ANTIOXIDANTS are chemicals that prevent or slow cell damage. rich in vitamins or other sources.

1. Antioxidants
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2.  Introduction
 Antioxidant
 Synergists
 Antioxidant – how they help
 Common antioxidant
 Benefits
 Conclusion
 Reference 2

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4.  Antioxidant are compounds that inhibit chemical
reaction with oxygen.
 Reaction includes – oxidation reaction that cause
cell damage in humans , animals as well as
degradation of fatty acid, resulting in undesirable
color change or rancidity.
 The chemical compounds that can delay or slow the
rate of lipid oxidation reaction in food system are
called as antioxidant.
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5.  Diet rich in antioxidant such as vitamin A, C & E,
beta-carotene, etc. are strong defender against
heart disease, cancer & almost all other disease.
 Vitamins A, D & E, beta carotene are well known
antioxidant, minerals like zinc & selenium are also
potent antioxidant.
 Red wine & green tea contains protective
antioxidant compound.
 Eating 5-6 portion of fruits & vegetable daily
supply the needed antioxidants.
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6.  Whole grain cereals : barley, millet, maize
 Nuts: almonds, pistachio, peanut
 Fruits : berries
 Fungi : mushrooms
 Cocoa product : chocolate
 Drinks : coffee, wine, tea ( green tea)
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7.  Berries
 Chocolate
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8.  Wine
 Mushroom
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9.  Naturally occurring antioxidants include
vitamin A & vitamin E, found in many animals
& plants, vitamin c, found in citrus & other
fruits & vegetables & beta-carotene found in
deep orange & dark green vegetables.
 These may prevent cancer, heart disease,
immune deficiency disease & aging.
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10.  Organic compounds that includes retinol,
retinal , retinoic acid.
 This compound is hydrolyzed into retinal,
which is ultimately converted to retinoic acid.
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11.  11-cis – retinal present in retina of eye &
retinoic acids are active metabolites found in
all tissues.
carrot
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12.  It is essential for the production of collagen,
the cellular glue that keeps attached
together.
 It strengthens the connective tissue & protect
against cataract & also lipid oxidation.
 It is essential for immune system health.
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13.  Vitamin E is family of molecules composed
of four different tocopherols & four different
tocoretinols, all nearly identical in structure.
 Tocopherols constitute a series of related
benzopyranols ( methyl tocols ) that occur in
plant tissue & vegetable oils & powerful lipid
– soluble antioxidants.
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14.  It is a natural polyphenol antioxidant
carboxylic acid found in many herbs such as
rosemary, oregano, sage, thyme &
peppermint.
 It is a red-orange powder that is slightly
soluble in water, but well soluble in most
organic acid.
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15.  It include butylated hydroxytoluene (BHT),
butylated hydroxyanisole (BHA) & propyl
gallate.
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16.  It is a waxy solid that exhibit antioxidant
properties.
 It is prepared from 4-methoxyphenol &
isobutylene.
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17.  Like BHT, the conjugated aromatic ring of BHA
is able to stabilize free radicals.
 By acting as free radical scavenger, further free
radical reaction are prevented.
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18.  BHT is a fat soluble organic compound primarily
used as an antioxidant food additives.
 It is also used in cosmetics, pharmaceuticals,
drugs, jet fuels, rubber & petroleum products.
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19.  They are heat labile, especially under
alkaline condition & have low solubility.
 Usually used in combination with BHT or
BHA.
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20.  Substance which enhance the activity of
antioxidant are called synergists.
 Examples – lecithin, citric acid, phosphoric
acid, i.e. compounds with heavy metals.
 It prevents lipid autoxidation.
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22.  Antioxidants are part of the vitamins, minerals &
nutrients present in foods.
 They are common in plant foods with bright,
distinctive color, such as red cherries, orange
carrots & purple blue berries.
 The most common antioxidants are vitamin A, C &
E, beta carotene, selenium & lycopene.
 Oxidation, is a natural process that occur within
our body cells, can produce reactive substances
called free radicals.
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23.  Free radicals can damage our body cells.
 Antioxidants can stabilize free radicals before
they damage our body cells.
 Research suggests that oxidative stress caused
by free radicals is responsible for a number of
degenerative illness associated with aging
process.
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24.  Cancer, cardiovascular disease, cognitive
impairment & Alzheimer’s disease are few
degenerative illness.
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25.  Eating plenty of antioxidants is one of the best way
to prevent oxidative stress caused by free radicals
 Five daily servings of fruits & vegetables are
recommended to reduce risk of degenerative
disease such as stroke, cancer & cardiovascular
disease by up to 25%.
 By avoiding cigarette smoking & alcohol minimize
oxidative stress.
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26.  Adding more fruits & vegetables to our diet is
easy.
 Try having a fruit salad for dessert or take
chopped up vegetables for snacks.
 Include vegetables in main meal.
 Have juice made at home( fruit juices) than
concentrated juices.
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27.  Vitamin A & carotenoids, which are found in
carrots, squash, broccoli, sweet potatoes,
tomatoes, kale, peaches & apple.
 Vitamin C: in citrus fruits, green peppers, leafy
vegetables, strawberries & tomatoes.
 Vitamin E: nuts, seeds, leafy vegetables,
vegetable oil & liver oil.
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28.  Selenium : fish, shellfish, red meat, grains,
eggs & garlic.
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29.  Blitz.H- D, Grosch.w,Schieberla.P, Food
Chemistry, Published by Springer, Pvt, Ltd.
Page no- 213-218.
 Chopra .H.K, Panesar.P.S, Food Science,
Narosa Publishing House, Pvt, Ltd, New
Delhi. Page no-137 – 144.
 www. Eatright.com.
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