Non-Antioxidant Properties of Carotenoids

Stahl, Wilhelm; Ale‐Agha, Niloofar; Polidori, Maria Cristina

doi:10.1515/bc.2002.056

Cited by 120 publications

(52 citation statements)

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“…The preventive effects have been associated with their antioxidant activity, protecting cells and tissues from oxidative damage (Sies and Stahl, 1995). Carotenoids also influence cellular signaling and may trigger redox-sensitive regulatory pathways (Stahl et al, 2002). The bioactivity of these compounds depends on the foods matrix where they are present.…”

Section: Total Carotenoidmentioning

confidence: 99%

Amazonian Buriti oil: chemical characterization and antioxidant potential

et al. 2016

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SUMMARY:Buriti oil is an example of an Amazonian palm oil of economic importance. The local population uses this oil for the prevention and treatment of different diseases; however, there are few studies in the literature that evaluate its properties. In this study, detailed chemical and antioxidant properties of Buriti oil were determined. The predominant fatty acid was oleic acid (65.6%) and the main triacylglycerol classes were tri-unsaturated (50.0%) and di-unsaturated-mono-saturated (39.3%) triacylglycerols. The positional distribution of the classes of fatty acids on the triacylglycerol backbone indicated a saturated and unsaturated fatty acid relationship similar in the three-triacylglycerol positions. All tocopherol isomers were present, with a total content of 2364.1 mg·kg −1 . α-tocopherol constitutes 48% of the total tocopherol content, followed by γ-tocopherol (45%). Total phenolic (107.0 mg gallic acid equivalent·g −1 oil) and β-carotene (781.6 mg·kg −1 ) were particularly high in this oil. The highest antioxidant activity against the free radical 1,1-diphenyl-2-picrylhydrazyl (DPPH) was obtained at an oil concentration of 50 mg·mL −1 (73.15%). The antioxidant activity evaluated by the Oxygen Radical Absorbance Capacity (ORAC) was 95.3 μmol Trolox equivalent·g −1 oil. These results serve to present Buriti oil as an Amazonian resource for cosmetic, food and pharmaceuticals purposes. KEYWORDS: Fatty acid; Minor compound; Radical scavenging activity; Regio-specific distribution; TriacylglycerolRESUMEN: Aceite de buriti de la Amazonia: Caracterización química y potencial antioxidante. El aceite de Buriti es un ejemplo de aceite de palma amazónica de gran importancia económica. La población local utiliza este aceite para la prevención y el tratamiento de diferentes enfermedades; sin embargo, hay pocos estudios científicos que evalúen sus propiedades. En este estudio, se determinaron las propiedades antioxidantes del aceite de Buriti. El ácido graso predominante fue el oleico (65,6 %) y las principales clases de triglicéridos fueron tri-insaturadas (50,0 %) y Di-insaturados-mono-saturada (39,3 %). La distribución posicional de las clases de ácidos grasos en el esqueleto de triacilglicerol indicó una relación de ácidos grasos saturados e insaturados similar en las tres posiciones del triacilglicerol. Todas las isoformas de tocoferol estaban presentes, con un contenido total de 2364.1 mg·kg ) fueron particularmente altos en este aceite. La mayor actividad antioxidante contra el radical 1,1-difenil-2-picrilhidrazil libre (DPPH) se obtuvo a una concentración de aceite de 50 mg·mL −1 (73,15 %). La actividad antioxidante evaluadas por la capacidad de absorción de radicales de oxígeno (ORAC) fue 95,3 mmol Trolox equivalente·g −1 de aceite. Estos resultados presentan al aceite de Buriti amazónico como buen recurso con fines cosmético, alimenticio y farmacéutico.

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Section: Total Carotenoidmentioning

confidence: 99%

Amazonian Buriti oil: chemical characterization and antioxidant potential

et al. 2016

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“…sativus) has the highest carotene content of any human foods (Desobry et al, 1998). Carotene, a source of provitamin A, may play a role in protecting the body from numerous diseases that are associated with oxidative stress and damage (Handelman, 2001), and it also has many non-antioxidant properties that a ect cellular signaling pathways, modify the expression of some genes and can act as inhibitors of regulatory enzymes (Stahl and Ale-Agha, 2002). To maximize the use of carrot as a source of provitamin A, it is important to find an appropriate processing method to manufacture products that are not only highly preferred by consumers but also are good nutritional sources of provitamin A (Dimitrov et al, 1988).…”

Section: Introductionmentioning

confidence: 99%

Quality assessment of mixed fruit squash: physico-chemical analysis, sensory evaluation and storage studies

