Vegetals as natural sources of antioxidants

Quimica nova

Valentim, Iara Barros¹  Oliveira, Alane Cabral de¹  Goulart, Marília Oliveira Fonseca¹  Silva, Cícero Alexandre²  Trevisan, Maria Teresa Salles³  Bechara, Etelvino José Henriques⁴ 

[1] Universidade Federal de Alagoas, Maceió, Brasil;Universidade Federal de Alagoas, Rio Largo, Brasil;Universidade Federal de São Paulo, Diadema, Brasil;Universidade de São Paulo, São Paulo

关键词: oxidative stress;    antioxidantcapacity;    agroindustrial wastes.;   

DOI  :  10.1590/S0100-40422009000300013

学科分类：化学（综合）

来源: Sociedade Brasileira de Quimica

【 摘 要 】

Growing knowledge on the health-promoting impactof antioxidants in everyday foods, combined with the assumption that a numberof common synthetic preservatives may have hazardous side effects has led toincreased investigations in the field of natural antioxidants, principally thosefound in plants. Food industries normally discard plant residues that couldbenefit the human health and diminish undesirable environmental impact. Onceestimated the content of antioxidants in these residues, advantageous economicaland social alternatives to the discard are possible, for example, their usefor preparation of nutraceuticals to be offered to low-income populations. Wepresent here a broad, although not complete, account of the continuously growingknowledge on the antioxidant capacity of whole fruits, seeds and peels, cereals,vegetal oils and aromatic plants, at several physical forms, as well as a descriptionof the usual methods for evaluating their antioxidant capacity and examplesof agroindustrial processes that could be harnessed for the production of antioxidantsupplement food, along with research perspectives in the area.

【 授权许可】

CC BY