Novel antioxidants in food quality preservation and health promotion
Abstract
Autoxidation in food and biological systems is responsible for a multitude of adverse effects and implications in human health as well as in food stability and preservation. Antioxidants play a major role in preventing or delaying autoxidation and have attracted much attention as food stabilizers, dietary supplements and natural health products. Both synthetic and natural antioxidants are widely used in food products and an ever increasing number of research papers have appeared in the recent literature on the discovery and application of natural antioxidants and their therapeutic use in inhibiting a myriad of diseases. However, some common synthetic antioxidants have also become controversial due to their potential adverse effects on health. This overview provides the latest developments about novel antioxidants, particularly phenolic derivatives, peptides/protein hydrolysates, phospholipids and polysaccharides, and their role in food quality preservation and human health promotion.
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Low glycemic index foods decrease the risk of developing diabetes and cardiovascular disease.
“Low glycemic index foods decrease the risk of developing diabetes and cardiovascular disease [89].”
From Challenges for Upcycled Foods: Definition, Inclusion in the Food Waste Management Hierarchy and Public Acceptability (2021) · cites this paper as [89]
Antioxidants prevent cancers, neurodegenerative disease, diabetes, hypertension and cardiovascular disease.
“Antioxidants prevent cancers, neurodegenerative disease (e.g., Alzheimer’s and Parkinson), diabetes, hypertension and cardiovascular disease [88].”
From Challenges for Upcycled Foods: Definition, Inclusion in the Food Waste Management Hierarchy and Public Acceptability (2021) · cites this paper as [88]
Cited by
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Moshtaghian, H., Bolton, K., & Rousta, K. (2021) · Foods · doi:10.3390/foods10112874 · Cited by 150 · see citing works
“, Alzheimer’s and Parkinson), diabetes, hypertension and cardiovascular disease [88].”
BackgroundVaradharaj, S., Kelly, O. J., Khayat, R. N., Kumar, P. S., Ahmed, N., & Zweier, J. L. (2017) · Frontiers in Cardiovascular Medicine · doi:10.3389/fcvm.2017.00064 · Cited by 101 · see citing works
Milk proteins as a source of tryptophan-containing bioactive peptides
Nongonierma, A. B., & FitzGerald, R. J. (2015) · Food & Function · doi:10.1039/c5fo00407a · Cited by 83 · see citing works
Carbonaro, M., & Nucara, A. (2022) · Nutrients · doi:10.3390/nu14061188 · Cited by 81 · see citing works
Amouzad Khalili, M., Abedian Kenari, A., Rezaei, M., & Mirzakhani, M. K. (2019) · Journal of Aquatic Food Product Technology · doi:10.1080/10498850.2019.1683108 · Cited by 10 · see citing works
- Authors
- Shahidi, F., & Zhong, Y.
- Affiliations
- Memorial University of Newfoundland (CA)
- Corresponding author
- Shahidi, Fereidoon
- Venue
- European Journal of Lipid Science and Technology
- Publisher
- Wiley
- Published
- 2010-09
- Volume
- 112
- Issue
- 9
- Pages
- 930-940
- ISSN
- 1438-7697 (ISSN-L)
- 1438-9312
- OpenAlex
- W2081209523
- Cited by
- 479
- References
- 0
- Citations by year
- 2026: 24 · 2025: 36 · 2024: 27 · 2023: 38 · 2022: 52 · 2021: 40 · 2020: 23 · 2019: 45 · 2018: 31 · 2017: 38 · 2016: 23 · 2015: 29 · 2014: 19 · 2013: 22 · 2012: 20
- FWCI
- 11.19
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- European Journal of Lipid Science and Technology (publishedVersion)
- Topics
- Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
- Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
- Physical Sciences › Chemistry › Organic Chemistry › Free Radicals and Antioxidants
- Keywords
- antioxidants, autoxidation, food preservation, food quality, natural antioxidants, synthetic antioxidants, phenol derivatives, protein hydrolysates, phospholipids, polysaccharides, health promotion, dietary supplements, food stability
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