Antioxidants safety

Overall, all aspects of environmental effects, antioxidant safety, optimum concentration levels and antioxidant permanence under the specified service conditions have to be considered and balanced with the initial cost of the antioxidant the cost effectiveness of antioxidant packages is a decisive factor in all industrial apphcations. 

The most popular natural antioxidants on the market are rosemary extracts and tocopherols. Natural antioxidants have several drawbacks which limit use. Tocopherols are not as effective ia vegetable fats and oils as they are ia animal fats. Herb extracts often impart undesirable colors or flavors ia the products where used. In addition, natural antioxidants cost considerably more than synthetic ones. Despite this, the pubHc s uncertainty of the safety of synthetic antioxidants continues to fuel the demand for natural ones (21). 

Safety is assessed by subjecting the antioxidant to a series of animal toxicity tests, eg, oral, inhalation, eye, and skin tests. Mutagenicity tests are also carried out to determine possible or potential carcinogenicity. Stabilizers are being granulated and Hquid products are receiving greater acceptance to minimize the inhalation of dust and to improve flow characteristics. 

A-l,3-dimethylbutyl-A -phenyl quinone diimine (6QD1) has been introduced as a multifunctional additive for diene rubbers and provides an advantage in mixing characteristics (functions as peptizer and improves scorch safety) as well as improved performance (better antioxidant activity than paraphenylenediamine antidegradants) of the end products [36]. 

Peroxidation of lipids is another factor which must be considered in the safety evaluation of liposome administration. Smith and coworkers (1983) demonstrated that lipid peroxides can play an important role in liver toxicity. Allen et al. (1984) showed that liposomes protected by an antioxidant caused less MPS impairment than liposomes subjected to mild oxidizing conditions. From the study of Kunimoto et al. (1981) it can be concluded that the level of peroxidation in freshly prepared liposome preparations and those on storage strongly depends both on the phospholipid fatty acid composition and on the head group of the phospholipid. Addition of appropriate antioxidants to liposomes composed of lipids which are liable to peroxidation and designed for use in human studies is therefore necessary. 

The aim of our project was to study phloem as a source of fiber and polyphenols, and to develop a method to improve its taste without losing the potentially bioactive polyphenols. In addition, we wanted to investigate the bioavailability, cholesterolemic and antioxidative effects and safety of phloem and its phytonutrients in humans in a randomised double-blind trial. 

World Health Organization, Series, 52, Safety evaluation of certain food additive and contaminants. International Programme on Chemical Safety, Geneva, 55, 2004. Tylak, K.C. et ah. Antioxidant availability of turmeric in relation to its medicinal and culinary uses, Phytoter. Res., 18, 798, 2004. 

The food technologist may be especially interested in the fate of the carotenoids in the seed oil. Like red palm oil, the resulting carotenoid-pigmented canola oil may be more stable due to the antioxidant properties of carotenoids and may be more attractive to consumers. Alternatively, for food security concerns, transgenic soybean or canola oils and seed meals that are genetically modified for more efficient bio-diesel production may be bio-safety marked with lipid-soluble carotenoids and water-soluble anthocyanins, respectively. Potatoes are excellent potential sources of dietary carotenoids, and over-expression of CrtB in tubers led to the accumulation of P-carotene. Potatoes normally have low levels of leaf-type carotenoids, like canola cotyledons. 

Increase the rate of the cross-linking action with sulfur considerably allow for lower sulfur content to achieve optimum vulcanisate properties. Organic accelerators (e.g. thiuram, dithiocarbamate, etc.) are of major importance. In some cases it is necessary to retard the onset of vulcanisation to assure sufficient processing safety. The antioxidant 2-mercaptobenzimidazole (MBI) acts as a retarder for most accelerators. 

Antioxidants should be used only when it can be shown that their incorporation cannot be avoided by appropriate manufacturing methods or packaging. Their intended performance in the product should be clearly stated—e.g., whether for the benefit of the active ingredient or an excipient. Their efficacy can depend on their nature, their concentration (subject to safety considerations), when they are incorporated in the manufacture of the finished product, the container, and the formulation (particularly their compatibility with other constituents). All of these issues should be addressed. Their activity should also be determined in the finished product under conditions simulating the use of the product. The extent of degradation should be determined with and without the antioxidant. 

From the legal point of view, antioxidants are substances which prolong the shelf-life of foodstuffs by protecting them against deterioration caused by oxidation, such as fat rancidity, colour changes and loss of nutrient value. Hundreds of compounds, both natural and synthesised, have been reported to possess antioxidant properties. Their use in food, however, is limited by certain obvious requirements, not the least of which is adequate proof of safety. 

Toxicological studies are crucial in determining the safety of an antioxidant and also in determining the acceptable daily intake (ADI) levels. ADIs for widely used antioxidants such as BHA, BHT and gallates have changed over the years mainly because of their toxicological effects in various species.3 Table... 

The safety of the antioxidant must be established. According to Lehman et al.,4 an antioxidant is considered safe if it fulfils two conditions its LD50 must not be less than 1000 mg/kg body weight, and the antioxidant should not have any significant effect on the growth of the experimental animal in long-term... 

The food producer has full responsibility for the choice of suitable antioxidant and should obtain all information about the antioxidant from the data sheet (product information) that declares its safety. In most countries the antioxidants used in the product must be labelled on the package. Customers prefer foods with a minimum of additives as indicated by E number, and so the trend is directed towards mixtures of spices that contain antioxidants that do not need to be declared. 

Bioactive peptides as products of hydrolysis of diverse marine invertebrate (shellfish, crustacean, rotifer, etc.) proteins are the focus of current research. After much research on these muscles and byproducts, some biologically active peptides were identified and applied to useful compounds for human utilization. This chapter reviews bioactive peptides from marine invertebrates in regarding to their bioactivities. Additionally, specific characteristics of antihypertensive, anti-Alzheimer, antioxidant, antimicrobial peptide enzymatic production, methods to evaluate bioactivity capacity, bioavailability, and safety concerns of peptides are reviewed. 

Companies that manufacture food additives will often also produce an excipient grade. Many excipients first found application in processed foods where their demonstrated safety has made them attractive for use as pharmaceutical excipients. Examples of food additives also used in drug products include artificial sweeteners, antioxidants, and inorganic salts. 

As a safety precaution against EXPLOSION (in case the purification has been insufficiently thorough) at least a quarter of the total volume of ether should remain in the distilling flask when the distillation is discontinued. To minimize peroxide formation, ethers should be stored in dark bottles and, if they are liquids, they should be left in contact with type 4A Linde molecular sieves, in a cold place, over sodium amalgam. The rate of formation of peroxides depends on storage conditions and is accelerated by heat, light, air and moisture. The formation of peroxides is inhibited in the presence of diphenylamine, di-tert-butylphenol, or other antioxidant as stabilizer. 

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