![]() ![]() This article aims at increasing awareness about the harmful effects of artificial preservatives and recommends the usage of natural preservatives for better therapeutic efficacy, safety and preservation of substances along with improved general health. You have to describe all your research in one sentence Nature journals to provide a preprint with a DOI and to track the status of your manuscript 1 CiteScore measures the average citations received per peer-reviewed document published in this title Description of the continuous nature of organic matter in models of soil carbon dynamics Julien Sainte-Marie. Extracts of basil, clove, neem and rosemary are promising alternatives to their artificial counterparts. Research has proven that several natural preservatives obtained from plants, animals, microbes and minerals contain antioxidant, antimicrobial and antienzymatic properties. Researchers have reported that artificial preservatives such as nitrates, benzoates, sulfites, sorbates, parabens, formaldehyde, BHT, BHA and several others can cause serious health hazards such as hypersensitivity, allergy, asthma, hyperactivity, neurological damage and cancer. Several of them are toxic and several others have potentially life-threatening side effects. The majority of preservatives used today are artificial rather than natural. ![]() Natural substances like salt, sugar, vinegar and spices have been used as preservatives since time immemorial. Anti-enzymatic preservatives such as citric and erythorbic acids block the enzymatic processes such as ripening occurring in foodstuffs even after harvest. Examples of different manuscript submission systems include ScholarOne (SAGE and some Nature Publishing Group journals), Editorial Manager (Springer, Wiley, PLOS, and more), and EVISE ® (Elsevier). Anti-oxidants such as butylated hydroxy toluene (BHT), butylated hydroxy anisole (BHA), and propyl gallate slow or stop the breakdown of fats and oils. Antimicrobials such as nitrites, nitrates, benzoates and sulfur dioxide destroy or delay the growth of bacteria, yeast and molds. Preservatives prolong the shelf-life of food, cosmetics and pharmaceuticals by preventing their spoilage. ARTIFICIAL PRESERVATIVES AND THEIR HARMFUL EFFECTS: LOOKING TOWARD NATURE FOR SAFER ALTERNATIVES Abstract
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