Antioxidants are compounds that inhibit oxidation, a chemical reaction that can produce free radicals. Antioxidants are frequently added to industrial products, such as polymers, fuels, and lubricants, to extend their usable lifetimes. Foods are also treated with antioxidants to prevent spoilage, in particular the rancidification of oils and fats.
In cells, antioxidants such as glutathione, mycothiol, or bacillithiol, and enzyme systems like superoxide dismutase, inhibit damage from oxidative stress. Dietary antioxidants include vitamins A, C, and E. Dietary supplements marketed as antioxidants have not been shown to improve human health.
History As part of their adaptation from marine life, terrestrial plants began producing non-marine antioxidants such as ascorbic acid (vitamin C), polyphenols, and tocopherols. The evolution of angiosperm plants between 50 and 200 million years ago resulted in the development of many antioxidant pigments – particularly during the Jurassic period – as chemical defences against reactive oxygen species (ROS) that are byproducts of photosynthesis. Originally, the term antioxidant specifically referred to a chemical that prevented the consumption of oxygen. In the late 19th and early 20th centuries, extensive study concentrated on the use of antioxidants in important industrial processes, such as the prevention of metal corrosion, the vulcanization of rubber, and the polymerization of fuels in the fouling of internal combustion engines.
Early research on the role of antioxidants in biology focused on their use in preventing the oxidation of unsaturated fats, which is the cause of rancidity. Antioxidant activity could be measured simply by placing the fat in a closed container with oxygen and measuring the rate of oxygen consumption. However, it was the identification of vitamins C and E as antioxidants that revolutionized the field and led to the realization of the importance of antioxidants in the biochemistry of living organisms. The possible mechanisms of action of antioxidants were first explored when it was recognized that a substance with anti-oxidative activity is likely to be one that is itself readily oxidized. Research into how vitamin E prevents the process of lipid peroxidation led to the identification of antioxidants as reducing agents that prevent oxidative reactions, often by scavenging ROS before they can damage cells.
Uses
Food preservatives
Antioxidants are added to food to prevent deterioration. Exposure to oxygen and sunlight are the two main factors in the oxidation of food, so food is preserved by keeping in the dark and sealing it in containers or even coating it in wax, as with cucumbers. However, as oxygen is also important for plant respiration, storing plant materials in anaerobic conditions produces unpleasant flavors and unappealing colors. Consequently, packaging of fresh fruits and vegetables contains an ≈8% oxygen atmosphere. Antioxidants are an especially important class of preservatives as, unlike bacterial or fungal spoilage, oxidation reactions still occur relatively rapidly in frozen or refrigerated food. These preservatives include natural antioxidants such as ascorbic acid (AA, E300) and tocopherols (E306), as well as synthetic antioxidants such as propyl gallate (PG, E310), tertiary butylhydroquinone (TBHQ), butylated hydroxyanisole (BHA, E320) and butylated hydroxytoluene (BHT, E321).
Unsaturated fats can be highly susceptible to oxidation, causing rancidification. Oxidized lipids are often discolored and can impart unpleasant tastes and flavors. Thus, these foods are rarely preserved by drying; instead, they are preserved by smoking, salting, or fermenting. Even less fatty foods such as fruits are sprayed with sulfurous antioxidants prior to air drying. Metals catalyse oxidation. Some fatty foods such as olive oil are partially protected from oxidation by their natural content of antioxidants. Fatty foods are sensitive to photooxidation, which forms hydroperoxides by oxidizing unsaturated fatty acids and ester. Exposure to ultraviolet (UV) radiation can cause direct photooxidation and decompose peroxides and carbonyl molecules. These molecules undergo free radical chain reactions, but antioxidants inhibit them by preventing the oxidation processes.
Pharmaceutical excipients Some pharmaceutical products require protection from oxidation. A number of antioxidants can be used as excipients. Sequestrants such as disodium EDTA can also be used to prevent metal-catalyzed oxidation.
Industrial uses
Antioxidants may be added to industrial products, such as stabilizers in fuels and additives in lubricants, to extend their usable lifetimes by preventing oxidation and polymerization that leads to the formation of engine-fouling residues.
