Journal articles on the topic 'Antioxidanta'
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Wang, Qiangqiang, Yunxuan Huang, Chuixin Qin, Ming Liang, Xinliang Mao, Shuiming Li, Yongdong Zou, et al. "Bioactive Peptides fromAngelica sinensisProtein Hydrolyzate Delay Senescence inCaenorhabditis elegansthrough Antioxidant Activities." Oxidative Medicine and Cellular Longevity 2016 (2016): 1–10. http://dx.doi.org/10.1155/2016/8956981.
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Since excessive reactive oxygen species (ROS) is known to be associated with aging and age-related diseases, strategies modulating ROS level and antioxidant defense systems may contribute to the delay of senescence. Here we show that the protein hydrolyzate fromAngelica sinensiswas capable of increasing oxidative survival of the model animalCaenorhabditis elegansintoxicated by paraquat. The hydrolyzate was then fractionated by ultrafiltration, and the antioxidant fraction (<3 kDa) was purified by gel filtration to obtain the antioxidantA. sinensispeptides (AsiPeps), which were mostly composed of peptides with <20 amino acid residues. Further studies demonstrate that AsiPeps were able to reduce the endogenous ROS level, increase the activities of the antioxidant enzymes superoxide dismutase and catalase, and decrease the content of the lipid peroxidation product malondialdehyde in nematodes treated with paraquat or undergoing senescence. AsiPeps were also shown to reduce age pigments accumulation and extend lifespan but did not affect the food-intake behavior of the nematodes. Taken together, our results demonstrate thatA. sinensispeptides (AsiPeps) are able to delay aging process inC. elegansthrough antioxidant activities independent of dietary restriction.
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Gonokami, Mio, Yoshimasa Yamamoto, Oraphin Chaikumpollert, Yoshito Ohtake, and Seiichi Kawahara. "ANTIOXIDANTS FOR EPDM SEALS EXPOSED TO CHLORINATED TAP WATER." Rubber Chemistry and Technology 87, no. 1 (March 1, 2014): 1–9. http://dx.doi.org/10.5254/rct.13.87963.
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ABSTRACT A suitable antioxidant for a poly(ethylene-co-propylene-co-5-ethylidene-2-norbornene) (EPDM) seal in tap water applications was determined with respect to volatilization and decomposition of the antioxidants. Seals were prepared by mixing EPDM with 1 phr antioxidant and other ingredients followed by vulcanizing the mixture at 433 K for 20 min. The resulting EPDM seals were immersed into chlorinated water to investigate accelerated degradation. The change in antioxidant content was measured by gas chromatography/mass spectroscopy (GC/MS) and high-performance liquid chromatography (HPLC). The weight loss of amine antioxidants during vulcanization was quite low due to their low volatility and decomposition. Antioxidant weight loss during accelerated degradation depended on both the antioxidant's ability to trap radicals and solubility in chlorinated water.
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Pereira de Paiva, Miguel Henrique, Mayara Rafaela dos Reis, Maria da Conceição Calassa Albuquerque, Judite Oliveira Lima Albuquerque, and Vicente Galber Freitas Viana. "The use of foods and dietary supplements with antioxidant activity in the elderly/O uso de alimentos e suplementos alimentares com atividade antioxidante em idosos/El uso de los alimentos y suplementos dietéticos con actividad antioxidante en los anciano." Revista de Enfermagem da UFPI 3, no. 3 (November 5, 2014): 21. http://dx.doi.org/10.26694/reufpi.v3i3.1498.
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ABSTRACT Objective: To describe the use of foods and dietary supplements with antioxidant activity in elderly patrons of two centers. Methods: Descriptive study of quantitative approach, developed within the Institutional Program for Scientific Initiation Scholarships School of Integral Differential, whose aim was to describe the use of foods and dietary supplements with antioxidant activity in the elderly. The sample consisted of 152 subjects aged over 60 years and active patrons in two Centres for the Elderly Living in the city of Teresina, Piauí, who willingly volunteered to accept answer the Statement of Informed Consent. Was used as an instrument for data collection a questionnaire interview that addressed issues related to knowledge, frequency, quantity and quality of fruit, vegetables and food supplementation. Results: all seniors surveyed consume any type of food with antioxidant properties, predominantly, overwhelmingly, phenolic compounds, carotenoids, and vitamin C, with varying frequency and in 77.6% of cases associated with the use of dietary supplementation. They have little knowledge about the antioxidant properties of foods. Conclusion: The majority considers the inclusion of these in the diet. The prevalence of use of dietary supplementation is high. Descriptors: Antioxidants. Food supplementation. Natural foods. Nutrition of the elderly. RESUMO Objetivo: descrever o uso de alimentos e suplementos alimentares com atividade antioxidante em idosos frequentadores de dois centros de convivência. Metodologia: Pesquisa descritiva de abordagem quantitativa, desenvolvida no âmbito do Programa Institucional de Bolsas de Iniciação Científica da Faculdade Integral Diferencial, cujo objetivo foi descrever o uso de alimentos e suplementos alimentares com atividade antioxidante em idosos. A amostra constituiu-se de 152 sujeitos com idade igual ou superior a 60 anos e frequentadores ativos em dois Centros de Convivência da Terceira Idade no município de Teresina-Piauí, que voluntariamente se dispuseram a aceitar responder ao Termo de Consentimento Livre e Esclarecido. Utilizou-se como instrumento para coleta de dados um questionário de entrevista que abordou questões relacionadas ao conhecimento, frequência, quantidade e qualidade do consumo de frutas, legumes e verduras e suplementação alimentar. Resultados: todos os idosos pesquisados consomem algum tipo de alimento com propriedade antioxidante, predominando, majoritariamente: compostos fenólicos, carotenoides e vitamina C, com variação de frequência e, em 77,6% dos casos, associada ao uso de suplementação alimentar. Os mesmos possuem pouco conhecimento acerca da propriedade antioxidante dos alimentos. Conclusão: A grande maioria considera importante a inclusão destes na dieta. A prevalência do uso da suplementação alimentar é elevada. Descritores: Antioxidantes. Suplementação alimentar. Alimentos naturais. Nutrição do idoso. RESUMEN Objetivo: Describir el uso de los alimentos y los suplementos dietéticos con la actividad antioxidante en los clientes de edad avanzada de dos centros. Métodos: Estudio descriptivo de abordaje cuantitativo, desarrollado dentro del Programa Institucional de Becas de Iniciación Científica de la Escuela Diferencial Integral, cuyo objetivo fue describir el uso de los alimentos y los suplementos dietéticos con la actividad antioxidante en los ancianos. La muestra estuvo constituida por 152 sujetos mayores de 60 años y los clientes activos en dos centros para los ancianos que viven en la ciudad de Teresina, Piauí, que voluntariamente se ofreció a aceptar responder a la Declaración de Consentimiento Informado. Se utilizó como instrumento de recolección de datos un cuestionario entrevista que se abordaron cuestiones relacionadas con el conocimiento, la frecuencia, la cantidad y calidad de la fruta, las verduras y la suplementación alimentaria. Resultados: todos los adultos mayores encuestados consumen cualquier tipo de alimento con propiedades antioxidantes, predominantemente, abrumadoramente, compuestos fenólicos, carotenoides y vitamina C, con diferentes frecuencias y en el 77,6% de los casos relacionados con el uso de los suplementos dietéticos. Ellos tienen poco conocimiento acerca de las propiedades antioxidantes de los alimentos. Conclusión: La mayoría considera la inclusión de éstos en la dieta. La prevalencia de uso de la suplementación de la dieta es alta. Descriptores: antioxidantes. La suplementación de alimentos. Los alimentos naturales. Nutrición de las personas mayores.
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Buřičová, L., M. Andjelkovic, A. Čermáková, Z. Réblová, O. Jurček, E. Kolehmainen, R. Verhé, and F. Kvasnička. "Antioxidant capacity and antioxidants of strawberry, blackberry, and raspberry leaves." Czech Journal of Food Sciences 29, No. 2 (March 25, 2011): 181–89. http://dx.doi.org/10.17221/300/2010-cjfs.
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The total phenolic content (Folin-Ciocalteu method), free radical scavenging ability expressed as DPPH value, ferric reducing antioxidant capacity (FRAP), and oxygen radical absorbance capacity (ORAC) were determined in water extracts of leaves from Rosaceae family plants (Fragaria vesca L., Rubus fructicosus L., and Rubus idaeus L.). The antioxidant capacities of the extracts (in the order of the above mentioned methods) were 73.6–88.9%, 60.1–71.4%, 49.7–78.0% respectively, and 45.3–66.5% of that of green tea water extract. Further, the presence of 15 compounds (gallic acid, rutin, ellagic acid, caffeic acid, p-coumaric acid, quercetin, kaempferol, myricetin, quercetin-3-d-glucoside, ascorbic acid, (+)-catechin, (–)-epicatechin, epicatechingallate, epigallocatechin, procyanidin B1) was studied by HPLC-ECD and their antioxidant capacities were compared to the antioxidant capacity of the extracts. Out of the compounds studied, mostly (+)-catechin, ellagic acid, and (–)-epicatechin participated in the antioxidant capacities of the studied plant leaves water extracts. The antioxidant capacity of leaves infusions (determined by DPPH method) was lower than those of red wines and tea infusions, but comparable to the antioxidant capacities of white wines and fruit beverages.
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De Oliveira Lemes, Erick, Michele Maria Carlos Fernandes, Valeria Paiva Rosa, and Adriano Honorato Nascimento. "Levantamento da Utilização do Pequi (Caryocar brasiliense camb.) como Agente Antioxidante na Prevenção de Doenças Neurodegenerativas." UNICIÊNCIAS 21, no. 2 (November 6, 2017): 110. http://dx.doi.org/10.17921/1415-5141.2017v21n2p110-114.
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O cerrado é um patrimônio de recursos naturais renováveis, com espécies frutíferas, com características peculiares e intensas. O Caryocar brasiliense Camb. possui atividade antioxidante, conforme estudos realizados, o consumo de pequi regularmente pode agir de forma a minimizar esse desequilíbrio, com a diminuição do nível de radicais livres no organismo humano. As doenças neurodegenerativas levam à perda de função e estrutura neuronal, sendo um grave problema de saúde pública, o número de casos cresce a cada ano. Estas doenças são associadas ao desequilíbrio entre a produção de radicais livres e antioxidantes. O presente estudo teve a finalidade de discutir sobre a importância da utilização do Caryocar brasiliense camb. como agente antioxidante, que pode ser utilizado na prevenção da doença de Alzheimer e doença de Parkinson, caracterizadas como doenças neurodegenerativas. Esta investigação foi caracterizada como pesquisa bibliográfica, a coleta foi realizada nas bases eletrônicas, para avaliação inicial foi realizada leitura dos resumos, com finalidade de selecionar aqueles que melhor se adequaram ao objetivo da pesquisa. A utilização do Caryocar brasiliense Camb. na alimentação é benéfico para a população, de uma forma geral, por apresentar ação antioxidante, o que diminui os danos oxidativos, podendo retardar o envelhecimento precoce das células e evitar o desenvolvimento das doenças neurodegenerativas.Palavras-chave: População. Antioxidante. Doenças neurodenerativas.AbstractThe cerrado is a heritage of renewable natural resources, with fruit species, with peculiar and intense characteristics. The Caryocar brasiliense Camb., has antioxidant activity, according to studies carried out, the consumption of pequi regularly can act in a way to minimize this imbalance, with the reduction of the level of free radicals in the human organism. Neurodegenerative diseases, leads to loss of function and neuronal structure, is a serious public health problem and the number of cases grows each year. These are associated with the imbalance between the production of free radicals and antioxidants. The present study had the purpose of discussing the importance of the use of Caryocar brasiliense camb., as an antioxidant agent that can be used in the prevention of Alzheimer’s disease and Parkinson’s disease, characterized as neurodegenerative diseases. This research was characterized as a bibliographical research, the collection was performed in the electronic databases, for the initial evaluation, the abstracts were read, with the purpose of selecting those that best fit the research objective. The use of Caryocar brasiliense Camb in dietes is beneficial to the population in general, because it has antioxidant action, which decreases oxidative damage, can delay the early cells aging and prevent the neurodegenerative diseases development.Keywords: Population. Antioxidant. Neurodegenerative diseases.
