Foods antioxidative properties

Food. Lecithin is a widely used nutritional supplement rich ia polyunsaturated fatty acids, phosphatidylcholine, phosphatidylethanolamine, phosphatidjhnositol, and organically combiaed phosphoms, with emulsifying and antioxidant properties (38). 

There are numerous synthetic and natural compounds called antioxidants which regulate or block oxidative reactions by quenching free radicals or by preventing free-radical formation. Vitamins A, C, and E and the mineral selenium are common antioxidants occurring naturally in foods (104,105). A broad range of flavonoid or phenoHc compounds have been found to be functional antioxidants in numerous test systems (106—108). The antioxidant properties of tea flavonoids have been characterized using models of chemical and biological oxidation reactions. 

Butylated Hydroxyanisole. 2- and 3-/ i -Butyl-4-methoxyphenol (butylated hydroxyanisole (BHA)) is prepared from 4-methoxyphenol and tert-huty alcohol over siUca or alumina at 150°C or from hydroquinone and tert-huty alcohol or isobutene, using an acid catalyst and then methylating. It is widely used in all types of foods such as butter, lard, and other fats, meats, cereals, baked goods, candies, and beer as an antioxidant (see Antioxidants Eood additives). Its antioxidant properties are not lost during cooking so that flour, fats, and other BHA-stabiLized ingredients may be used to produce stabilized products. 

Vitamin E is added to some food products as a nutrient, but it is better known for its antioxidant properties, which protect oils and fats from oxidation. 

NICOLI M c, ANESE M, PARPINEL M T (1999) Influence of processing on the antioxidant properties of fruit and vegetables , Trends Food Sci Technol, 10 (3) 94-100. 

CHIPAULT J R, MizuNO G R and LUNDBERG w o (1955) Antioxidant properties of spices in oU-in-water emulsions, Food Res, 20, 443-8. 

KiKUZAKi H, HisAMOTO M, HiROSE K, AKIYAMA K, TANiGUCHi H (2002) Antioxidant properties of ferulic acid and its related compounds. JAgri Food Chem, 50 (7) 2161-8. 

Stintzing, F. et al., Color and antioxidant properties of cyanidin-based anthocyanin pigments, J. Agric. Food Chem., 50, 6172, 2002. 

Epidemiological studies and intervention trials with food and beverages rich in flavonoids are not conclusive although flavonoids were recognized to display numerous antioxidant, anti-inflammatory, anti-tumoral, and anti-microbial activities. The antioxidant capacity of flavonoids has been largely reported in numerous in vitro and ex vivo systems. Numerous reviews "" have been published on the antioxidant properties of flavonoids. Degenerative diseases are largely associated with oxidative mechanisms that may be counteracted by flavonoids. 

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. 

Cort, W.M. (1982). Antioxidant properties of ascorbic acid in foods. In Ascorbic Acid Chemisty, Metabolism and Uses (eds. P.A. Seib and B.M. Tolbert) Advanced Chemical Series No. 200, p. 531. American Chemical Society, Washington, DC. 

Wang SY, Chang HN, Lin KT, Lo CP, Yang NS, Shyur LF. Antioxidant properties and phytochemical characteristics of extracts from Lactuca indica. J Agric Food Chem 2003 51 1506-1512. 

Dinkova-Kostova, AT and Talalay, P, 2008. Direct and indirect antioxidant properties of inducers of cytoprotec-tive proteins, Mol Nutr Food Res 52 Suppl, S128-S138. 

Chaovanalikit A and Wrolstad RE. 2004. Total anthocyanins and total phenolics of fresh and processed cherries and their antioxidant properties. J Food Sci 69 FCT67-FCT72. 

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. 

In the stomach, carotenoids are exposed to acid environments. This can lead to carotenoid isomerization, which can change carotenoid antioxidant properties, solubility, and absorption. In humans, (3-carotene absorption is reduced when the pH of the gastric fluids is below 4.5 (Tang and others 1995). Vitamin E consumption seems to reduce carotenoid absorption in animals, presumably because vitamin E and carotenoids compete for absorption (Furr and Clark 1997). Dietary sterols, such as those in sterol-supplemented functional foods, are also known to decrease carotenoid absorption. 

Borowski J, Szajdek A, Borowska EJ, Ciska E and Zielinski H. 2008. Content of selected bioactive components and antioxidant properties of broccoli (Brassica oleracea L.). Eur Food Res Technol 226(3) 459-465. 

