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Gonokami, Mio, Yoshimasa Yamamoto, Oraphin Chaikumpollert, Yoshito Ohtake e Seiichi Kawahara. "ANTIOXIDANTS FOR EPDM SEALS EXPOSED TO CHLORINATED TAP WATER". Rubber Chemistry and Technology 87, n. 1 (1 marzo 2014): 1–9. http://dx.doi.org/10.5254/rct.13.87963.
Testo completoAbstract (sommario):
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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Buřičová, L., M. Andjelkovic, A. Čermáková, Z. Réblová, O. Jurček, E. Kolehmainen, R. Verhé e F. Kvasnička. "Antioxidant capacity and antioxidants of strawberry, blackberry, and raspberry leaves". Czech Journal of Food Sciences 29, No. 2 (25 marzo 2011): 181–89. http://dx.doi.org/10.17221/300/2010-cjfs.
Testo completoAbstract (sommario):
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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Shoker, Roaa M. H., Wasan Hamza Al-Shammery e S. R. Al-Aidy. "A Review Article: Free Radical and Replacement Synthetic Antioxidant by Natural Antioxidant". Journal for Research in Applied Sciences and Biotechnology 2, n. 2 (11 maggio 2023): 206–11. http://dx.doi.org/10.55544/jrasb.2.2.29.
Testo completoAbstract (sommario):
Free radical may be responsible of several pathophysiology disease for threatening human life, and they are produced from endogenous and exogenous sources. Using the balanced amount of nutritious diet lead to a good health, may be neutralizing or scavenging free radicals by antioxidants compounds. daily diet have large number of vitamin A, E and C, carotenoids, polyphenols, etc. as natural antioxidants, the main bases of them are fruits, cereals, vegetables, and beverages. Enzymatic and non-enzymatic antioxidant substances are two different kinds that lessen the reactions of free radicals. In order to protect itself from reactive oxygen species, the human body uses an enzyme antioxidant. The two kinds of non-enzymatic antioxidants are natural antioxidants and synthetic antioxidants. The aim of this review is to knowledge a reasons which causes the free radical and balance them by natural antioxidant constituents, and replacement synthetic antioxidant by natural antioxidant, due to daily diet have large amounts from natural antioxidants, and natural antioxidants more effective than synthetic antioxidants, in additional they occurrence in nature and more inexpensive.
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Smajić Bećić, Arnela, Ramzija Cvrk, Amela Kusur, Halid Junuzović e Tijana Brčina. "Comparative analysis of the antioxidant capacity of some natural and synthetic antioxidants added to palm oil". Technologica acta 15, n. 2 (marzo 2023): 19–23. http://dx.doi.org/10.51558/2232-7568.2022.15.2.19.
Testo completoAbstract (sommario):
Various synthetic and natural antioxidants are used to reduce oxidation and its negative impact on the oil during the food frying process. Considering that some studies show the negative impact of synthetic antioxidants on the health of consumers, natural alternatives are being used more and more. BHA and BHT are synthetic antioxidants that are widely used in the food industryand a large number of natural compounds such as phenols, anthocyanins, flavonoids, vitamins, etc. show antioxidant properties. In this study, the antioxidant capacity of oregano and rosemary essential oil was tested and compared with the antioxidant capacity of BHA and BHT. The antioxidant capacity was evaluated by the removal of DPPH radicals and by iron reduction (FRAP). The results of this study showed that the studied essential oils exhibited antioxidant capacity. These oils have a high antioxidant capacity, however, compared to synthetic antioxidants, they show a significantly lower antioxidant capacity but they can be used as natural antioxidants during food processing. KEYWORDS:antioxidant capacity; essential oils; synthetic antioxidants; lipidoxidation
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Sadowska-Bartosz, Izabela, e 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.
Testo completoAbstract (sommario):
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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Pan, F. G., E. Q. Yang, J. Y. Xu, Y. F. Lu, C. X. Yang, Y. D. Zhang, S. Li e B. Q. Liu. "Review on preparation methods, mechanisms and applications for antioxidant peptides in oil". Grasas y Aceites 73, n. 4 (15 dicembre 2022): e478. http://dx.doi.org/10.3989/gya.0560211.
Testo completoAbstract (sommario):
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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Pastor, Rosario, e Josep A. Tur. "Antioxidant Supplementation and Adaptive Response to Training: A Systematic Review". Current Pharmaceutical Design 25, n. 16 (23 agosto 2019): 1889–912. http://dx.doi.org/10.2174/1381612825666190701164923.
