what antioxidants present in food ?

Antioxidants 

Antioxidants are molecules that can neutralize harmful molecules called free radicals, which can damage cells and contribute to the development of chronic diseases such as cancer and heart disease. They can be found in many foods, including fruits and vegetables, nuts and seeds, whole grains, and some types of fish. Some examples of antioxidant-rich foods include berries, dark chocolate, kidney beans, and spinach. It's important to have a variety of antioxidant-rich foods in your diet to ensure you're getting a wide range of these beneficial compounds.

Antioxidants in food

There are many different types of antioxidants present in food, and they can be grouped into several categories based on their chemical structure. Some of the most well-known and well-researched antioxidants found in food include:

• Vitamin C

• This water-soluble vitamin is found in many fruits and vegetables, including oranges, strawberries, bell peppers, and kale.

• Vitamin E

• This fat-soluble vitamin is found in nuts, seeds, and vegetable oils.

• Beta-carotene

• This carotenoid is found in orange and yellow fruits and vegetables, such as carrots, sweet potatoes, and apricots.

• Lycopene

• This carotenoid is found in red fruits and vegetables, such as tomatoes, watermelon, and pink grapefruit.

• Polyphenols

• These are a diverse group of antioxidants found in plants. They include flavonoids, which are found in fruits, vegetables, nuts, and tea, and anthocyanins, which are found in berries.

• Selenium

• This mineral is present in small amounts in many foods, including nuts, seeds, and seafood.

• Glutathione: This is an antioxidant that is produced by the body but also found in small amounts in fruits, vegetables, and meats.

• Coenzyme Q10 (CoQ10)

• This antioxidant is found in small amounts in a variety of foods, including fatty fish, organ meats, and whole grains, but it's also produced in the body.

• Melatonin

• This antioxidant is found in small amounts in foods like cherries, bananas, and walnuts. It's also produced in the body and plays a role in regulating sleep.

• Glutathione peroxidase

• This enzyme is found in many foods, including vegetables and fruits, but it's also produced by the body.

• Superoxide dismutase (SOD)

• This enzyme is found in many foods, including fruits, vegetables, and meats, and also produced by the body.

• Lutein and zeaxanthin

• These carotenoids are found in green leafy vegetables, such as spinach and kale, as well as in eggs, corn, and oranges.

• Resveratrol

• This antioxidant is found in red grapes, peanuts and berries.

• Curcumin

• This antioxidant is found in turmeric, which is a spice commonly used in Indian and Middle Eastern cooking.

• Quercetin

• This flavonoid is found in many fruits, vegetables, and herbs, including onions, apples, berries, and tea.

• Catechins

• These are type of polyphenols found in tea, chocolate, and berries.

It's important to note that the presence of these antioxidants in food is not the only factor that determines their health benefits. The bioavailability, the dose, the combination with other nutrients and the way they are processed also play a role.

Artificial antioxidants

Artificial antioxidants are chemicals that are added to food to prevent or slow down oxidation, which can cause spoilage or changes in the taste and appearance of the food. Some examples of artificial antioxidants include:

• BHA (butylated hydroxyanisole) and BHT (butylated hydroxytoluene)

• These are synthetic antioxidants that are commonly added to processed foods, such as cereal, crackers, and snack foods, to prevent spoilage.

• TBHQ (tertiary butylhydroquinone)

• This is a synthetic antioxidant that is added to foods such as vegetable oils, crackers, and snack foods to prevent spoilage.

• Propyl gallate

• This is a synthetic antioxidant that is added to foods such as meat products, chicken soup base, and chewing gum to prevent spoilage.

• Ethoxyquin

• This is a synthetic antioxidant that is added to foods such as fish meal and dried citrus pulp to prevent spoilage.

It's important to note that the safety of these artificial antioxidants has been the subject of debate among scientists and regulatory agencies, and some of them have been restricted or banned in some countries.

It's recommended to check the ingredient list of the foods you buy and try to limit your consumption of processed foods containing these artificial antioxidant additives.

Methods to measure antioxidants

TPC (Total Phenolic Content) and DPPH (1,1-diphenyl-2-picrylhydrazyl) are two methods commonly used to measure the antioxidant activity of compounds, including those found in food.

TPC measures the total amount of phenolic compounds in a sample. Phenolic compounds are a large group of antioxidants found in plants, including flavonoids and tannins, that have been linked to a number of health benefits. TPC is commonly measured using a colorimetric assay, in which a reagent is added to the sample and the intensity of the resulting color change is used to determine the total phenolic content.

DPPH, on the other hand, is a free radical scavenging assay, which is commonly used to measure the antioxidant activity of a compound. The assay is based on the ability of an antioxidant to scavenge the free radical DPPH, which results in a change of color from purple to yellow. The greater the change in color, the more antioxidant activity is present in the sample.

Other methods of measuring antioxidant activity include the ORAC (Oxygen Radical Absorbance Capacity) assay, FRAP (Ferric Reducing Antioxidant Power) assay, and the TRAP (Total Radical-Trapping Antioxidant Parameter) assay. These methods also measure the ability of a compound to scavenge or neutralize free radicals.

It's important to note that antioxidant capacity is not the same as antioxidant content. Antioxidant capacity measures the potential of a compound to act as an antioxidant, while antioxidant content measures the actual amount of antioxidants present in a food. Additionally, the results of antioxidant assays are not always directly proportional to the health benefits of a food, as the bioavailability, dose, combination with other nutrients, and the way they are processed play a role.