Food Antioxidants and Their Interaction with Human Proteins

Abstract

Common to all biological systems and living organisms are molecular interactions, which may lead to specific physiological events. Most often, a cascade of events occurs, establishing an equilibrium between possibly competing and/or synergistic processes. Biochemical pathways that sustain life depend on multiple intrinsic and extrinsic factors contributing to aging and/or diseases. This article deals with food antioxidants and human proteins from the circulation, their interaction, their effect on the structure, properties, and function of antioxidant-bound proteins, and the possible impact of complex formation on antioxidants. An overview of studies examining interactions between individual antioxidant compounds and major blood proteins is presented with findings. Investigating antioxidant/protein interactions at the level of the human organism and determining antioxidant distribution between proteins and involvement in the particular physiological role is a very complex and challenging task. However, by knowing the role of a particular protein in certain pathology or aging, and the effect exerted by a particular antioxidant bound to it, it is possible to recommend specific food intake or resistance to it to improve the condition or slow down the process.

The synthesis of disubstituted 4-methyl-N,N-dipropylbenzenamine derivatives bearing identical azolethione(thiol) moieties as antioxidant agents

“…Reaction of hydrazide 2 with carbon disul de in propan-2-ol in the presence of KOH resulted in the formation of 5,5'-((p-tolylazanediyl)bis(ethane-2,1-diyl))bis(1,3,4-oxadiazole-2(3H)-thione) (7) [47], which subsequent reaction with 2-chloroacetamide in methanol in the presence of TEA afforded S-alkylated 1,3,4-oxadiazole derivative 2,2'-((((p-tolylazanediyl)bis(ethane-2,1-diyl))bis(1,3,4-oxadiazole-5,2diyl))bis(sulfanediyl))diacetamide (8) in 71% yield. In the 1 H NMR spectrum for 8, protons H 11,11' resonated at 4 ppm and two singlets at 7.33 and 7.72 ppm have been attributed to four NH 2 group protons.…”

“…Only a few antioxidants, in the form of supplements, have been approved by the responsible authorities for use in human therapy. There is a great interest in synthesising more potent derivatives or isolating them as natural products with improved absorption/bioavailability/antioxidant properties [7].…”

Direct and Sensitive Electrochemical Determination of Total Antioxidant Capacity in Foods Using Nanochannel-Based Enrichment of Redox Probes

“…Additionally, oxidative stress can lead to oxidative damage in cells and tissues and contribute to the aging process [ 2 ]. To combat oxidative stress, the human body relies on antioxidant systems, which include endogenous antioxidants and antioxidants obtained through dietary intake [ 3 , 4 ]. Commonly, natural foods are rich in antioxidants, such as vitamin C (VC), vitamin E, carotenoids, and polyphenols.…”

“…In addition, antioxidants also serve as essential food additives. Thus, consuming foods abundant in antioxidants can help maintain the balance between oxidation and antioxidation, reducing the risk of diseases [ 4 ]. The development of selective and sensitive techniques for measuring the antioxidant capacity of foods has become increasingly important.…”

Human Hemoglobin and Antipsychotics Clozapine, Ziprasidone and Sertindole: Friends or Foes?

“…Mature erythrocytes act as "hemoglobin sacs", making this transport protein the first target for binding xenobiotics. Indeed, since the pioneering works of Nobel laureate Max Perutz, numerous studies have examined the binding of different exogenous substances to the HHb, including some drugs (e.g., [9]) and food antioxidants [10]. Therefore, this study aims to investigate for the first time the in vitro binding of antipsychotics clozapine, ziprasidone, and sertindole to (commercial and isolated) human hemoglobin (HHb) by various spectroscopic methods backed by molecular docking analysis.…”