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This is a list of antioxidants naturally occurring in food. Vitamin C and vitamin E – which are ubiquitous among raw plant foods – are confirmed as dietary antioxidants, whereas vitamin A becomes an antioxidant following metabolism of provitamin A beta-carotene and cryptoxanthin .
The main source of polyphenols is dietary, since they are found in a wide array of phytochemical-bearing foods.For example, honey; most legumes; fruits such as apples, blackberries, blueberries, cantaloupe, pomegranate, cherries, cranberries, grapes, pears, plums, raspberries, aronia berries, and strawberries (berries in general have high polyphenol content [5]) and vegetables such as broccoli ...
2,4-Dimethyl-6-tert-butylphenol is the organic compound with the formula Me 2 (tert-Bu)C 6 H 2 OH (Me = methyl, tert-Bu = tertiary butyl). It is a colorless oil that is classified as an alkylated phenol .
The name derives from the Ancient Greek word πολύς (polus, meaning "many, much") and the word ‘phenol’ which refers to a chemical structure formed by attachment of an aromatic benzenoid ring to a hydroxyl (-OH) group (hence the -ol suffix). The term "polyphenol" has been in use at least since 1894.
[citation needed] Decomposition of dead plant material causes complex organic compounds to be slowly oxidized lignin-like humus or to break down into simpler forms (sugars and amino sugars, aliphatic and phenolic organic acids), which are further transformed into microbial biomass (microbial humus) or are reorganized, and further oxidized, into ...
As part of their adaptation from marine life, terrestrial plants began producing non-marine antioxidants such as ascorbic acid (), polyphenols, and tocopherols.The evolution of angiosperm plants between 50 and 200 million years ago resulted in the development of many antioxidant pigments – particularly during the Jurassic period – as chemical defences against reactive oxygen species that ...
Proanthocyanidins are a class of polyphenols found in many plants, such as cranberry, blueberry, and grape seeds. Chemically, they are oligomeric flavonoids. Many are oligomers of catechin and epicatechin and their gallic acid esters. More complex polyphenols, having the same polymeric building block, form the group of condensed tannins.
yellow pigments . Canthaxanthin paprika, mushrooms, crustaceans, fish and eggs.; β-Cryptoxanthin to vitamin A mango, tangerine, orange, papaya, peaches, avocado, pea ...