What is the importance of preservatives?
preservative, in foods, any of numerous chemical additives used to prevent or retard spoilage caused by chemical changes, such as oxidation or the growth of mold. Along with emulsifying and stabilizing agents, preservatives also help to maintain freshness of appearance and consistency. See also emulsifier.
What is the importance of preservatives and antioxidants in food?
Combinations of preservatives and antioxidants are advantageous to products. Preservatives will stop bacterial and fungal growth while antioxidants keep the oils in the product from going rancid and prevent “free radical” damage.
How do antioxidants work in food?
Antioxidants are compounds produced in your body and found in foods. They help defend your cells from damage caused by potentially harmful molecules known as free radicals. When free radicals accumulate, they may cause a state known as oxidative stress.
Why are antioxidants important?
1 of 5 Antioxidants: Why are they important? Antioxidants are substances that may protect your cells against free radicals, which may play a role in heart disease, cancer and other diseases. Free radicals are molecules produced when your body breaks down food or when you’re exposed to tobacco smoke or radiation.
What are the benefits of antioxidants?
A diet high in antioxidants may reduce the risk of many diseases (including heart disease and certain cancers). Antioxidants scavenge free radicals from the body cells and prevent or reduce the damage caused by oxidation. The protective effect of antioxidants continues to be studied around the world.
What are antioxidants foods?
A: The best antioxidant sources are fruits and vegetables, as well as products derived from plants. Some good choices include blueberries, raspberries, apples, broccoli, cabbage, spinach, eggplant, and legumes like red kidney beans or black beans. They’re also found in green tea, black tea, red wine and dark chocolate.