Abstract
Natural antioxidants are the molecules that present in natural sources which resist or inhibit any kind of oxidation process in plant cell and animal cell as well. Generally, oxidative reactions continuously take place in the human body sometime with very slow rate and higher rate relative to concentration of free radicals in the cell. The free radicals may cause minor or major oxidative damages in the human body, and in most extreme cases it may cause irregularities in the cell growth cycle that accelerates the rate of cell growth, leading to a number of disorders, viz. malignancy and malfunction in the apoptosis mechanism. To get rid of the above problems, people should continuously consume the food sources that fulfil the daily requirement of antioxidants. The natural antioxidants are found in a variety of foods, including fruits, vegetables and cereals. Although, oxidation is an important phenomenon in human body that helps in the lysis of harmful cells. There is a variety of natural antioxidants, such as glutathione, vitamin C, vitamin A and vitamin E as well as enzymes such as catalase, superoxide dismutase and various peroxides. At present, the consumers have been shifted their priority towards food safety over food quality. This awareness of the consumers towards food safety has now been endorsed to industries to substitute/replace the chemical antioxidants with natural antioxidants in processed food products. In the ancient period, in traditional herbal medicines, dietary foods were the main sources of natural antioxidant that protected them from the damage caused by free radicals. Natural antioxidants are widely used in dietary supplements and have been investigated for the prevention of number of non-communicable diseases such as cancer, coronary heart disease, and altitude sickness. These may be a sustainable substitute for chemical preservatives in a variety of functional food products to reduce chemical hazards on human health. This chapter covers the processing of food to incorporate the natural antioxidants in the diet that will be beneficial for human health.
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Khan, I., Ahmad, S. (2020). The Impact of Natural Antioxidants on Human Health. In: Ahmad, S., Al-Shabib, N. (eds) Functional Food Products and Sustainable Health. Springer, Singapore. https://doi.org/10.1007/978-981-15-4716-4_2
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