Antioxidant-rich Foods Research Articles

Addition of Bee Products in Diverse Food Sources: Functional and Physicochemical Properties

The growing interest of consumers to find products with greater health benefits has led to multiple research works focused on product developments with antioxidant-rich foods by creating safe, acceptable, and high-value nutrition, even in those foods susceptible to deterioration, in order to replace synthetic preservatives with natural ones. Bee products are an alternative addition for food products (dairy and meat products, coating fruits, and alcoholic and non-alcoholic drinks), which can improve the final quality of the food for the benefit of the consumer. The aim of this review was to provide detailed information on the main findings of innovative food products based on the addition of bee products by highlighting their physicochemical and functional properties and their behavior throughout storage.

Interaction between Apo A-II -265T > C polymorphism and dietary total antioxidant capacity on some oxidative stress and inflammatory markers in patients with type 2 diabetes mellitus.

This work aims to examine the interaction between apo A2 (Apo A-II) -265T > C SNP and dietary total antioxidant capacity (DTAC) on inflammation and oxidative stress in patients with type 2 diabetes mellitus. The present cross-sectional study included 180 patients (35-65 years) with identified Apo A-II genotype. Dietary intakes were assessed by a FFQ. DTAC was computed using the international databases. IL-18 (IL18), high-sensitivity C-reactive protein (hs-CRP), pentraxin (PTX3), serum total antioxidant capacity (TAC), superoxide dismutase (SOD) activity and 8-isoprostaneF2α (PGF2α) markers were obtained according to standard protocols. General linear model was used to evaluate the interaction. The interaction of gene and DTAC (PFRAP = 0·039 and PORAC = 0·042) on PGF2α level was significant after adjusting for confounders. A significant interaction was observed on IL18 level (PORAC = 0·018 and PFRAP = 0·048) and SOD (PTEAC = 0·037) in obese patients. Among patients whose DTAC was higher than the median intake, the levels of hs-CRP and PGF2α were significantly higher only in individuals with CC genotype. Serum TAC (PFRAP = 0·030, PORAC = 0·049) and SOD were significantly lower in the CC genotype. There was a favourable relationship between the high-DTAC and SOD (obese: PTEAC = 0·034, non-obese: PFRAP = 0·001, PTRAP < 0·0001, PTEAC = 0·003 and PORAC = 0·001) and PGF2α (non-obese: PORAC = 0·024) in T-allele carriers. The rs5082 SNP interacts with DTAC to influence several cardiometabolic risk factors. Also, we found dietary recommendations for antioxidant-rich foods intake might be useful in the prevention of diabetes complications in the T carrier more effectively than the CC genotype. Future large studies are required to confirm these results.

Unraveling the Bioactive Profile, Antioxidant and DNA Damage Protection Potential of Rye (Secale cereale) Flour.

Six different solvents were used as extraction medium (water, methanol, ethanol, acidified methanol, benzene and acetone) to check their phenolics extraction efficacy from flour of two rye cultivars. Rye extracts with different solvents were further analyzed for the estimation of phytochemicals and antioxidant properties. Different tests (TPC, TAC, DPPH, FRAP, ABTS, RPA and CTC) were performed to check the antioxidant properties and tannin contents in extracts. A bioactive profile of a rye cultivar indicated the presence of total phenolic compounds (0.08–2.62 mg GAE/g), total antioxidant capacity (0.9–6.8 mg AAE/g) and condensed tannin content (4.24–9.28 mg CE/100 g). HPLC was done to check phenolics in rye extract with the best solvent (water), which indicated the presence of Catechol (91.1–120.4 mg/100 g), resorcinol (52–70.3 mg/100 g), vanillin (1.3–5.5 mg/100 g), ferulic acid (1.4–1.5 mg/100 g), quercetin (4.6–4.67 mg/100 g) and benzoic acid (5.3 mg/100 g) in rye extracts. The presence of DNA damage protection potential in rye extracts indicates its medicinal importance. Rye flour could be utilized in the preparation of antioxidant-rich health-benefiting food products.