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Molina López, Antonio, Eleazar Lara Padilla, Heliodoro Moya Amaya, Daniel Rojano Ortega, Antonio Jesús Berral Aguilar, Pedro Estevan Navarro, and Francisco José Berral de la Rosa. "Effect of post-training and post-match antioxidants on oxidative stress and inflammation in professional soccer players (Efecto de los antioxidantes post-entrenamiento y post-partido sobre el estrés oxidativo y la inflamación en jugadores profesionales d." Retos 43 (September 28, 2021): 996–1004. http://dx.doi.org/10.47197/retos.v43i0.90276.
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The objective of this study was to determine if the addition of post-activity antioxidants is a useful strategy for improving the specific analytical parameters related to oxidative stress and inflammation. The study was carried out in an Italian Serie A soccer team, between October, 2019 and January, 2020. In October, the measurements were carried out on the players without having taken post-activity antioxidant supplementation. The intervention period corresponded from the end of October to the beginning of January, a period in which post- activity antioxidants were supplemented. The results obtained confirmed that the players who took antioxidants during the intervention period in the form of a mixture of a natural pineapple smoothie with a concentrate of tart cherry, pomegranate, black currant and beet in stick form, significantly improved the parameters associated with oxidative stress, although a significant improvement in the parameters related to inflammation was not observed. The use of antioxidants for a period of seventy days is a post-activity intervention strategy that can be considered effective for improving the reduction of parameters related to the oxidative effect derived from the practice of physical exercise at a professional level in soccer, although more studies are needed to determine the anti-inflammatory effect.
Resumen. El objetivo de este estudio fue determinar si la inclusión de antioxidantes post-actividad es una estrategia útil para mejorar los parámetros analíticos específicos relacionados con el estrés oxidativo y la inflamación. El estudio se llevó a cabo en un equipo de fútbol de la Serie A italiana, entre octubre de 2019 y enero de 2020. En octubre, las mediciones se llevaron a cabo en los jugadores sin haber tomado la suplementación antioxidante post-actividad. El periodo de intervención correspondió desde finales de octubre hasta principios de enero, periodo en el que se suplementaron los antioxidantes post-actividad. Los resultados obtenidos confirmaron que los jugadores que tomaron antioxidantes durante el periodo de intervención en forma de una mezcla de un licuado de piña natural con un concentrado de cereza ácida, granada, grosella negra y remolacha en forma de stick, mejoraron significativamente los parámetros asociados al estrés oxidativo, aunque no se observó una mejora significativa en los parámetros relacionados con la inflamación. El uso de antioxidantes durante un periodo de setenta días es una estrategia de intervención post-actividad que puede considerarse eficaz para mejorar la reducción de los parámetros relacionados con el efecto oxidativo derivado de la práctica de ejercicio físico a nivel profesional en el fútbol, aunque se necesitan más estudios para determinar el efecto antiinflamatorio.
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Fadel, Ophélie, Donatien Gomes Rodrigues, Luc Girard, Pierre Bauduin, Anne Rossignol-Castera, Annabelle L’Hermitte, Jean-Charles Gaillard, and Olivier Diat. "Separation and identification of polar polyphenols in oily formulation using high-performance thin-layer chromatography and mass spectroscopy techniques." OCL 25, no. 5 (August 31, 2018): D506. http://dx.doi.org/10.1051/ocl/2018039.
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In cosmetics, there is some interest to solubilized polar antioxidant molecules in oil. This is a matrix that can indeed protect these fragile molecules against oxidation and that makes possible the polar antioxidants transfer through the epidermis in order to be delivered within the dermis. Varying the oil formulation allows the achievement of a high content of antioxidants in a natural vegetable oil using an oleo-eco extraction process. However, it was necessary to characterize this content using quantitative and efficient methods such as High-Performance Thin-Layer Chromatography technique. The aim of this work was to develop a method of antioxidant’s characterization with this technique without a preliminary re-extraction of the antioxidants.
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De Lima Franzen, Felipe, Janine Farias Menegaes, Jéssica Righi da Rosa, Giane Magrini Pigatto, Henrique Fernando Lidório, Fernanda Alice Antonello Londero Backes, and Mari Silvia Rodrigues de Oliveira. "Antioxidant and Antimicrobial Activity of Edible Flower Extracts Obtained by Different Extraction Methods." Ensaios e Ciência C Biológicas Agrárias e da Saúde 25, no. 4 (December 14, 2021): 513–20. http://dx.doi.org/10.17921/1415-6938.2021v25n4p513-520.
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Existe uma grande demanda no mercado por produtos naturais derivados de plantas. A atividade antioxidante e os compostos fenólicos proporcionam diversos efeitos benéficos à saúde humana. Além disso, as propriedades antimicrobianas de substâncias presentes em extratos vegetais e óleos essenciais, produzidos por plantas, são reconhecidas empiricamente há séculos e têm sido comprovadas cientificamente nos últimos anos. O objetivo deste trabalho foi avaliar o conteúdo de compostos fenólicos, flavonóides totais e capacidade antioxidante e antimicrobiana in vitro de extratos de pétalas de flores comestíveis rosa (Rosa x grandiflora Hort.), girassol (Helianthus annuus L.) e calêndula (Calendula officinalis L.), obtidos por métodos de extração convencional e assistido por ultrassom. Para a extração, foram utilizados dois métodos (convencional e assistido por ultrassom) e duas temperaturas de extração, 20 ºC e 60 ºC. Álcool etílico de cereais foi usado como solvente. Para a caracterização dos extratos, foram realizadas análises de compostos fenólicos totais, teor de flavonóides totais, capacidade antioxidante e atividade antimicrobiana. Os extratos de rosa diferiram das outras espécies quanto ao conteúdo de compostos fenólicos totais. Seu extrato obtido pelo método assistido por ultrassom a 60 ºC apresentou maior teor de compostos fenólicos totais (28,99 g EAG mL-1 de extrato), maior teor de flavonóides (20,26 g EQ mL-1 de extrato) e maior atividade antioxidante (IC50 de 0,75 mg mL-1). Os extratos testados não apresentaram atividade antimicrobiana. Os resultados deste estudo demonstram que os extratos de pétalas de flores podem ser uma alternativa viável como um antioxidante natural em substituição aos antioxidantes sintéticos. Palavras-chave: Calendula officinalis L.; Helianthus annuus L.; Rosa x grandiflora Hort. Abstract There is a great demand in the market for natural products derived from plants. The antioxidant activity and phenolic compounds provide several beneficial effects to human health. In addition, the antimicrobial properties of substances present in plant extracts and essential oils, produced by plants have been recognized empirically for centuries and have been scientifically proven in recent years. The objective of this study was to evaluate the content of phenolic compounds, total flavonoids, and antioxidant and antimicrobial capacity in vitro of flower extracts of edible rose petals (Rosa x grandiflora Hort.), sunflower (Helianthus annuus L.) and calendula (Calendula officinalis L.) obtained by conventional and ultrasound-assisted extraction methods. For the extraction, two methods were used (conventional and ultrasound-assisted) and two extraction temperatures were used, 20 ºC and 60 ºC. Cereal ethyl alcohol was used as a solvent. For the extracts characterization, analyzes of total phenolic compounds, total flavonoid content, antioxidant capacity and antimicrobial activity were performed. Rose extracts differed from the other species for the content of total phenolic compounds. Their extract obtained by the ultrasound-assisted method at 60 ºC presented a higher content of total phenolic compounds (28.99 g EAG mL-1 extract), higher flavonoid content (20.26 g EQ mL-1 extract) and higher antioxidant activity (IC50 of 0.75 mg mL-1). The extracts tested did not present antimicrobial activity. The results of this study demonstrate that flower petal extracts may be a viable alternative as a natural antioxidant in place of synthetic antioxidants. Keywords: Calendula officinalis L.; Helianthus annuus L.; Rosa x grandiflora Hort.
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Mahmoudi, Maher, Fayçal Boughalleb, Mahmoud Mabrouk, and Raoudha Abdellaoui. "Phytochemical profile, antioxidant properties and protein contents of Astragalus tenuifoliosus seeds." Journal of the Mexican Chemical Society 67, no. 1 (January 1, 2023): 24–32. http://dx.doi.org/10.29356/jmcs.v67i1.1854.
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Fabaceae seeds are reported to be used for varying medicinal and pharmaceutical purposes. However, knowledge of the nutritive value of Astragalus tenuifoliosus seeds is largely based on very limited data and remains unexplored, we report here the protein content, phenolics as well as the antioxidant potential of plant seeds to give adequate information on its suitability as a new source of natural bioactive compounds. The protein content was determined using the Kjeldahl and Bradford assays. The phytochemical contents were evaluated, and the extracts were further subjected to high-performance liquid chromatography-electrospray ionization – mass spectrometry (HPLC-ESI-MS) analysis. The antioxidant potential was evaluated using the total antioxidant capacity and the free DPPH radical scavenging activity. The results obtained from the protein analysis showed that the total content was 59.43 % of the dry matter basis. The globulins constituted the dominant fraction and followed by albumins, glutelins, and prolamins. The phytochemical investigation showed considerable amounts of polyphenol, flavonoid and condensed tannin amounts. The LC-ESI/MS analysis revealed the presence of 18 phenolics including 8 phenolic acids and 10 flavonoids mostly predominated by quinic acid (255.4 µg g-1 DW), p-coumaric acid (65.39 µg g-1 DW), quercetin (97.21 µg g-1 DW), and cirsiliol (29 µg g-1 DW). The seeds possessed strong antioxidant potential evidenced by their DPPH radical scavenging activities and total antioxidant capacity. The obtained findings contribute to the limited bibliographic information concerning A. tenuifoliosus seeds and represent a starting point to evaluate its potential as a valuable source of proteins, natural antioxidants, and safe bioactive compounds. Resumen. Las semillas de las Fabaceae se utilizan para diversos fines medicinales y farmacéuticos. Sin embargo, el conocimiento del valor nutritivo de las semillas de Astragalus tenuifoliosus se basa en gran medida en datos muy limitados y sigue sin explorarse. Aquí se reporta el contenido de proteínas, fenoles y el potencial antioxidante de las semillas de plantas para brindar información adecuada sobre su idoneidad como nueva fuente de compuestos bioactivos naturales. El contenido de proteína se determinó utilizando los ensayos de Kjeldahl y Bradford. Se evaluaron los contenidos fitoquímicos y los extractos se sometieron a análisis de cromatografía líquida de alto rendimiento, ionización por electropulverización y espectrometría de masas (HPLC-ESI-MS). El potencial antioxidante se evaluó utilizando la capacidad antioxidante total y la actividad de captación de radicales libres DPPH. Los resultados obtenidos del análisis de proteína mostraron que el contenido total fue de 59.43% con base en el peso seco. Las globulinas constituyeron la fracción dominante, seguidas por las albúminas, las glutelinas y las prolaminas. La investigación fitoquímica mostró cantidades considerables de polifenoles, flavonoides y taninos condensados. El análisis medinate LC-ESI/MS reveló la presencia de 18 fenoles, incluidos 7 ácidos fenólicos y 11 flavonoides, predominando en su mayoría el ácido quínico (255.4 µg g-1 DW), el ácido p-cumárico (65.39 µg g-1 DW), la quercetina (97.21 µg g-1 DW), y el cirsiliol (29 µg g-1 DW). Las semillas poseen un fuerte potencial antioxidante, evidenciado por sus actividades de eliminación de radicales DPPH y su capacidad antioxidante total. Los hallazgos obtenidos contribuyen a la limitada información bibliográfica sobre las semillas de A. tenuifoliosus y representan un punto de partida para evaluar su potencial como fuente valiosa de proteínas, antioxidantes naturales y compuestos bioactivos seguros.
