Antioxidants as Modulators of PAH Contaminants in Food and Living Organisms: An Overview Study

Abstract

Polycyclic aromatic hydrocarbons (PAHs) are a group of complex chemicals that are formed and released during incomplete combustion during industrial processes or pyrolysis of the organic matter. Human exposure to PAHs primarily occurs through food consumption. One of the possible causes of formation in food is free radicals. Also, the confirmed mechanism of their toxicity in living organisms is oxidative stress. This complication is also caused by free radicals released during their metabolism. Chronic exposure to PAHs can lead to carcinogenic, teratogenic and mutagenic effects in humans. Consequently, there is a need to minimize the presence of these compounds in food. Research suggests that antioxidants play a crucial role in reducing PAH levels in food. Therefore, formulating food products with the right combination of antioxidants could be an effective strategy to mitigate the formation of PAHs. Moreover, antioxidants have been found to alleviate the toxicity associated with PAHs in the human body. This manuscript discusses the effects and mechanisms of antioxidants in reducing PAH in food products and living organisms.