Health & Environmental Research Online (HERO)


Print Feedback Export to File
8458031 
Journal Article 
Antioxidants and free radicals: Human and food system 
Pandey, MC; Tyagi, P 
2020 
Innovare Academics Sciences Pvt. Ltd 
7 
10 
753-756 
English 
Free radicals adversely modify proteins, lipids and DNA and cause a number of human diseases. Therefore, the use of the external source of antioxidants can help to cope with this oxidative stress. Recently it has been confirmed that synthetic antioxidants such as butylated hydroxyanisole and butylated hydroxytoluene are harmful to human health. In recent years, therefore, the search for active, non-toxic natural compounds with antioxidant activity has been increasing. In the human body and in the food systems, a wide variety of oxygen-free radicals and the other species of reactive oxygen can be formed. Free radical damage is accelerated by transition metal ions. Antioxidant defenses, both enzyme and non-enzyme, that protects the body against oxidative damage, but they are not 100% effective, and free-radical damage must be repaired constantly. For the prevention of lipid peroxidation, nonenzymatic antioxidants are often applied to food products. The paper discusses origins, forms, mechanisms of action and damage in both the human body and the food system caused by free radicals and antioxidants. © 2020 Innovare Academics Sciences Pvt. Ltd. All rights reserved. 
Antioxidants; Free radicals; Lipid peroxidation; Nonenzymatic antioxidants; Oxygen-free radicals