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Antioxidants versus Food Antioxidant Additives and Food Preservatives

1
Chemistry School, University of Barcelona, 08028 Barcelona, Spain
2
Centro de Investigación Biomédica en Red Enfermedades Neurodegenerativas (CiberNed), Instituto de Salud Carlos III, 28031 Madrid, Spain
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Department of Biochemistry and Physiology, Faculty of Pharmacy, University of Barcelona, 02028 Barcelona, Spain
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Departamento de Morfología y Biología Celular, Facultad de Medicina, Universidad de Oviedo, 33006 Oviedo, Spain
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Instituto de Neurociencias del Principado de Asturias (INEUROPA), 33003 Oviedo, Spain
6
Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), 33011 Oviedo, Spain
*
Authors to whom correspondence should be addressed.
Antioxidants 2019, 8(11), 542; https://doi.org/10.3390/antiox8110542
Received: 14 October 2019 / Revised: 30 October 2019 / Accepted: 5 November 2019 / Published: 11 November 2019
(This article belongs to the Special Issue Oxidative Stress in Food Additives and Other Exposomes)
Natural and processed foods are fragile and can become unpalatable and/or rotten. The processed food industry uses preservatives to enable distribution, even to different continents, and to extend the useful life of their products. Preservatives impede oxidation, a mandatory step in rotting, either by aerobic or anaerobic mechanisms. From a functional point of view, these compounds are antioxidants, and, therefore, a kind of contradiction exists when a preservative is considered “bad” for human health while also thinking that antioxidants provide benefits. The basis of antioxidant action, the doses required for preservation, and the overall antioxidant action are revisited in this work. Finally, the bad and the good of food additives/preservatives are presented, taking into account the main mediator of antioxidant beneficial actions, namely the innate mechanisms of detoxification. Foods that strengthen such innate mechanisms are also presented. View Full-Text
Keywords: human safety; food rotting; food decay; food contamination; REDOX reaction; taste; sulfites human safety; food rotting; food decay; food contamination; REDOX reaction; taste; sulfites
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Franco, R.; Navarro, G.; Martínez-Pinilla, E. Antioxidants versus Food Antioxidant Additives and Food Preservatives. Antioxidants 2019, 8, 542.

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