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Progress in natural antioxidants inhibiting oxidation of oils and fats
  
DOI：10.12166/j.zgyz.1003-7969/2020.04.010
KeyWord:natural antioxidant  oxidation of oils and fats  research progress
FundProject:重庆市特色食品工程技术研究中心能力提升项目（cstc2014pt-gc8001）
Author NameAffiliation
CHANG Xinyue CHEN Chengli GONG Di DONG Quan College of Food Science, Southwest University, Chongqing 400715, China 
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Abstract:
      Oils and fats are easy to be oxidized during the long-term storage, which not only affects the senses of food, but also reduces the nutritional value. At the same time, it can produce some toxic substances that causes human aging, cancer and various chronic diseases. Natural antioxidants have been widely used in antioxidation of oils and fats because of their high safety and strong antioxidant capacity. In order to provide reference for the development and application of antioxidants, storage and quality assurance research of oils and fats, the effects of natural antioxidants extracted from plants and animals on the oxidation of oils and fats in recent years were reviewed from five aspects: phenolic substances, pigments, peptides, sterols and polysaccharides.
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