Oxidative Stress and Antioxidant Intervention

Schäfer, Freya; Kelley, Eric E.; Buettner, Garry R.

doi:10.1142/9789812775733_0049

Cited by 9 publications

(21 citation statements)

References 56 publications

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“…Antioxidants are the chemical moieties which inhibit the production and propagation reactions of ROS or terminate these reactions when present in small amounts. Ascorbate, riboflavin, tocopherol and polyphenols have redox potential high enough to scavenge or terminate ROS 7 and in turn get reduced by enzymatic system of cells. Polyphenols can contribute as metal ion chelators due to the presence of various hydroxyl radicals.…”

Section: Resultsmentioning

confidence: 99%

“…The bioreactive compounds can inhibit, prevent or delay the oxidation reaction by preventing the initiation and propagation of chain reaction or by scavenging free radicals and terminating chain reaction. Ascorbate, riboflavin, tocopherol and polyphenols are some bioreactive compounds, which can scavenge or terminate ROS 7 . The phenolics are common to many plants, and have evolved as antibacterial and antioxidant agents against environmental stress due to a variety of oxidizing and potentially harmful free radicals.…”

Section: Introductionmentioning

confidence: 99%

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Bioreactive Compounds and Antioxidant Properties of Methanolic Extract of Fennel (Foeniculum Vulgare Miller)

Dua¹,

Mittal²,

Gupta³

et al. 2013

Int. Res. J. Pharm.

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Methanolic extract of dried Fennel (Foeniculum vulgare Miller) seeds was analyzed for the presence of bioreactive compounds: ascorbate, riboflavin, tocopherol and polyphenols with potential antioxidant properties. The extract had low ascorbate (197.12+1.82µg), riboflavin (11.97+0.35µg) and tocopherol (280.33+5.67µg/g dry seeds) content. However the extract had high polyphenol content (16.506+0.32mg/g dry seeds). Antioxidant activity of the extract was determined by various mechanisms including DPPH free radical scavenging, metal induced protein and lipid oxidation inhibition and protection of DNA against H2O2 induced damage. Fennel had excellent free radical scavenging activity with IC50 2.1mg dry seed weight. IC50 observed for protection of proteins and lipids against metal ion induced oxidation is 2.1 and 2.5mg dry seed weight respectively. Extract equivalent to 0.5µg seeds is enough to protect DNA against H2O2 induced oxidation. The results suggest that polyphenols are the principal components responsible for high antioxidant potential of methanolic extract of fennel.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Bioreactive Compounds and Antioxidant Properties of Methanolic Extract of Fennel (Foeniculum Vulgare Miller)

Dua¹,

Mittal²,

Gupta³

et al. 2013

Int. Res. J. Pharm.

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“…In the redox theory, the oxidant that has a one‐electron reduction potential greater than + 600 mV for high polyunsaturated fatty acids (PUFA) can cause the formation of the L • , including HO • , RO • , ROO • , HOO • , NO 2 • and O 2 •− ,21, 22 but not NO • 20. Although the exact mechanism is still not very clear, it has been widely accepted that the existence of transition metals (e.g.…”

Section: Chemical Basis Of Meat Colour Change and Lipid Oxidationmentioning

confidence: 99%

“…The formation of lipid peroxides is not affected by fatty acid chain length, but by the number of bis‐allylic positions in the lipids in an exponential manner, i.e. a PUFA with more double bonds is more vulnerable to oxidation 22…”

Section: Unsaturation Of Fatty Acids and Meat Colour And Lipid Stabilitymentioning

confidence: 99%

“…Both high iron and high PUFA contents in meat are desirable attributes for human health from a nutritional point of view 44. However, high levels of both iron and PUFA in meat are not favourable for meat colour and lipid stability, particularly because high levels of iron could accelerate lipid oxidation 20, 22. With recognition of ω‐3 fatty acids for preventive health, dietary modulation remains a major route for increasing the content of beneficial fatty acids in ruminant meats, offering opportunities to add value and contribute to market differentiation.…”

Section: Unsaturation Of Fatty Acids and Meat Colour And Lipid Stabilitymentioning

confidence: 99%

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Reducing lipid peroxidation for improving colour stability of beef and lamb: on‐farm considerations

Liu

2011

J Sci Food Agric

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Meat colour and lipid stability are important sensory properties. Myoglobin oxidation is correlated with lipid oxidation, and one can exacerbate the occurrence of the other. Approaches to reduce both oxidative processes could focus on minimising oxidising agents in meat. In on-farm practices, dietary supplementation of antioxidants is a useful approach for improving lipid stability and then meat colour stability, and further improvement could be a combination of using hydrophobic and hydrophilic antioxidants. Genetic variations in the endogenous antioxidant systems could be identified for the development of a breeding strategy to bring a long-term benefit to the meat industry. To have a better understanding of oxidative stress and oxidation of long chain unsaturated fatty acids in live animals, the isoprostanes could be measured as an effective marker in vivo.

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Phytochemical and antioxidant profiling of Ocimum sanctum

Chaudhary¹,

Sharma²,

Mittal³

et al. 2020

J Food Sci Technol

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The leaves of Ocimum sanctum were extracted in methanol (OsM) and sequentially fractionated with n-hexane (OsH), ethylacetate (OsE) and butanol (OsB) to find the best extraction solvent for antioxidants from the herb known for its medicinal values. OsB was rich in both total polyphenolic content (TPC) (212.26 ± 6.3 mg GAE/ g extract) and total flavonoid contents (TFC) (54.51 ± 3.5 mg QE/g extract). OsE also had significantly high TPC (202.71 ± 5.5 mg GAE/g extract). The EC 50 based on DPPH (3.91 ± 0.3 lg/ml), ABTS (1.6 ± 0.1 lg/ ml) and phosphomolybdate (2.31 ± 0.1 lg/ml) for OsB; hydroxyl (5.3 ± 0.4 lg/ml), superoxide (7.32 ± 0.9 lg/ ml) radicals for OsM and DPPH (8.61 ± 0.6 lg/ml), phosphomolybdate (2.43 ± 0.1 lg/ml) and ABTS (5.3 ± 0.4 lg/ml) for OsE were lower than ascorbic acid showing potential antioxidant properties. EC 50 values of different fractions for DPPH anion, ABTS cation free radical scavenging and phosphomolybdate reducing property were significantly and positively correlated with TPC and TFC. LC-MS analysis of OsB and OsE showed the presence of luteolin, apigenin, rosmarinic, chlorogenic, caffeic acid and their derivatives. Quercetin is extracted in ethylacetate fraction. Overall data revealed that O. sanctum leaf extracts in butanol and ethylacetate with high polyphenolics and flavonoids, had strong antioxidant potential.

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Oxidative Stress and Antioxidant Intervention

Cited by 9 publications

References 56 publications

Bioreactive Compounds and Antioxidant Properties of Methanolic Extract of Fennel (Foeniculum Vulgare Miller)

Bioreactive Compounds and Antioxidant Properties of Methanolic Extract of Fennel (Foeniculum Vulgare Miller)

Reducing lipid peroxidation for improving colour stability of beef and lamb: on‐farm considerations

Phytochemical and antioxidant profiling of Ocimum sanctum

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