摘要：Free radicals are defined as highly reactive chemicals having unpaired electron in the their outer orbit such as superoxide anion and hydroxyl radical. Although free radicals produce in body by normal metabolic activities like respiration have benefit effects in terms of physiologic level, when they reach pathologic level because of exogenous reason such as extreme sport, infection, radiation, smoking and nutrition of diets with rich free radicals some disease might occur such as diabetes, cataract, cancer, cardiovascular problems and Alzheimer. The amount of free radicals, existing at a very low level in raw materials, is increased by food processing techniques such as disinfection, size reduction, heat treatment and addition. Especially, reactive oxygen species content of food is increased with accompanied oxygen abundance by surface expanding and exposing to high temperature. Ensuring food safety and right nutrition is one of the important preventive factors occurring of disease and keep on life quality. Conclusion, avoiding from over-processing because it increase free radical content of food and using minimal techniques are very important in point of protect public health.
