Vegetals as natural sources of antioxidants

Química Nova

Valentim, Iara Barros¹  Bechara, Etelvino José Henriques¹  Silva, Cícero Alexandre¹  Universidade Federal de Alagoas, Rio Largo, Brasil¹  Oliveira, Alane Cabral de¹  Universidade Federal de Alagoas, Maceió, Brasil¹  Trevisan, Maria Teresa Salles¹  Goulart, Marília Oliveira Fonseca¹  Universidade Federal do Ceará, Fortaleza, Brasil¹  Universidade Federal de São Paulo, Diadema, Brasil¹  Universidade de São Paulo, São Paulo¹ 

关键词: oxidative stress;    antioxidant capacity;    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 impact of antioxidants in everyday foods, combined with the assumption that a number of common synthetic preservatives may have hazardous side effects has led to increased investigations in the field of natural antioxidants, principally those found in plants. Food industries normally discard plant residues that could benefit the human health and diminish undesirable environmental impact. Once estimated the content of antioxidants in these residues, advantageous economical and social alternatives to the discard are possible, for example, their use for preparation of nutraceuticals to be offered to low-income populations. We present here a broad, although not complete, account of the continuously growing knowledge on the antioxidant capacity of whole fruits, seeds and peels, cereals, vegetal oils and aromatic plants, at several physical forms, as well as a description of the usual methods for evaluating their antioxidant capacity and examples of agroindustrial processes that could be harnessed for the production of antioxidant supplement food, along with research perspectives in the area.

【 授权许可】

Unknown