Testo completoAbstract (sommario):
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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Singh, Poornima, Virginia Paul e Ritu Dubey. "Antioxidant Foods". International Journal of Advances in Agricultural Science and Technology 9, n. 4 (30 aprile 2022): 1–7. http://dx.doi.org/10.47856/ijaast.2022.v09i04.001.
Testo completoAbstract (sommario):
Antioxidant is any substance that delays, prevents or removes oxidative damage to a target molecule. It can be found in many foods, including fruits and vegetables. The role of antioxidants in foods is to retard or control oxidation. The process of autoxidation and development of rancidity in foods involves a free radical chain mechanism via initiation, propagation and termination steps. While radicals are produced in the ‘initiation’ step, they react with unsaturated fatty acids by abstracting a hydrogen atom from a site which requires the least energy that is the allylic or diallylic position in the ‘propagation’ steps. The reactions in the propagation step make up a chain reaction until a ‘termination’ reaction occurs. Due to high stability and low volatility, it helps to maintain the level of nutrients, the texture, colour, taste, freshness, functionality, aroma, and appeal to consumers such as the older person. Various antioxidants found in food viz. natural antioxidants, synthetic antioxidants, dietary antioxidant, endogenous antioxidant play an important role in preservation of food. Vitamin C, Vitamin E, α-carotene, Lycopene, Polyphenol etc. is main sources of antioxidants The benefits of antioxidants include whole foods and beverages (e.g., acai berry, gogi berry, green tea) as well as isolated substances sold primarily as dietary supplements (e.g., vitamin C, lycopene, selenium) or added to foods (e.g., vitamin E). It reduces the risk of developing certain diseases such as; cancer, heart disease, stroke, and arthritis etc.
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Butterfield, D. Allan, e Jeffrey N. Keller. "Antioxidants and antioxidant treatment in disease". Biochimica et Biophysica Acta (BBA) - Molecular Basis of Disease 1822, n. 5 (maggio 2012): 615. http://dx.doi.org/10.1016/j.bbadis.2012.02.020.
Testo completo
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Pokorný, J., Š. Schmidt e 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 (1 gennaio 2004): S80—S83. http://dx.doi.org/10.17221/10617-cjfs.
Testo completoAbstract (sommario):
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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Siregar, Muhammad Septian Azhar, Eri Bachtiar, Atikah Nurhayati e Muhammad Wahyudi Lewaru. "Antioxidant Activity of Gamat (Stichopus variegatus) and Milk Sea Cucumbers (Holothuria fuscocinerea) from the Thousand Islands National Park Waters". Journal of Aquaculture and Fish Health 12, n. 3 (18 settembre 2023): 390–404. http://dx.doi.org/10.20473/jafh.v12i3.35007.
Testo completoAbstract (sommario):
The frequent use of synthetic antioxidant compounds can cause degenerative diseases, especially consumers, so that natural antioxidant compounds are needed to reduce the risk of disease. One of the biotas that may contain potential as natural antioxidants is sea cucumber. Sea cucumbers are marine invertebrates that have therapeutic properties whose bioactive content has the potential as antioxidants. Thus, this study aims to determine the potential of two species of sea cucumber (Stichopus variegatus and Holothuria fuscocinerea) as natural antioxidant candidates as an alternative to synthetic antioxidants by knowing the bioactive content and analyzing the antioxidant activity of the sample. The research was started from April 1 to September 29, 2021 with methods including sampling in the waters of the Thousand Islands National Park, extraction, antioxidant testing, testing for total compound content, and data analysis on sample extracts of S. variegatus and H. fuscocinerea. The results of the DDPH antioxidant test and β-carotene bleaching assay after the one-way ANOVA test showed that the antioxidant activity value was P < 0.05, which means that there was a significant difference in sample concentration on antioxidant activity. In the method and -carotene bleaching assay, the sample extracts of S. variegatus and H. fuscocinerea were 46.37% and 45.75%, respectively. Based on the value of the antioxidant test results and bioactive content, it can be concluded that the sample extracts of S. variegatus and H. fuscocinerea have very weak antioxidant activity so that they cannot be used as alternative natural antioxidants to replace synthetic antioxidants.
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Kamaluddin, Irna Diyana Kartika, Pratiwi Trisda Ramadhani, Irmayanti Haidir Bima, Andi Alamanda Irwan e Rasfayanah F. Matoo. "Comparative Analysis of Antioxidants in Moringa Leaves and Soursop Leaves". Jurnal Biologi Tropis 24, n. 2 (2 maggio 2024): 81–88. http://dx.doi.org/10.29303/jbt.v24i2.6760.
