Table 1.
Use of natural antioxidant compounds in foods and their effects on health
| Compounds | Usage in foods | Impact on health | References |
|---|---|---|---|
| β-carotene | Carotenoids are the phytonutrients that impart a distinctive yellow, orange, and red color to various fruits and vegetables | It has a potent antioxidant capacity and offers an array of health benefits such as lowering the risk of heart diseases and certain types of cancers, enhancing the immune system, and protection from age-related macular degeneration the leading cause of irreversible blindness among adults | Gul et al. (2015) |
| Phenolic compounds | The biological activity of green tea also promotes a protective effect by antioxidant mechanisms in biological and food systems, preventing the oxidative damage by acting over either precursors or reactive species | The bioactivity exerted by these compounds has been associated with reduced risk of severe illnesses such as cancer, cardiovascular and neurodegenerative diseases | Luksiene et al. (2013) |
| Phenolic compounds | Marine algae in the form of powder or extract, food products and nutritional and textural properties can be improved | Foods enriched with seaweed and seaweed extracts have positive effects on different lifestyle diseases such as obesity, dyslipidemia, hypertension and diabetes | Roohinejad (2016) |
| Phenolic compounds, flavonoids, carotenoids, pectin | Pectin extracted from Citrus peels is used in a wide range of food industrial process as gelling agent, including the manufacturing of jam, jellies and as thickener, texturizer, emulsifier and stabilizer in diary products. Citrus lemon is used in the development of functional foods | This compouns help prevent cancer, cardiovascular, coronary heart disease, oxidative damage, gastrointestinal diseases and diabetes | González-Molina et al. (2010), Reddy et al. (2003), Lin et al. (2007), Miyake et al. (2006), Miyake et al. (2007), Chen et al. (2003), Riccioni et al. (2007), Mertens-Talcott et al. (2007), Parija and Das (2003), Kurowska and Manthey (2004), Tsujita et al. (2003), Kim et al. (2003), Pirman et al. (2007), Barter (2005), Takahashi et al. (2003), Barter (2005) and Barter et al. (2005) |
| Anthocyanin | They play an important role in the color quality of both fresh and processed fruits, vegetables, and other plant products | There are potential health benefits like dietary antioxidants that help prevent neuronal diseases, cardiovascular diseases, cancer, diabetes, inflammation, and many other diseases | Yousuf et al. (2016) |
| Phenolic compounds from olive mill wastes | It improves nutrition and sensory quality in food products. Be applied to food matrices and improve their preservation and antioxidant properties. Phenolic compounds obtained from olive oil by-products have shown great potential in the development of antioxidant capacity in sensory quality and fatty food matrices in milk |
Hydroxytazone plays an important role in the transport of cholesterol and prevention of cardiovascular diseases. It shows the inhibition of lipid peroxidation on LDL molecules. It has the potential to prevent Alzheimer’s disease Oleuropein also inhibits cell proliferation and induces apoptosis in breast cancer cells. Antiproliferative effects as in human hepatocellular carcinoma cells on breast cancer cells, human tumor cells and human colon carcinoma cells |
Vazquez-Velasco et al. (2011), St-Laurent-Thibault, Arseneault, Longpre, & Ramassamy (2011), D’Angelo et al. (2005), Bouallagui, Han, Isoda, & Sayadi (2011), Zhao et al. (2014), Guichard et al. (2006), Han, Talorete, Yamada, & Isoda (2009), Araújo et al. (2015), Troise et al. (2014) and Bouaziz et al. (2010) |