In order to adapt to the evolution from marine organisms to terrestrial organisms, terrestrial plants began to produce antioxidants such as vitamin C, polyphenols and tocopherols that marine organisms do not have. During the evolution of 50 to 200 million years ago, angiosperm plants developed many antioxidant natural pigments--especially in the Jurassic era--as a chemical means to resist the by-product reactive oxygen species of photosynthesis. Class substance. Originally, the term antioxidant specifically refers to chemicals that can prevent oxygen consumption. From the end of the 19th century to the beginning of the 20th century, extensive research focused on the use of antioxidants in important industrial production processes, such as preventing metal corrosion, rubber vulcanization, and internal combustion engine fouling caused by fuel polymerization.
The early research on biological antioxidants focused on how to use antioxidants to avoid rancidity caused by the oxidation of unsaturated fatty acids. The antioxidant activity can be measured by a simple method of measuring the oxidation rate of a piece of fat in an oxygenated airtight container. However, with the discovery and confirmation of vitamins A, C and E, which have antioxidant effects, people have realized the importance of antioxidants playing a biochemical role in organisms. After recognizing the fact that substances with antioxidant activity may themselves be easily oxidized, the exploration of the possible mechanism of antioxidants first began. By studying how vitamin E prevents lipid peroxidation, it is clear that antioxidants, as reducing agents, react with reactive oxygen species to avoid the damage of reactive oxygen species to cells and achieve the antioxidant effect.
