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Natural Antioxidants Not Exploited Commercially

  • Chapter
Food Antioxidants

Part of the book series: Elsevier Applied Food Science Series ((EAFSS))

Abstract

Reports in recent years both in the popular and scientific press have stressed the value and advantages of natural ingredients as food preservatives. There is an implied assumption of safety for compounds that occur naturally in foods and that have been consumed for many centuries. It is not the intent of the authors to debate the issue of superiority of either natural or synthetic food components as to the safety or functional properties. It is preferable, however, to use substances that do not pose problems of proof of safety. Caution should be employed in the use of natural compounds: except for the major commercial synthetic versions (tocopherols, ascorbic acid) they have not usually been subjected to scrutiny and scientific evaluation as have the artificial synthetic compounds (BHA, BHT). Their potential as mutagens, carcinogens, teratogens, or as other pathogens must be investigated.

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Author information

Authors and Affiliations

  1. Department of Foods and Nutrition, Purdue University, West Lafayette, Indiana, 47907, USA

    Dan E. Pratt

  2. Department of Food Science and Technology, University of Reading, Whiteknights, Reading, RG6 2AP, UK

    Bertram J. F. Hudson

Authors
  1. Dan E. Pratt
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  2. Bertram J. F. Hudson
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Editor information

Editors and Affiliations

  1. Department of Food Science and Technology, University of Reading, UK

    B. J. F. Hudson (Honorary REsearch Fellow and Consultant) (Honorary REsearch Fellow and Consultant)

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© 1990 Elsevier Science Publishers Ltd

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Pratt, D.E., Hudson, B.J.F. (1990). Natural Antioxidants Not Exploited Commercially. In: Hudson, B.J.F. (eds) Food Antioxidants. Elsevier Applied Food Science Series. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-0753-9_5

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  • DOI: https://doi.org/10.1007/978-94-009-0753-9_5

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-010-6824-6

  • Online ISBN: 978-94-009-0753-9

  • eBook Packages: Springer Book Archive

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