Chemistry Models

Antioxidants: Chemistry and their impact on health
1. Introduction aerobically, the more dangerous products are the reactive oxygen species. The role of antioxidants is to detoxify reactive intermediates of oxygen (ROI) in the body. In recent years, dietary antioxidants have attracted considerable attention in the popular press as potential treatment for a variety of pathological conditions, including cancer and other causes such as cancer, inflammatory diseases and chronic aging (Delany L. 1993).

Of course, oxidation inhibitors usually occur in foods from plant-based materials. The active components, namely phenolics and polyphenolics, including tocopherols, are secondary plant metabolites and are the first derivatives of phenylalanine and in some cases and in some plants tyrosine. The resultant phenylpropanoids may then undergo further processing to produce derivatives of benzoic acid and flavonoids, isoflavones and other polyphenols complex. Thus, natural food phenolics are present as a complex mixture of compounds that offer a mixture of many active components present in the free, esterified, glycosylated and bound forms (Shahidi and Naczk, 1995). The activity of the preparations is therefore dictated by their chemical structure and governed by the hydrophilic-lipophilic balance (HLB) of the molecules involved in a concentration dependent manner and the system. Thus, the mode of action of natural antioxidants may involve multiple mechanisms, depending on the material and the possible presence of synergists and antagonists.

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To use an antioxidant in food preparation, it must be safe, easy to integrate, effective at low concentrations without undesirable odor, flavor or color, heat stable, nonvolatile and with good grace to make the properties and cost-effectiveness. In addition, the presence and possible effects of antagonists must be carefully considered as an antioxidant can become pro-oxidant in the presence of certain other molecules. For example, chlorophylls may overwhelm the antioxidant effect of phenolics due to photosensitized oxidation and ions of transition metals such as iron and copper may render the conditions for this oxidation. The synergy between the various phenolic antioxidants and between phenolic and non phenolic should be considered in all application areas.

Definition

Free radicals are atoms or groups of atoms with an odd (odd) number of electrons and can be formed when oxygen interacts with certain molecules. Once formed these highly reactive radicals can start a chain reaction. Their chief danger comes from the damage they can do when they react with important cellular components such as DNA or the cell membrane. Cells may function poorly or die if this occurs. To prevent free radicals the body has a defense system of antioxidants.

An antioxidant is a substance which, when present in low concentrations compared to oxidizable substrate significantly delays or reduces oxidation of the substrate (Halliwell, 1995).

Antioxidants get their name because the oxidation combat them. These are substances that protect other chemicals of the body from damaging oxidation reactions by reacting with free radicals and other reactive oxygen species in the body, thus preventing the oxidation process. During this reaction the antioxidant sacrifices itself by becoming oxidized. However, no unlimited supply of antioxidants than antioxidant molecule can only react with a single free radical. Therefore, there is a constant need to replenish antioxidant, either endogenously or through supplementation.

2. Literature Review

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