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Rivera Loja, Carlos, Maria Carrillo Rodriguez, Nibia Novillo Luzuriaga, Roddy Peñafiel Leon, and Fernando Landines Vera. "Procesamiento del Té Verde, enriquecido con Vitamina C y Superóxido Dismutasa para la obtención de una bebida funcional antioxidante / Processing of Green Tea, enriched with Vitamin C and Superoxide dismutase for the obtainment of an antioxidant functional Drink." Ciencia Unemi 9, no. 20 (December 20, 2016): 100. http://dx.doi.org/10.29076/issn.2528-7737vol9iss20.2016pp100-107p.
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Existen estudios que analizan el impacto de los antioxidantes frente a los radicales libres, los cuales neutralizan el exceso de los mismos para proteger las células de sus efectos dañinos y prevenir el desarrollo de enfermedades. En este trabajo se presentan los resultados de la elaboración de una bebida funcional a base de té verde, a la cual se añadió Superóxido Dismutasa y Vitamina C, con el fin de determinar el efecto antioxidante. Se estudiaron los principales componentes antioxidantes del té verde. Una vez elaborado el producto se valoró su estabilidad, natural y acelerada, con resultados dentro de los rangos establecidos. Se usó como instrumento de análisis el HPLC, para la determinación de Superóxido Dismutasa y para la valoración de ácido ascórbico se usó el método volumétrico, ambos establecidos en la Farmacopea de los Estados Unidos (USP). Se concluye que es posible desarrollar la bebida, debido a que la estabilidad de la SOD fue adecuada para el producto desarrollado a lo largo de los tres meses de su estudio. ABSTRACTThere are studies that analyze the impact of antioxidants against free radicals which neutralize their excess, to protect cells from its harmful effects and prevent the development of disease. In this paper, the results of the development of a functional drink based on green tea, which was added with superoxide dismutase and vitamin C in order to determine the antioxidant effect are presented. The main antioxidant components of green tea were studied. Once the product was developed its stability was assessed, both natural and accelerated, giving results according to required specifications; HPLC was the equipment used for determination of Superoxide Dismutase and for the assessment of ascorbic acid, the volumetric methods were used , both established in the United States Pharmacopeia (USP) . It is concluded that it is possible to develop the drink, because the stability of the SOD was suitable for the product developed over three months of study.
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PERUMAL, P., R. VIKRAM, M. N. SADDAM HUSEN, and M. H. KHAN. "Daily and seasonal rhythmic secretary pattern of antioxidant and oxidative stress biomarkers in mithun bull." Indian Journal of Animal Sciences 92, no. 1 (February 1, 2022): 38–43. http://dx.doi.org/10.56093/ijans.v92i1.120915.
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A study was conducted to assess the rhythmic changes of antioxidant and oxidative stress profiles (antioxidantand oxidative stressors together is called as oxidative stress biomarkers: OSBs) to understand their flow pattern in24 h during different seasons (winter, spring, summer and autumn) in intact adult mithun bulls (n=6; 5–6 years).Antioxidants [total antioxidant capacity (TAC), superoxide dismutase (SOD), glutathione (GSH), glutathionereductase (GSHR) and catalase (CAT)] and oxidative stressor [malondialdehyde (MDA)] were estimated at 4 hinterval for a whole day in different seasons. Analysis was done in two different ways with respect to time (0800,1200, 1600, 2000, 2400 and 0400 h) and day time (0800 to 1600 h) and night time (2000 to 0400 h) collections. Thelevels of OSBs differed significantly among the seasons, among the collection times and between day and nighttimes. Winter and spring had recorded significantly higher antioxidants and lower MDA than summer. Levels ofantioxidants were higher and MDA was lower during night as compared to day time collections. It was concludedthat spring and winter seasons had greater beneficial effects than summer on health and wellbeing of the mithun.
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Villetti, Marcos Antonio, Thiane Deprá Saravalle, Brenda Bopp Baptista, Carmen Luisa Kloster, and Clarissa Piccinin Frizzo. "Avaliação da fotoestabilidade do ácido rosmarínico: efeito da radiação ultravioleta, pH e peróxido de hidrogênio." Revista Eletrônica Científica da UERGS 8, no. 3 (December 23, 2022): 228–35. http://dx.doi.org/10.21674/2448-0479.83.228-235.
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As espécies reativas de oxigênio são essenciais em vários processos biológicos, porém, quando em excesso causam estresse oxidativo levando a doenças neurodegenerativas e cardiovasculares e ao envelhecimento precoce. Os antioxidantes atuam de forma a prevenir os danos oxidativos a nível celular. O ácido rosmarínico é um antioxidante, além de apresentar atividade antiviral, antibacteriana, anti-inflamatória e neuroprotetora. Contudo, informações sobre a fotoestabilidade deste composto fenólico são limitadas. Este trabalho visa avaliar a cinética de decomposição fotolítica do ácido rosmarínico frente à radiação UVA e UVC, em diferentes pHs, e na presença e na ausência do peróxido de hidrogênio (H2O2). As amostras forram irradiadas com lâmpadas UVA ou UVC, ambas de 15 W de potência. A cinética de decomposição do antioxidante foi determinada no comprimento de onda (λ) de 326 nm, utilizando-se um espectrofotômetro UV-Vis (Cary 50 Bio-Varian). Além disso, foi verificado o efeito do pH e do H2O2 na fotoestabilidade. O ácido rosmarínico mostrou maior estabilidade à radiação UVA do que UVC, e a decomposição seguiu uma cinética de primeira ordem. Na presença da radiação UVC, o antioxidante é mais estável em pHs mais elevados, ao passo que com radiação UVA a estabilidade diminui com o aumento do pH. Ademais, a fotoestabilidade é 40 vezes menor na presença do H2O2. Os resultados indicaram que o ácido rosmarínico atua de maneira eficiente na captura do radical hidroxil (OH•), sendo mais estável frente à radiação de menor energia e a estabilidade é dependente do pH.
Palavras-chave: Ácido rosmarínico; antioxidante; cinética; fotoestabilidade;
Abstract
Evaluation of rosmarinic acid photostability: effect of ultraviolet radiation, pH and hydrogen peroxide
Reactive oxygen species are essential in several biological processes, but, when in excess, they cause oxidative stress that can lead to neurodegenerative and cardiovascular diseases and premature aging. Antioxidants act to prevent oxidative damage at the cellular level. Rosmarinic acid has antiviral, antibacterial, anti-inflammatory, neuroprotective and antioxidant activity. However, there is a lack of information in the literature on the photostability of this phenolic compound. This work aims to evaluate the kinetic of photolytic decomposition of rosmarinic acid against UVA and UVC radiation, at different pHs, and in the presence or absence of hydrogen peroxide (H2O2). The samples were irradiated with UVA or UVC lamps, both with 15 W power. The decomposition of the antioxidant was determined at a wavelength (λ) of 326 nm, using a UV-Vis spectrophotometer (Cary 50 Bio-Varian). In addition, the effect of pH and H2O2 on photostability was verified. Rosmarinic acid showed greater stability against UVA radiation than UVC, and the decomposition followed first-order kinetic. In the presence of UVC radiation, the antioxidant is more stable at higher pHs, whereas for UVA radiation the stability decreases with increasing pH. Furthermore, photostability is 40 times lower in the presence of H2O2. The results indicated that rosmarinic acid acts efficiently in capturing the hydroxyl radical (OH•) and is more stable under low energy radiation and the stability is pH dependent.
Keywords: Rosmarinic acid; antioxidant; kinetics; photostability;
Resumen
Evaluación de la fotoestabilidad del ácido rosmarínico: efecto de la radiación ultravioleta, pH y peróxido de hidrógeno
Las especies reactivas de oxígeno son esenciales en varios procesos biológicos, sin embargo, cuando se encuentran en exceso provocan estrés oxidativo que conduce a enfermedades neurodegenerativas, cardiovasculares y al envejecimiento prematuro. Los antioxidantes actúan para prevenir el daño oxidativo a nivel celular. El ácido rosmarínico tiene actividad antiviral, antibacteriana, antiinflamatoria, neuroprotectora y antioxidante. Sin embargo, la literatura carece de información sobre la fotoestabilidad de este compuesto fenólico. Este trabajo tiene como objetivo evaluar la cinética de descomposición fotolítica del ácido rosmarínico frente a las radiaciones UVA y UVC, a diferentes pHs, en presencia y ausencia de peróxido de hidrógeno (H2O2). Las muestras fueron irradiadas con lámparas UVA o UVC, ambas de 15 W de potencia. La descomposición del antioxidante se determinó a una longitud de onda (λ) de 326 nm, utilizando un espectrofotómetro UV-Vis (Cary 50 Bio-Varian). También se verificó el efecto del pH y H2O2 sobre la fotoestabilidad. El ácido rosmarínico mostró una mayor estabilidad frente a la radiación UVA que frente a la UVC, y la descomposición siguió una cinética de primer orden. En presencia de radiación UVC, el antioxidante es más estable a pH más altos, mientras que con radiación UVA la estabilidad disminuye al aumentar el pH. Además, la fotoestabilidad es 40 veces menor en presencia de H2O2. Los resultados indicaron que el ácido rosmarínico actúa de manera eficiente en la captura del radical hidroxilo (OH•), siendo más estable frente a la radiación de menor energía, la estabilidad fue dependiente del pH.
Palabras clave: Ácido rosmarínico; antioxidante; cinética; fotoestabilidad;
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Sadowska-Bartosz, Izabela, and Grzegorz Bartosz. "Effect of Antioxidants Supplementation on Aging and Longevity." BioMed Research International 2014 (2014): 1–17. http://dx.doi.org/10.1155/2014/404680.
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If aging is due to or contributed by free radical reactions, as postulated by the free radical theory of aging, lifespan of organisms should be extended by administration of exogenous antioxidants. This paper reviews data on model organisms concerning the effects of exogenous antioxidants (antioxidant vitamins, lipoic acid, coenzyme Q, melatonin, resveratrol, curcumin, other polyphenols, and synthetic antioxidants including antioxidant nanoparticles) on the lifespan of model organisms. Mechanisms of effects of antioxidants, often due to indirect antioxidant action or to action not related to the antioxidant properties of the compounds administered, are discussed. The legitimacy of antioxidant supplementation in human is considered.
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Soto Arrieta, Laura, Maria Berradre, Jose Ortega, Jorge Ortega, Betzabe Sulbaran, and Graciela Ojeda de Rodriguez. "Optimización de las condiciones de extracción de compuestos fenólicos en el extracto de orujo de uva variedad malvasía." Revista Bases de la Ciencia. e-ISSN 2588-0764 3, no. 3 (December 26, 2018): 19. http://dx.doi.org/10.33936/rev_bas_de_la_ciencia.v3i3.1290.
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El orujo presenta en su composición altos niveles de compuestos fenólicos con propiedades antioxidantes interesantes para su utilización en alimentos y/o en diferentes sistemas biológicos. Se optimizaron las condiciones para la extracción de compuestos fenólicos empleando método de superficie de respuesta (MSR) en orujo de uvas variedad Malvasía, en el estado Zulia, Venezuela. El contenido de compuestos fenólicos totales se cuantificó por el método de Folin Ciocalteu y la actividad antioxidante del extracto por el método ABTS. Se estudiaron los efectos de la concentración del solvente y la temperatura de extracción en la evaluación del contenido de compuestos fenólicos. Las condiciones más adecuadas resultantes por el MSR para el orujo de uvas proveniente de la variedad Malvasía fue a 92,09% de etanol y 65°C. El análisis químico del extracto optimizado reportó una actividad antioxidante de 21,08 ± 2,69 mmol TEAC.100g-1.
Palabras clave: Vitis Vinifera, compuestos fenólicos, extracción, optimización, antioxidante.
