Preservatives

Preservatives extend the shelf life of food, cosmetics and pharmaceutical products by preventing their deterioration. Antimicrobials such as nitrites, nitrates, benzoates and sulfur dioxide destroy or retard the growth of bacteria, yeasts and moulds. Antioxidants such as butylated hydroxytoluene (BHT), Butylated hydroxyanisole (BHA) and propyl gallate slow or stop the decomposition of fats and oils. Anti-enzyme preservatives such as citrus and Erythorbic acids block enzymatic processes such as maturation that occur in food even after harvest. Natural substances such as salt, sugar, vinegar and Spices have been used as preservatives since time immemorial. The majority of the preservatives used today are artificial rather than natural. Several of them are toxic and several others have life-threatening side effects. Researchers have reported that artificial preservatives such as nitrates, Benzoates, sulfites, sorbates, parabens, formaldehyde, BHT, BHA and miscellaneous others can lead to serious health risks such as hypersensitivity, allergies, asthma, hyperactivity, neurological damage and cancer. Studies have shown that various natural preservatives obtained from plants, animals, microbes and the minerals contain antioxidant, antimicrobial and anti-enzymatic properties Basil, clove, neem and rosemary extracts are promising alternatives to their artificial counterparts. This article aims to raise awareness of the harmful effects of artificial preservatives and recommends the use of preservatives for better therapeutic efficacy, safety and preservation of substances with better overall health