A Review on Natural Antioxidants

Abstract

Free radicals and related species have attracted a great deal of attention in recent years. Oxidative stress has been considered a major contributory factor to the diseases. They are mainly derived from oxygen (reactive oxygen species (ROS)) and nitrogen (reactive nitrogen species (RNS)) and are generated in our body by various endogenous systems and exposure to different physicochemical conditions or pathophysiological states. Free radical damage to protein can result in loss of enzyme activity. There are epidemiological evidences correlating higher intake of components/foods with antioxidant abilities to lower incidence of various human morbidities or mortalities. The sources and origin of antioxidants which include fruits and vegetables, meats, poultry, and fish were treated in this study. The classification and characteristics of antioxidant, its measurements and level in food and free radicals, were also documented. The chemistry of antioxidants which includes chain reactions, molecular structures, food antioxidants and reaction mechanisms, biochemical activity, therapeutic properties, and future choice of antioxidants was reported in this review.

Metabolic profiling and biological activities of the aerial parts of Micromeria imbricata Forssk. growing in Saudi Arabia

“…This significant activity of MIT could be ascribed to the presence of polyphenolics like tyrosol, umbelliferone, salvianolic, rosmarinic, and corosolic acids in addition to the presence of apigenin glucuronide, acacetin-7- O -rutinoside and other flavonoids which have various therapeutic properties. It has been reported that flavonoids and other polyphenols have vital activities for human health like anticancer, antioxidant, anti-inflammatory effects in addition to their therapeutic actions in managing several obesity complications ( Sekhon-Loodu and Rupasinghe, 2019 , Rasheed and Azeez, 2019 , Stohs et al, 2012 , Di Benedetto et al, 2007 ).…”

PHYSIOLOGICAL ASPECTS OF PHYTOCHEMICALS AS ANTIOXIDANTS ON POULTRY: (Article Review)

“…Natural sources of antioxidants include vegetables, fruits, cereals, nuts, poultry meat, ruminant meat, fish, and others. They are classified into several classes depending on whether their source is natural or synthetic, or on their chemical nature, being enzymatic or non-enzymatic, or according to the nature of antioxidant reactions (Rasheed and Azeez, 2019).…”

Effects of Ultraviolet Radiation on Sediment Burial Parameters and Photo-Oxidative Response of the Intertidal Anemone Anthopleura hermaphroditica

“…However, aerobic organisms can synthesize enzymatic (e.g., superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GPx), glutathione reductase (Gr)) and non-enzymatic (glutathione (GSH), oxidized glutathione (GSSG)) antioxidants that minimize cellular damage. Antioxidants can transfer electrons to these oxidizing agents (ROS) by neutralizing them and reducing chain reactions that can cause cell damage [ 27 ], reaching cellular homeostasis.…”