Natural Antioxidants. Applications in food of Animal Origin

Abstract

In normal health, there is a balance between the formation of oxidizing chemical species and their effective removal by protective antioxidant. Thus oxidative stress is referred to as a condition of imbalanced pro oxidant/antioxidant equilibrium, in favour to the former. If the antioxidant defence mechanism fails, or if an increased flux of reactive oxidant from-and exogenous sources exceeds the antioxidant capacity, oxidative injury will result. An oxidative cell injury or a decreased efficiency of antioxidant defences contribute, therefore, to the development of different pathologies. However, oxidative stress and lipid peroxidation are the main causes of a number of chronic diseases, the incidence of which can be reduced by the consumption of fruit and vegetables that contain different antioxidant compounds. The consume of the right and well preserved food, therefore, can prevent the cell oxidative damage by inhibiting the generation of reactive oxygen species (ROS) and active nitrogen species (RNS), scavenging free radicals or raising the level of endogenous antioxidant defenses. Few examples of ROS are alkoxyl radicals, peroxyl radicals, hydroxyl radical, and
superoxide anion radical, while examples of RNS would be nitric oxide and nitrogen dioxide radical. Potential sources of free radicals could be ultraviolet rays, ionizing radiations, metabolic processes, inflammatory reactions, air pollution and smoking. Therefore, the increased scientific evidence for protective anti-oxidative mechanisms of vegetables, fruits and some oils and peptides has led to a considerable growing interest of the food industry to support, maintain and possibly increase the antioxidant capacity of the different nutrient products distributed in the market.