International Journal of Food Science and Nutrition

Authors
Sahurkar MR, Karadbhajne SV

Abstract
A class of various compounds, ‘antioxidants’ are the ones which possess an ability to protect the human body against the deleterious effects of oxidation reactions. The concept of good health and well-being revolves around the fact of maintaining a balance of antioxidants and reactive oxygen species (ROS) in the human body. Antioxidants provide protection against the free radicals responsible for cell damage which otherwise are accumulated and leads to a pathological condition known as ‘oxidative stress’ and is a causative factor for cancer. Formation of free radicals is an inevitable phenomenon but their neutralization by antioxidants is indispensable for the body. Antioxidants are like bodyguards which prevent our body from damage and diseases and have a wide range of applications. In this review, the concept of antioxidants, identification, extraction and their specific applications in the food industry will be covered.