Abstract
The pomace presents high levels of phenolic compounds with interesting antioxidant properties for use in food and / or in different biological systems in its composition. The conditions for the extraction of phenolic compounds were optimized using the response surface method (MSR) in grape marc Malvasia variety, in Zulia state, Venezuela. The content of total phenolic compounds was quantified by the Folin Ciocalteu Method and the antioxidant activity of the extracts by the ABTS method. The effects of the concentration of the solvent and the temperature of extraction in the evaluation of the content of phenolic compounds were studied. The most suitable conditions resulting from the MSR for the grape marc coming from the Malvasia variety was 92.5% Ethanol and 65 °C. The chemical analysis of the optimized extract reported an antioxidant activity of 21.08 ± 2.69 mmol TEAC.100g-1.
Key words: Vitis Vinifera, phenolic compounds, extraction, optimization, antioxidant.
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Nizori, Addion, Elkanah Jayanti, Surhaini Surhaini, Ika Gusriani, Mursyid Mursyid, and Daniel Tua Purba. "Influence of Fermentation Conditions on The Antioxidant and Physico-Chemical of Arabica Coffee from Kerinci Region of Indonesia." Indonesian Food Science & Technology Journal 5, no. 1 (December 31, 2021): 34–38. http://dx.doi.org/10.22437/ifstj.v5i1.17383.
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Abstract—Coffee quality can depend on several factors such as the species/varieties cultivated, the processing after the harvesting phase, geographical origin, and climatic factors. Fermentation is one of the post harvest technology that influence coffee chemical and sensory properties. This study was to determine the effect of fermentation time into antioxidant and physicochemical of Arabica coffee from Kerinci region Indonesia. Research design used was randomized complete design with 5 combinations of treatments, which are 12, 20, 28, 36, and 44 hours fermentation with 3 replicates. The results shows fermentation time have a significant effects on moisture content, pH, antioxidant activity. The duration of fermentation results in increasing higher moisture content, lower pH value and decreased antioxidants.
Keywords— Anaerobic fermentation, coffee processing, antioxidan
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Pan, F. G., E. Q. Yang, J. Y. Xu, Y. F. Lu, C. X. Yang, Y. D. Zhang, S. Li, and B. Q. Liu. "Review on preparation methods, mechanisms and applications for antioxidant peptides in oil." Grasas y Aceites 73, no. 4 (December 15, 2022): e478. http://dx.doi.org/10.3989/gya.0560211.
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Natural antioxidants, especially those used in edible oil, are safer compared to chemically synthesized antioxidants. Therefore, research on natural antioxidants has become prevelant. Antioxidant peptides derived from food protein can effectively prevent oil oxidation. Protein hydrolyzation is widely applied for the production of antioxidant peptides in industry, and bioinformatics is employed nowadays to generate the desired peptide sequence. Furthermore, the mechanism of antioxidant peptides in the oil system is still controversial, which limits the further development of antioxidant peptides as food antioxidants. This review introduces the preparation method of antioxidant peptides and their mechanisms as well as applications in the oil. It will help to comprehensively understand the function of antioxidant peptides and promote their development in the oil field.
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Silva, Elga Batista da, Marcela Cristina Machado Raposo, Michele Matias da Conceição, and Vanessa De Oliveira dos Santos. "Capacidade antioxidante de frutas e hortaliças." Revista Verde de Agroecologia e Desenvolvimento Sustentável 10, no. 5 (December 31, 2015): 93. http://dx.doi.org/10.18378/rvads.v10i5.3636.
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<p>A definição de alimentos funcionais ainda é controversa na literatura, são definidos como aqueles que apresentam concentrações de um ou mais ingredientes modificados ou manipulados para melhorar sua contribuição para dieta saudável. Esses alimentos apresentam ainda nutrientes em quantidades apreciáveis, como é o caso das frutas e hortaliças que apresentam em sua composição compostos antioxidantes capazes de combater os radicais livres. Objetivou-se com essa revisão bibliográfica discutir os benefícios dos compostos com atividade antioxidantes presentes em frutas e hortaliças. Este estudo se utilizou da revisão de literatura para buscar evidencias sobre o tema abordado. Os carotenoides formam uma classe de pigmentos presentes nos vegetais, além das propriedades biológicas envolvendo sua atividade antioxidante<strong>,</strong> destacarmos a função antioxidante dos compostos fenólicos e das vitaminas A, C e E. As vitaminas são substâncias orgânicas presentes em muitos alimentos em pequenas quantidades e essenciais para o bom funcionamento de muitos processos fisiológicos do corpo humano. O aumento do consumo de frutas e hortaliças deve ser estimulado, pois diversos compostos presentes na célula vegetal como visto no presente trabalho, dentre eles a função antioxidante das vitaminas A, C e E, desempenham proteção e redução do risco de diversas doenças.</p><p align="center"><strong><em>Antioxidant capacity of fruits and vegetables</em></strong></p><p><strong>Abstract</strong><strong>: </strong>The definition of a functional food is still controversial in literature, they are defined as those having concentrations of ingredients one or more modified or manipulated to enhance their contribution to healthy diet. These foods still have appreciable amounts of nutrients, such as fruit and vegetables that have in their composition antioxidant compounds capable of combating free radicals. The aim of this review was to discuss benefits of compounds with antioxidant activity present in fruits and vegetables. This study used the literature review to seek evidence on the topic discussed. Carotenoids are a class of pigments present in plants, involving biological properties beyond its antioxidant activity, we deploy the antioxidant activity of the phenolic compounds and vitamins A, C and E. Vitamins are organic substances present in small amounts in many foods and essential for the proper functioning of many physiological processes of the human body. Increased consumption of fruits and vegetables should be encouraged, because many compounds present in the plant cell as seen in this study, including the antioxidant function of vitamins A, C and E play an important role in protection of various diseases.<strong></strong></p>
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Petrescu, Florian Ion Tiberiu, Relly Victoria Virgil Petrescu, and Eleni Mimi Buzea. "New natural antioxidants." Independent Journal of Management & Production 11, no. 3 (June 1, 2020): 967. http://dx.doi.org/10.14807/ijmp.v11i3.938.
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Antioxidants are, no doubt, an essential part of an optimal health and even traditional doctors support the importance of an appropriate contribution of antioxidants taken through food. Antioxidants are a category of molecules able to inhibit the oxidation of other molecules. The body distributes various nutrients in the body due to their antioxidant properties and also factory antioxidant enzymes to keep under control the reaction in the chain of free radicals. Some antioxidants are produced by the body, but others don't. In addition, the body's natural ability to produce antioxidants decreases with age. Antioxidants play a significant role for health as it may influence the aging by fighting free radicals. There are antioxidants which can’t be produced in the human body, and to be taken through antioxidant-rich foods, or supplements powerful antioxidant. The paper aims to present some natural sources of oxidants that can be obtained through diet.
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Carsono, Nono, Sefren Geiner Tumilaar, Dikdik Kurnia, Diding Latipudin, and Mieke Hermiawati Satari. "A Review of Bioactive Compounds and Antioxidant Activity Properties of Piper Species." Molecules 27, no. 19 (October 10, 2022): 6774. http://dx.doi.org/10.3390/molecules27196774.
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Antioxidants are compounds that are able to inhibit the negative effects that come from free radicals. The phenomenon of imbalanced antioxidant production and the accumulation of free radicals in cells and tissues can cause oxidative stress. Excessive free radicals that enter the body cannot be warded off by endogenous antioxidant compounds so that the required antioxidant compounds can come from the outside, which helps in the performance of endogenous antioxidants. Antioxidants that come from outside consist of synthetic and natural antioxidants; however, synthetic antioxidants are not an option because they have toxic and carcinogenic effects. Therefore, the use of natural ingredients is an alternative method that is needed to create a new natural antioxidant compound. Piper species are being considered as possible medicinal plants for the development of new sources of antioxidants. Several studies have been carried out starting from the extract levels, fractions, and compounds of the Piper species, which showed good antioxidant activity. Currently, some of these plants are being used as ingredients in traditional medicines to treat allergies, toothaches, and coughs. This review examines the distribution, botanical data, pharmacology, especially antioxidant activity, and the compounds contained in five Piper species, namely Piper amalago L., Piper betle L., Piper hispidum Sw., Piper longum L., and Piper umbellatum L.
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Butterfield, D. Allan, and Jeffrey N. Keller. "Antioxidants and antioxidant treatment in disease." Biochimica et Biophysica Acta (BBA) - Molecular Basis of Disease 1822, no. 5 (May 2012): 615. http://dx.doi.org/10.1016/j.bbadis.2012.02.020.
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Isoton, Vanessa, Wendel Silvestre, and Gabriel Pauletti. "Evaluation of the lipidic composition and antioxidant activity of the seed oil from grapes ‘Isabel’ and ‘Rose Niagara’." Revista Eletrônica Científica da UERGS 7, no. 2 (August 26, 2021): 176–85. http://dx.doi.org/10.21674/2448-0479.72.176-185.
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Abstract
The growth of the wine sector induces an increase in the amounts of waste produced; an alternative to reuse this waste is the extraction of grapeseed oil, which can be used in several applications due to the aroma and antioxidant properties of this oil. This work aimed to evaluate the yield, chemical composition, and antioxidant activity of the seed oil from grapes of the varieties ‘Isabel’ and ‘Rose Niagara’. The oil was extracted using a Soxhlet extractor and hexane as solvent. The oils have had their chemical composition evaluated regarding the presence of fatty acids, which were identified by gas chromatography. The antioxidant capacity of the oils was evaluated by ABTS+ radical scanning. The treatments were the two grape varieties, with five replicates for each treatment. The data underwent analysis of variance and the means were compared by Tukey’s multiple range test at 5% probability. The obtained results of the seed oils showed a statistical difference between varieties. The ‘Isabel’ variety presented a lower oil (19.12 wt.%), content having stearic acid as the main component, with 42.51 wt.%; whereas the ‘Rose Niagara’ (23,15 wt.% yield) variety had oleic acid as the major compound, with 72.08 wt.%. Regarding antioxidant activity, the ‘Isabel’ variety presented itself superior, with a percentage of ABTS+ radical scavenging of 22.11%, whereas the ‘Rose Niagara’ variety presented 20.85%. The seeds of ‘Rose Niagara’ grapes may be employed as a source of oil due to the higher yield and similar antioxidant activity to the seed oil of ‘Isabel’ grapes.
Keywords: Fatty acids; Vitis sp; viticulture; antioxidant activity.
Resumo
Avaliação da composição lipídica e da atividade antioxidante do óleo de semente de uvas ‘Isabel’ e ‘Niágara rosada’
O crescimento do setor vitivinícola leva a um aumento do volume dos resíduos gerados; uma alternativa reaproveitar estes resíduos é a extração do óleo da semente de uva, que pode ser empregado em diversas áreas, visto que as sementes apresentam propriedades antioxidantes e aromáticas. O objetivo deste trabalho foi avaliar o rendimento, a composição química e a atividade antioxidante do óleo da semente de uva das cultivares ‘Isabel’ e ‘Niágara Rosada’. O óleo foi extraído utilizando um extrator Soxhlet com hexano como solvente. O óleo teve sua composição química avaliada quanto à presença de ácidos graxos, que foram identificados por cromatografia gasosa. A capacidade antioxidante foi avaliada através da varredura do radical ABTS+. Os tratamentos foram as duas variedades de uva, com cinco repetições por tratamento. Os dados de rendimento e de capacidade antioxidante foram submetidos a ANOVA e teste de Tukey a 5% de probabilidade. Os resultados obtidos indicaram diferenças entre as cultivares. A cultivar ‘Isabel’ apresentou menor rendimento de óleo (19,12% m/m), tendo como principal componente o ácido esteárico, com 42,51% m/m, enquanto que a cultivar ‘Niágara Rosada’ (rendimento de 23,15% m/m) apresentou o ácido oleico como o principal componente, com 72,08% m/m. Em relação à atividade antioxidante, a variedade ‘Isabel’ apresentou-se superior, com porcentagem de varredura de 22,11% do radical ABTS, enquanto que a variedade ‘Niágara Rosada’ apresentou 20,85%. As sementes de uvas ‘Niágara Rosada’ podem ser utilizadas como fonte de óleo devido ao maior rendimento e atividade antioxidante semelhante ao óleo de semente de uvas ‘Isabel’.
