Oxidation of unsaturated lipids is a major cause of food quality deterioration by giving rise to the development of off‐flavor compounds and loss of nutritional value of food products. Antioxidants are substances that, when present in foods at low concentrations compared with that of an oxidizable substrate, markedly delay or prevent the oxidation of the substrate by quenching free radicals or scavenging oxygen, among others. Antioxidants that fit in this definition include free radical scavengers, inactivators of peroxides, and other reactive oxygen species (ROS), chelators of metal ions, and quenchers of secondary lipid oxidation products that produce rancid odors. Antioxidants have also been used in the health‐related area because of their ability to protect the body against damage caused by ROS, reactive nitrogen species (RNS) and those of reactive chlorine species (RCS). The US Food and Drug Administration (FDA) regulates the claim of antioxidants in nutrient labeling. According to FDA, the antioxidant claim is possible only if there is an established reference daily intake (RDI) and a scientific evidence of antioxidative effect after absorption in the gastrointestinal tract.
No abstract
The role of lipids in health and diseases has been of great interest to scientists for many years. Lipids are defined largely based on their solubility in organic solvents and insolubility in water but they have a wide range of structures and biological effects. Fatty acids can be differentiated by chain length (short chain, medium chain, and long chain), unsaturation (saturated, monounsaturated, and polyunsaturated), the position of double bonds (omega 3, omega 6), and geometry of double bonds ( cis vs trans ). Increased intake of saturated fatty acids, trans fatty acids, and cholesterol have been shown to associate with coronary heart diseases. In this article, these factors in relation to health and diseases are discussed.
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