Biochemistry of Antioxidants: Mechanisms and Pharmaceutical Applications.

ABSTRACT: Natural antioxidants from fruits and vegetables, meats, eggs and fish protect cells from the damage caused by free radicals. They are widely used to reduce food loss and waste, minimizing lipid oxidation, as well as for their effects on health through pharmaceutical preparations. In fact, the use of natural antioxidants is among the main efforts made to relieve the pressure on natural resources and to move towards more sustainable food and pharmaceutical systems. Alternative food waste management approaches include the valorization of by-products as a source of phenolic compounds for functional food formulations. In this review, we will deal with the chemistry of antioxidants, including their molecular structures and reaction mechanisms. The biochemical aspects will also be reviewed, inclu

SUBMITTER: Losada-Barreiro S 

PROVIDER: S-EPMC9776363 | biostudies-literature | 2022 Nov

REPOSITORIES: biostudies-literature