Bioavailability and Bioactivity of Plant Antioxidants

Żyżelewicz, Dorota; Oracz, Joanna

doi:10.3390/antiox11122336

Cited by 9 publications

(4 citation statements)

References 18 publications

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“…Plant antioxidants encompass various compounds, including vitamins, polyphenols, and tocopherols. These natural antioxidants have gained significant interest due to their potential to prevent CVD, cancer, neurodegenerative disorders, diabetes, and other diseases [ 270 ].…”

Section: Is Bioavailability An Important Issue In the Functionality O...mentioning

confidence: 99%

Antioxidant Metabolism Pathways in Vitamins, Polyphenols, and Selenium: Parallels and Divergences

Andrés,

Pérez de la Lastra,

Juan

et al. 2024

IJMS

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Free radicals (FRs) are unstable molecules that cause reactive stress (RS), an imbalance between reactive oxygen and nitrogen species in the body and its ability to neutralize them. These species are generated by both internal and external factors and can damage cellular lipids, proteins, and DNA. Antioxidants prevent or slow down the oxidation process by interrupting the transfer of electrons between substances and reactive agents. This is particularly important at the cellular level because oxidation reactions lead to the formation of FR and contribute to various diseases. As we age, RS accumulates and leads to organ dysfunction and age-related disorders. Polyphenols; vitamins A, C, and E; and selenoproteins possess antioxidant properties and may have a role in preventing and treating certain human diseases associated with RS. In this review, we explore the current evidence on the potential benefits of dietary supplementation and investigate the intricate connection between SIRT1, a crucial regulator of aging and longevity; the transcription factor NRF2; and polyphenols, vitamins, and selenium. Finally, we discuss the positive effects of antioxidant molecules, such as reducing RS, and their potential in slowing down several diseases.

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Section: Is Bioavailability An Important Issue In the Functionality O...mentioning

confidence: 99%

Antioxidant Metabolism Pathways in Vitamins, Polyphenols, and Selenium: Parallels and Divergences

Andrés,

Pérez de la Lastra,

Juan

et al. 2024

IJMS

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“…Plant antioxidants include compounds such as polyphenols and terpenoids, which have traditionally been of great interest due to their potential to prevent CVD, cancer, neurodegenerative disorders, diabetes, and other diseases [ 303 ].…”

Section: Bioavailability and Metabolism Of Electrophilic Compoundsmentioning

confidence: 99%

Electrophilic Compounds in the Human Diet and Their Role in the Induction of the Transcription Factor NRF2

Andrés,

Pérez de la Lastra,

Bustamante Munguira

et al. 2024

IJMS

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The phrase “Let food be thy medicine…” means that food can be a form of medicine and medicine can be a form of food; in other words, that the diet we eat can have a significant impact on our health and well-being. Today, this phrase is gaining prominence as more and more scientific evidence suggests that one’s diet can help prevent and treat disease. A diet rich in fruits, vegetables, whole grains, and lean protein can help reduce the risk of heart disease, cancer, diabetes, and other health problems and, on the other hand, a diet rich in processed foods, added sugars, and saturated fats can increase the risk of the same diseases. Electrophilic compounds in the diet can have a significant impact on our health, and they are molecules that covalently modify cysteine residues present in the thiol-rich Keap1 protein. These compounds bind to Keap1 and activate NRF2, which promotes its translocation to the nucleus and its binding to DNA in the ARE region, triggering the antioxidant response and protecting against oxidative stress. These compounds include polyphenols and flavonoids that are nucleophilic but are converted to electrophilic quinones by metabolic enzymes such as polyphenol oxidases (PPOs) and sulfur compounds present in foods such as the Brassica genus (broccoli, cauliflower, cabbage, Brussel sprouts, etc.) and garlic. This review summarizes our current knowledge on this subject.

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“…The titratable acidity of the fruit samples was determined as described by Żyżelewicz and Oracz (2022) by titrating 25 mL of the sample tomato juice with 0.1 mol/L of sodium hydroxide (NaOH) and expressed as percentage citric acid.…”

Section: Titratable Acidity (Ta)mentioning

confidence: 99%

Effect of Packaging Material and Storage Environment on the Physiochemical Properties of Processed Tomato

R.E.,

C.S.,

C.O.

et al. 2023

African Journal of Environment and Natural Science Research

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The study evaluated the effect of glass, plastic and high-density polyethylene packaging materials on the physiochemical properties of processed tomato (Solanum lycopersicum L.) stored under two different environments for a period of three months (12 weeks). Two samples of Solanum lycopersicum L. of the tomato concentrate were packed in each of the above-mentioned packaging materials with one sample stored in a dark environment (dark cupboard) and the other stored where it receives sunlight. The result shows that the storage period, storage environments and packaging materials had effects on the parameters evaluated. While the MC%, TSS, Sugar-Acid ratio and pH of the stored samples increased across all packaging material and environments, TA, colour, lycopene and beta-carotene content of the samples decreased across all storage material and environment. The result also indicated that the quality of samples stored in the dark environment were better than those stored under sunlight.

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Bioavailability and Bioactivity of Plant Antioxidants

Abstract: Plant-derived antioxidants are a large group of chemical compounds that include the secondary metabolites of plants (e [...]

Cited by 9 publications

References 18 publications

Antioxidant Metabolism Pathways in Vitamins, Polyphenols, and Selenium: Parallels and Divergences

Antioxidant Metabolism Pathways in Vitamins, Polyphenols, and Selenium: Parallels and Divergences

Electrophilic Compounds in the Human Diet and Their Role in the Induction of the Transcription Factor NRF2

Effect of Packaging Material and Storage Environment on the Physiochemical Properties of Processed Tomato

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