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Synthetic Food Preservatives and their Impact on Human Health

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Synthetic Food Preservatives and their Impact on Human Health


Chandra Prakash Gharu



Chandra Prakash Gharu "Synthetic Food Preservatives and their Impact on Human Health" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-1 | Issue-1, December 2016, pp.161-165, URL: https://www.ijtsrd.com/papers/ijtsrd33.pdf

Preservatives prolong the shelf-life of food, cosmetics and pharmaceuticals by preventing their spoilage. Antimicrobials such as nitrites, nitrates, benzoates and sulfur dioxide destroy or delay the growth of bacteria, yeast and molds. Anti-oxidants such as butylated hydroxy toluene (BHT), butylated hydroxy anisole (BHA), and propyl gallate slow or stop the breakdown of fats and oils. Anti-enzymatic preservatives such as citric and erythorbic acids block the enzymatic processes such as ripening occurring in foodstuffs even after harvest. Natural substances like salt, sugar, vinegar and spices have been used as preservatives since time immemorial. The majority of preservatives used today are artificial rather than natural. Several of them are toxic and several others have potentially life-threatening side effects. 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. Research has proven that several natural preservatives obtained from plants, animals, microbes and minerals contain antioxidant, antimicrobial and antienzymatic properties. Extracts of basil, clove, neem and rosemary are promising alternatives to their artificial counterparts. 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.

preservatives, health, human, synthetic, food, impact, artificial, hazards, natural, therapeutic, safety


IJTSRD33
Volume-1 | Issue-1, December 2016
161-165
IJTSRD | www.ijtsrd.com | E-ISSN 2456-6470
Copyright © 2019 by author(s) and International Journal of Trend in Scientific Research and Development Journal. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (CC BY 4.0) (http://creativecommons.org/licenses/by/4.0)

International Journal of Trend in Scientific Research and Development - IJTSRD having online ISSN 2456-6470. IJTSRD is a leading Open Access, Peer-Reviewed International Journal which provides rapid publication of your research articles and aims to promote the theory and practice along with knowledge sharing between researchers, developers, engineers, students, and practitioners working in and around the world in many areas like Sciences, Technology, Innovation, Engineering, Agriculture, Management and many more and it is recommended by all Universities, review articles and short communications in all subjects. IJTSRD running an International Journal who are proving quality publication of peer reviewed and refereed international journals from diverse fields that emphasizes new research, development and their applications. IJTSRD provides an online access to exchange your research work, technical notes & surveying results among professionals throughout the world in e-journals. IJTSRD is a fastest growing and dynamic professional organization. The aim of this organization is to provide access not only to world class research resources, but through its professionals aim to bring in a significant transformation in the real of open access journals and online publishing.

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