Seaweed as a Source of Natural Antioxidants: Therapeutic Activity and Food Applications

Seaweed is a valuable source of bioactive compounds, polysaccharides, antioxidants, minerals, and essential nutrients such as fatty acids, amino acids, and vitamins that could be used as a functional ingredient. The variation in the composition of biologically active compounds in seaweeds depends on the environmental growth factors that make seaweed of the same species compositionally different across the globe. Nevertheless, all seaweeds exhibit extraordinary antioxidant potential which can be harnessed for a broad variety of food applications such as in preparation of soups, pasta, salads, noodles, and other country specific dishes. This review highlights the nutritional and bioactive compounds occurring in different classes of seaweeds while focusing on their therapeutic activities including but not limited to blood cell aggregation, antiviral, antitumor, anti-inflammatory, and anticancer properties. The review also explores the existing and potential application of seaweeds as a source of natural antioxidant in food products. Seaweed-derived compounds have great potential for being used as a supplement in functional foods due to their high stability as well as consumer demand for antioxidant-rich foods.

Pathogenesis and prevention of skin aging

Background: As global life expectancy increases, an interest in maintaining health and beauty in old age has increased. As a barrier organ, the skin is an ideal model for studying both genetically-programmed (intrinsic) and environmentallyinduced (extrinsic) aging.Current Concepts: Among the extrinsic aging factors, solar ultraviolet radiation is the most important, accounting for 80% of facial skin aging. Other nongenetic factors include air pollution, cigarette smoke, nutrition, temperature, sleep, and stress. Through complex interplay, genome, exposome and microbiome all contribute to skin aging. Intrinsic aging causes thinning of the skin and fine wrinkles, while extrinsic aging leads to thick rubbery skin texture, deep wrinkles and dyspigmentation in exposed areas. Fibroblast senescence is a fundamental mechanism of skin aging, with these cells persisting and exhibiting a senescence-associated secretory phenotype which secrets proinflammatory cytokines. Chronic low-level inflammation associated with aging, termed inflamm-aging, is exacerbated by oxidative damage caused by extrinsic factors.Discussion and Conclusion: Understanding the pathogenesis of skin aging may help in developing anti-aging strategies in general. In addition to applying sunscreen every morning and retinoic acid every night, taking antioxidant-rich foods and maintaining a healthy lifestyle are all important for preventing skin aging.

Anti-inflammatory Diet for Interstitial Cystitis (AID-IC): Study Protocol for a Randomized Controlled Cross-Over Trial

ObjectivesIC/BPS is characterized by pelvic pain, pressure, or discomfort in the bladder and pelvic area coupled with urinary frequency and urgency. The cause is unknown. Dietary intake appears to exacerbate IC/BPS symptoms for many patients; however, the association is not well understood. The potential role of saturated fat and other inflammatory dietary components in provoking IC/BPS symptoms will be explored. Animal studies associate high dietary intake of saturated fats with activation of toll-like receptor (TLR4) cell signaling and pro-inflammatory responses. Saturated free fatty acids were linked to changes in the bladder on a cellular level. The goal of the AID-IC study is to investigate the efficacy of an anti-inflammatory diet (limits lipid intake and increases antioxidant intake) on symptom severity. MethodsIn a 22-week, crossover study, women with IC/BPS will be randomized into two groups. Group one will receive 10 weeks of a therapeutic anti-inflammatory diet that eliminates foods commonly bothersome for those with this condition; 5 days/week prepared, home-delivered meals were provided. Group 2 will receive counseling from a dietitian on standard IC/BPS dietary recommendations (control diet). After a two-week washout period, dietary interventions for the two groups will be switched. Primary outcomes include changes in inflammatory biomarkers (TNF-alpha and IL-1) and scores on three validated symptom severity surveys. ResultsWe hypothesize that an anti-inflammatory diet that excludes foods commonly bothersome for individuals with IC/BPS will help manage symptomology for these patients. Furthermore, we hypothesize that the severity of symptoms will be mediated by the reduction of pro-inflammatory responses associated with the influence of a diet low in saturated fats and high in anti-inflammatory dietary components. ConclusionsThe feasibility of managing IC/BPS symptoms by influencing inflammatory activity via restricting lipid intake and increasing antioxidant-rich foods has not previously been investigated. The findings may offer preliminary data on a cost-effective, noninvasive therapy. Funding SourcesMountain West Clinical & Translational Research Infrastructure Network (National Institute of General Medical Sciences, NIH).

