Abstract

Antioxidant Activity in Foods and Its Role in Health Promotion

Author(s): Renata B. Kowalczyk

Antioxidant activity in foods plays a vital role in protecting the human body against oxidative stress caused by free radicals. Natural antioxidants present in foods contribute to disease prevention and overall health maintenance. In food systems, antioxidants also improve stability and shelf life by preventing oxidative deterioration. This article discusses the importance of antioxidant activity in foods and its implications for health and food quality. This article discusses the role of food biotechnology in modern food science and its contribution to sustainable food production. Improper post-harvest practices can lead to significant food losses, reduced nutritional value, and economic challenges. The application of appropriate post-harvest technologies enhances food safety, extends shelf life, and ensures year-round availability of food products. This article discusses the role of post-harvest technology in improving food quality and reducing post-harvest losses.