An overview on some of important sources of natural antioxidants

Oxidation as a reaction in many kinds of foods is a nearly ubiquitous chemical reaction that involves the transfer of electrons from one compound to another, has long been known to have negative effects, especially in physiological contexts. Besides that, antioxidants in food may be defined as any substance which is capable of delaying, retarding or preventing the development of rancidity or other flavour deterioration due to oxidation. Antioxidants may be synthetic or natural. Natural antioxidants (NAO) are generally preferred by consumers. NAO can be found in many sources such as legumes, nuts, oilseeds, cereals, fruits, vegetables, animal products. In this article, sources of antioxidants specifically natural antioxidants are described. (C) All Rights Reserved