Fuel additive (Innospec)Components newer version, less detailsApplicationsAO-22N,N'-di-2-butyl-1,4-phenylenediamineTurbine oils, transformer oils, hydraulic fluids, waxes, and greasesAO-2450% active ingredient, principally N,N'-di-2-butyl-1,4-phenylenediamineLow-temperature oilsAO-29principally 2,6-di-tert-butyl-4-methylphenol (BHT)Turbine oils, transformer oils, hydraulic fluids, waxes, greases, and gasolinesAO-30> 97% 2,4-dimethyl-6-tert-butylphenolJet fuels and gasolines, including aviation gasolinesAO-31> 72% 2,4-dimethyl-6-tert-butylphenolJet fuels and gasolines, including aviation gasolinesAO-32> 55% 2,4-dimethyl-6-tert-butylphenol and > 15% 2,6-di-tert-butyl-4-methylphenolJet fuels and gasolines, including aviation gasolinesAO-36principally propylated and butylated phenolsgasolines, low temperatureAO-37principally 2,6-di-tert-butylphenolJet fuels and gasolines, widely approved for aviation fuels
Antioxidant polymer stabilizers are widely used to prevent the degradation of polymers, such as rubbers, plastics and adhesives, that causes a loss of strength and flexibility in these materials. Polymers containing double bonds in their main chains, such as natural rubber and polybutadiene, are especially susceptible to oxidation and ozonolysis. They can be protected by antiozonants. Oxidation can be accelerated by UV radiation in natural sunlight to cause the photooxidation of polymers. Various specialised light stabilisers, such as HALS may be added to plastics to prevent this. Antioxidants for polymer materials are: Primary antioxidants scavenge free radicals formed during the initial (thermal) oxidation process (ROO•), thus preventing chain reactions that lead to polymer degradation. Examples: butylated hydroxytoluene, 2,4-dimethyl-6-tert-butylphenol, para tertiary butyl phenol, 2,6-di-tert-butylphenol, 1,3,5-Tris(4-(tert-butyl)-3-hydroxy-2,6-dimethylbenzyl)-1,3,5-triazinane-2,4,6-trione Secondary aromatic amines: These are less hindered than hindered phenols, which can make them more reactive. Hindered amine light stabilizers (HALS): Unlike other primary antioxidants, HALS scavenge free radicals generated during photo-oxidation, thus protecting the polymer material from UV radiation. Secondary antioxidants act to decompose peroxides (ROOH) into non-radical products, thus preventing further generation of free radicals, and contributing to the overall oxidative stability of the polymer. Often used in combination with phenolic antioxidants for synergistic effects. Phosphites: Example: tris(2,4-di-tert-butylphenyl)phosphite. Thiosynergists: Most of this class are "thio-ethers" (not to be confused with thioesters): an ester of 3,3-thiodipropionic acid. Other organic sulfide (R1-S-R2) compounds also have a similar effect. Radical scavengers: scavenge free radicals to halt the chain reaction. This can be any radical in the oxidation cycle (R•, ROO•, RO•, •OH), though in practice RO• and •OH are too reactive to "trap". Common types include lactones (esp. substituted benzofuranone) and acrylated bis-phenols.
Use as pharmaceutical
Probucol was originally designed as an antioxidant polymer stabilizer for rubber tires. It was later found to reduce LDL-C levels independently of the LDL receptor and became a prescription drug. Its approval predated statins by a decade.
Environmental and health hazards Synthetic phenolic antioxidants (SPAs) and aminic antioxidants have potential human and environmental health hazards. SPAs are common in indoor dust, small air particles, sediment, sewage, river water and wastewater. They are synthesized from phenolic compounds and include 2,6-di-tert-butyl-4-methylphenol (BHT), 2,6-di-tert-butyl-p-benzoquinone (BHT-Q), 2,4-di-tert-butyl-phenol (DBP) and 3-tert-butyl-4-hydroxyanisole (BHA). BHT can cause hepatotoxicity and damage to the endocrine system and may increase the carcinogenicity of 1,1-dimethylhydrazine exposure. BHT-Q can cause DNA damage and mismatches through the cleavage process, generating superoxide radicals. DBP is toxic to marine life if exposed long-term. Phenolic antioxidants have low biodegradability, but they do not have severe toxicity toward aquatic organisms at low concentrations. Another type of antioxidant, diphenylamine (DPA), is commonly used in the production of commercial, industrial lubricants and rubber products and it also acts as an additive for automotive engine oils.
Oxidative challenge in biology
The vast majority of complex life on Earth requires oxygen for its metabolism, but this same oxygen is a highly reactive element that can damage living organisms. Autoxidation leads to the degradation of organic compounds, including living matter. Organisms contain chemicals and enzymes that minimize oxidative damage without interfering with the beneficial effect of oxygen. In general, antioxidant systems either prevent these reactive species from being formed, or remove them, thus minimizing their damage. ROS can have useful cellular functions, such as redox signaling. Thus, ideally, antioxidant systems do not remove oxidants entirely, but maintain them at some optimum concentration.
ROS produced in cells include hydrogen peroxide (H2O2), hypochlorous acid (HClO), and free radicals such as the hydroxyl radical (·OH), and the superoxide anion (O2−). The hydroxyl radical is particularly unstable and will react rapidly and non-specifically with most biological molecules. This species is produced from hydrogen peroxide in metal-catalyzed redox reactions such as the Fenton reaction. These oxidants can damage cells by starting chemical chain reactions such as lipid peroxidation, or by oxidizing DNA or proteins. Damage to DNA can cause mutations and possibly cancer, if not reversed by DNA repair mechanisms, while damage to proteins causes enzyme inhibition, denaturation, and protein degradation.
The use of oxygen as part of the process for generating metabolic energy produces ROS. In this process, the superoxide anion is produced as a by-product of several steps in the electron transport chain. Particularly important is the reduction of coenzyme Q in complex III, since a highly reactive free radical is formed as an intermediate (Q·−). This unstable intermediate can lead to electron "leakage", when electrons jump directly to oxygen and form the superoxide anion, instead of moving through the normal series of well-controlled reactions of the electron transport chain. Peroxide is also produced from the oxidation of reduced flavoproteins, such as complex I. However, although these enzymes can produce oxidants, the relative importance of the electron transfer chain to other processes that generate peroxide is unclear.
In plants, algae, and cyanobacteria, ROS are also produced during photosynthesis, particularly under conditions of high light intensity. This effect is partly offset by the involvement of carotenoids in photoinhibition, and in algae and cyanobacteria, by large amounts of iodide and selenium, which involves these antioxidants reacting with over-reduced forms of the photosynthetic reaction centres to prevent the production of ROS.
Examples of bioactive antioxidant compounds