Antioxidants are molecules that fight free radicals in the body. If the level of free radicals gets too high in the body, it can cause harm. They are linked to many diseases, including diabetes, heart disease, and cancer. The body has its own antioxidant defense to keep free radicals in check. However, antioxidants are found in foods, especially fruits, vegetables, and other plant-based, whole foods. Various vitamins, such as vitamins E and C, are effective antioxidants. On the other hand, antioxidant preservatives play an important role in food production in order to extend the shelf life of foods.
Free radicals are constantly formed in the body. Immune cells use free radicals to fight infections. Therefore, the body needs to maintain a certain balance of free radicals and antioxidants.
Antioxidants are essential for the survival of all living things. All foods of plant and animal origin contain antioxidants. Fruits, green tea, coffee and dark chocolate are known as good sources of antioxidants. Meat products and fish also contain antioxidants, but not as high as in fruits and vegetables.
Antioxidants can increase the shelf life of both natural and processed foods. For this reason, it is often used as a food additive. For example, vitamin C is often added to processed foods to act as a preservative.
There are various methods in practice for measuring antioxidant capacity.
In the test, analysis, measurement and evaluation studies carried out in our organization, national and international standards and applicable legal regulations are complied with and reliable and impartial results are obtained. Among the numerous tests performed in this context, there are also antioxidant determination services.
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