Natural plant antioxidants for food preservation and emerging trends in nutraceutical applications

Oxidative stress, arising from an imbalance between reactive oxygen species and antioxidant defenses, is a significant contributor to food spoilage and chronic diseases, including cancer, cardiovascular problems, and neurological ailments. This review carefully examines the functions of natural antioxidants sourced from consumable plants in food preservation and as nutraceuticals. We analyzed contemporary research on principal categories of plant-derived antioxidants, encompassing polyphenols, flavonoids, carotenoids, and vitamins, along with their origins, modes of action, and functional attributes. The findings indicate that these natural antioxidants proficiently impede lipid oxidation and microbial proliferation in food systems, while also regulating inflammation and oxidative stress inside the human body. Examples encompass rosemary, green tea, turmeric, and berries, in addition to new superfoods. Technological advancements, including nanoencapsulation and eco-friendly extraction methods, enhance the stability and bioavailability of these substances. Our analysis determines that plant-derived antioxidants present considerable potential as sustainable and health-enhancing substitutes for synthetic additives; however, issues concerning bioavailability, regulatory obstacles, and consumer perception must be resolved to fully harness their capacity in mitigating chronic disease risk.