Palavras-chave: Ácidos graxos; Vitis sp; viticultura; atividade antioxidante.
Resumen
Evaluación de la composición lipídica y actividad antioxidante del aceite de semilla de uva 'Isabel' y 'Rose Niagara'
El crecimiento del sector vitivinícola conlleva un aumento del volumen de residuos generados; una alternativa para reutilizar estos residuos es extraer el aceite de la semilla de uva, que puede ser utilizado en la industria alimentaria, farmacéutica y cosmética, ya que las semillas tienen propiedades antioxidantes y aromáticas. Este trabajo tuvo como objetivo evaluar el rendimiento, la composición química y la actividad antioxidante del aceite de semilla de uvas de las variedades 'Isabel' y 'Rose Niagara'. El aceite se extrajo usando un extractor Soxhlet y hexano como disolvente. Los aceites han tenido su composición química evaluada por cromatografía de gases. También se evaluó la capacidad antioxidante de los aceites extraídos. Los tratamientos fueron las dos variedades de uva, con cinco repeticiones por tratamiento. Los datos se sometieron a ANOVA y prueba de rango múltiple de Tukey con una probabilidad del 5%. Los resultados obtenidos mostraron diferencias estadísticas entre las variedades. La uva "Isabel" presentó un contenido de aceite más bajo, con ácido esteárico como componente principal (42.51% en peso); mientras que el "Rose Niagara" tenía ácido oleico como compuesto principal (72.08% en peso). En cuanto a la actividad antioxidante, la variedad "Isabel" presentó un porcentaje de barrido radical ABTS + del 22.11%, mientras que la variedad "Rose Niagara" presentó el 20.85%. Las semillas de las uvas "Rose Niagara" se pueden utilizar como fuente de aceite debido al mayor rendimiento y la actividad antioxidante similar al aceite de semilla de las uvas "Isabel".
Palabras-clave: Ácidos grasos; Vitis sp; viticultura; actividad antioxidante.
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Pokorný, J., Š. Schmidt, and H. T T Nguyen. "Functionality changes of natural antioxidants during food processing and storage." Czech Journal of Food Sciences 22, SI - Chem. Reactions in Foods V (January 1, 2004): S80—S83. http://dx.doi.org/10.17221/10617-cjfs.
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Food raw materials and products contain inhibitors of oxidation reactions, both in the lipidic phase and the aqueous phase. The most important inhibitors are phenolic antioxidants. During food processing and storage, concentrations of antioxidants in the two phases reach an equilibrium. Phenolics react with lipidic free radicals, being converted into antioxidant free radicals, quinones, polymers and copolymers. Some degradation products possess an antioxidant activity, too. The relative antioxidant activity decreases with decreasing concentration of oxygen in the system and with increasing temperature. Antioxidants are more rapidly decomposed in surface layers. Health aspects of antioxidant degradation products are often neglected as the safety of antioxidant degradation products is mostly unknown.
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Beaulieu, Michaël, Ines Bischofberger, Isabel Lorenz, Lucie Scheelen, and Klaus Fischer. "Reproducing butterflies do not increase intake of antioxidants when they could benefit from them." Biology Letters 12, no. 2 (February 2016): 20150941. http://dx.doi.org/10.1098/rsbl.2015.0941.
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The significance of dietary antioxidants may be limited by the ability of animals to exploit them. However, past studies have focused on the effects of dietary antioxidants after ‘antioxidant forced-feeding’, and have overlooked spontaneous antioxidant intake. Here, we found that reproducing female Bicyclus anynana butterflies had higher antioxidant defences and enhanced fecundity when forced to consume antioxidants (polyphenols). Interestingly, these positive effects were not constant across the oviposition period. When given the choice between food resources with and without antioxidants, reproducing butterflies did not target antioxidants when they could have benefited the most from them. Moreover, they did not consume more antioxidants than non-reproducing butterflies. These results emphasize that, despite potential positive effects of dietary antioxidants, the ability of animals to exploit them is likely to restrict their ecological significance.
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Pastor, Rosario, and Josep A. Tur. "Antioxidant Supplementation and Adaptive Response to Training: A Systematic Review." Current Pharmaceutical Design 25, no. 16 (August 23, 2019): 1889–912. http://dx.doi.org/10.2174/1381612825666190701164923.
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Background: Antioxidant supplementation has become a common practice among athletes to theoretically achieve a reduction in oxidative stress, promote recovery and improve performance. Objective: To assess the effect of antioxidant supplements on exercise. Methods: A systematic literature search was performed up to January 2019 in MEDLINE via EBSCO and Pubmed, and in Web of Sciences based on the following terms: “antioxidants” [Major] AND “exercise” AND “adaptation”; “antioxidant supplement” AND “(exercise or physical activity)” AND “(adaptation or adjustment)” [MesH]. Thirty-six articles were finally included. Results: Exhaustive exercise induces an antioxidant response in neutrophils through an increase in antioxidant enzymes, and antioxidant low-level supplementation does not block this adaptive cellular response. Supplementation with antioxidants appears to decrease oxidative damage blocking cell-signaling pathways associated with muscle hypertrophy. However, upregulation of endogenous antioxidant enzymes after resistance training is blocked by exogenous antioxidant supplementation. Supplementation with antioxidants does not affect the performance improvement induced by resistance exercise. The effects of antioxidant supplementation on physical performance and redox status may vary depending on baseline levels. Conclusion: The antioxidant response to exercise has two components: At the time of stress and adaptation through genetic modulation processes in front of persistent pro-oxidant situation. Acute administration of antioxidants immediately before or during an exercise session can have beneficial effects, such as a delay in the onset of fatigue and a reduction in the recovery period. Chronic administration of antioxidant supplements may impair exercise adaptations, and is only beneficial in subjects with low basal levels of antioxidants.
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Mamataeva, А. Т., Sh А. Abzhanova, А. N. Aralbaeva, R. S. Utegalieva, G. А. Saginbek, and K. I. Almagambetova. "The use of plants with high antioxidant activity in cooking." Journal of Almaty Technological University, no. 3 (September 24, 2022): 19–25. http://dx.doi.org/10.48184/2304-568x-2022-3-19-25.
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The quality of food has a significant impact on human health and longevity. Antioxidants are found in large quantities in herbaceous plants. Therefore, foods with high antioxidant activity can be considered one aspect of their quality. Antioxidants, in turn, are a form of activity that inhibits the free-radical oxidative processes that occur in living organisms. Consumption of foods high in antioxidants helps maintain normal human health. Antioxidants are used as food supplements or in prepared meals. Therefore, this article discusses the preparation of food using herbs with high antioxidant activity, based on which the antioxidant content of the finished food, vitamin E indicators. Especially in terms of antioxidant content, it is contained in higher amounts in sweet mint bread products than in dill.
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Colussi, Joice, Elizete M. P. Facco, Catia Santos Branco, and Gabriela Chilanti. "Desenvolvimento e avaliação da composição da farinha de dente-de-leão (Taraxacum officinale)." Revista Eletrônica Científica da UERGS 8, no. 1 (April 30, 2022): 43–53. http://dx.doi.org/10.21674/2448-0479.81.43-53.
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Resumo
O dente-de-leão (Taraxacum officinale) é uma hortaliça que pertence à família Asteraceae, juntamente com os crisântemos, margaridas e os girassóis. O dente-de-leão vem ganhando notoriedade pelo mundo todo como uma planta comestível não convencional; no entanto, são poucos os estudos acerca de sua caracterização nutricional e fitoquímica. O presente estudo teve como objetivo desenvolver uma farinha a partir das folhas do dente-de-leão e avaliá-la quanto à composição centesimal, à atividade antioxidante (métodos DPPH, ABTS e Folin Ciocalteau) e aos compostos majoritários (Cromatografia Líquida de Alta Eficiência – CLAE). A farinha apresentou teor de umidade de 7,36 ± 0,27 g/100g, estando dentro do previsto pela legislação para farináceos. O teor de cinzas e proteínas foi de 15,53 ± 0,01 e 15,96, ± 9,21 g / 100g, respectivamente, e seu teor de fibra foi de 47,62 ± 0,65 g / 100g, caracterizando-o como um alimento com alto teor de fibra. Encontrou-se expressiva atividade antioxidante (22,3 ± 0,04 mg/mL e 35,3 ± 3,25 µMTrolox/g frente aos radicais DPPH e ABTS, respectivamente) para o extrato aquoso obtido a partir da farinha. O conteúdo fenólico total do extrato foi de 11,72 ± 0,32 mg/g, e os ácidos clorogênico e ferúlico, e os flavonoides hesperidina, vitexina, epigalocatequina, rutina e epigalocatequina-galato, foram detectados. Os resultados demonstram que a farinha de dente-de-leão é uma interessante fonte de proteína, minerais, fibras e compostos antioxidantes, sendo importante incentivar seu consumo, evitando desperdício e agregando valor nutricional à alimentação.
Palavras-chave: Alimento funcional; antioxidantes; compostos fenólicos.
Abstract
Development and evaluation of the composition of dandelion flour (Taraxacum officinale)
Dandelion (Taraxacum officinale) is a vegetable that belongs to the Asteraceae family, along with chrysanthemums, daisies, and sunflowers. This plant has been gaining notoriety around the world as an unconventional edible plant, however, there are few studies on its nutritional and phytochemical characterization. The present study aimed to develop a flour from dandelion leaves and to evaluate the chemical composition, antioxidant activity (DPPH, ABTS and Folin Ciocalteau methods), and major compounds (High-Performance Liquid Chromatography - HPLC). The flour had a moisture content of 7.36 ± 0.27 g / 100g, which is recommended by the legislation for flour products. Ash protein and fiber contents were 15.53 ± 0.01, 15.96 ± 9.21 and 47.62 ± 0.65 g/100g, characterizing it as a food with high fiber content. An expressive antioxidant activity (22.3 ± 0.04 mg/mL and 35.3 ± 3.25 µM Trolox/g against the DPPH and ABTS radicals, respectively) was found for the aqueous extract from the flour. Total phenolic content of the extract was 11.72 ± 0.32 mg/g, and chlorogenic and ferulic acids, along with flavonoids hesperidin, vitexin, epigallocatechin, rutin, and epigallocatechin-gallate were found. Results demonstrate that dandelion flour is an interesting source of protein, minerals, fibers, and antioxidant compounds, being important to encourage its consumption, avoiding waste, and adding nutritional value to food preparation.
Keywords: Functional food; antioxidants; phenolic compounds.
Resumen
Desarrollo y evaluación de la composición de harina de diente de león (Taraxacum officinale)
El diente de león (Taraxacum officinale) es un vegetal que pertenece a la familia de las Asteraceae, junto a los crisantemos, margaritas y girasoles. Ha ido ganando notoriedad en todo el mundo como una planta comestible no convencional, sin embargo, existen pocos estudios sobre su caracterización nutricional y fitoquímica. El presente estudio tuvo como objetivo desarrollar una harina a partir de hojas de diente de león y evaluarla por su composición química, actividad antioxidante (métodos DPPH, ABTS y Folin Ciocalteau) y compuestos principales (Cromatografía líquida de alto rendimiento - HPLC). La harina presentó un contenido de humedad de 7,36 ± 0,27 g / 100 g, lo que se encuentra dentro de las disposiciones de la legislación para productos harinosos. El contenido de cenizas y proteínas fue de 15.53 ± 0.01 y 15.96, ± 9.21 g/100g, respectivamente, y su contenido de fibra fue de 47.62 ± 0.65 g/100g, caracterizándolo como un alimento con alto contenido en fibra. Se encontró una actividad antioxidante expresiva (22,3 ± 0,04 mg/mL y 35,3 ± 3,25 µMTrolox/g contra los radicales DPPH y ABTS, respectivamente) para el extracto acuoso obtenido de la harina. El contenido fenólico total del extracto fue de 11,72 ± 0,32 mg/g, encontrándose los ácidos clorogénico y ferúlico, y los flavonoides hesperidina, vitexina, epigalocatequina, rutina y galato de epigalocatequina. Los resultados demuestran que la harina de diente de león es una fuente interesante de proteínas, minerales, fibras y compuestos antioxidantes, por lo que es importante fomentar su consumo, evitar el desperdicio y agregar valor nutricional a los alimentos.
