THE ROLE OF ANTIOXIDANTS IN FOOD PRESERVATION AND HUMAN HEALTH: MECHANISMS OF ACTION AND IMPACT ON AGING AND CHRONIC DISEASES

Abstract

Antioxidants are magic substances concerned with the preservation of food and even human health by postponing senescence and preventing chronic diseases through combating oxidative stress. The antioxidants, whether natural or synthetic, are very effective in inhibiting oxidation of lipids present in foodstuffs, which in turn prolongs the shelf life. In human health, antioxidants act by neutralizing the free radicals and thereby reducing chances of diseases that include cancers, cardiovascular, and neurodegenerative diseases. The article discusses the mechanisms of action of antioxidants regarding food preservation and human wellbeing, mostly focusing on aging and prevention of chronic diseases. Antioxidants, as necessary agents in foods and human health, provide protection against oxidative damage. Antioxidants are primarily derived from an individual's intake of food, which then gets used by the body as a supplement in the necessary defence activity against ROS. Fruits, vegetables, and whole grains are good sources of this polyphenol, carotenoid, and flavonoid wealth, which are beneficial in protecting against cardiovascular diseases, neurodegeneration, and cancer. This is further strengthened by the proven fact from epidemiological studies, which have established the inverse relationship between the number of antioxidants consumed and chronic diseases in a society. They help in improving the stability of products in food technology applications, while their importance will be appreciated in greater detail for their necessity in human nutrition as protective agents against disease and aging. Future research will, therefore, focus on optimizing the applications of antioxidants in functional foods and on developing new antioxidant-based therapies for age-related diseases.