NATURAL VS. SYNTHETIC ANTIOXIDANTS: EFFICACY, SAFETY AND FUTURE TRENDS

Antioxidants are used to inhibit oxidation in foods, which causes rancidity and browning, as well as to prevent DNA damage, while also providing several beneficial physiological benefits in people. The concentration and absorption mechanism of natural antioxidants are crucial for achieving optimal therapeutic effects. The origins of antioxidants should be meticulously evaluated to optimize absorption and prevent the toxicity associated with elevated concentrations of synthetic compounds. A systematic initiative to inform consumers about foods abundant in natural antioxidants and to identify prominent synthetic antioxidants on food labels would be advantageous; nevertheless, more study is required to comprehensively comprehend their physiological impacts. Synthetic antioxidants are extensively used in the food industry to inhibit the oxidation of food matrices. They are used as dietary supplements for several health advantages, including cardiovascular disease prevention and anti-aging effects. Nonetheless, prolonged use of synthetic antioxidants has been associated with several ailments, including cancer. Concrete proof demonstrating their health risks is scarce. Additional research on the technical, health, and danger dimensions of synthetic antioxidants and their natural equivalents is necessary to enhance comprehension of these component categories.