Food

Antioxidants are naturally occurring chemicals that have beneficial effects on human health. They can be produced by the body itself, or can be absorbed through food. They have the ability to neutralize free radicals, which are potentially harmful molecules. Free radicals can be produced either as a by-product of our metabolism or as a result of bad habits or extrinsic factors such as smoking or air pollution. Being in excess (either due to overproduction or depletion of antioxidants) can cause damage to DNA, proteins and lipids, a condition known as oxidative stress that has been associated with many diseases for years.

Taking antioxidants can improve the body’s redox state, as shown by clinical studies, helping to fight various diseases such as cancer, diabetes, obesity, neurodegenerative diseases and more. It is known that vegetable foods (coffee, pomegranate, orange, grape, etc.) and various other foods are rich in antioxidants; however each contains a different mixture of antioxidants and in varying amounts (different antioxidant potential).

FoodOxys specializes in analyzing and determining levels of antioxidants in various foods and assessing their impact on the consumer. In this way the company that manufactures or markets these products (producers, supermarket chains, restaurants) can create a range of products that are highly beneficial to the health of the consumer or evaluate its suppliers and adjust their purchase and sale prices accordingly.

The following table shows the units of antioxidants of some foods and beverages from a database of 300 products, as calculated by our laboratory:

Note that the average antioxidant needed by a healthy person daily is around 15,000 units.

The above innovation-service of the company, concerned with the study of the origin and quality of products, informs better both the company marketing the products (e.g. supermarket) and the consumer.