Citation: Kioumarsi, H., Davani , S. M., & Kazemkhah, Z. (2025). Natural Antioxidants in Sustainable Nutrition: Contributions to SDG 2 and SDG 12. Research Communities by Springer Nature. https://go.nature.com/4p0WEfD

Introduction

The United Nations Sustainable Development Goals (SDGs) apply to all countries and include 17 interlinked global goals (SDG1 to SDG 17). They target all three dimensions of sustainability and sustainable development, namely the environmental, economic, and social dimensions. In fact, they cover a wide range of subjects, from agriculture to medical and nutritional sciences. Natural antioxidants are bioactive plant- and microbe-derived compounds that include polyphenols, carotenoids, tocopherols, pigments, etc. Beyond their role in maintaining individual health, they could be used to improve the food preservation process, adding value and nutrition, reducing food loss, and contributing toward more sustainable production pathways.

Why antioxidants matter for SDGs?

When people say "antioxidants," most of us picture blueberries, green tea, pomegranate, or vitamin E capsules. That's fair-these compounds are widely touted for human health-but antioxidants also matter at the systems level: they help keep food safe and nutritious, reduce spoilage, and can be produced in ways that reduce environmental pressure. Linking these functions to the United Nations' Sustainable Development Goals (SDGs) creates a powerful narrative: better nutrition (SDG 2) and smarter production and consumption (SDG 12) can be supported by the strategic use and supply of natural antioxidants.

What are "natural antioxidants"?

Natural antioxidants are molecules produced by plants, fungi, algae, and some bacteria that neutralize reactive oxygen or nitrogen species. Common classes include polyphenols, including flavonoids and phenolic acids; carotenoids, such as beta-carotene and lutein; tocopherols, such as vitamin E variants; and ascorbic acid, better known as vitamin C. These compounds act in humans as modulators of oxidative stress and inflammation, whereas in foods they delay lipid oxidation, slow color and flavor degradation, and often provide antimicrobial effects. Due to the great diversity of their chemical nature, the sources, stability, and functional uses of antioxidants vary greatly.

The antioxidants and SDG 2 (Zero Hunger)

SDG 2 seeks to end hunger while achieving food security, improved nutrition, and promotion of sustainable agriculture. Natural antioxidants contribute through several practical pathways:

Foods high in antioxidants often supply vitamins, minerals, fiber, and phytonutrients that enhance diet quality and resilience to micronutrient deficiencies. So, the antioxidants will support food security and nutrition. One of the most concrete contributions that natural antioxidants make to food security is in the preservation of food. Plant extracts and algae-derived compounds may delay oil and animal product rancidity, decrease microbial spoilage and extend the period for which fruits and vegetables remain acceptable. On the other hands, processing by-products that are rich in antioxidants generates an income for smallholders and processors and reduces waste. Thus, it will contribute to the improvement of rural livelihoods.

The antioxidants and SDG 12 (Responsible Consumption and Production)

SDG 12 aims at improving economy and protecting the environment by the reduction of waste and efficient use of resources. In this respect, natural antioxidants contribute in various ways. The increasing demand for "clean label" products with fewer synthetic additives is driving the application of natural alternatives for preservatives like BHT and BHA in processed foods. Such substitution will decrease consumer concerns about synthetic residues and help address commitments toward sustainability, though the creation of natural formulations that are stable, cost-effective, and scalable remains a challenge.

Agro-industrial by-products are often very rich in antioxidant compounds. The valorization of such residues will, on one hand, minimize wastes and enhance resource use efficiency in line with SDG 12. Microalgae and some fungi are promising sources of very powerful antioxidants and need minimal land and freshwater compared to classical crops. These can be grown on non-arable lands using saline or wastewater and produce huge amounts of bioactive compounds per area. This would imply that in integrating such systems into food and feed chains, responsible production would reduce pressure on land, capture CO₂, and recycle nutrients.

There are consistent findings in literature that diets high in phytochemical antioxidants are associated with healthier inflammation and cardiometabolic health markers. These findings have to be translated with caution into policy, given the wide variability in the absorption of antioxidants and that supplements cannot replace whole foods. Encouragement to consume antioxidant-rich foods should be part of overall dietary diversification to help address undernutrition and micronutrient deficiencies.

Applied research increasingly demonstrates that plant extracts, such as rosemary, grape seed, and green tea, can effectively replace synthetic antioxidants in meat, oil, and fish products—often improving product stability and flavor.  Grapes and olive pomace have very high levels of polyphenols. Small-scale demonstrations of antioxidant extraction from these wastes have shown promise for environmental clean-up and rural income generation.

Policy, governance, and research

What is really required to realize the full potential of natural antioxidants for SDG 2 and SDG 12 is effective collaboration among policymakers, researchers, and the industry. Regulators can further help by reducing business uncertainty with clearer guidelines on safety, labeling, and claims, relating to natural antioxidant extracts, and by offering more efficient approval processes.

There is a need for continuous research in this area of understanding key issues like the bioavailability of antioxidants in real diets, their long-term effects on health, and holistic life-cycle assessments comparing natural and synthetic alternatives.

Conclusion

Natural antioxidants have the potential to play an important role in furthering sustainable nutrition. They have the potential to improve local value addition, reduce processing emissions, and contribute to food system transformations that reduce waste, improve dietary quality, and ensure responsible production. Natural antioxidants could be among the game changers needed to achieve SDG 2 and SDG 12.

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