Food antioxidants need to be used with caution

Food antioxidants and preservatives are used for the preservation and storage of foods, but preservatives are aimed at the inhibition and inhibition of microbial growth and enzyme activity, while the fundamental purpose of antioxidants is to delay the deterioration caused by food oxidation, and the effect of use The test is also different from the preservative, and the antioxidant effect is determined by examining parameters such as peroxide value, acid value, and carbonyl change. In addition, antioxidants are also different from pharmaceuticals or health supplements and are only added as excipients to processed foods or raw materials.

The mechanism of action of antioxidants, the mechanism of action of antioxidants is complex, and there are many possibilities.

1. Consumption of residual oxygen

Such antioxidants reduce the oxygen content of the food system and the surrounding environment by means of a reduction reaction, which can be said to suppress oxidation from the source. That is to say, the antioxidant itself is highly oxidizable, so when there is a factor of food oxidation (such as light, oxygen, heating, etc.), the antioxidant first reacts with oxygen in the air to avoid oxidation of the food. For example, ascorbic acid can scavenge oxygen in foods, which itself is oxidized to dehydroascorbic acid.

2. Chelated metal ions

The oil contains traces of metal ions, especially divalent or high valence heavy metal ions. They have a suitable redox potential, which can shorten the initiation period of the radical chain reaction and accelerate the oxidation rate of the ester compound. Such antioxidants can reduce the promotion of oxidation of metal ions by chelation of metal ions. Such as EDTA, citric acid and the like.

3. Absorb free radicals

The most effective means of blocking lipid oxidation is to scavenge free radicals. This type of antioxidant can combine with the oxidation intermediates in the oxidation process to convert the free radicals produced by the oxidation of the oil into stable products, thereby preventing the oxidation reaction from proceeding. Such antioxidants are butylated hydroxyanisole, propyl gallate, vitamin E and the like. In general, oxygen in the air first combines with fat molecules to produce ROO·free radicals, and the radical absorbent provides hydrogen donor AH, that is, the ROO·free radicals absorb to form hydroperoxides.

Practice has proved that the free radicals generated by the reaction of phenolic antioxidants with lipid radicals are relatively stable. The free radical A of the antioxidant has no activity, it does not cause a chain reaction, but it can participate in some termination reactions. Another free radical R· produced by lipid oxidation can be eliminated by the electron acceptor of the radical absorber. In biological tissues, vitamin K is an electron acceptor that directly eliminates R·free radicals.

Antioxidants that can be used in food should have the following conditions:

First, it has excellent antioxidant effects. Food antioxidants have outstanding activity and large antioxidant capacity, and their antioxidant capacity is high, which can achieve high-efficiency antioxidant activity at low concentrations.

Second, both the product itself and the decomposition products are non-toxic and harmless. The safety of food antioxidants is an important indicator to be considered. The toxicological requirements are low, harmless to the human body, and not digested and absorbed is the primary principle for selecting food additives.

Third, it has good stability and can coexist with food, and has no effect on the sensory properties (including color, aroma, taste, etc.) of the food.

The fourth is easy to use and cheap. According to different grades of food and type and antioxidant effect, the choice of cheap and effective antioxidants is beneficial to reduce the cost of processed foods.

When using antioxidants, please pay attention to:

1. Choose the right timing to add.

It can be seen from the mechanism of action of antioxidants that antioxidants can only hinder lipid oxidation and delay the time when food begins to deteriorate, and cannot change the consequences of deterioration. Therefore, antioxidants should be added as soon as possible to exert antioxidant effects.

2. Choose the appropriate amount of use

Unlike preservatives, the amount of antioxidant added and the antioxidant effect are not always positively correlated. When it exceeds a certain concentration, it not only enhances the antioxidant effect, but also has the effect of promoting oxidation. The dosage of antioxidants is generally not more than 0.02%, and the concentration of water-soluble antioxidants is generally not more than 0.1%, in accordance with the requirements of national food additive standards.