Jothi

Karmoker

Sarower

2014

J Bangladesh Agric Univ

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Fruits and vegetables belong to an essential class of foods that supply human diet with nutritive requirements including vitamins and minerals which are essential for normal body health and function. The study was carried out to determine the physico-chemical analysis and sensory qualities of mixed fruit squash. Carrot (Drocus carota), papaya (Carica papaya) and banana (Musa sapientum) juice were standardized to produce mixed squash which was stored for 9 weeks in sterilized glass bottles at room temperature. Marginal changes in pH, total soluble solids, acidity and vitamin C were observed. Estimation of vitamin C content (6.32 -15.45 mg) of mixed squash showed high improvement in nutritional value of papaya juice incorporated with carrot and banana juice in squash. TSS (40.0 to 41.6) increased with gradual passage of storage time, which might be due to hydrolysis of polysaccharides into monosaccharide and oligosaccharides. The titratable acidity (1.25% to 2.97%) increased and pH (5.01 to 3.87) decreased progressively during the storage period might be due to the excessive fermentation and presence of lactic acid reducing micro-organism. The mean overall acceptability scores of more than 8 for mixed squash prepared up to 40% carrot juice incorporation with 40% papaya and 20% banana juice indicated the commercial scope for manufacturing good and nutritious squash from carrot, papaya and banana juice. However, the shelf life of mixed squash was established within 8 weeks. The product is recommended for children, youth and elderly persons to be used within 8 weeks.

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“…These physiological activities have been attributed to an antioxidant property, specifically to the ability to quench singlet oxygen and interact with free radicals (Palozza and Krinsky, 1992;Palace et al, 1999). However, other mechanisms of action against chronic diseases have been increasingly cited: modulation of carcinogen metabolism, regulation of cell growth, inhibition of cell proliferation, enhancement of cell differentiation, stimulation of cell-to-cell gap junctional communication, retinoid-dependent signalling and filtering of blue light (Astorg, 1997;Olson ,1999;Stahl et al, 2002;Krinsky and Johnson, 2005;Stahl and Sies, 2005).…”

Section: Carotenoidsmentioning

confidence: 99%

Phytochemicals and functional foods. Current situation and prospect for developing countries

Rodriguez

Flavier

Rodriguez–Amaya

et al. 2015

Segur. Aliment. Nutr.

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This review updates and attempts to present the complex panorama of bioactive phytochemicals and functional foods. For such purpose and given the breadth of the field, it was necessary to survey a large volume of scientific literature. The different types of studies used to provide evidence for efficacy are described. The different groups of health-promoting substances (carotenoids, phenolic compounds, phytosterols and phytostanols, tocotrienols, organosulfur compounds, nondigestible carbohydrates) are presented with a discussion of the dietary sources and the chemical and biological properties that explain their modes of action. Functional foods of plant origin (broccoli and other cruciferous vegetables, oat, flaxseed, tomato, soybean, citrus, berries, tea, grapes and wine, garlic) are discussed in terms of their health effects, the phytochemicals responsible and the body of evidence supporting such effects. The review emphasizes the importance of consuming fruits and vegetables for the general state of health of the population and points out some technical and scientific opportunities that can be explored in developing countries.Keywords: functional foods, phytochemicals, fruits and vegetables, health promotion, healthy eating, degenerative diseasesSubstâncias fitoquímicas e alimentos funcionais. Situação atual a perspectivas para países emergentes.Esta revisão atualiza e tenta apresentar o panorama complexo de fitoquímicos bioativos e alimentos funcionais. Neste contexto e considerando a amplitude do assunto, foi necessário relacionar um vasto volume de literatura científica. São descritos os diferentes tipos de estudos utilizados para obter evidência de eficácia. Os diferentes grupos de substâncias que promovem saúde (carotenóides, compostos fenólicos, fitoesteróis e fitoestanóis, tocotrienóis, compostos organosulfurados, carboidratos não digeríveis) estão apresentados com uma discussão das fontes alimentícias e das propriedades químicas e biológicas que explicam os seus modos de ação. Alimentos funcionais de origem vegetal (brócoli e crucíferas, aveia, linhaça, tomate, soja, citrus, amoras, chá, uva e vinho, alho) estão discutidos em termos dos seus efeitos na saúde, dos fitoquímicos responsáveis e o conjunto de evidências que apóia tais efeitos. A revisão enfatiza a importância de consumir frutas e hortaliças para o estado geral de saúde da população e aponta oportunidades técnicas e científicas que podem ser exploradas nos países em desenvolvimento.Palavras-chave: alimentos funcionais, fitoquímicos, frutas, hortaliças, alimentação saudável, promoção da saúde, doenças degenerativas.

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Non-Antioxidant Properties of Carotenoids

Cited by 120 publications

References 50 publications

Amazonian Buriti oil: chemical characterization and antioxidant potential

Amazonian Buriti oil: chemical characterization and antioxidant potential

Quality assessment of mixed fruit squash: physico-chemical analysis, sensory evaluation and storage studies

Phytochemicals and functional foods. Current situation and prospect for developing countries

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