FDSC 305 Lecture Notes - Lecture 3: Antioxidant, Aromaticity, Ethylenediaminetetraacetic Acid

• School: McGill University
• Department: Food Science
• Course: FDSC 305
• Professor: Benjamin K Simpson

Document Summary

Food antioxidant (1) antioxidants as food preservatives (2) toxicity of antioxidants (3) regulation (4) future: antioxidants as food preservatives: Antioxidants can preserve foods by preventing oxidations that impact flow and also remove reactive species that can damage biomolecules (and health). Resonance and aromaticity has an important contribution to antioxidant stabilization capabilities: use of artificial antioxidant in food products: High levels of certain antioxidants can be toxic. (1) eg: selenium. High levels of se can interact with other medications such as: anticoagulants, sedatives, and enhances their activities. High levels of se can impair the action of cholesterol lowering drugs, niacin, immunosuppressant, and oral contraceptives. (2) bha has been shown to cause proliferation of cells in the liver and the lungs. Can result in enlarged livers and lungs. (3) bht has also been shown to cause general cell proliferation. (4) pg: high levels can cause heart damage. (5) vitamin c: diarrhea, vitamin b: bleeding: future of antioxidants.