Antioxidant Functionality in Plants and Plant Sourced Biomaterials

Abstract

Antioxidants play vital role in neutralizing / removing harmful oxidants produced in human body as well as they are utilized in food technology for applications such as food packaging by introduction into bio films. Plant (land and marine) based biomaterials such as cellulose, starch etc. has tremendous potential in food packaging and other food science applications to enhance food shelf life, protection from external factors and keeping quality intact. Addition of antioxidants; in bio films based on these biomaterials are advantageous as these biomaterials are natural, non toxic and easy availability. Plants are also a source of natural antioxidants and are utilized in dietary, medicinal applications in traditional medicine techniques such as Traditional Chinese medicine and Ayurveda. Present review summarizes recent developments and understanding of 'antioxidant functionality of plant based biomaterials in food science'. An illustration on health and medicinal benefits of natural antioxidants included in Traditional Chinese Medicine (TCM) and Ayurvedic is incorporated.