Levels of Total Antioxidant Capacity, sCD14, and TGF-β2 in Breast Milk Plasma of HIV-Infected and HIV-Uninfected Lactating Women.

Introduction: Breast milk provides nourishment for infants and nonnutritive bioactive factors, which possess key protective and developmental benefits essential in shaping the infant immune system. However, the impact of human immunodeficiency virus (HIV) and universal antiretroviral therapy (ART) on breast milk nutritional composition and immunity status is not well documented. Objective: The study aimed to compare breast milk immune factors; total antioxidant capacity (TAC), soluble cluster of differentiation 14 (sCD14), and transcription growth factor-beta 2 (TGF-β2) levels between HIV-infected and HIV-uninfected lactating mothers and determine the association between breast milk parameters with HIV disease progression and duration of ART. Methods: Breast milk sCD14, TAC, and TGF-β2 were quantified using enzyme-linked immunosorbent assays and spectrophotometric techniques in 57 HIV-infected breast feeding mothers on option B+ therapy for prevention of vertical transmission of HIV and 57 HIV-uninfected mothers at 6 weeks postpartum. The plasma HIV viral load was measured on enrollment and demographic data were recorded. Results: Mean breast milk plasma TAC levels were significantly lower in HIV-infected mothers (1,250.5 ± 280.4 μmolTE/L) compared to the HIV-uninfected participants (1,915.4 ± 326 μmolTE/L; p < 0.001). Soluble CD14 levels in HIV-infected mothers were significantly higher (7,059.3 ± 1,604.7 ng/mL) compared to the HIV-uninfected group (5,670.7 ± 1,268.3 pg/mL; p < 0.001). Similarly, TGF-β2 concentration was also significantly elevated in the HIV-infected mothers (1,426.1 ± 695.4 pg/mL) compared to the HIV-uninfected counterparts (709.2 ± 196.8 pg/mL; p < 0.001). A positive correlation was observed between breast milk plasma sCD14 concentration and the plasma viral load (r = 0.576, p < 0.001), while a significant negative correlation was observed with the duration of ART (r = -0.285, p = 0.032). TAC and TGF-β2 concentrations were inversely correlated with plasma viral load levels. Conclusion: HIV-infected mothers are at risk of oxidative stress. Nutritional intervention with antioxidant rich foods is recommended for this vulnerable group during breastfeeding.

Plant Foods Rich in Antioxidants and Human Cognition: A Systematic Review.

Oxidative stress can compromise central nervous system integrity, thereby affecting cognitive ability. Consumption of plant foods rich in antioxidants could thereby protect cognition. We systematically reviewed the literature exploring the effects of antioxidant-rich plant foods on cognition. Thirty-one studies were included: 21 intervention, 4 cross-sectional (one with a cohort in prospective observation as well), and 6 prospective studies. Subjects belonged to various age classes (young, adult, and elderly). Some subjects examined were healthy, some had mild cognitive impairment (MCI), and some others were demented. Despite the different plant foods and the cognitive assessments used, the results can be summarized as follows: 7 studies reported a significant improvement in all cognitive domains examined; 19 found significant improvements only in some cognitive areas, or only for some food subsets; and 5 showed no significant improvement or no effectiveness. The impact of dietary plant antioxidants on cognition appears promising: most of the examined studies showed associations with significant beneficial effects on cognitive functions—in some cases global or only in some specific domains. There was typically an acute, preventive, or therapeutic effect in young, adult, and elderly people, whether they were healthy, demented, or affected by MCI. Their effects, however, are not attributable only to anti-oxidation.

Consumption of Food Sources of Antioxidant Associated with Cognitive Function and Oxidative Stress Markers 4-HNE

Background and Aim : The contain of antioxidant in vegetables, fruits, spices, and tea has a protective effect from oxidative stress which can cause impaired cognitive function.This study aimed todetermine the relationship between the consumption of antioxidant-rich foods such as vegetables, fruits, spices, and tea with 4-HNE plasma levels and cognitive function of elderly. Material and method : The study design was cross-sectional, and was conducted in the Lima Puluh Kota district, West Sumatra in 2018.Interviewing antioxidant food intake was carried out using the Food Frequency Questioner (FFQ), cognitive function was assessed by the Indonesian version of the Montreal Cognitive Assessment (MoCA-Ina), plasma 4-HNE was measured by the ELISA method. Finally, the data was analyzed by Mann-Whitney and Chi-square statistical tests. Result :The result showed that 83 elderly (57.2%) experience impaired cognitive function. There was no significant relationship between consumption of antioxidant foods and plasma levels of HNE. However, consumption of vegetables, fruits, spices, and tea has a significant relationship with cognitive function. Conclusion:This study concluded that consumption of vegetables, fruits, spices, and tea can protect the elderly from impaired cognitive function.

