Food antioxidants are compounds present in or added to foods that inhibit oxidation, protecting both the food matrix and, on ingestion, biological tissues from damage by reactive oxygen species. In foods they retard lipid peroxidation and rancidity, preserving colour, flavour, and nutritional quality; in the body, d…
Food antioxidants are compounds present in or added to foods that inhibit oxidation, protecting both the food matrix and, on ingestion, biological tissues from damage by reactive oxygen species. In foods they retard lipid peroxidation and rancidity, preserving colour, flavour, and nutritional quality; in the body, dietary antioxidants such as polyphenols, flavonoids, carotenoids, ascorbate, and tocopherols can scavenge free radicals, chelate prooxidant metals, and modulate redox-sensitive signalling implicated in chronic disease. They are classified by origin as natural or synthetic and by mechanism as chain-breaking radical scavengers, metal chelators, or singlet-oxygen quenchers, with plant-derived phenolics drawing particular attention as both functional ingredients and natural preservatives. Peer-reviewed research in this area examines the antioxidant activity of plant extracts including rosemary, oregano, pigeon-pea pod coat, and barberry seed, their efficacy in stabilizing edible oils and preserving foods, the antioxidant content of spices and functional foods, and the relationship between dietary patterns such as the Mediterranean diet and oxidative processes including telomere attrition and biological aging. Studies combine phytochemical analysis, in vitro antioxidant assays, food-stability testing, and dietary investigation. This work links the chemistry of antioxidant compounds to both food preservation and health. The journal publishes peer-reviewed research in nutrition addressing antioxidant constituents of foods and their functional roles.
12 peer-reviewed articles, ranked by relevance. Each links to its DOI.
The 12 articles above have been cited 368 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Jun 2026.
A sample of recent works citing this journal's research on Food Antioxidants, linking to each citing work.