Palavras clave: Alimentos funcionales; antioxidantes; compuestos fenólicos.
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Patil, Kunal, and Vishwajit Nalawade. "A Review on Antioxidant Property of Herbal Tea." International Journal of Research Publication and Reviews 04, no. 01 (2022): 1627–33. http://dx.doi.org/10.55248/gengpi.2023.4146.
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Antioxidants are substances found in the medicinal plants which may have a protective role to play in certain conditions such as heart disease, stroke and some cancers. Polyphenols, which are antioxidant components, can be found in tea extracts. Natural antioxidants have gotten a lot of attention and research since they are effective due to free radical scavenger activity and are thought to be less hazardous than synthetic antioxidants. Tea, along with water, is one of the world's most popular beverages.tea(Camellia sinensis)have clasiifird into green tea,black tea,oolong tea . Spectroscopy is a common method for evaluating antioxidants. It is a hydrogen atom transfer (HAT) based approach that uses the following methods for antioxidant assay: DPPH, ABTS, FRAP, PFRAP and it shows that the tea plant posses the antioxidant property of tea by using various extracts of tea and shows the green tea have more antioxidant property than black tea. The antioxidant capacityMeasured by two techniques electrochemical technique and chromatographic technique.the actual antioxidant conent is given directly in the amperometry technique.
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Vardanyan, L. R., and S. A. Hayrapetyan. "Antioxidant Properties of Ethyl Acetate Osage Orange Extract (Maclura pomifera)." Herald of the Bauman Moscow State Technical University. Series Natural Sciences, no. 3 (102) (June 2022): 96–109. http://dx.doi.org/10.18698/1812-3368-2022-3-96-109.
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The antioxidant properties of ethyl acetate extracts of fruits, leaves and bark of the Osage orange (Maclura pomifera) tree were studied by a kinetic method using the example of a model reaction of cymene oxidation. The extracts exhibit antioxidant properties. Findings of the research show that fresh orange maclura fruits contain the greatest amount of antioxidants. At a temperature of 348 K, the effective content of antioxidant substances is 1.05 · 10--3 mol/(l · mg). The analysis of the effective content of antioxidants in each extract revealed that it decreases when the extract is stored at room (289 K) temperature. Antioxidant activities of antioxidants were determined --- rate constants of InH + RO•2→ ROOH + In•. According to the content of antioxidants, the ethyl acetate extracts are distributed in the following order: fruits > bark > leaves, and according to antioxidant activity --- bark > fruits > leaves. The dependence of the effective content of antioxidants on the measurement temperature was examines. The study shows that the effective content of antioxidants increases, especially in the extracts of dried fruits, leaves and bark of Osage orange, with decreasing temperature. This is due to a decrease in the additional initiation of primary radicals as a result of the autoxidation of easily oxidizing substances contained in the extracts
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Munteanu, Irina Georgiana, and Constantin Apetrei. "A Review on Electrochemical Sensors and Biosensors Used in Assessing Antioxidant Activity." Antioxidants 11, no. 3 (March 18, 2022): 584. http://dx.doi.org/10.3390/antiox11030584.
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Currently, there is growing interest in screening and quantifying antioxidants from biological samples in the quest for natural and effective antioxidants to combat free radical-related pathological complications. Antioxidants play an important role in human health and provide a defense against many diseases. Due to the valuable dietary role of these compounds, the analysis and determination of their amount in food is of particular importance. In recent years, many attempts have been made to provide simple, fast, and economical analytical approaches for the on-site detection and determination of antioxidant activity in food antioxidants. In this regard, electrochemical sensors and biosensors are considered promising tools for antioxidant research due to their high sensitivity, fast response time, and ease of miniaturization; thus, they are used in a variety of fields, including food analysis, drug screening, and toxicity research. Herein, we review the recent advances in sensors and biosensors for the detection of antioxidants, underlying principles, and emphasizing advantages, along with limitations regarding the ability to discriminate between the specific antioxidant or quantifying total antioxidant content. In this work, both direct and indirect methods for antioxidants detecting with electrochemical sensors and biosensors are analyzed in detail. This review aims to prove how electrochemical sensors and biosensors represent reliable alternatives to conventional methods for antioxidant analysis.
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Wen, Yun-Qi, Chang-Hu Xue, Li-Li Xu, Xiao-Han Wang, Shi-Jie Bi, Qian-Qian Xue, Tao Zhang, et al. "Application of Plackett–Burman Design in Screening of Natural Antioxidants Suitable for Anchovy Oil." Antioxidants 8, no. 12 (December 6, 2019): 627. http://dx.doi.org/10.3390/antiox8120627.
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Considering the safety of synthetic antioxidants, more and more natural antioxidants have been developed and utilized in foods. This study aimed to screen out a natural antioxidant combination from many antioxidants, which could significantly affect the oxidation stability of anchovy oil, while Plackett–Burman design (PBD) methodology was employed in this screening. According to the statistical results of this design, sesamol, dihydromyricetin, teapolyphenol, and rosemary acid were four significant parameters on the oxidation stability of anchovy oil. Moreover, dihydromyricetin presented the best antioxidant effect among nine kinds of selected antioxidants when they were used alone in anchovy oil. Meanwhile, a combination including sesamol (0.02%), teapolyphenol (0.02%). and rosemary acid (0.02%) was adopted, and its antioxidant ability was similar to that of tert-butylhydroquinone (TBHQ). Additionally, phytic acid as a synergist was used and combined with sesamol, and the antioxidant ability of this combination was better than that of TBHQ. This study presented a reference for the industrial applications of natural antioxidants and synergists in anchovy oil.
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Apak, Reşat, Shela Gorinstein, Volker Böhm, Karen M. Schaich, Mustafa Özyürek, and Kubilay Güçlü. "Methods of measurement and evaluation of natural antioxidant capacity/activity (IUPAC Technical Report)." Pure and Applied Chemistry 85, no. 5 (February 26, 2013): 957–98. http://dx.doi.org/10.1351/pac-rep-12-07-15.
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The chemical diversity of natural antioxidants (AOXs) makes it difficult to separate, detect, and quantify individual antioxidants from a complex food/biological matrix. Moreover, the total antioxidant power is often more meaningful to evaluate health beneficial effects because of the cooperative action of individual antioxidant species. Currently, there is no single antioxidant assay for food labeling because of the lack of standard quantification methods. Antioxidant assays may be broadly classified as the electron transfer (ET)- and hydrogen atom transfer (HAT)-based assays. The results obtained are hardly comparable because of the different mechanisms, redox potentials, pH and solvent dependencies, etc. of various assays. This project will aid the identification and quantification of properties and mutual effects of antioxidants, bring a more rational basis to the classification of antioxidant assays with their constraints and challenges, and make the results more comparable and understandable. In this regard, the task group members convey their own experiences in various methods of antioxidants measurement.
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Abeyrathne, Edirisinghe Dewage Nalaka Sandun, Kichang Nam, Xi Huang, and Dong Uk Ahn. "Plant- and Animal-Based Antioxidants’ Structure, Efficacy, Mechanisms, and Applications: A Review." Antioxidants 11, no. 5 (May 23, 2022): 1025. http://dx.doi.org/10.3390/antiox11051025.
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Antioxidants are compounds that normally prevent lipid and protein oxidation. They play a major role in preventing many adverse conditions in the human body, including inflammation and cancer. Synthetic antioxidants are widely used in the food industry to prevent the production of adverse compounds that harm humans. However, plant- and animal-based antioxidants are more appealing to consumers than synthetic antioxidants. Plant-based antioxidants are mainly phenolic compounds, carotenoids, and vitamins, while animal-based antioxidants are mainly whole protein or the peptides of meat, fish, egg, milk, and plant proteins. Plant-based antioxidants mainly consist of aromatic rings, while animal-based antioxidants mainly consist of amino acids. The phenolic compounds and peptides act differently in preventing oxidation and can be used in the food and pharmaceutical industries. Therefore, compared with animal-based antioxidants, plant-based compounds are more practical in the food industry. Even though plant-based antioxidant compounds are good sources of antioxidants, animal-based peptides (individual peptides) cannot be considered antioxidant compounds to add to food. However, they can be considered an ingredient that will enhance the antioxidant capacity. This review mainly compares plant- and animal-based antioxidants’ structure, efficacy, mechanisms, and applications.
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Meda, Srikala, Sharda Singh, Philip Palade, Sahil Tonk, and Sanjay Awasthi. "Oxidative stress in intensive care unit patients: a review of glutathione linked metabolism and lipid peroxidation." Southwest Respiratory and Critical Care Chronicles 7, no. 27 (January 18, 2019): 7–35. http://dx.doi.org/10.12746/swrccc.v7i27.511.
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Despite clear evidence of increased oxidative stress in the blood and tissues of critically ill intensive care unit patients, consistent beneficial effects of many different antioxidants have not been observed, and antioxidant therapy has not yet translated into widely accepted clinical practice. The reasons for this are unclear, likely rooted in the complex and context dependent free radical behavior of antioxidants interacting with the process of lipid peroxidation. Control of lipid peroxidation is a crucial requirement for the beneficial effects of antioxidants, but the interactions of biological antioxidant defenses with the potentially harmful free radical behavior of pharmacological antioxidants complicates the dose and selection of the optimal antioxidants. Glutathione, the primary small molecule antioxidant in biological systems, is the primary enzymatic oxidative stress defense that operates in the context of glutathione-linked antioxidant enzymes to metabolize many harmful products of lipid peroxidation to mercapturic acids. Recently, the mercapturic acid transporter protein, RLIP76 (human RALBP1 gene), has been shown to have a critical role in glutathione linked oxidative stress defenses. These findings provide a rationale for new approaches towards selection and dosing of antioxidant to improve their clinical benefit.
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Sekti, Beta Herilla. "TEST OF ANTIOXIDANT CONTENT IN BLUE LOTUS (Nymphaea Stellata Wild) LEAVES WITH DPPH METHOD (1,1-Diphenyl-2-Picrylhydrazyl)." Jurnal Jamu Kusuma 1, no. 2 (December 31, 2021): 46–50. http://dx.doi.org/10.37341/jurnaljamukusuma.v1i2.10.
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Antioxidants are compounds materials that can inhibit the rate of oxidation of other molecules or neutralize free radicals. Antioxidants can be obtained in synthetic or natural forms. Natural antioxidants can protect the human body from damage to active oxygen which can inhibit degenerative diseases and inhibit the production of fat and food. Natural antioxidants can be obtained from plants, one of which is the Blue Lotus Plant (Nymphaea Stellata Wild). To ensure the presence of antioxidants in this plant, the antioxidant activity was tested using the DPPH method. The DPPH method was used to determine the free radical scavenging activity of the Ethanol Extract of Blue Lotus Leaf (Nymphaea Stellata Wild). The positive control used was Ascorbic Acid. The IC50 value obtained for testing the antioxidant content of blue lotus leaf is 78.405 ppm ± 24.607. And Ascorbic Acid 2,238 ppm. It can be concluded that the antioxidant activity of Blue Lotus Leaf is not too different from the positive control of ascorbic acid. The antioxidant activity of blue lotus leaf was stated to be strong and ascorbic acid was stated to be very strong.
Keywords: Antioxidant, Free radicals, DPPH
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Liu, Jie, Yu-Ting Zhao, Wen-Chien Lu, Ping-Hsiu Huang, Tuzz-Ying Song, and Po-Hsien Li. "Bioactive Compounds in Malanto (Kalimeris indica) Leaves and Their Antioxidant Characteristics." Agriculture 13, no. 1 (January 14, 2023): 211. http://dx.doi.org/10.3390/agriculture13010211.
