Tuesday, May 29, 2018

Fruits and vegetables with antioxidants compounds

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
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