Food Chemistry and Food Microbiology

Essenstial of Antioxidants in Foods

Antioxidant substances can be protect cells against from free radicals and slow damage to the cells if free radicals accumulate it leads to oxidative stress and damage to overall body health care. There are two types of antioxidants which is our body produce called endogenous and from outer called exogenous oxidants.  Antioxidants defined “as an oxidation of lipids, DNA, proteins or other molecules that occurs by blocking the propagation stage in oxidative chain reactions”