Antioxidants, foods containing

Meat products have to be stabilised in some cases, as meat lipids contain no natural antioxidants or only traces of tocopherols. Most muscle foods contain, however, an efficient multi-component antioxidant defence system based on enzymes, but the balance changes adversely on storage. The denaturation of muscle proteins is the main cause of the inbalance as iron may be released from its complexes, catalysing the lipid oxidation. Salting contributes to the negative effects of storage, as it enhances oxidation. Using encapsulated salt eliminates the deleterious effect of sodium chloride. 

Results obtained in in vivo and ex vivo experiments are of various types. Some studies have found positive effects of the consumption of carotenoids or foods containing carotenoids on the markers of in vivo oxidative stress, even in smokers. Other studies demonstrated no effects of carotenoid ingestion on oxidative stress biomarkers of lipid peroxidation. " It should be noted that for studies using food, the activity observed may also be partly due to other antioxidant molecules in the food (phenols, antioxidant vitamins) or to the combination of actions of all the antioxidants in the food. 

Many flavonoids have antioxidant properties and as such are thought to protect humans against cardiovascular disease and cancer. Foods containing flavonoids (e.g., green tea, soy, and red wine) are touted as beneficial for health. 

Karakaya S, El SN and Ta AA. 2001. Antioxidant activity of some foods containing phenolic compounds. Int J Food Sci Nutr 52(6) 501-508. 

A mixed food containing one or more foods in which antioxidants are permitted may contain antioxidants in not greater amounts than are specifically allowed in the quantity of food or foods containing the antioxidant used in the preparation of the mixed food. 

Oxidation of the lipid structure in foods containing oils and fats produces carbonyl compounds which are responsible for the flavor and odor associated with rancidity (B-81MI11508) the use of a suitable antioxidant can delay this process. Several heterocyclic compounds are among the antioxidants suitable for use in food ascorbic acid (69) and certain of its derivatives and erythorbic acid. The quinoline derivative (70) is mainly used as an antioxidant in animal feed, but it can also be used to preserve the color of paprika, chili powder and ground chili. 

The carotenoids are a group of lipid-soluble pigments responsible for the yellow, orange, and red colour of many plant materials. Most foods contain a variety of carotenoids that differ mainly in their content of double bonds and oxygen atoms over 400 different compounds are known. The most important among these is P-carotene. In addition to its excellent colouring properties, it is a precursor to vitamin A, and has antioxidant activity (which is believed to assist the prevention of certain forms of cancer). 

Plant foods contain a variety of PPs that are regarded as active agents and particularly as antioxidants. The chemical structures are quite complex and there are relatively small molecules such as hydrocinnamic acids (caffeic acid and ferulic acid) and also extremely large molecules like the proantho-... 

Vanillin has been reported to act as an antioxidant in complex foods containing polyunsaturated fatty acids (Burri et al., 1989). 

Butylated Hydroxytoluene (BHT) BHT is also a monohydroxyphenol (Figure 4) and is widely used in foods. This fat-soluble antioxidant is available as a white crystalline compound. BHA is less stable than BHT at high temperatures and has lower carry-through properties. BHA and BHT act synergistically, and several commercial antioxidant formulations contain both of these antioxidants. BHT is effectively used in oxidation retardation of animal fats. It is postulated that BHA... 

Soybean tocopherols are the major source of natural fat-soluble antioxidants and Vitamin E. The Vitamin E activity of natural d-cx-tocopherol is much greater that that of synthetic Vitamin E, which is a mixture of eight stereoisomers (203). Phytosterols are used as raw materials for over 75% of the world s steroid production. The more recent application of phytosterol, phytostanol, and their fatty acid esters in margarine and table spreads is based on the blood cholesterol-lowering effect of these compounds (204,205). The recent development of functional foods containing phytosterols has been reviewed by Hollingsworth (206) and Hicks and Moreau (207). 

PG) [benzoic acid, 3,4,5-trihydroxypropyl ester 121-79-9], although listed with the other antioxidants in 1973, is now listed in 184.1660 as an antioxidant with a maximum level of 0.015% in food. Ethoxy quin (EMQ) [quinoline, 6-ethoxy-l,2-dihydro-2,2,4-trimethyl 91-53-2] has been used in animal feeds and the carry-over in animals is limited to 5 ppm. EMQ is allowed in paprika and chili powder at 100 ppm. Nordihydroguaiaretic acid (NDGA), allowed prior to 1968, is now illegal and foods containing it are deemed adulterated. 

FDA approved under 21CFR175.125 - pressure sensitive adhesives 175.300 - resinous and polymeric coatings 175.390 -zinc-silicon dioxide matrix coatings, 177.1210 - closures with sealing gaskets for food containers 177.2600 - rubber articles intended for repeated use and 178.2010 - antioxidants and/or stabilizers for polymers. 

Structure/function claims state that a product may affect the structure or function of the body (e.g., calcium builds strong bones, antioxidants maintain cell integrity, fiber maintains bowel regularity), but may not claim that a therapy can prevent or cure a disease (e.g., alleviates constipation). Traditional nutrients refers to vitamins and minerals considered essential to the diet and/or to correct a classical nutritional deficiency disease. For example, foods containing vitamin C to correct scurvy or vitamin D to alleviate rickets are not functional foods. However, soy, w hich contains soy protein and is associated with a reduced cardiovascular risk, is a functional food. 

Use Polymerization catalyst, antioxidant, and heat stabilizer for PVC (not approved by FDA for food containers), electrically conducting tin oxide coatings, alkaline-earth-metal phosphates in fluorescent light bulbs, intermediate for silicones. 

Because minerals are an integral part of many enzymes, they play an important role in food processing, e.g., in alcoholic and lactic fermentation, meat aging, and dairy food production. Many compounds used as food additives or for rheological modification of some foods contain metallic cations in their structure. A number of these compounds function as antimicrobials, sequestrants, antioxidants, flavor enhancers, and buffering agents, and sometimes even as dietary supplements (Table 4.4). 

Compounds that contain the benzene ring are called arenes or aromatics. There are many important arenes, including butylated hydroxytoluene (BHT), which is a common antioxidant added to food containing fats and oils, and trinitrotoluene... 

Antioxidants have also reduced athersclerotic heart disease.40 Thus, foods contain many protective substances, as well as some antinutrients, such as enzyme inhibitors and natural toxins.41... 

Many foods contain compounds such as vitamins C and E to act as antioxidants, but their amounts are small, and their effects are short lived. 

The understanding that foods contain a broad spectrum of antioxidants, their organization into categories and measurements of individual foods anticancer potential... 

The concentrations of both diffusants remain low and the results fit the theory for a constant diffusion coefficient of 5 x 10 m s for the fat, and 1 X 10 " m s for the antioxidant. Consequently, only certain nontoxic additives are permitted in polymers used as food containers. If a plastic container is reused with another foodstuff, constituents of the first foodstuff may diffuse back out of the polymer into the second foodstuff. This is noticeable if polyethylene beakers or bottles are filled with orange squash, then reused with water the water develops an orange flavour. 

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