出版社：Grupo de Pesquisa Metodologias em Ensino e Aprendizagem em Ciências
摘要：Biologically, antioxidants have the function of inhibiting or even slowing down oxidation processes naturally generated by the physiological system of cells. Technologically, they are widely added to foods, cosmetics, and pharmaceuticals, not only with the aim of delaying oxidation reactions and increasing their shelf life, but also to fight free radicals and protect the physiological system of the human body. The present work aimed to investigate, through a literature review, the use of natural antioxidants that can be technologically added to dairy products, as sources of aid, not only to the physiological system of the body, but also to the physical and chemical properties, rheological and sensory characteristics of products. The addition of antioxidants in any type of food, cosmetic or drug product must be carefully evaluated and tested, according to the desirable characteristics of the final product, always respecting current legislation. Several plant foods are used as sources of antioxidants for nutritional and technological enrichment of products. These functional ingredients can be obtained and applied by different techniques, depending on the purpose of the application. However, little is known about the in vivo effect of these foods when consumed, requiring further research to address the actual absorption of these compounds by the body.
