Antioxidants: From preserving food quality to quality of life

An antioxidant can be defined as a substance which prevents the reaction of various food constituents with oxygen. This protective effect is desirable because many foods become discolored or spoiled when oxidation takes place. A variety of synthetic antioxidants are available, as well as natural ones, including vitamins C and E, and the bioflavonoids.

Derived from a wide range of sources, antioxidants play a major role in “preserving” food quality. Although what an antioxidant does is not exactly…