Antioxidants are one kind of molecules, helping to neutralize harmful free radicals which can accelerate cellular oxidation. They provide an important and solid defense against the diseases caused by oxidative stress, such as cancer, heart disease, decline in brain function, immune system and aging. Because antioxidants are capable of stabilizing or deactivating the free radicals from oxidation reactions before they attack cells.
Many culinary and medicinal herbs have antioxidant properties and are considered as very important sources of dietary antioxidants. These herbs include acai berry, artichoke leaf, cinnamon bark and the extended family of mints (mentha). Researchers have proved that in a normal diet, intake of herbs may contribute significantly to the total intake of plant antioxidants, and be an even better source of dietary antioxidants than many other food groups such as fruits, berries, cereals and vegetables. In addition, plant ingredients contain more concentrated effective antioxidants which are widely used in both academia and industries such as pharmaceutical, food industry, etc.
Stanford Chemicals has 16 years of experience in providing a wide variety of natural antioxidants for research and manufacturing.