Testo completoAbstract (sommario):
Antioxidants are chemical compounds that can donate one or more electrons to free radicals, so antioxidants function to neutralize free radicals. Antioxidants delay and inhibit cell damage through their properties that can neutralize free radicals. Several studies have reported that M.oleifera has antioxidant activity to various pharmacological effects such as anti-inflammatory and anti-cancer. Moringa oleifera or better known as Moringa is a plant that is widely used by the community to overcome various disease complaints. In addition to Moringa leaves, Soursop leaves (Annona muricata L) also have high antioxidant content in their leaves so that these plants can be divided into synthetic antioxidants and natural antioxidants. The use of synthetic antioxidants is currently decreasing due to consideration of the negative effects on health such as liver damage and can cause carcinogens so that their use is replaced by natural antioxidants. The natural antioxidants in question are compounds found in natural materials such as Moringa leaves and Soursop leaves. The type of research used in this study is experimental research by testing the comparison of antioxidant compound activity between Moringa leaves and Soursop leaves using the DPPH method. Moringa leaves had antioxidant activity of 141.34 ppm, while Soursop leaves had antioxidant activity of 82.39 ppm. There is no significant difference in antioxidant activity between Moringa leaves and Soursop leaves.
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De Oliveira Lemes, Erick, Michele Maria Carlos Fernandes, Valeria Paiva Rosa e Adriano Honorato Nascimento. "Levantamento da Utilização do Pequi (Caryocar brasiliense camb.) como Agente Antioxidante na Prevenção de Doenças Neurodegenerativas". UNICIÊNCIAS 21, n. 2 (6 novembre 2017): 110. http://dx.doi.org/10.17921/1415-5141.2017v21n2p110-114.
Testo completoAbstract (sommario):
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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Shen, Yanqiu, Xinyi Cheng, Hui Gu, Guihong Zhou, Hui Xia e Dong Liang. "Determination of Antioxidant Compounds and Antioxidant Activity of Six Table Grapes with Red Skin". E3S Web of Conferences 145 (2020): 01004. http://dx.doi.org/10.1051/e3sconf/202014501004.
Testo completoAbstract (sommario):
Red grapes are a better source of antioxidants. Although studies have reported the major antioxidant contents and activities of grape cultivars, but the literature lacks information on detailed antioxidant composition and capacities of grape cultivars grown with rain-shelter-cultivation in Chengdu plain, south of China. In the present study, the total phenolics content (TPC), total flavonoids content (TFC), total flavanols content (TFAC), total anthocyanins content (TMAC) and antioxidant activity (DPPH, ABTS and FRAP) were detected and the results will provide basic knowledge about antioxidants of six red skin grapes. The results indicated the content rank order as follow: seeds > skin > pulp. Furthermore, ‘Red Globe’, ‘Jintianmeizhi’ and ‘Hongbaladuo’ have more antioxidants than other cultivars. Our results will provide a basic theory basis for consumers and further utilization of antioxidants.
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Carsono, Nono, Sefren Geiner Tumilaar, Dikdik Kurnia, Diding Latipudin e Mieke Hermiawati Satari. "A Review of Bioactive Compounds and Antioxidant Activity Properties of Piper Species". Molecules 27, n. 19 (10 ottobre 2022): 6774. http://dx.doi.org/10.3390/molecules27196774.
Testo completoAbstract (sommario):
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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Pereira de Paiva, Miguel Henrique, Mayara Rafaela dos Reis, Maria da Conceição Calassa Albuquerque, Judite Oliveira Lima Albuquerque e 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, n. 3 (5 novembre 2014): 21. http://dx.doi.org/10.26694/reufpi.v3i3.1498.
Testo completoAbstract (sommario):
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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Patil, Kunal, e Vishwajit Nalawade. "A Review on Antioxidant Property of Herbal Tea". International Journal of Research Publication and Reviews 04, n. 01 (2022): 1627–33. http://dx.doi.org/10.55248/gengpi.2023.4146.
Testo completoAbstract (sommario):
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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Petrescu, Florian Ion Tiberiu, Relly Victoria Virgil Petrescu e Eleni Mimi Buzea. "New natural antioxidants". Independent Journal of Management & Production 11, n. 3 (1 giugno 2020): 967. http://dx.doi.org/10.14807/ijmp.v11i3.938.
Testo completoAbstract (sommario):
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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Roy, Uttam Kumer, Birthe Vejby Nielsen e John James Milledge. "Antioxidant Production in Dunaliella". Applied Sciences 11, n. 9 (27 aprile 2021): 3959. http://dx.doi.org/10.3390/app11093959.
