Abstract

Antioxidants were used to prevent oxidation process in foods which lead to rancidity and browning, DNA oxidation and have many positive physiological effects in human. The concentration and the absorption mechanism of natural antioxidants are important in obtaining the maximum beneficial effect. The sources of antioxidants must be carefully considered to maximize absorption and avoid the toxicity of higher concentration of synthetic groups. A general lack of information about antioxidants indicates by a survey of the general public. An organized effort to educate individuals about foods rich in natural antioxidants and the ability to recognize the major synthetic antioxidants on food labels would be highly beneficial, though more research needs to be done to fully understand their physiological effects.

Key words: Oxidants, antioxidants, definition, natural and synthetic types, assay methods.