Oxygen Free Radicals and Antioxidants: A Review

Barber, Dustan A.; Harris, Steven R.

doi:10.1016/s0160-3450(15)30310-x

Cited by 142 publications

(69 citation statements)

References 60 publications

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“…All varieties of pepper (Capsicum annuum L.), which serve to elaborate paprika, contain a high amount of antioxidant substances (Garcı´a et al, 2007). These data could agree with previous data showing that an adequate intake of fruit, vegetable and vitamin C is beneficial to the defence against the oxidative stress associated with exposure to PAHs through their antioxidant defence mechanisms (Barber & Harris, 1994;Kim et al, 2011). However, in the previous study (Campillo et al, 2010), no significant changes were found in the levels of carotenoids, lycopenes, vitamin C, vitamin E and selenium measured in plasma from the studied subjects under the various experimental conditions.…”

Section: Discussionsupporting

confidence: 84%

The mechanism of the antioxidant effect of smoked paprika from La Vera, Spain

Tormo

Campillo

Viña

et al. 2013

CyTA - Journal of Food

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This study aimed at further investigating the antioxidant effect of smoked paprika (Pimento´n La Vera, Spain) in healthy subjects. Crossover study included male students (age 20.6 + 1.7 years) who consumed smoked or non-smoked paprika (2 g/day, 20 times, over 30 days). After ingestion of smoked paprika, plasma malondialdehyde (MDA) levels were significantly (p 5 0.01) reduced versus basal and non-smoked paprika ingestion values. Reduced glutathione (GSH) levels were increased and oxidised glutathione (GSSG) levels reduced significantly (p 5 0.05) in paired subjects after consumption of smoked paprika. Smoked paprika significantly increased mRNA levels of glutathione peroxidase and cytochrome c oxydase versus non-smoked paprika ingestion. The low dose of polycyclic aromatic hydrocarbons (PAHs) contained in the smoked paprika could cause an activation of antioxidant defences as increasing activity of the GSH cycle and activating some antioxidant enzyme such as glutathione peroxidase and cytochrome c oxidase.Keywords: smoked paprika; reduced and oxidised glutathione; glutathione peroxidase; cytochrome c oxydase Este estudio investiga el efecto antioxidante del pimento´n ahumado (Pimento´n La Vera, Espan˜a) en sujetos sanos. Estudiantes varones (edad 20,6 + 1,7 an˜os) consumieron pimento´n ahumado o no ahumado (2 g/dı´a, 20 veces, durante 30 dı´as). Tras la ingestio´n del pimento´n ahumado los niveles plasma´ticos de malondialdehido (MDA) se redujeron (p 5 0,01) frente a los valores basales y a los obtenidos tras la ingestio´n de pimento´n no ahumado. Los niveles de glutatio´n reducido (GSH) aumentaron y los de glutatio´n oxidado (GSSG) disminuyeron (p 5 0,05) tras la ingestio´n de pimento´n ahumado. La ingestio´n de pimento´n ahumado incremento´significativamente los niveles de mRNA de glutatio´n peroxidasa y citocromo c oxidasa. Las pequen˜as dosis de hidrocarburos policı´clicos aroma´ticos (PHAs) contenidas en el pimento´n ahumado activarı´an las defensas antioxidantes al aumentar la actividad de sistemas antioxidantes como el ciclo GSH y la sı´ntesis de enzimas como glutatio´n peroxidasa y citocromo c oxidasa.