Testo completoAbstract (sommario):
Microalgae have become an attractive natural source of a diverse range of biomolecules, including enzymatic and non-enzymatic antioxidants; nevertheless, economically sustainable production of such compounds from microalgae biomass is still challenging. The main hurdles are: (a) increasing microalgae yield; (b) achieving optimal cultivation conditions; (c) energy-efficient and cost-effective downstream processing (extraction and purification); (d) optimal storage of post-processed antioxidant molecules. This review provides a detailed overview of enzymatic and non-enzymatic antioxidants in the cellular metabolism of the commercially important microalgae Dunaliella, industrial applications of antioxidant enzymes, strategies to enhanced antioxidant accumulation in cells, and the opportunities and limitations of current technologies for antioxidant enzymes production from microalgae biomass as an alternative to common microbial sources.
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Nikitina, O. A., M. A. Darenskaya, N. V. Semenova e L. I. Kolesnikova. "Antioxidant defense system: regulation of metabolic processes, genetic determinants, methods of determination". Сибирский научный медицинский журнал 42, n. 3 (26 giugno 2022): 4–17. http://dx.doi.org/10.18699/ssmj20220301.
Testo completoAbstract (sommario):
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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Sani, Abbas, e Sanusi Sani. "Antioxidant Vitamins and Minerals Composition of Fresh Carrot-Cabbage Juice". Bioremediation Science and Technology Research 10, n. 1 (31 luglio 2022): 10–13. http://dx.doi.org/10.54987/bstr.v10i1.682.
Testo completoAbstract (sommario):
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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Mamataeva, А. Т., Sh А. Abzhanova, А. N. Aralbaeva, R. S. Utegalieva, G. А. Saginbek e K. I. Almagambetova. "The use of plants with high antioxidant activity in cooking". Journal of Almaty Technological University, n. 3 (24 settembre 2022): 19–25. http://dx.doi.org/10.48184/2304-568x-2022-3-19-25.
Testo completoAbstract (sommario):
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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Bērziņa, Laima, e Inese Mieriņa. "Vanillic and Meldrum’s Acid Containing Antioxidant". Key Engineering Materials 933 (17 ottobre 2022): 162–68. http://dx.doi.org/10.4028/p-87z4f8.
Testo completoAbstract (sommario):
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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Mahmoudi, Maher, Fayçal Boughalleb, Mahmoud Mabrouk e Raoudha Abdellaoui. "Phytochemical profile, antioxidant properties and protein contents of Astragalus tenuifoliosus seeds". Journal of the Mexican Chemical Society 67, n. 1 (1 gennaio 2023): 24–32. http://dx.doi.org/10.29356/jmcs.v67i1.1854.
Testo completoAbstract (sommario):
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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Gharehbeglou, Pouria, e 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, n. 24 (11 ottobre 2019): 4559–72. http://dx.doi.org/10.2174/0929867325666181115111040.
Testo completoAbstract (sommario):
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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Apak, Reşat, Shela Gorinstein, Volker Böhm, Karen M. Schaich, Mustafa Özyürek e Kubilay Güçlü. "Methods of measurement and evaluation of natural antioxidant capacity/activity (IUPAC Technical Report)". Pure and Applied Chemistry 85, n. 5 (26 febbraio 2013): 957–98. http://dx.doi.org/10.1351/pac-rep-12-07-15.
Testo completoAbstract (sommario):
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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De Lima Franzen, Felipe, Janine Farias Menegaes, Jéssica Righi da Rosa, Giane Magrini Pigatto, Henrique Fernando Lidório, Fernanda Alice Antonello Londero Backes e 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, n. 4 (14 dicembre 2021): 513–20. http://dx.doi.org/10.17921/1415-6938.2021v25n4p513-520.
Testo completoAbstract (sommario):
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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Živković, Jelena, Slavica Sunarić, Nataša Trutić, Marko Denić, Gordana Kocić e Tatjana Jovanović. "Antioxidants and Antioxidant Capacity of Human Milk / Antioksidansi i antioksidativni kapacitet humanog mleka". Acta Facultatis Medicae Naissensis 32, n. 2 (1 giugno 2015): 115–25. http://dx.doi.org/10.1515/afmnai-2015-0012.
Testo completoAbstract (sommario):
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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Fujimoto, Taiki, e Hiroaki Gotoh. "Feature Selection for the Interpretation of Antioxidant Mechanisms in Plant Phenolics". Molecules 28, n. 3 (2 febbraio 2023): 1454. http://dx.doi.org/10.3390/molecules28031454.
