
Monosaccharides Monosaccharides are , as the name implies, the simplest of the carbohydrate. This classifications includes a series of alde...
-
In order to carry out its day to day physiological functions and maintain a constant body temperature (due to invariably in an environment o...
-
Water is the principle component (up to 80%) of the edible portions of seafood. Usually the oil and water content together total about 80%...