Antioxidants and Food Adulteration

Food adulteration is a problem that affects the entire world, and underdeveloped nations are more vulnerable to it owing to a lack of rules and monitoring which takes place frequently in its most blatant form when illegal materials are replaced or added in full. Food is frequently contaminated to satisfy the demands of this expanding population and to feed the vast population because the world’s population is increasing at an alarming rate. Food autoxidation and rancidity development are caused by a free radical chain mechanism. Antioxidants are chemicals that, when present in meals in small amounts relative to an oxidizable substrate, significantly slow down or stop the oxidation of the substrates present in the food. Free radicals can be quenched, decomposed, or scavenged by them. The presence of antioxidants in food is a crucial resource for the food business in order to maximize the effectiveness of these key additions. Therefore, concern knowledge is required on these concepts for understanding the adulteration, their types and detection methods as well as the role of antioxidants in food, medicine and healthcare, or to prevent or regulate oxidation in food products. The primary goal of publishing this book is to make the useful information available to anyone who is interested in it. The book includes eleven chapters which aim to present the knowledge of food adulteration and Antioxidants and various other associated concepts for Wellbeing.