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Currently, there is an increasing trend to replace artificial antioxidants with natural antioxidants. However, certain naturally occurring antioxidants have lower antioxidant activities than artificial antioxidants. Therefore, they will not be as effective in preventing cellular damage. Nevertheless, if they are controlled, natural antioxidants represent a valuable alternative to synthetic antioxidants. With regard to current knowledge, new applications of natural antioxidants in the food industry include food additives, feedstuffs, food packaging materials, and nutraceuticals. The younger leaves of Malan (Kalimeris indica (L.) Sch. Bip.), often referred to as “malanto”, are usually eaten as a vegetable. The findings of this study demonstrated that malanto flavonoids form the active ingredient of the naturally occurring malanto. The malanto extract contains six flavonoids with antioxidant capacity. Malanto flavonoids (0.02% addition) were evaluated for their antioxidant effects and were found to be similar to BHT in inhibiting the peroxidation of sesame, soybean, and sunflower oils. This study aims to provide unique insights into the comprehensive utilization of the flavonoids extracted from malanto.
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Coronel, Eva, Silvia Caballero, Gabriela Gonzalez, Miho Sunguino, and Laura Mereles. "Frutos silvestres de Anisocapparis speciosa “pajagua naranja” composición proximal, minerales y potencial antioxidante." South Florida Journal of Development 2, no. 5 (October 11, 2021): 6608–18. http://dx.doi.org/10.46932/sfjdv2n5-022.
Full textAbstract:
Los frutos de Anisocapparis speciosa son nativas de la Ecoregión del Gran Chaco, crecen de manera silvestre en todo este territorio, su pulpa y semillas son comestibles y muy apreciadas por las poblaciones indígenas que lo habitan, además de otros usos con propiedades medicinales atribuidas por conocimientos etnobotánicos, pero no se tienen datos sobre la composición de estos frutos regionales y sus potenciales aplicaciones. El objetivo del presente trabajo fue evaluar la composición de la pulpa y semillas de frutos en estado maduro, y el potencial antioxidante en diferentes estadíos de madurez. La composición proximal, el contenido de minerales, vitamina C y solidos solubles se realizaron según metodologías oficiales de la AOAC. Los fenoles totales se determinaron por el método de Folin Ciocalteau y la capacidad antioxidante total por medio de la inhibición del radical ABTS. Los componentes mayoritarios en pulpa y semillas fueron carhobidratos y fibra alimentaria. La pulpa madura posee un buen contenido de vitamina C (20 mg/100g). El contenido de fenoles y capacidad antioxidante total fue mayor en la pulpa que en la semillas en estados inmaduros. Los frutos de Anisocapparis speciosa pueden representar una buena fuente de carbohidratos, fibra alimentaria, Mg y vitamina C en la dieta. La pulpa y semillas son fuentes de antioxidantes naturales. Estudios futuros sobre métodos postcosecha, almacenamiento y procesamiento serán necesarios para potenciar su uso y re-valorización en el marco de la Seguridad alimentaria en la población regional.
The native Anisocapparis speciosa fruits from Gran Chaco Ecoregion, they grow wild throughout this territory, their edible pulp and seeds are highly appreciated by the indigenous populations that inhabit it, in addition to other uses with medicinal properties attributed by ethnobotanicals knowledge, but there are no data on the composition of these regional fruits and their potential applications. The aims of the present work were to analyze the pulp and seeds composition of fruits in the ripe state, and the antioxidant potential in different stages of maturity. The proximal composition, minerals content, vitamin C and soluble solids were carried out according to official AOAC methodologies. The total phenolics compounds (TPC) by the Folin Ciocalteau method and the total antioxidant capacity by means of the inhibition of the radical ABTS were evaluated. The main components in pulp and seeds were carbohydrates and dietary fiber. The ripe pulp has a good content of vitamin C (20 mg/100g). The content of TPC and total antioxidant capacity (ABTS radical scavenging) was higher in pulp than in the seeds, in immature stages. The Anisocapparis speciosa fruits can represent a good source of carbohydrates, dietary fiber, Mg and vitamin C in the diet of regional populations. The pulp and seeds are sources of natural antioxidants. Future studies on post-harvest, storage and processing methods will be necessary to enhance its use and re-valorization within the Food Security framework.
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Feng, Pengmian, and Lijing Feng. "Recent Advances on Antioxidant Identification Based on Machine Learning Methods." Current Drug Metabolism 21, no. 10 (December 15, 2020): 804–9. http://dx.doi.org/10.2174/1389200221666200719001449.
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Antioxidants are molecules that can prevent damages to cells caused by free radicals. Recent studies also demonstrated that antioxidants play roles in preventing diseases. However, the number of known molecules with antioxidant activity is very small. Therefore, it is necessary to identify antioxidants from various resources. In the past several years, a series of computational methods have been proposed to identify antioxidants. In this review, we briefly summarized recent advances in computationally identifying antioxidants. The challenges and future perspectives for identifying antioxidants were also discussed. We hope this review will provide insights into researches on antioxidant identification.
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Nikitina, O. A., M. A. Darenskaya, N. V. Semenova, and L. I. Kolesnikova. "Antioxidant defense system: regulation of metabolic processes, genetic determinants, methods of determination." Сибирский научный медицинский журнал 42, no. 3 (June 26, 2022): 4–17. http://dx.doi.org/10.18699/ssmj20220301.
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An increase in peroxidation activity is considered as a nonspecific process characteristic of the pathogenesis of various diseases accompanied by antioxidant deficiency. As bioregulators that can increase defense, antioxidants are important links in a multi-stage system of regulation and coordination of various body functions. The structure and function of enzymes involved in the regulation of oxidative stress can be significantly affected by genetic polymorphism. To date, the role of genes encoding the activity of enzymes of the antioxidant system in the pathogenesis of many diseases remains unexplored, which is of great interest to researchers from various fields. The article presents a review and analysis of data from modern scientific literature on the role of antioxidant defense components in the regulation of metabolic processes, their genetic determinant, and summarizes data on modern methods for the determination of some antioxidants. When writing the review, the database of the scientific electronic library eLibrary was used, the keywords are oxidative stress, free radical oxidation, antioxidant protection, antioxidants, antioxidant enzymes, enzyme genes, antioxidant response element, research methods; filters – publication years 2012–2022, publications with full text, publications available for viewing; English-language database of medical and biological publications, created by the National Center for Biotechnology Information (NCBI), keywords – lipid peroxidation, antioxidant protection, antioxidants, antioxidant enzymes, enzyme genes, oxidative stress, metabolism, methods.
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Huyut, Zübeyir, Şükrü Beydemir, and İlhami Gülçin. "Antioxidant and Antiradical Properties of Selected Flavonoids and Phenolic Compounds." Biochemistry Research International 2017 (2017): 1–10. http://dx.doi.org/10.1155/2017/7616791.
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Phenolic compounds and flavonoids are known by their antioxidant properties and one of the most important sources for humans is the diet. Due to the harmful effects of synthetic antioxidants such as BHA and BHT, natural novel antioxidants have become the focus of attention for protecting foods and beverages and reducing oxidative stressin vivo. In the current study, we investigated the total antioxidant, metal chelating, Fe3+and Cu2+reduction, and free radical scavenging activities of some phenolic and flavonoid compounds including malvin, oenin, ID-8, silychristin, callistephin, pelargonin, 3,4-dihydroxy-5-methoxybenzoic acid, 2,4,6-trihydroxybenzaldehyde, and arachidonoyl dopamine. The antioxidant properties of these compounds at different concentrations (10–30 μg/mL) were compared with those of reference antioxidants such as BHA, BHT,α-tocopherol, and trolox. Each substance showed dose-dependent antioxidant activity. Furthermore, oenin, malvin, arachidonoyl dopamine, callistephin, silychristin, and 3,4-dihydroxy-5-methoxybenzoic acid exhibited more effective antioxidant activity than that observed for the reference antioxidants. These results suggest that these novel compounds may function to protect foods and medicines and to reduce oxidative stressin vivo.
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Karlsen, Anette, Mette Svendsen, Ingebjørg Seljeflot, Mary-Ann Sommernes, Joseph Sexton, Asgeir Brevik, Iris Erlund, et al. "Compliance, tolerability and safety of two antioxidant-rich diets: a randomised controlled trial in male smokers." British Journal of Nutrition 106, no. 4 (May 12, 2011): 557–71. http://dx.doi.org/10.1017/s0007114511000353.
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It has been suggested that antioxidants attenuate oxidative stress and prevent oxidative stress-related diseases. Paradoxically, randomised controlled trials (RCT) using pharmacological doses of antioxidant supplements have demonstrated harmful effects in smokers. The aim of the present study was to test the compliance, tolerability and safety of two food-based antioxidant-rich diets in smokers. One of the diets provided antioxidants at levels similar to that used in RCT using supplements which previously have generated harmful effects. The present study followed a randomised, parallel-arm dietary intervention for 8 weeks (n102) in male smokers (age ≥ 45 years). Participants were randomised to either antioxidant-rich diet, kiwi fruit or control groups. The antioxidant-rich foods provided about 300 mmol antioxidants/week from a wide range of plant-based food items. The kiwi fruit group consumed three kiwi fruits/d. Compliance to both diets was good. Only mild, undesirable events were reported by a minority of the participants. The safety of both diets was demonstrated as no potentially harmful or pro-oxidative effects were observed. In the antioxidant-rich diet group, the mean intake of antioxidants increased from 30 mmol/d at baseline to 62 mmol/d during the intervention. In conclusion, we have demonstrated that male smokers can comply with two food-based antioxidant-rich diets. Furthermore, the present study is the first to demonstrate the tolerability and safety of dietary antioxidants at levels similar to dosages provided in RCT using supplements. Such diets may be useful in future studies investigating whether dietary antioxidants may reduce oxidative stress and related diseases.
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Bērziņa, Laima, and Inese Mieriņa. "Vanillic and Meldrum’s Acid Containing Antioxidant." Key Engineering Materials 933 (October 17, 2022): 162–68. http://dx.doi.org/10.4028/p-87z4f8.
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Oxidation is a natural part of the aerobic world. Usually oxidation is suppressed by adding various antioxidants. Although a huge amount of antioxidants is known, studies of more active antioxidants which could be used in smaller amounts are crucial. Previously we have demonstrated arylmethyl Meldrum`s acids as promising free radical scavengers. On the other hand various phenol type compounds represent one of the most diverse group of antioxidants. In this study, two types of antioxidants – 1,3-dicarbonyl and phenol – were combined in a single molecule to study the plausible synergistic effects. Vanillic acid was used as a phenolic antioxidant, and Meldrum’s acid was the 1,3-dicarbonyl type antioxidant. The target compound was synthesized in four steps, and its antiradical activity was assessed using the DPPH method. The antiradical activity of the synthesized antioxidant was higher than that of widely used BHT.
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Khalil, Ibrahim, Wageeh A. Yehye, Alaitz Etxabide Etxeberria, Abeer A. Alhadi, Seyedehsara Masoomi Dezfooli, Nurhidayatullaili Binti Muhd Julkapli, Wan Jefrey Basirun, and Ali Seyfoddin. "Nanoantioxidants: Recent Trends in Antioxidant Delivery Applications." Antioxidants 9, no. 1 (December 26, 2019): 24. http://dx.doi.org/10.3390/antiox9010024.
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Antioxidants interact with free radicals, terminating the adverse chain reactions and converting them to harmless products. Antioxidants thus minimize the oxidative stress and play a crucial role in the treatment of free radicals-induced diseases. However, the effectiveness of natural and/or synthetic antioxidants is limited due to their poor absorption, difficulties to cross the cell membranes, and degradation during delivery, hence contributing to their limited bioavailability. To address these issues, antioxidants covalently linked with nanoparticles, entrapped in nanogel, hollow particles, or encapsulated into nanoparticles of diverse origin have been used to provide better stability, gradual and sustained release, biocompatibility, and targeted delivery of the antioxidants with superior antioxidant profiles. This review aims to critically evaluate the recent scientific evaluations of nanoparticles as the antioxidant delivery vehicles, as well as their contribution in efficient and enhanced antioxidant activities.