Testo completoAbstract (sommario):
Antioxidants, represented by plant phenolics, protect living tissues by scavenging reactive oxygen species through diverse reaction mechanisms. Research on antioxidants is often individualized, for example, focusing on the evaluation of their activity against a single reactive oxygen species or examining the antioxidant properties of compounds with similar structures. In this study, multivariate analysis was used to comprehensively examine antioxidant properties. Eighteen features were selected to explain the results of the antioxidant capacity tests. These selected features were then evaluated by supervised learning, using the results of the antioxidant capacity assays. Dimension-reduction techniques were also used to represent the compound space with antioxidants as a two-dimensional distribution. A small amount of data obtained from several assays provided us with comprehensive information on the relationships between the structures and activities of antioxidants.
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Syakri, Syamsuri, Nur Azizah Syahrana, Asrul Ismail, Karlina Amir Tahir e Anshari Masri. "A Review: Testing Antioxidant Activity on Kawista Plants (Limonia acidissima L.) in Indonesia". Open Access Macedonian Journal of Medical Sciences 9, F (13 agosto 2021): 281–87. http://dx.doi.org/10.3889/oamjms.2021.6497.
Testo completoAbstract (sommario):
BACKGROUND: Antioxidants are natural ingredients that can block the oxidation process of free radicals that enter the body so that damage to body cells can be prevented. Kawista plants are one of the plants that have antioxidant activity. AIM: This article review aims to determine the compounds that have antioxidant activity found in Kawista plants, the method used in testing antioxidants on Kawista plants, and the IC50 value found in antioxidant testing on Kawista plants. METHODS: The method used in this study is the Population, Intervention, Control, and Outcome method through inclusion and exclusion criteria using the keywords “Antioxidant activity of Limonia acidissima,” “Antioxidant activity of Feronia limonia,” “Antioxidant activity of Kawista,” “Testing Antioxidants in L. acidissima,” and “L. acidissima” with databases used for literature searches. RESULTS: This review shows that Kawista plants have antioxidant activity of various compounds based on the test method used. CONCLUSION: Compounds in Kawista plants that have antioxidant activity are phenols, especially phenolic acids, flavonoids, flavonols, triterpenoids, saponins, tannins, terpenes, steroids, alkaloids, and glycosides. Kawista plant activity tested had IC50 with an average value of very strong (16.45 g/mL), strong (77.85 g/mL), moderate (135.02 g/mL), weak (196.67 g/mL), and very weak (751.89 g/mL).
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SIKIRU, A. B., A. ARANGASAMY, I. C. ALEMEDE, S. S. A. EGENA, R. BHATTA e S. B. N. RAO. "In vitro evaluation of antioxidant properties of Chlorella vulgaris and its derivatives for use as antioxidant supplements in animal production". Indian Journal of Animal Sciences 94, n. 1 (9 gennaio 2024): 88–91. http://dx.doi.org/10.56093/ijans.v94.i1.131441.
Testo completoAbstract (sommario):
Bioactive compounds with varied functional properties found in microalgae such as Chlorella vulgaris can serve as antioxidants supplement against free radicals causing oxidative stress in food animals, but there is a need to quantify these antioxidants in the algae for effective applications. Therefore, this study quantified antioxidants in Chlorella vulgaris and derivatives prepared with the microalgae biomass for enhancing its application in animal nutrition. Eight derivatives prepared using the Chlorella vulgaris biomass were subjected to in vitro antioxidant supplements in animals for attenuation of oxidative stress to improve performances and productivity because of their antioxidant potentials. Antioxidant assessments including ferric antioxidant power, hydrogen peroxide scavenging potential, total antioxidant capacity, and total phenolic content. The results showed that the mean total capacities of the preparations were 621.83±36.41 µmol/g ascorbic acid equivalent, ferric reducing antioxidant power (FRAP) was 1.28±0.09, while the hydrogen peroxide scavenging (HPS) potential was 34.04±3.18%, and the total phenolic content was 30.54 mg/g ellagic acid equivalent. It was concluded from these observations that the microalgae Chlorella vulgaris and its derivatives as prepared in this study could be used as antioxidant supplements in animals for attenuation of oxidative stress to improve performances and productivity because of their antioxidant potentials.
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Nizori, Addion, Elkanah Jayanti, Surhaini Surhaini, Ika Gusriani, Mursyid Mursyid e 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, n. 1 (31 dicembre 2021): 34–38. http://dx.doi.org/10.22437/ifstj.v5i1.17383.
