The Biological Significance of Oxidative Stress, Effects of Fruits as Natural Edible Antioxidants.

Abstract

Oxidative stress (OxS) is a biochemical process characterized by an imbalance between the production of reactive species (RS) and antioxidants in favor of the former that subsequently induces the oxidative damage of biomolecules and alters cellular physiology. OxS exerts diverse effects and is associated with the pathophysiology of more than 100 diseases, as well as with the aging process. OxS also plays a role in maintaining the homeostasis of both animal and plant organisms. We analyze the role and mechanisms of the generation of RS and antioxidants both under physiological conditions and during aging and pathological processes. Likewise, the potential of antioxidant agents from the diet is considered, specifically fruits such as chayote. We focus on naringenin, a flavonoid with a high antioxidant capacity. We conducted a literature review to present the state of the art of knowledge about the biological significance of oxidative stress and the effect of antioxidants in some edible fruits. Evidence supports the existence of RS, their physiological roles as well its harmful effects when oxidative stress occurs. In this sense, given the association of oxidative stress with diseases and aging the fruits rich in antioxidants are a feasible alternative to restore de redox balance if necessary.