Cognitive and Neurochemical Changes Following Polyphenol-Enriched Diet in Rats.

Dietary recommendations are frequently developed based on nutrient deficiency or prevention of disease, but less attention has been paid to the dietary guidelines to promote brain health. Active and healthy aging is a prerequisite for improving quality of life as people age, and evidence is establishing a relationship between diet and brain health. This work studied the effect of a diet based on foods rich in antioxidants, especially polyphenols, in rats, three days a week for 20 months starting at 14 months. Behavioral analysis testing working memory, spatial and episodic memory, as well as brain monoaminergic neurotransmitters involved in these processes but also in general brain health were analyzed. In addition, hippocampal SIRT1 protein which has an important role in regulating normal brain function was evaluated. The results show that long-term intake of polyphenol-enriched diet improves memory and learning, correlating with restoration of brain monoaminergic neurotransmitters and hippocampal SIRT1 levels in aged rats. These results agree with reports revealing a neuroprotective effect of different polyphenolic compounds on age-related brain decline, based on its antioxidant and anti-inflammatory properties; and demonstrate that consumption of antioxidant-rich foods, a few days a week, gives good long-term results in terms of brain health.

Enzymatic debittering of Citrus reticulata (Kinnow) pulp residue and its utilization for the preparation of vermicelli

This study involves the debittering of Citrus reticulata (kinnow) pulp residue and its value addition through incorporation for the preparation of vermicelli. The optimization of debittering has been monitored through conversion of naringin (bitterness causing compound) to naringenin (nonbitter compound) through enzymatic method. The enzyme (naringinase) concentration has been varied from 0.5 to 2.5 U/mg with temperature range of 25–65°C at pH 4.5 with incubation period of 2–6 hr. The maximum reduction (~66.19%) naringin was observed in the kinnow pulp residue, with increase in the naringenin concentration (nonbitter) of 52.38% under optimized conditions, that is, enzyme concentration (1 U/mg), temperature (50°C), and treatment time (4 hr) at natural pH (4.5). The debittered kinnow pulp residue was characterized for compositional analysis and morphological studies using SEM and FTIR. The obtained debittered kinnow pulp residue was further successfully utilized in the preparation of nutrient and antioxidant-rich vermicelli. Practical applications Food waste has been generated in abundance by fruits processing industries which are rich in mineral, antioxidants, and polyphenols. The bitterness in citrus waste (kinnow pulp, peel, and seeds), has posed a major issue for their utilization in different food products due to the problem of consumer acceptability. In present investigation, reduction in the content of naringin below the threshold limit resulted in debittering of kinnow pulp residue. Furthermore, this debittered pulp residue has been explored for its utilization for the preparation of antioxidant rich vermicelli. Results of this work depicted that such technology can be used for debittering of kinnow industry by-products and can be subsequently utilized by the food industry in the preparation of antioxidant rich food products. This process is not only an effective utilization of agro-industrial by-products/wastes but also solution for environmental waste caused by kinnow juice industry.

Chemical Composition and Antioxidant Activities of the Extracts from the Flowers of two Gardenia Jasminoides Variants

We have investigated potentials of flowers of Gardenia jasminoides as a source for antioxidant-rich functional food and nutritional supplement. To this end, chemical composition and the scavenging activities of the flower extracts against 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid), O2-⁃ and ⁃OH were investigated. G. jasminoides flowers were found to be rich in hydrocarbons, terpenoids, phenolics, alcohols, aldehydes, fatty acids, ketones, and esters that are known to be free radical scavengers. Furthermore, extracts of G. jasminoides flowers exhibit scavenging activity for DPPH, ABTS, O2-⁃, and ⁃OH. Therefore, G. jasminoides flowers offer potentials for development of antioxidant-rich functional food and nutritional supplement.