Testo completoAbstract (sommario):
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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M., Nazirah, Evangeline Yvonne S., A. M. Mohd Hafiz e S. Mohd Sani. "A review of antioxidant potential from seaweeds - extraction, characterization, benefits and applications". Food Research 6, Supplementary 4 (17 marzo 2023): 58–64. http://dx.doi.org/10.26656/fr.2017.6(s4).008.
Testo completoAbstract (sommario):
Potential natural antioxidant from seaweeds is used to improve the oxidative stability of food. It also functions as an active ingredient. There are three classes of antioxidants consisting of vitamins, carotenoids and polyphenols. Researchers employ a variety of ways to evaluate antioxidant activity, including screening approaches and chemical composition. Solid-liquid extraction pressured liquid extraction, supercritical fluid extraction, and other green extraction techniques are among the seaweed antioxidant extraction methods commonly utilized and reviewed in this article. The aim of the review was to identify the potential source of high antioxidant content and polysaccharides, along with the best extraction method. This overview summarised the composition of seaweed antioxidants, extraction methods and the advantages of antioxidants found in seaweed.
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Dobriyan, E. I. "Dairy antioxidant system". Proceedings of the Voronezh State University of Engineering Technologies 82, n. 2 (18 settembre 2020): 101–6. http://dx.doi.org/10.20914/2310-1202-2020-2-101-106.
Testo completoAbstract (sommario):
A review of dairy antioxidants was done based on local and international sources. Oxidative processes of fat are the main cause of chemical spoilage of milk and dairy products. Lipid oxidation is associated mainly with the amount of unsaturated fatty acids in the shells of fat globules and plasma phospholipids, as well as with the amount of free fat. The products of oxidative reactions at different stages of lipid oxidation with atmospheric oxygen are fatty acid hydroperoxides, peroxides, aldehydes, ketones, hydroxy acidswhich not only worsen the organoleptic characteristics of milk, but some of them are toxic substances. The antioxidant ability of milk is due to vitamins A, C, E, carotenoids, enzymes, lactoferin, sulfur-containing amino acids. One of the most powerful natural antioxidants is ascorbic acid, which is able to absorb superoxide anion radicals, alkoxyl radicals, superoxide, iron oxide, nitric oxide. Group E vitaminsare described, being the primary fat-soluble antioxidants. Among this group of substances, the most biologically active form is ?-tocopherol. The contribution of carotenoids to antioxidant protection has been determined. Beta carotene is considered as a preventive antioxidant, as it can block singlet oxygen which ishighly toxic. The mechanisms of antioxidant action of various enzymes are disclosed. Xanthioxidase has been shown to oxidize various aldigides and purine bases to the corresponding acids. Lactoperoxidase catalyzes the oxidation of thiocyanate with hydrogen peroxide to form thiociagen. Catalase oxidizes hydrogen peroxide to form water and molecular oxygen. Glutathione peroxidase is capable of rapidly removing hydrogen peroxide and other peroxides. The mechanism of the antioxidant action of lactoferrin is described which is based on iron the chelation by it. The functions of sulfur-containing amino acids due to the binding of free radicals are disclosed. Determining the total antioxidant activity can be a biomarker of its biological value, which will allow to choose the most perspective areas of milk processing..
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Malinowska, Paulina. "Effect of flavonoids content on antioxidant activity of commercial cosmetic plant extracts". Herba Polonica 59, n. 3 (1 settembre 2013): 63–75. http://dx.doi.org/10.2478/hepo-2013-0017.
Testo completoAbstract (sommario):
Abstract The aim of this work was to evaluate the antioxidant capacity and flavonoids content in 10 commercial cosmetic plant extracts used in cosmetics industry. Antioxidant activity of plant extracts were measured using two methods: FRAP (Ferric Reducing Antioxidant Power) and TEAC (Trolox Equivalent Antioxidant Capacity). The relationship between flavonoids content and antioxidant capacity of plant extracts were checked. As a result of this research it was found that FRAP and TEAC values of plant extracts significantly depend on the flavonoids content. The highest antioxidant activity, both in FRAP and TEAC assays, was observed for arnica flowers, hawthorn flowers and lungwort herb extracts. These extracts can be used as source of natural antioxidants for the prolongation of the oxidative stability of cosmetic products. Additionally, they can replace synthetic antioxidants
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Meda, Srikala, Sharda Singh, Philip Palade, Sahil Tonk e 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, n. 27 (18 gennaio 2019): 7–35. http://dx.doi.org/10.12746/swrccc.v7i27.511.