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Section: Discussionsupporting

confidence: 84%

The mechanism of the antioxidant effect of smoked paprika from La Vera, Spain

Tormo

Campillo

Viña

et al. 2013

CyTA - Journal of Food

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“…The alterations in membranes lead to permeability disorders, alter ionic flow, and the flow of other substances, thus causing the loss of selectivity for entry and/or exit of nutrients and toxic substances to the cell, as well as changes in gene expression, oxidation and involvement of extracellular matrix components (Vaca et al, 1988;Barber and Harris, 1994). In general, PL presented activity below the control treatment during the growth stage.…”

Section: Titanium and The Activity Of Enzymesmentioning

confidence: 99%

Titanium (Ti) in plant nutrition - A review

Bacilieri¹,

Vasconcelos²,

Lana³

et al. 2017

Aust J Crop Sci

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Several studies have been carried out on the application of titanium in plant nutrition in recent decades. They indicate that this element has a positive effect on crop phenological events such as germination, root formation, vegetative growth, maturation, as well as resistance to biotic or abiotic stress conditions and general crop health status. Titanium has also been reported to boost the uptake of macro and micronutrients, enzymatic activity in plants, and consequently increase yield. Therefore, pioneering studies of foliar applications of titanium in potato crops are being carried out in Brazil. They demonstrate that titanium reduces urease enzyme activity, but increases peroxidase and nitrate reductase activity during potato growth. During tuberization, there is a positive correlation between superoxide dismutase & peroxidase enzyme activity and titanium application. Although the results are promising, more data is needed regarding the effects of this element on crop performance. This review describes the characteristics of this element and reports innovations regarding its use in plant nutrition.

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“…PAHs can induce the production of reactive oxygen species by forming quinone metabolites (Flowers et al, 1997;Bolton et al, 2000;Singh et al, 2007) and cause oxidative stress by raising malondialdehyde (MDA) levels in the blood (Caux et al, 2002) and urine (Pan et al, 2008;Bae et al, 2010;Liu et al, 2010). There is some evidence that oxidative stress can be ameliorated by sufficient intake of fruit and vegetables, which are rich in vitamin C and other antioxidative nutrients (Barber and Harris, 1994;Collins, 2005), through their antioxidant defense mechanism.…”

Section: Introductionmentioning

confidence: 99%

Fruit and vegetable intake influences the association between exposure to polycyclic aromatic hydrocarbons and a marker of oxidative stress in pregnant women

Kim

Hwang

et al. 2011

Eur J Clin Nutr

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Background/Objectives: Exposure to polycyclic aromatic hydrocarbons (PAHs) during pregnancy is known to increase oxidative stress, which may influence pregnancy outcomes and health of the child. Subjects/Methods: This study investigated whether fruit and vegetable intake modifies the relationship between exposure to PAHs and oxidative stress status during pregnancy. Urinary levels of 2-naphthol and 1-hydroxypyrene (biomarkers of exposure to PAHs), and malondialdehyde (MDA; a biomarker of oxidative stress) were analyzed in 715 pregnant women at 12-28 weeks of gestation. The dietary antioxidant intake during pregnancy was estimated using the 24-h recall method. Urinary 2-naphthol, 1-hydroxypyrene and MDA levels were analyzed by high-performance liquid chromatography-fluorescence detection. Results: The urinary MDA level was positively correlated with the 2-naphthol level (r ¼ 0.255, Po0.001) and 1-hydroxypyrene level (r ¼ 0.240, Po0.001). Multiple regression analysis after adjustment for covariates revealed that the urinary 1-hydroxypyrene level was positively associated with the MDA level; these positive associations only existed in pregnant women, with either the fruit and vegetable intake or the vitamin C intake in the first tertile (o390.1 g/day) or in the first and second tertiles (o141.5 mg/day), respectively. Conclusions: These results suggest that an adequate maternal intake of fruit, vegetables and vitamin C is beneficial to the defense against the oxidative stress associated with exposure to PAHs in pregnant women.

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Oxygen Free Radicals and Antioxidants: A Review

Cited by 142 publications

References 60 publications

The mechanism of the antioxidant effect of smoked paprika from La Vera, Spain

The mechanism of the antioxidant effect of smoked paprika from La Vera, Spain

Titanium (Ti) in plant nutrition - A review

Fruit and vegetable intake influences the association between exposure to polycyclic aromatic hydrocarbons and a marker of oxidative stress in pregnant women

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