What is antioxidant and its function

Antioxidants are substances that prevent the adverse effects of oxygen. It is a type of substance that can help capture and neutralize free radicals, thereby eliminating the harm of free radicals to the human body.

Antioxidants are food additives that can prevent or delay food oxidation, improve food stability, and extend storage period.

The basic principles of antioxidants:

The role of antioxidants in food is quite complex, mainly including the following:

1. Reduce the oxygen content in the food system through reduction.

2. Interrupt the chain reaction during the oxidation process to prevent further oxidation.

3. Destroy or weaken the activity of oxidase to prevent oxidation reaction. 

4. Block substances that can catalyze or cause oxidation reaction.

There are mainly the following categories

1. Vitamins, including vitamin A, vitamin C, and vitamin E

2. Minerals: Selenium, Zinc, Copper

3. Enzymes and Coenzymes: Glutathione (GSH) α- Lipoic acid and coenzyme Q10

4. Phytonutrient: astaxanthin, lycopene, carotenoids, polyphenols, organic sulfur compounds

Antioxidants are mainly substances used to prevent food from reacting with oxygen. As long as it is used correctly, it is generally not harmful to the human body. However, it is not recommended to blindly use antioxidants to avoid harm to health.

Cosmetic components generally contain unsaturated components, and the oil phase requires antioxidants to prevent the oxidation of unsaturated components, which can cause rancidity. Active components and preservatives containing unsaturated structures require antioxidants to prevent spoilage and discoloration.