3. Use of compound antioxidants

Due to the complexity of the ingredients in the food, sometimes it is difficult to achieve optimal antioxidant action with a single antioxidant. At this time, a plurality of antioxidants can be used in combination. When two or more antioxidants are used in combination, the antioxidant effect is often greater than the sum of the single uses. This phenomenon is called the synergistic effect of antioxidants. It is generally believed that this is due to the fact that different antioxidants can terminate the chain reaction of lipid oxidation at different stages.

4. Evenly distributed

Antioxidants are generally used in small amounts in foods, and can only be effectively used if they are sufficiently dispersed in foods.

5. Proper use of antioxidant synergists

The use of antioxidant synergists can significantly increase the antioxidant effect. The synergist itself has no antioxidant effect, or the antioxidant effect is relatively weak, but when used in combination with an antioxidant, its antioxidant effect is better than using an antioxidant alone. Commonly used synergists are citric acid, phosphoric acid, Ascorbic acid, ethylenediaminetetraacetic acid, and the like.

6. Processing of raw materials

Transition element metals, especially those having a suitable redox potential, are trivalent or multivalent transition metals (cobalt, copper, iron, manganese, nickel) which have a strong effect of promoting fat oxidation and are called prooxidants. Therefore, it is necessary to avoid mixing these ions into the food material. However, these ions are often contained in the food due to the presence of soil or contamination of the processing container. In food processing, these endogenous oxidation promoters should be removed to avoid or reduce traces of metals, plant pigments or peroxides. High-quality raw materials should be used as much as possible to reduce the entry of exogenous oxidation promoters into food.

7. Control the influence of light, heat, oxygen and other factors

While using antioxidants, it is also necessary to pay attention to some factors that promote fat oxidation, such as light, especially ultraviolet light, which can easily cause oxidation of fat. Light-proof packaging materials such as aluminum composite plastic bags can be used to preserve fat-containing foods. The high temperature in processing and storage promotes the oxidation of fat on the one hand, and increases the volatilization of antioxidants on the other hand. Some antioxidants are heated, especially after high temperature, such as frying, and are easily decomposed or volatilized to lose antioxidant effect. The presence of a large amount of oxygen accelerates the oxidation, and in fact, as long as it is exposed to the air, the grease is automatically oxidized. It is extremely important to avoid contact with oxygen. If the food is left in contact with a large amount of oxygen, even if a large amount of antioxidant is added, it is difficult to achieve the desired antioxidant effect.

Blood System:
Blood system is also called circulatory system.
For the treatment of diseases of the circulatory system:
According to the American Heart Association, cardiovascular disease is the leading cause of death in the United States. Because of its vastness and critical nature, it is one of the systems of the body most prone to disease.

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One of the most common diseases of the circulatory system is arteriosclerosis, in which the fatty deposits in the arteries causes the walls to stiffen and thicken the walls. According to the Mayo Clinic, the causes are a buildup of fat, cholesterol and other material in the artery walls. This can restrict blood flow or in severe cases stop it all together, resulting in a heart attack or stroke.

Stroke involves blockage of the blood vessels to the brain and is another major condition of the circulatory system, according to Mitchell Weinberg of the North Shore-LIJ Health System. [Risk factors include smoking, diabetes and high cholesterol," he noted.

Another circulatory disease, hypertension - commonly called high blood pressure - causes the heart to work harder and can lead to such complications as a heart attack, a stroke, or kidney failure, the NLM noted.

An aortic aneurysm occurs when the aorta is damaged and starts to bulge or eventually tear, which can cause severe internal bleeding. This weakness can be present at birth or the result of atherosclerosis, obesity, high blood pressure or a combination of these conditions, according to Weinberg.

Peripheral arterial disease (also known as PAD) typically involves areas of narrowing or blockage within an artery, according to Jay Radhakrishnan, an interventional radiologist in Houston, Texas. In addition, chronic venous insufficiency (also known as CVI) involves areas reflux (or backward flow) within the superficial veins of the lower extremities.

PAD is diagnosed with noninvasive testing including ultrasound, CT scan, and/or MRI. Ultrasound is the least expensive of these methods, but also gives the least amount of detail, as CT and MRI show a much higher degree of anatomic detail when identifying areas of narrowing/blockage within an artery. CVI is diagnosed with ultrasound as the venous reflux can be measured accurately by ultrasound, which ultimately guides treatment.

Blood System

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