Handbook of
Antioxidants for Food
Preservation

Antioxidants occur naturally in food and natural health products or are added to them
intentionally to extend their shelf life, or are used as supplements to improve health
status. The oxidation of food, mainly its lipid components, leads to off-flavor development and spoilage. Thus, control of oxidative processes is of interest to scientists,
manufacturers, and consumers. In the body, oxidants are by-products of normal metabolism that, if not properly controlled, result in oxidation and eventual damage to DNA,
proteins, lipids, and sugar molecules. Oxidation of these biomolecules in the body leads
to a number of degenerative diseases such as cancer, cardiovascular disease, cataract,
immune system decline, and brain dysfunction as well as the aging process.