BY-PRODUCTS OF PROCESSING CAROB MOLASSES AS SOURCES OF DIETARY FIBRE AND POLYPHENOLS

Dietary fibre and polyphenols have been widely used to increase the functionality of some foods because of their potential effects on human health. In this study, extraction of dietary fibre and polyphenols from pomace obtained as a by-product of processing carob molasses has been studied. The dietary fibre and polyphenol extracts were prepared separately. The amount of dietary fibre in the carob molasses pomace was evaluated with two assays: the Association of Official Analytical Chemists’ enzymatic-gravimetric method and the enzymatic-chemical method. The methods were compared, each having been preceded by conventional extraction and ultrasound-assisted extraction of carob molasses pomace. It has been found that when the enzymatic-gravimetric method and the ultrasound-assisted extraction method were used, the total dietary fibre contents were significantly higher than after using the enzymatic-chemical method and the conventional extraction method. Conventional extraction of polyphenols from carob molasses pomace has shown a relatively higher polyphenol content and antioxidant activity than ultrasound-assisted extraction. Ultrasound-assisted extraction took less time than conventional extraction did. The polyphenol profile was characterised by means of a high-performance liquid-chromatography diode array detector using 10 phenolic standards. Six compounds, i.e. caffeic, syringic, -epicatechin, trans-cinnamic acid, myricetin, and naringin were determined with the high-performance liquid chromatography-diode array detector using both conventional extraction and the ultrasound-assisted extraction. Our results suggest that carob molasses pomace can be used to prepare low-calorie, high-fibre, and antioxidant-rich foods, nutraceuticals, and pharmaceuticals.

Gene transcription and antioxidants production in Arthrospira (Spirulina) platensis grown under temperature variation.

To investigate the transcription of selected antioxidants and relevant genes under varying temperature conditions, and to identify the optimum temperature for antioxidants production by Arthrospira platensis. The dry weight (DW), pigment production, antioxidants production and gene transcription were examined in A. platensis growing under three temperatures of 23, 30 and 37°C. The cyanobacterial DW was highest in the high temperatures (30 and 37°C), while the pigments, such as Chl a, carotenoids, C-phycocyanin and total phycobiliprotein contents, showed their maximum value at 30°C. The total soluble protein and carbohydrate contents were highest at 30°C. Lipid peroxidation, as a marker for thermal stress, was high at 23°C, while higher temperatures remarkably reduced lipid peroxidation levels. Antioxidants activity was increased by 1·5-fold at 30°C and temperature fluctuations induced the antioxidant enzyme activities. The transcriptional abundance of heat shock protein (HSP90), glutamate synthase (GOGAT), delta-9 desaturase (desC), iron-superoxide dismutase (FeSOD) and the large subunit of Rubisco (rbcL) genes was measured under the same temperatures. The optimal temperature for growth, biochemical constituents and antioxidants of A. platensis is 30°C while some antioxidant enzyme activity increased at lower and higher temperatures. The study showed the significance of temperature for growth, enzymatic and non-enzymatic antioxidants and gene expression in A. platensis. This contributes to the knowledge of culturing A. platensis to harvest specific antioxidants or as an antioxidant-rich food source.

Dietary Adjustments to Altitude Training in Elite Endurance Athletes; Impact of a Randomized Clinical Trial With Antioxidant-Rich Foods.

