Antioxidants from Natural Sources

Abstract

Antioxidants are the defense system of the body against the damage of reactive oxygen species, which is normally produced during the various physiological processes in the body. There are various sources of these antioxidants like endogenous antioxidant present in the body and exogenous food source. In recent decades, alternate of synthetic food antioxidants by natural ones has fostered interest on vegetable sources and the screening of inexpensive raw materials particularly from the agriculture for identifying new antioxidants. Polyphenols are the significant plant compounds with antioxidant activity, though not the only ones. Some but not only restricted to biological properties such as anticarcinogenicity, antimutagenicity, antiallergenicity, and antiaging activity have been reported for natural and synthetic antioxidants. Among the sources of natural antioxidants, the most important are those coming from routinely consuming vegetables and fruits; however, antioxidant from other plant and agriculture waste should not be ignored.

Synthesis of Silver Nanoparticles Using Aqueous Leaf Extract of Mimosa albida (Mimosoideae): Characterization and Antioxidant Activity

“…The development of efficient procedures for extraction, proper analysis and characterization of phenolic compounds from different sources is a difficult task due to structural diversity of compounds, complexity of natural sources and their interaction with other components in the matrix [29]. In recent years, different analytical approaches have been tried to assess the total polyphenol content and antioxidant capacity in biological and food samples [23,30]. Special attention has been given to tests that have the advantage of sensitivity, speed and simplicity.…”

Essential Oils as Natural Antimicrobial and Antioxidant Products in the Agrifood Indus

“…Indeed, this result was comparable to the most potent antioxidant reference, quercetin (94.11 %) at 25 mM. The fact that clove essential oil had analogous antioxidant activity to quercetin is especially interesting, as this natural flavonoid is considered to be a powerful free radical scavenger, even more potent than others such as curcumin, commonly used in foods and widely-known for its many beneficial effects on health [20][21][22]. In previous studies, clove essential oil also displayed the highest percentage of inhibition of DPPH radical, above other essential oils like oregano, thyme, rosemary and sage [23], and even higher than the combinations of them [24].…”

The Utilization of Vegetable and Fruit Wastes for Saccharomyces cerevisieae Cell Wall Based β-Glucan Production with Antioxidant Activity

“…The antioxidant activity of ß-glucan extracted from the medium of napa cabbage waste fermentation has more antioxidant activity compared to the antioxidant activity of the napa cabbage waste itself. This can occur because the antioxidant component of napa cabbage waste is ß-carotene and vitamin C which is less stable, thus resulted in low antioxidant activity (Anwar et al, 2018). It could also due to the ß-glucan found in napa cabbage waste does not work optimally because it was still in crude form.…”