Castenmiller JJM, Linssen JPH, Heinonen IM, Hopia AI, Schwarz K, Hollmann PCH and West CE. 2002. Antioxidant properties of differently processed spinach products. Nahrung/Food 46(4) 290-293. 

Coinu R, Carta S, Urgeghe, PP, Mulinacci N, Pinelli P, Franconi F and Romani A. 2007. Dose-effect study on the antioxidant properties of leaves and outer bracts of extracts obtained from Violetto di Toscana artichoke. Food Chem 101(2) 524-531. 

Ferreres F, Sousa C, Valentao P, Andrade PB, Seabra RM and Gil-Izquierdo A. 2007b. New C-deoxyhexosyl flavones and antioxidant properties of Passiflora edulis leaf extract. J Agric Food Chem 55(25) 10187-10193. 

Finotti E and Di MajoD. 2003. Influence of solvents on the antioxidant property of flavonoids. Nahrung/Food 47(3) 186—187. 

Garcia-Alonso M, de Pascual-Teresa S, Santos-Buelga C and Rivas-Gonzalo JC. 2004. Evaluation of the antioxidant properties of fruits. Food Chem 84(1) 13—18. 

Hamauzu Y, Yasui H, Inno T, Kume C and Omanyuda M. 2005. Phenolic profile, antioxidant property, and anti-influenza viral activity of Chinese quince (Pseudocydonia sinensis Schneid.), quince (Cydonia oblonga Mill.), and apple (Malus domestica Mill.) fruits. J Agric Food Chem 53(4) 928-... 

Kedage VV, Tilak JC, Dixit GB, Devasagayam TPA and Mhatre M. 2007. A study of antioxidant properties of some varieties of grapes Vitis vinifera L. Crit Rev Food Sci Nutr 47(2) 175-185. 

Lako J, Trenerry, VC, Wahlqvist M, Wattanapenpaiboon N, Sotheeswaran S and Premier R. 2007. Phytochemical flavonols, carotenoids and the antioxidant properties of a wide selection of Fijian fruit, vegetables and other readily available foods. Food Chem 101(4) 1727-1741. 

Lim YY, Lim TT and Tee JJ. 2007. Antioxidant properties of several tropical fruits a comparative study. Food Chem 103(3) 1003-1008. 

Lin CH and Chan CY. 2005. Textural change and antioxidant properties of broccoli under different cooking treatments. Food Chem 90(l-2) 9—15. 

Murcia MA, Jimenez AM and Martinez-Tome M. 2001. Evaluation of the antioxidant properties of Mediterranean and tropical fruits compared with common food additives. J Food Protect 64(12) 2037-2046. 

Sakanaka S and Ishihara Y. 2008. Comparison of antioxidant properties of persimmon vinegar and some other commercial vinegars in radical-scavenging assays and on lipid oxidation in tuna homogenates. Food Chem 107(2) 739-744. 

Vrchovska V, Sousa C, Valentao P, Ferreres F, Pereira JA, Seabra, RM and Andrade PB. 2006. Antioxidative properties of tronchuda cabbage (Brassica oleracea L. var. costata DC) external leaves against DPPH, superoxide radical, hydroxyl radical and hypochlorous acid. Food Chem 98(3) 416-425. 

Yen YH, Shih CH and Chang CH. 2008. Effect of adding ascorbic acid and glucose on the antioxidative properties during storage of dried carrot. Food Chem 107(1) 265—272. 

Zhou K and Yu L. 2006. Total phenolic contents and antioxidant properties of commonly consumed vegetables grown in Colorado. LWT Food Sci Technol 39(10) 1155—1162. 

Leja M, Mareczek A and Ben J. 2003. Antioxidant properties of two apple cultivars during long-term storage. Food Chem 80(3) 303-307. 

People in France eat a lot of fatty foods but suffer less from fatal heart strokes than people in the northern regions of Europe or in North America, where wine is not consumed on a regular basis ( French paradox ). There is an increased favorable effect from red wine. The unique cardioprotective properties of red wine are due to the action of flavonoids, which are minimal in white wine. The best-researched flavonoids are resveratrol and quercetin, which confer antioxidant properties more potent than a-tocopherol. 

The commonest synthetic antioxidants are butylated hydroxyanisole (BHA) and butylated hydroxy toluene (BHT). Other synthetic antioxidants are w-propyl gallate and n-octyl gallate. Any substance that can act as a radical trap will have antioxidant properties. There are strict rules governing the use of antioxidants in foods. Only those substances that are on the permitted list can be used. 

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. 

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