Published in Scientific Works. Series C. Veterinary Medicine, Vol. LXXI, Issue 2
Written by Adriana-Maria DRAGOMIR, Maria- Alexandra JALBĂ (PITRAN), Laurențiu TUDOR
Natural antioxidants added to products of animal origin are substances that help slow down the oxidation process, thereby protecting food from spoilage and prolonging its shelf life. They are commonly used in the food industry to maintain product quality and safety. The most widely used natural antioxidants are vitamins C and E, selenium, polyphenols, omega-3 fatty acids, and carotenoids. Vitamin C (ascorbic acid) plays a role in the bioavailability of iron in the body and supports immune function, along with the beta-carotenoids: lutein and zeaxanthin (precursors of vitamin A). Beta-carotenoids are also implicated in ocular function. Vitamin E (tocopherol) helps reduce lipid oxidation and may lower the incidence of cardiovascular disease. Polyphenols reduce oxidative stress, as do omega-3 fatty acids. The incorporation of these antioxidants in animal products not only enhances their stability but also offers significant health benefits by reducing oxidative stress and promoting overall wellness.
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