Background: Altitude training stresses several physiological and metabolic processes and alters the dietary needs of the athletes. International Olympic Committee (IOC)'s Nutrition Expert Group suggests that athletes should increase intake of energy, carbohydrate, iron, fluid, and antioxidant-rich foods while training at altitude.Objective: We investigated whether athletes adjust their dietary intake according to the IOC's altitude-specific dietary recommendations, and whether an in-between meal intervention with antioxidant-rich foods altered the athletes' dietary composition and nutrition-related blood parameters (mineral, vitamin, carotenoid, and hormone concentrations).Design: The dietary adjustments to altitude training (3 weeks at 2,320 m) were determined for 31 elite endurance athletes (23 ± 5 years, 23 males, 8 females) by six interviewer-administered 24-h dietary recalls on non-consecutive days; three before and during the altitude camp. The additional effect of in -between meal intervention with eucaloric antioxidant-rich or control snacks (1,000 kcal/day) was tested in a randomized controlled trial with parallel design.Results: At altitude the athletes increased their energy intake by 35% (1,430 ± 630 kcal/day, p < 0.001), the provided snacks accounting for 70% of this increase. Carbohydrate intake increased from 6.5 ± 1.8 g/kg body weight (BW) (50 E%) to 9.3 ± 2.1 g/kg BW (53 E%) (p < 0.001), with no difference between the antioxidant and control group. Dietary iron, fluid, and antioxidant-rich food intake increased by 37, 38, and 104%, respectively, in the whole cohort. The intervention group had larger increases in polyunsaturated fatty acids (PUFA), ω3 PUFA (n-3 fatty acids), ω6 PUFA (n-6 fatty acids), fiber, vitamin C, folic acid, and copper intake, while protein intake increased more among the controls, reflecting the nutritional content of the snacks. Changes in the measured blood minerals, vitamins, and hormones were not differentially affected by the intervention except for the carotenoid; zeaxanthin, which increased more in the intervention group (p < 0.001).Conclusions: Experienced elite endurance athletes increased their daily energy, carbohydrate, iron, fluid, and antioxidant-rich food intake during a 3-week training camp at moderate altitude meeting most of the altitude-specific dietary recommendations. The intervention with antioxidant-rich snacks improved the composition of the athletes' diets but had minimal impact on the measured nutrition-related blood parameters.Clinical Trial Registry Number: NCT03088891 (www.clinicaltrials.gov), Norwegian registry number: 626539 (https://rekportalen.no/).

Taxifolin stability: In silico prediction and in vitro degradation with HPLC-UV/UPLC–ESI-MS monitoring

Taxifolin has a plethora of therapeutic activities and is currently isolated from the stem bark of the tree Larix gmelinni (Dahurian larch). It is a flavonoid of high commercial interest for its use in supplements or in antioxidant-rich functional foods. However, its poor stability and low bioavailability hinder the use of flavonoid in nutritional or pharmaceutical formulations. In this work, taxifolin isolated from the seeds of Mimusops balata, was evaluated by in silico stability prediction studies and in vitro forced degradation studies (acid and alkaline hydrolysis, oxidation, visible/UV radiation, dry/humid heating) monitored by high performance liquid chromatography with ultraviolet detection (HPLC-UV) and ultrahigh performance liquid chromatography-electrospray ionization-mass spectrometry (UPLC-ESI-MS). The in silico stability prediction studies indicated the most susceptible regions in the molecule to nucleophilic and electrophilic attacks, as well as the sites susceptible to oxidation. The in vitro forced degradation tests were in agreement with the in silico stability prediction, indicating that taxifolin is extremely unstable (class 1) under alkaline hydrolysis. In addition, taxifolin thermal degradation was increased by humidity. On the other hand, with respect to photosensitivity, taxifolin can be classified as class 4 (stable). Moreover, the alkaline degradation products were characterized by UPLC-ESI-MS/MS as dimers of taxifolin. These results enabled an understanding of the intrinsic lability of taxifolin, contributing to the development of stability-indicating methods, and of appropriate drug release systems, with the aims of preserving its stability and improving its bioavailability.

Effect of hesperidin on fluoride-induced neurobehavioral and biochemical changes in rats.

Fluoride is the second largest contaminant of drinking water. Fluoride toxicity is a major concern in the endemic areas where a high amount of fluoride is present in ground water. Oxidative stress has been proposed to be one of the mechanisms of fluoride-induced toxicity. Antioxidant-rich food has been found to alleviate fluoride-induced toxicity. Therefore, in this study, we have examined the effect of hesperidin on fluoride-induced neurobehavioral changes in rats. In the current study, male Sprague-Dawley rats were exposed to sodium fluoride through drinking water (120 ppm). Hesperidin (200 mg kg-1 d-1 ; per os) was administered either alone or in combination with fluoride-containing drinking water. Bisphinol A diglycidyl ether (BADGE) was used as peroxisome proliferator-activated receptor-γ (PPAR-γ) antagonist and was administered (10 mg kg-1 d-1 ; intraperitoneal injection) with/without hesperidin along with fluoride-containing drinking water. The behavioral changes in the animals were assessed by analyzing rotarod test, novel object recognition test, and forced swim test (FST). After 8 weeks, animals were killed to isolate blood and brain for monitoring biochemical changes. The 8-week exposure of fluoride resulted in motor impairment as observed with reduced fall time in rotarod test, memory impairment as observed with reduced preference index in novel object recognition test, and depression-like behavior as observed with reduced mobility index in the FST. Treatment with hesperidin improved neurobehavioral impairment along with restoration in brain biochemical changes (ie, acetylcholinesterase activity and antioxidant and oxidative stress parameters). The protective effect of hesperidin was reversed by coadministration of BADGE. The neuroprotective effect of hesperidin appears to be contributed through PPAR-γ receptor.