Testo completoAbstract (sommario):
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, n. 2 (31 dicembre 2021): 46–50. http://dx.doi.org/10.37341/jurnaljamukusuma.v1i2.10.
Testo completoAbstract (sommario):
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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Martic, Sanela. "Phenolic Antioxidants: Redox Properties and Antioxidant Activities". ECS Meeting Abstracts MA2020-01, n. 43 (1 maggio 2020): 2497. http://dx.doi.org/10.1149/ma2020-01432497mtgabs.
Testo completo
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Gulcin, İlhami. "Antioxidants and antioxidant methods: an updated overview". Archives of Toxicology 94, n. 3 (marzo 2020): 651–715. http://dx.doi.org/10.1007/s00204-020-02689-3.
Testo completo
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Balakrishnan, S. D., e C. V. Anuradha. "Exercise, depletion of antioxidants and antioxidant manipulation". Cell Biochemistry and Function 16, n. 4 (dicembre 1998): 269–75. http://dx.doi.org/10.1002/(sici)1099-0844(1998120)16:4<269::aid-cbf797>3.0.co;2-b.
Testo completo
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Tusevski, Oliver, Aneta Kostovska, Ana Iloska, Ljubica Trajkovska e Sonja Simic. "Phenolic production and antioxidant properties of some Macedonian medicinal plants". Open Life Sciences 9, n. 9 (1 settembre 2014): 888–900. http://dx.doi.org/10.2478/s11535-014-0322-1.
Testo completoAbstract (sommario):
AbstractInvestigations have been made to study the production of phenolic compounds (total phenolics, flavonoids and phenylpropanoids) and total antioxidant capacity in 27 Macedonian traditional medicinal plants to improve its potential as a source of natural antioxidants. Antioxidant potential of plant extracts was analyzed by five different assays: cupric reducing antioxidant capacity (CUPRAC), phosphomolybdenum method (PM), reducing power (RP), 2,2-diphenyl-1-picrylhydrazyl (DPPH·) and 2,2′-azinobis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS·+) radical scavenging activity. Origanum vulgare extract consistently exhibited the highest content of phenolic compounds and the strongest antioxidant capacity based on the tests performed, and can be proposed as a promising source of natural antioxidants. Melissa officinalis and Salvia ringens were also identified as valuable sources of antioxidant compounds. A positive linear correlation between antioxidant activity and total phenolics, flavonoids and phenylpropanoids indicates that these compounds are likely to be the main antioxidants contributing to the observed activities of evaluated plants. These findings suggest that the medicinal plants studied in this paper are good sources of bioactive compounds for the food and pharmaceutical industries.
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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 e Ali Seyfoddin. "Nanoantioxidants: Recent Trends in Antioxidant Delivery Applications". Antioxidants 9, n. 1 (26 dicembre 2019): 24. http://dx.doi.org/10.3390/antiox9010024.
Testo completoAbstract (sommario):
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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Vardanyan, L. R., e S. A. Hayrapetyan. "Antioxidant Properties of Ethyl Acetate Osage Orange Extract (Maclura pomifera)". Herald of the Bauman Moscow State Technical University. Series Natural Sciences, n. 3 (102) (giugno 2022): 96–109. http://dx.doi.org/10.18698/1812-3368-2022-3-96-109.
Testo completoAbstract (sommario):
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, e Constantin Apetrei. "A Review on Electrochemical Sensors and Biosensors Used in Assessing Antioxidant Activity". Antioxidants 11, n. 3 (18 marzo 2022): 584. http://dx.doi.org/10.3390/antiox11030584.
Testo completoAbstract (sommario):
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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Huyut, Zübeyir, Şükrü Beydemir e 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.
Testo completoAbstract (sommario):
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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Taufiq, Nuramaniyah, e Sulfiani Sulfiani. "Antioxidant Activity of Ethanol and n-hexane Extracts of Javanese Bark (Lannea coromandelica) Using the DPPH Method". Indo. J. Chem. Res. 11, n. 1 (19 maggio 2023): 43–48. http://dx.doi.org/10.30598//ijcr.2023.11-tau.
