Antioxidants also have many industrial uses, such as preservatives in food and food products. A relatively high proportion of the alkaloids, terpenes,polyphenols, tocopherols present in crude vegetable oils which show high antioxidant activity,Oxidative stress, arising as a result of an imbalance between free radical production and antioxidant defenses, is associated with damage to a wide range of molecular species including lipids, proteins, and nucleic acids. Antioxidants can decrease oxidative stress induced carcinogenesis by a direct scavenging of ROS and/or by inhibiting cell proliferation secondary to the protein phosphorylation. B-carotene may be protective against cancer through its antioxidant function, because oxidative products can cause genetic damage. Vitamin E, is an important antioxidant, plays a role in immunocompetence by increasing humoral antibody protection, resistance to bacterial infections, cell-mediated immunity.

Dear Deepshikha

when we use a compound or metabolite as a antioxidant, we need to note to three points.

1-  Odorless

2-Non-toxicity

3- Colorless

alpha-Tocopherol is good in this respect, however some essential oil that have good odors for customers we can use as a natural antioxidant

best regards

Dear Deepshikha

Antioxidants are an increasingly important ingredient in food processing. Their traditional role involves, as their name suggests, inhibiting the development of oxidative rancidity in fat-based foods, particularly meat and dairy products, and fried foods. However, more recent research has suggested a new role in inhibiting cardiovascular disease and cancer.

You may get more information on this topic by referring the attached article link.

http://www.ncbi.nlm.nih.gov/pubmed/21627162

Ms. Gupta

Antioxidants increase the shelf-life of fresh as well as processed food products. Some spices with antioxidant property add flavor value and mask the undesirable odors. They also enhance the commercial value of a food product.

Best wishes.

Ms. Gupta

I suggest you to follow the link on a similar query on antioxidant activity:

https://www.researchgate.net/post/which_plant_is_commonly_used_as_a_source_of_natural_antioxidants_in_traditional_medicine#54f041b2d3df3e5a078b4586

You may also read the attached articles on antioxidant activity.

Good luck.

https://www.researchgate.net/post/which_plant_is_commonly_used_as_a_source_of_natural_antioxidants_in_traditional_medicine#54f041b2d3df3e5a078b4586

Hi Deepshikha: Not only spices, but other natural products such as certain organic acids, essential oils extracts or algae extracts may also provide protection against oxidation. Other colleagues have highlighted the need of checking that such compounds do not change the sensory profile of the foodstuff. In the case of novel sources such as alga extracts you would also need to check the lack of toxicity. Once these issues are solved, I would recommend to test these compounds in foods exhibiting significant lipid content, especially those who harbour omega-3 PUFAs. The protective effect of antioxidant compounds on such nutrients is of great relevance both for industry and consumers.

Best regards