Powerhouses from nature: how antioxidants protect our health and food quality

What do blueberries, green tea and red wine have in common? They are true heroes in the fight against the invisible enemy in our body - oxidative stress. They contain valuable antioxidants that not only promote our health, but also make a decisive contribution to the shelf life and quality of our food. But how do you measure this protective power? And what role does modern technology play in this? Let's delve into the fascinating world of antioxidants and discover how science and nutrition merge.

Antioxidants: small molecules with a big effect
Our diet has a significant impact on our health and well-being. Antioxidants play a particularly important role here: bioactive compounds that are found in many plant-based foods such as blueberries, green leafy vegetables, cocoa and beans. Their benefit? They neutralise harmful oxidants - so-called reactive oxygen and nitrogen species (ROS/RNS) - and thus protect our cells from premature ageing and disease-promoting damage.

Oxidative stress - a silent saboteur
When our body produces more oxidising agents than it can balance out with antioxidants, we speak of oxidative stress. This condition is not only associated with ageing processes and numerous diseases in humans, but also impairs the growth and health of plants. Our food also suffers from it: Oxidation is the second most common cause of spoilage.

Natural vs. synthetic antioxidants
The food industry often relies on synthetic antioxidants to prevent oxidation. However, the future clearly lies in the use of natural alternatives. For these to be fully effective, their quality must be maintained throughout the entire production process - from harvest to storage.

The TAC (Total Antioxidant Capacity)
But how can the antioxidant capacity - TAC (Total Antioxidant Capacity) for short - of a food be measured? It indicates the combined effect of all the antioxidants it contains, including possible interactions. The TAC therefore serves as a valuable indicator of the redox status of food - and therefore of its quality and health benefits.

Traditional measurement methods - time-consuming and complex
The common tests for determining the total antioxidant capacity differ in terms of methodology and significance. FRAP measures the reducing power of antioxidants based on the conversion of iron(III) to iron(II), but is limited to water-soluble substances. CUPRAC uses copper ions and measures both hydrophilic and lipophilic antioxidants, making it more widely applicable. ABTSand DPPH are based on the decolourisation of stable radicals and are simple, rapid methods, with ABTS being more versatile. ORAC is considered particularly physiologically relevant as it is based on reactive oxygen species, but is more complex to perform. All tests usually require expensive equipment, trained personnel and a lot of time. What's more: Their results are difficult to compare as each test is based on different chemical reactions.

The innovation: The BRS (BQC Redox System)
The BRS is a real game-changing tool. It is the first portable electrochemical device that can detect redox markers - simply, quickly and precisely. Whether red wine, green tea or blueberry extract, the BRS can measure the total antioxidant capacity of a wide variety of foods at low cost, providing valuable data for research, quality assurance and health assessment.

Conclusion:
Antioxidants are not only good for our health, but also for the quality and shelf life of our food. Modern technologies such as the BRS make it easier than ever to measure their effect - and open up new possibilities for a healthier and more sustainable diet.