What are AntiOxidants ?
As the name suggests, AntiOxidants are against Oxidation. They are the chemical compounds which are highly beneficial and on consumption they inhibits Oxidation.
Flours like wheat, sorghum, triticale, amaranth, brown rice, oat, rye, corn etc can be used to increase the antioxidant content of baked goods. You can claim a high antioxidant content if it is specific. Especially one used to counteract the deterioration of stored food products.
Example, A substance such as vitamin C or E that removes potentially damaging oxidizing agents in a living organism.
Antioxidants are well-known for their anti-inflammatory, free radical neutralization properties, as well as disease and cancer prevention or reduction. Whole grain flour is rich in antioxidants.
Why AntiOxidants are used in Fats in Bakery Products?
- By neutralizing or reducing free radicals, antioxidants rid the body of excess harm.
- They produce an unlimited amount of health benefits, in addition to those mentioned above, including anti-aging properties.
- They stops the oxidation of fatty acids.
- They stops the polymerization of fatty acid.
How Antioxidant’s Benefits Us?
There are a wide range of antioxidants found in nature, and because they are so varied, different antioxidants provide benefits to different parts of the body.
For example, beta-carotene (and other carotenoids) is very beneficial to eye health; lycopene is beneficial for helping maintain prostate health; flavonoids are especially beneficial for heart health; and proanthocyanidins are beneficial for urinary tract health.
Astaxanthin, followed by beta-carotene combined with vitamin E has been shown to be one of the most powerful antioxidant combinations for helping protect the skin from reactive species of oxygen.
Singlet oxygen can compromise the immune system, because it has the ability to catalyze production of free radicals.
Astaxanthin and Spirulina have been shown to enhance both the non-specific and specific immune system, and to protect cell membranes and cellular DNA from mutation.
Take care with high doses of antioxidants?
Antioxidants can act in different ways, depending on the dose and the environment in which they are operating. Laboratory studies show that some antioxidants (including minerals the body uses to produce its own antioxidants) can become pro-oxidants at high doses which could potentially damage DNA.
In most areas of health, recent research finds insufficient evidence to support antioxidant supplements, and indeed, some evidence of harm for supplements of vitamins A, E and beta carotene. However, plenty of studies back recommendations to increase our antioxidant intake by eating more fruit, vegetables and wholegrains.