NCHU Global Research & Industry Alliance

  • patent name / Natural Anti-oxidative Ingredient Developments
  • inventor / Hui-Min David Wang
  • Patent number / 美國發明專利證號:8,772,347 B2中華民國發明專利:第I 099118017中華民國發明專利第M412927號中華民國發明專利第424874號;中華人民共和國專利ZL-2011-2-0208326.5號

Oxidation is a chemical reaction that can produce free radicals, thereby leading to chain reactions that may damage the cells of organisms. Antioxidants such as thiols or ascorbic acid (vitamin C) terminate these chain reactions. To balance the oxidative stress, plants and animals maintain complex systems of overlapping antioxidants, such as glutathione and enzymes (e.g., catalase and superoxide dismutase), produced internally, or the dietary antioxidants vitamin C, and vitamin E. The term "antioxidant" is mostly used for two entirely different groups of substances: industrial chemicals that are added to products to prevent oxidation, and naturally occurring compounds that are present in foods and tissue. The former, industrial antioxidants, have diverse uses: acting as preservatives in food and cosmetics, and being oxidation-inhibitors in fuels. Antioxidant dietary supplements have not been shown to improve health in humans, or to be effective at preventing disease. Supplements of beta-carotene, vitamin A, and vitamin E have no positive effect on mortality rate or cancer risk. Additionally, supplementation with selenium or vitamin E do not reduce the risk of cardiovascular disease.

Nature, Antioxidant