Testo completoAbstract (sommario):
Javanese bark (Lannea coromandelica) contains secondary metabolites of saponins, tannins, phenolics, and flavonoids. Flavonoids include aromatic compounds that are antioxidants. Antioxidants can inhibit the oxidation process that arises due to free radical reactions to form unreactive compounds. The active flavonoid compounds in counteracting free radicals are determined by the presence of the –OH (hydroxy) functional group. Flavonoid compounds that have antioxidant properties include catechins, flavones, flavanones, flavonols, chalcones, and isoflavones. This study aims to determine the antioxidant activity of ethanol extract and n-hexane bark of Javan bark (Lannea coromandelica) using the DPPH method. The method used is DPPH using UV-VIS spectrophotometry. Ethanol extract has an IC50 of 3.996 mg/L and has a strong antioxidant activity while the antioxidant activity of N-Hexan is obtained IC50 2193.043 mg/L. has weak antioxidants weak antioxidants.
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Скрыпник (Skrypnik), Любовь (Lyubov') Николаевна (Nikolaevna), e Алина (Alina) Андреевна (Andreevna) Курашова (Kurashova). "THE COMPARATIVE STUDY OF ANTIOXIDANT PROPERTIES OF SOME SAMBUCUS L. SPECIES". chemistry of plant raw material, n. 1 (6 marzo 2019): 127–37. http://dx.doi.org/10.14258/jcprm.2019014037.
Testo completoAbstract (sommario):
The antioxidant properties of fruits, flowers, leaves, bark (or stem) of elderberry (Sambucus nigra L.), red elderberry (Sambucus racemosa L.) and dwarf elder (Sambucus ebulus L.) were investigated. The total content of anthocyanins and total phenolic compounds content by using of Folin-Ciocalteu assay were determined spectrophotometrically. The total content of water-soluble antioxidants was investigated by amperometric method. The antioxidant activity (AOA) of plant extracts was measured using DPPH (1,1-diphenyl-2-picrylhydrazyl) radical, ABTS (2,2’azinobis(3)ethylbenzthiazoline-6- sulfonic acid) radical and FRAP (ferric reducing antioxidant power) assays. It was established that the fruits of plants of the genus Sambucus L. were characterized by the maximum level of all studied antioxidants. High content of anthocyanins and phenolic compounds was determined in the leaves of elderberry and dwarf elder. The flowers of these elderberry species were distinguished by a high total content of water-soluble antioxidants. The highest antioxidant activity was observed in fruits extracts in comparison with other parts of the plant. Higher antioxidant activity was identified in the extract of the fruits of elderberry and dwarf elder than of the red elderberry fruits. The most optimal method for evaluating the antioxidant activity of elder extracts was the FRAP assay, which showed the highest correlation between AOA and individual antioxidant components, compared to DPPH and ABTS assays. Comparative analysis of antioxidant content and antioxidant activity of various plant parts of three elderberry species showed that the most promising sources of biologically active substances with antioxidant properties are fruits and flowers of elderberry and dwarf elder.
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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, n. 12 (6 dicembre 2019): 627. http://dx.doi.org/10.3390/antiox8120627.
Testo completoAbstract (sommario):
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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Mounir, Majid, Amal Ibijbijen, Kawtar Farih, Holy N. Rabetafika e Hary L. Razafindralambo. "Synbiotics and their Antioxidant Properties, Mechanisms, and Benefits on Human and Animal Health: A Narrative Review". Biomolecules 12, n. 10 (9 ottobre 2022): 1443. http://dx.doi.org/10.3390/biom12101443.
Testo completoAbstract (sommario):
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.
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Vladkova, Todorka, Nelly Georgieva, Anna Staneva e Dilyana Gospodinova. "Recent Progress in Antioxidant Active Substances from Marine Biota". Antioxidants 11, n. 3 (22 febbraio 2022): 439. http://dx.doi.org/10.3390/antiox11030439.
Testo completoAbstract (sommario):
Background: The well-recognized but not fully explored antioxidant activity of marine-biota-derived, biologically active substances has led to interest in their study as substitutes of antibiotics, antiaging agents, anticancer and antiviral drugs, and others. The aim of this review is to present the current state of the art of marine-biota-derived antioxidants to give some ideas for potential industrial applications. Methods: This review is an update for the last 5 years on the marine sources of natural antioxidants, different classes antioxidant compounds, and current derivation biotechnologies. Results: New marine sources of antioxidants, including byproducts and wastes, are presented, along with new antioxidant substances and derivation approaches. Conclusions: The interest in high-value antioxidants from marine biota continues. Natural substances combining antioxidant and antimicrobial action are of particular interest because of the increasing microbial resistance to antibiotic treatments. New antioxidant substances are discovered, along with those extracted from marine biota collected in other locations. Byproducts and wastes provide a valuable source of antioxidant substances. The application of optimized non-conventional derivation approaches is expected to allow the intensification of the production and improvement in the quality of the derived substances. The ability to obtain safe, high-value products is of key importance for potential industrialization.