Abstract

This chapter is intended to describe the main antioxidants used in the design and construction of functional foods. Defining the role of antioxidants, in the main redox processes in which certain oxidoreductases are involved, the best way of monitoring the activity of certain coenzymes of these oxidoreductases, will be established the main criteria in the design of sustainable functional foods. In addition, the importance of some coenzymes (FMN, FMNH + H +, NAD, NADH + H+) in preserving the activity of some valuable bio-compounds (with the role of antioxidants) in functional foods will be highlighted. Antioxidants are good disease-fighters, protecting our bodies from free radicals’ attacks that would otherwise damage of the human cellular structures. Knowing and supporting the activity of the main compounds (with antioxidant activity) are operations that improve the reaction mechanisms of redox processes and can significantly contribute to achieving good functional foods - able to regulate the acid–base balance of the body and improve the metabolic processes from the consumer body.

Highlights

  • The modern man, limited by time resources is often attracted to fast food, regardless of the side effects generated by this diet

  • A special role in the development of a safe, healthy diet is associated with the food industry specialist able to study and improve both the quality of raw materials entered in the manufacturing process and all stages of this process

  • Recent research has shown that the anti-aging and cellular disease prevention effects are mainly due to genetic mechanisms that improve the antioxidant state of the cell

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Summary

Introduction

The modern man, limited by time resources is often attracted to fast food, regardless of the side effects generated by this diet. Our foods must be enriched in antioxidants; these are important in combating free radicals and decreasing of diseases such as cancer, type 2 diabetes, and chronic fatigue syndrome [1] Consumer education, directing their attention to natural and high-energy diets, personalizing diets according to genetic characteristics, personal, acquired, and developed throughout life are the main goals of any nutritionist. The following factors contribute to the increased level of free radicals in the body: stress, pollution, radiation, the unknow and ultra-processed food, the excess of drugs, the unwanted metals, the weak mentality, and a low level of consciousness. They are chemicals obtained by synthesis, they are not recommended for use as antioxidants in functional foods (Table 1)

Antioxidants: vitamins, provitamins with antioxidant activity
Phenols and Polyphenols with antioxidant activity
Folic acid
Conclusions
Conflict of interest

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