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Fontes vegetais naturais de antioxidantes Vegetals as natural sources of antioxidants

By Alane Cabral de Oliveira, Iara Barros Valentim, Marília Oliveira Fonseca Goulart, Cícero Alexandre Silva, Etelvino José Henriques Bechara and Maria Teresa Salles Trevisan

Abstract

<abstract language="eng">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

Topics: oxidative stress, antioxidant capacity, agroindustrial wastes, Chemistry, QD1-999, Science, Q, DOAJ:Chemistry (General), DOAJ:Chemistry
Publisher: Sociedade Brasileira de Química
Year: 2009
DOI identifier: 10.1590/S0100-40422009000300013
OAI identifier: oai:doaj.org/article:fc245e18cb584b6fb940fbb34e4693b7
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