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Rani, Alka, Khem Saini, Felix Bast, Sanjeet Mehariya, Shashi Bhatia, Roberto Lavecchia, and Antonio Zuorro. "Microorganisms: A Potential Source of Bioactive Molecules for Antioxidant Applications." Molecules 26, no. 4 (February 20, 2021): 1142. http://dx.doi.org/10.3390/molecules26041142.
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Oxidative stress originates from an elevated intracellular level of free oxygen radicals that cause lipid peroxidation, protein denaturation, DNA hydroxylation, and apoptosis, ultimately impairing cell viability. Antioxidants scavenge free radicals and reduce oxidative stress, which further helps to prevent cellular damage. Medicinal plants, fruits, and spices are the primary sources of antioxidants from time immemorial. In contrast to plants, microorganisms can be used as a source of antioxidants with the advantage of fast growth under controlled conditions. Further, microbe-based antioxidants are nontoxic, noncarcinogenic, and biodegradable as compared to synthetic antioxidants. The present review aims to summarize the current state of the research on the antioxidant activity of microorganisms including actinomycetes, bacteria, fungi, protozoa, microalgae, and yeast, which produce a variety of antioxidant compounds, i.e., carotenoids, polyphenols, vitamins, and sterol, etc. Special emphasis is given to the mechanisms and signaling pathways followed by antioxidants to scavenge Reactive Oxygen Species (ROS), especially for those antioxidant compounds that have been scarcely investigated so far.
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Keramat, Shayan, Hiva Sharebiani, Malay Patel, Bahare Fazeli, and Agata Stanek. "The Potential Role of Antioxidants in the Treatment of Peripheral Arterial Disease: A Systematic Review." Antioxidants 11, no. 11 (October 28, 2022): 2126. http://dx.doi.org/10.3390/antiox11112126.
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Peripheral arterial disease (PAD) has a worldwide prevalence and is a significant cause of cardiovascular morbidity and mortality. Due to its high prevalence and higher rates of ischemic cardiovascular and lower-extremity events, its treatment is essential. Increased levels of oxidative stress cause disease. This review aimed to evaluate different studies of antioxidant treatments for PAD patients. A systematic search for relevant studies was performed on the PubMed, SCOPUS, and ScienceDirect databases, and 18 studies fulfilled the inclusion criteria. In total, 16.6% of the studies used natural antioxidants, and 83.3% used synthetic antioxidants. The reviewed studies show that natural antioxidants were completely effective in treating PAD, and synthetic antioxidants showed effective results in only 53% of the studies. A less-than-optimal pro-oxidant–antioxidant balance does not improve the symptoms of PAD. In conclusion, antioxidants in their natural forms are more effective for PAD patients, and ensuring the optimal pro-oxidant–antioxidant balance is an effective method for managing treatment with antioxidants.
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Gharehbeglou, Pouria, and Seid Mahdi Jafari. "Antioxidant Components of Brassica Vegetables Including Turnip and the Influence of Processing and Storage on their Anti-oxidative Properties." Current Medicinal Chemistry 26, no. 24 (October 11, 2019): 4559–72. http://dx.doi.org/10.2174/0929867325666181115111040.
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Brassica vegetables, particularly turnip, contain many natural antioxidants. This review focuses on antioxidant components and the influence of different processing and storage conditions on antioxidant activities of some Brassica vegetables including turnip. Long storage times had an adverse effect on antioxidant value of turnip. Also, the activity of antioxidants in cruciferous vegetables could be influenced by antioxidant breakdown and leaching during cooking. Heat treatment has a major impact on the antioxidant activity of Brassica vegetables and it has been perceived minor antioxidant ability in processed vegetables compared with uncooked samples. Food processing operations in terms of blanching, canning, sterilizing and freezing, in addition to cooking methods perhaps can have a major influence on the yield, chemical structure and bioavailability of antioxidants in Brassica family. Cooking methods such as steaming and microwaving are proper methods for a short time. Consumption of raw or slightly blanched turnip is an appropriate way to maximize its health benefits.
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Lee, Choon Young, Ajit Sharma, Julius Semenya, Charles Anamoah, Kelli N. Chapman, and Veronica Barone. "Computational Study of Ortho-Substituent Effects on Antioxidant Activities of Phenolic Dendritic Antioxidants." Antioxidants 9, no. 3 (February 25, 2020): 189. http://dx.doi.org/10.3390/antiox9030189.
Full textAbstract:
Antioxidants are an important component of our ability to combat free radicals, an excess of which leads to oxidative stress that is related to aging and numerous human diseases. Oxidative damage also shortens the shelf-life of foods and other commodities. Understanding the structure–activity relationship of antioxidants and their mechanisms of action is important for designing more potent antioxidants for potential use as therapeutic agents as well as preservatives. We report the first computational study on the electronic effects of ortho-substituents in dendritic tri-phenolic antioxidants, comprising a common phenol moiety and two other phenol units with electron-donating or electron-withdrawing substituents. Among the three proposed antioxidant mechanisms, sequential proton loss electron transfer (SPLET) was found to be the preferred mechanism in methanol for the dendritic antioxidants based on calculations using Gaussian 16. We then computed the total enthalpy values by cumulatively running SPLET for all three rings to estimate electronic effects of substituents on overall antioxidant activity of each dendritic antioxidant and establish their structure–activity relationships. Our results show that the electron-donating o-OCH3 group has a beneficial effect while the electron-withdrawing o-NO2 group has a negative effect on the antioxidant activity of the dendritic antioxidant. The o-Br and o-Cl groups did not show any appreciable effects. These results indicate that electron-donating groups such as o-methoxy are useful for designing potent dendritic antioxidants while the nitro and halogens do not add value to the radical scavenging antioxidant activity. We also found that the half-maximal inhibitory concentration (IC50) values of 2,2-diphenyl-1-picrylhydrazyl (DPPH) better correlate with the second step (electron transfer enthalpy, ETE) than the first step (proton affinity, PA) of the SPLET mechanism, implying that ETE is the better measure for estimating overall radical scavenging antioxidant activities.
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Al-Ghonamy, Abdulaziz Ibrahim, A. A. El-Wakil, and M. Ramadan. "Enhancement the Thermal Stability and the Mechanical Properties of Acrylonitrile-Butadiene Copolymer by Grafting Antioxidant." International Journal of Polymer Science 2010 (2010): 1–7. http://dx.doi.org/10.1155/2010/981690.
Full textAbstract:
Monomeric antioxidants are widely used as effective antioxidants to protect polymers against thermal oxidation. Low molecular weight antioxidants are easily lost from polymer through migration, evaporation, and extraction. Physical loss of antioxidants is considered to be major concern in the environmental issues and safety regulation as well as long life time of polymers. The grafting copolymerization of natural rubber ando-aminophenol was carried out by using two-roll mill machine. The prepared natural rubber-graft-o-Aminophenol, NR-graft-o-AP, was analysed by using Infrared and1-NMR Spectroscopy techniques. The thermal stability, mechanical properties, and ultrasonic attenuation coefficient were evaluated for NBR vulcanizates containing the commercial antioxidant, N-phenyl--naphthylamine (PBN), the prepared grafted antioxidant, NR-graft-o-AP, and the control vulcanizate. Results of the thermal stability showed that the prepared NR-graft-o-AP can protect NBR vulcanizate against thermal treatment much better than the commercial antioxidant, PBN, and control mix, respectively. The prepared grafted antioxidant improves the mechanical properties of NBR vulcanizate.
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Živković, Jelena, Slavica Sunarić, Nataša Trutić, Marko Denić, Gordana Kocić, and Tatjana Jovanović. "Antioxidants and Antioxidant Capacity of Human Milk / Antioksidansi i antioksidativni kapacitet humanog mleka." Acta Facultatis Medicae Naissensis 32, no. 2 (June 1, 2015): 115–25. http://dx.doi.org/10.1515/afmnai-2015-0012.
Full textAbstract:
SUMMARY Milk contains plenty of enzymatic and non-enzymatic antioxidant components that probably account for the vital antioxidant protection of the infants at early stages of life against the development of complications induced by oxygen free radicals. Indigenous milk enzymes play a key role in regulating lactogenesis, including active involution of mammary gland. Moreover, they are essential constituents of antioxidation and the innate immune system of milk. Among antioxidant enzymes, superoxide dismutase, catalase and selenium-containing glutathione peroxidase have been demonstrated in human milk. Mainly, the enzyme content of colostrum is higher than that in corresponding mature milk. Beside lipophilic antioxidant in human milk, tocopherols, carotenoids and vitamin A are of great interest. Those components demonstrate the highest levels in colostrum and decline during early lactation, despite the fact that total lipids increase. The complete list of active antioxidant components in human milk is not yet known. This review reports the main findings of enzymatic and non-enzymatic antioxidants, as well as antioxidant capacity of human milk. Synergism of action of several antioxidants helps to eliminate free radicals in newborns. Bearing in mind that milk contains a number of antioxidants, many reactions are possible and it is difficult to define the exact contribution and function of each antioxidant. Besides qualitative and quantitative analysis of human milk antioxidants, the measurement of total antioxidant capacity could be a useful tool for examination of this dynamic, complex fluid
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Sani, Abbas, and Sanusi Sani. "Antioxidant Vitamins and Minerals Composition of Fresh Carrot-Cabbage Juice." Bioremediation Science and Technology Research 10, no. 1 (July 31, 2022): 10–13. http://dx.doi.org/10.54987/bstr.v10i1.682.
Full textAbstract:
Antioxidants are substances that protect cells from the damages caused by free radicals. Fruit and vegetables are rich in antioxidants and provide important sources of antioxidants. While the quest for an antioxidant supplement is ongoing, this study investigated the antioxidant vitamins and minerals composition of fresh carrot-cabbage juice. Antioxidant vitamins and minerals compositions of the juice were determined by standard methods using spectrophotometry and atomic absorption spectrophotometry (AAS) respectively. The concentration of antioxidant vitamins was found to be in the order; vitamin C > vitamin A > vitamin E. However, manganese has the highest concentration (P < 0.05) among minerals. There is no significant difference between the concentrations of manganese and copper (P > 0.05). The concentration of chromium is significantly lower (P < 0.05) than that of manganese and copper but greater (P < 0.05) than that of zinc. The study showed that fresh carrot-cabbage juice contains a respective concentration of antioxidant vitamins (A, C and E) and antioxidant minerals (Cu, Cr, Mn and Zn). The juice is hence a good source of antioxidant vitamins and minerals and may help complement the antioxidant system of the body.
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Mounir, Majid, Amal Ibijbijen, Kawtar Farih, Holy N. Rabetafika, and Hary L. Razafindralambo. "Synbiotics and their Antioxidant Properties, Mechanisms, and Benefits on Human and Animal Health: A Narrative Review." Biomolecules 12, no. 10 (October 9, 2022): 1443. http://dx.doi.org/10.3390/biom12101443.
Full textAbstract:
Antioxidants are often associated with a variety of anti-aging compounds that can ensure human and animal health longevity. Foods and diet supplements from animals and plants are the common exogenous sources of antioxidants. However, microbial-based products, including probiotics and their derivatives, have been recognized for their antioxidant properties through numerous studies and clinical trials. While the number of publications on probiotic antioxidant capacities and action mechanisms is expanding, that of synbiotics combining probiotics with prebiotics is still emerging. Here, the antioxidant metabolites and properties of synbiotics, their modes of action, and their different effects on human and animal health are reviewed and discussed. Synbiotics can generate almost unlimited possibilities of antioxidant compounds, which may have superior performance compared to those of their components through additive or complementary effects, and especially by synergistic actions. Either combined with antioxidant prebiotics or not, probiotics can convert these substrates to generate antioxidant compounds with superior activities. Such synbiotic-based new routes for supplying natural antioxidants appear relevant and promising in human and animal health prevention and treatment. A better understanding of various component interactions within synbiotics is key to generating a higher quality, quantity, and bioavailability of antioxidants from these biotic sources.