Natural and Synthetic Antioxidants

Therefore, high levels of polyphenol antioxidants present in various plants can be a major factor in the antioxidant activity of plant material. Recently, due to its strong natural antioxidant properties, interest in scientific research in industry and interest in various plant extracts has increased (Wu et al., 2009). These antioxidant compounds have pharmacological effects with little or no side effects for use in preventive medicine and food industry (Sati et al.

Antioxidants come from many sources. Some are naturally produced in the body, some are naturally produced with the food we eat. Antioxidants (natural or synthetic) can also be added to foods that do not normally contain them for health reasons or by preserving foods (antioxidants can also prevent oxidation of foods I can do it). A healthy diet is the most effective way to obtain body antioxidants. Fruits, vegetables, cereals, eggs, nuts are all useful sources of antioxidants. In spite of market speculation, so-called super food antioxidants are not as effective as normal fruits and vegetables, so it would be better to save money.

Because of the adverse health effects or the belief of certain synthetic antioxidants, the meat industry requires natural antioxidants to replace synthetic antioxidants. Fruits, vegetables, by-products, and other plant materials are good alternatives. In addition to antioxidant, some of these antioxidants also positively or negatively affect other quality characteristics and may ultimately affect the consumer's acceptability of the product. It has been shown that treatment with several natural sources can cause color changes in meat or meat products. Perfumes have been shown to affect the flavor characteristics of processed meat and poultry products. Depending on the product, sensory panels may have a negative or positive perception of these flavors. Some ingredients may adversely affect the technical characteristics of meat and meat products such as texture and emulsion properties.