Antioxidants areneutralizers free radicals human body

Antioxidant

Ascorbic Acid

Ascorbic acid is a naturally occurring organic compound with antioxidant properties. Ascorbic acid and its sodium, potassium, and calcium salts are commonly used as antioxidant food additives. In plastic manufacturing, ascorbic acid can be used to assemble molecular chains more quickly and with less waste than traditional synthesis methods. It is a cofactor in tyrosine oxidation. It is easily oxidized and so is used as a reductant in photographic developer solutions and as a preservative. In fluorescence microscopy and related fluorescence-based techniques, ascorbic acid can be used as an antioxidant to increase fluorescent signal and chemically retard dye photobleaching. It is also commonly used to remove dissolved metal stains, such as iron, from fiberglass swimming pool surfaces.

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Crocin

Crocin is a natural carotenoid chemical compound that is found in the flowers crocus and gardenia. It is the diester formed from the disaccharide gentiobiose and the dicarboxylic acid crocetin. It is the chemical ingredient primarily responsible for the color of saffron. It has also been shown to be a potent antioxidant. It has also been shown to have an anticarcinogenic action. It has been shown to have antidepressant properties. As per a new study, crocin has reported aphrodisiac properties.

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Lupeol

Lupeol is a pharmacologically active triterpenoid found in a variety of plants.It is a pentacyclic triterpene that has anti-inflammatory, antimicrobial,antitumor, chemopreventive and antioxidant properties.It will induce Fas-mediated apoptotic death of androgen-sensitive prostate cancer cells, improve the aflatoxin B1-induced peroxidation hepatic damage, and inhibit the Ras signaling pathway.

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Lutein

Lutein is a xanthophyll and one of 600 known naturally-occurring carotenoids. Found in green leafy vegetables such as spinach and kale, lutein is employed by organisms as an antioxidant and for blue light absorption. Lutein is also found in egg yolks, animal fats, and the retina. It is a lipophilic molecule and is generally insoluble in water. The presence of the long chromophore of conjugated double bonds provides the distinctive light-absorbing properties. The polyene chain is susceptible to oxidative degradation by light or heat and is chemically unstable in acids. This xanthophyll, like its sister compound zeaxanthin, has primarily been used as a natural colorant due to its orange-red color. Lutein absorbs blue light and therefore appears yellow at low concentrations and orange-red at high concentrations. It was traditionally used in chicken feed to provide the yellow color of broiler chicken skin. Lutein is not used as a colorant in other foods due to its limited stability, especially in the presence of other dyes.

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Glucose

D-glucose or dextrose or grape sugar is the dextro-isomer of glucose (C6H12O6). The molecule is the mirror-image of L-glucose. D-glucose is a simple sugar (monosaccharide) and an important carbohydrate in biology.

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Tyrosol

Tyrosol is a phenolic antioxidant.Tyrosol present in white wine is also shown to be cardioprotective.Tyrosol is an antioxidant that is naturally present in several foods such as wines and green tea. It protects cells against oxidative damage. Tyrosol presents a significant global antioxidant effect in olive due to its good bioavailability and its high concentration.Tyrosol has also a neuroprotective effect.

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Lycopene

Lycopene is a bright red carotene and carotenoid pigment and phytochemical found in tomatoes and other red fruits and vegetables, such as red carrots, watermelons and papayas. Although lycopene is chemically a carotene, it has no vitamin A activity. In plants, algae, and other photosynthetic organisms, lycopene is an important intermediate in the biosynthesis of many carotenoids, including beta carotene, responsible for yellow, orange or red pigmentation, photosynthesis, and photo-protection. Like all carotenoids, lycopene is a polyunsaturated hydrocarbon. Structurally, it is a tetraterpene assembled from eight isoprene units, composed entirely of carbon and hydrogen, and is insoluble in water. Lycopene's eleven conjugated double bonds give it its deep red color and are responsible for its antioxidant activity. Due to its strong color and non-toxicity, lycopene is a useful food coloring.

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nisin --

Nisin, a polycyclic antibacterial peptide produced by fermentation of a food grade bacteria is commercially used as a food preservative. The nisin is a natural food preservative and widely used in processed foods, majorly in dairy products, juice, canned foods and meat to increase the shelf life of the foods. Nisin is effective across a pH range of 3.5-8 and regarded as safe by the various food safety authorities in different countries, including WHO, FDA. The use of nisin inhibits the growth of pathogens and other strains to keep the food fresh. 

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Ethoxyquin

Ethoxyquin is a quinoline-based antioxidant used as a food preservative and a pesticide. It is commonly used as a preservative in pet foods to prevent the rancidification of fats. There has been some speculation that ethoxyquin in pet foods might be responsible for multiple health problems. Ethoxyquin has been shown to cause mortality in fish. It is also commonly used in spices to prevent color loss due to oxidation of the natural carotenoid pigments.

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Lupulone A

Lupulone A is a hop phytochemical extracted from Humulus lupulus L plant.It is having antibacterial activity.

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