Antioxidant (Antiradical) Compounds

Butnariu, Monica; Grozea, Ioana

doi:10.4172/jbb.10000e18

Cited by 25 publications

(19 citation statements)

References 9 publications

(9 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…There are two classes of antioxidants, natural and synthetic antioxidants. Natural antioxidants are preferred because synthetic antioxidants produce substances that have a carcinogenic effects [5]. Moreover, natural antioxidants can be easily found in all plant parts [4].…”

Section: Introductionmentioning

confidence: 99%

Antioxidative Activity and Phytochemistry Profile of Hibiscus Sabdariffa Herb Extracts

Fitrotunnisa

Arsianti²,

Tejaputri

et al. 2019

Int J App Pharm

View full text Add to dashboard Cite

Objective: Hibiscus sabdariffa, known as Roselle, is a widely-cultivated herb in Indonesia and has been consumed as an herbal drink due to its medicinal properties. The purpose of this research is to identify the antioxidant activity and phytochemical profile of Hibiscus sabdariffa. Methods: The Hibiscus sabdariffa samples were extracted and macerated with three different organic solvents: ethyl acetate, ethanol, and n-hexane. These extracts were then analyzed using thin layer chromatography (TLC) and phytochemical tests to identify the extracts’ secondary metabolites. The extracts’ antioxidant activity was evaluated using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. Results: The phytochemistry tests were positive for glycosides, alkaloids, steroids, triterpenoids, tannins, and flavonoids. The TLC analysis revealed that the extracts containing two to three organic compounds. The ethanol Hibiscus sabdariffa extracts with an IC50 value 103.63 ppm showed stronger antioxidant activity than the ethyl acetate extract. Conclusion: Ethanol Hibiscus sabdariffa extracts may be a potential source of natural antioxidant.

show abstract

Section: Introductionmentioning

confidence: 99%

Antioxidative Activity and Phytochemistry Profile of Hibiscus Sabdariffa Herb Extracts

Fitrotunnisa

Arsianti²,

Tejaputri

et al. 2019

Int J App Pharm

View full text Add to dashboard Cite

show abstract

“…Natural antioxidants are those oxidants that are found in natural sources, such as fruits, vegetables and meats. 21 Natural antioxidants can be found in all plant parts such as fruits, vegetables, nuts, seeds, leaves, roots and barks. 21,22 There are several common natural antioxidants which are found in everyday foods, the most common of which being vitamin C (ascorbic acid), vitamin E (tocopherols), vitamin A (carotenoids), various polyphenols including flavonoids, anthocyanins, lycopene (a type of carotenoid), and coenzyme Q 10 , also known as Ubiquitin, which is a type of protein.…”

Section: Natural Antioxidantsmentioning

confidence: 99%

Application of Antioxidants in Food Processing Industry: Options to Improve the Extraction Yields and Market Value of Natural Products

Kebede¹,

Admassu²,

Bioenginering³

2019

Adv Food Technol Nutr Sci Open J

View full text Add to dashboard Cite

Antioxidants are substances that are capable of slowing down the autoxidation process of other compounds or neutralize free radicals. They have been used in food processing industries as a means to hinder oxidation, enhance flavor, aroma and color. Antioxidants have also been used and valued for treatment of various diseases such as cancer and coronary heart disease. Even though, synthetic antioxidants including butylated hydroxytoluene (BHT) may cause side effects to human health and presumed unsafe to be used, they are the ones in a great use in the area of food processing industries as most food and pharmaceutical products contain them. The objective of this review work is therefore to provide an overview of the findings related to the presence of antioxidants in plant sources particularly those that have not been extensively studied and evaluated such as fruits and vegetables by-products. To minimize their effects, researches have been conducted aiming to substitute them with antioxidants from natural sources. Recent studies show that synthesis of natural antioxidants from fruit and vegetable waste has gained great attention. Further research has to be performed on plant phenols and processing of agricultural and industrial by-products as a potential source for extraction of antioxidants. In order to increase the affirmative effect and usefulness of antioxidants to human health, it is recommended to follow a balanced and varieties of diets instead of taking antioxidant supplements on a regular basis. Therefore, we should consume a diet high in antioxidant rich fruits and vegetables day by day. Furthermore, nutritional importance, promotion of health and prevention against damages caused by free radicals can lead to the potential applications of antioxidants in food industries in more intensified approaches. In a nutshell, antioxidant foods and ingredients are an important component of the food industry and thus reconsidering the health implications of adding antioxidants to foods require unfathomable investigations.

show abstract

“…These enzymes form the body's endogenous defense mechanisms from free radicals to protect the cell. The enzyme antioxidants GPx, CAT, and SOD are the best-known substances of the antioxidant protection system, and they are responsible for the free radical change [21]. Enzymes are important components of the protection and defense mechanisms, by decreasing ROS generation via removing potential oxidants/transferring ROS/RNS into relatively stable compounds [5].…”

Section: Antioxidant Enzymesmentioning

confidence: 99%

“…Enzymes are important components of the protection and defense mechanisms, by decreasing ROS generation via removing potential oxidants/transferring ROS/RNS into relatively stable compounds [5]. For optimum catalytic activity, these enzymes require micronutrient cofactors such as Se, Fe, Cu, Zn, and Mn [21].…”

Section: Antioxidant Enzymesmentioning

confidence: 99%

Antioxidant Categories and Mode of Action

Aziz¹,

Diab²,

Mohammed³

2019

Antioxidants

View full text Add to dashboard Cite

Oxidative stress has received a considerable scientific attention as a mediator in the etiology of many human diseases. Oxidative stress is the result of an imbalance between free radicals and antioxidants. Cells can be damaged by free radicals that are considered to play a main role in the aging process and diseases development. Antioxidants are the first line of defense against the detrimental effects of free radical damage, and it is essential to maintain optimal health via different mechanisms of action. Types of antioxidants range from those generated endogenously by the body cells, to exogenous agents such as dietary supplements. Antioxidant insufficiency can be developed as a result of decreased antioxidant intake, synthesis of endogenous enzymes, or increased antioxidant utilization. To maintain optimal body function, antioxidant supplementation has become an increasingly popular practice through improving free radical protection. In this chapter, we first elucidate the oxidative stress, and then define the antioxidant and its categories. Finally, introduce the antioxidants mode of actions for cell protection from free radicals.

show abstract

Antioxidant (Antiradical) Compounds

Cited by 25 publications

References 9 publications

Antioxidative Activity and Phytochemistry Profile of Hibiscus Sabdariffa Herb Extracts

Antioxidative Activity and Phytochemistry Profile of Hibiscus Sabdariffa Herb Extracts

Application of Antioxidants in Food Processing Industry: Options to Improve the Extraction Yields and Market Value of Natural Products

Antioxidant Categories and Mode of Action

Contact Info

Product

Resources

About