Dietary Antioxidants and Parkinson's Disease.

Parkinson’s disease (PD) is a neurodegenerative disorder caused by the depletion of dopaminergic neurons in the basal ganglia, the movement center of the brain. Approximately 60,000 people are diagnosed with PD in the United States each year. Although the direct cause of PD can vary, accumulation of oxidative stress-induced neuronal damage due to increased production of reactive oxygen species (ROS) or impaired intracellular antioxidant defenses invariably occurs at the cellular levels. Pharmaceuticals such as dopaminergic prodrugs and agonists can alleviate some of the symptoms of PD. Currently, however, there is no treatment to halt the progression of PD pathology. Due to the nature of PD, a long and progressive neurodegenerative process, strategies to prevent or delay PD pathology may be well suited to lifestyle changes like dietary modification with antioxidant-rich foods to improve intracellular redox homeostasis. In this review, we discuss cellular and genetic factors that increase oxidative stress in PD. We also discuss neuroprotective roles of dietary antioxidants including vitamin C, vitamin E, carotenoids, selenium, and polyphenols along with their potential mechanisms to alleviate PD pathology.

New natural antioxidants

Antioxidants are, no doubt, an essential part of an optimal health and even traditional doctors support the importance of an appropriate contribution of antioxidants taken through food. Antioxidants are a category of molecules able to inhibit the oxidation of other molecules. The body distributes various nutrients in the body due to their antioxidant properties and also factory antioxidant enzymes to keep under control the reaction in the chain of free radicals. Some antioxidants are produced by the body, but others don't. In addition, the body's natural ability to produce antioxidants decreases with age. Antioxidants play a significant role for health as it may influence the aging by fighting free radicals. There are antioxidants which can’t be produced in the human body, and to be taken through antioxidant-rich foods, or supplements powerful antioxidant. The paper aims to present some natural sources of oxidants that can be obtained through diet.

The In Vitro Antioxidant Activity and Phytochemicals of Locally Consumed Plant Foods from Quezon Province, Philippines

Background. Quezon province has been one of the primary agricultural sources of vegetables and crops in southern Luzon due to its diverse agricultural topography. Having increased dietary awareness, consumption of antioxidant-rich foods has become relevant. Objectives. Thirteen (13) methanolic extracts of endemic Quezon plant foods were evaluated for phytochemical constituents and antioxidant potential.Methods. The plant extracts were subjected to in vitro antioxidant assays, which include DPPH [2,2-diphenyl-1picrylhydrazyl], FRAP [Fluorescence recovery after photobleaching], metal chelation, superoxide, nitric oxide, hydroxyl radical scavenging activities and MTT [ (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide)] reduction. Qualitative phytochemical analysis were also employed. Results. P. umbellatum, locally known as kamamba and C. longa, locally known as luyang dilaw showed high antioxidant activity using DPPH and MTT assays by 82.46±0.75% and 82.35±1.79% and 78.46±0.71% and 60.97±2.60% at 66.67 μg/mL, respectively. FRAP assay revealed a comparable reducing power with BHT (butylated hydroxytoluene) (93.61±0.56%) at 72.15 μg/mL in C. longa (92.49±1.32%), P. umbellatum (92.38±0.64%), and Z. officinale (90.33±2.06%) (luya), but found with low metal chelating activity. The highest activity against hydroxyl radical were observed in S. edule (sayote) (34.30±1.88%), P. edulis (pasyonaryo) (33.48±1.34%) and D. philippinensis (katmon) (34.71±0.85%) at 45.5 μg/mL. On the other hand, Z. officinale, C. esculenta (gabi), V. unguiculata (sitaw) fruit and D. philippinensis showed dual action, as antioxidant and as pro-oxidant, in Superoxide Scavenging and Nitric Oxide assays. Quezon province plant foods contain flavonoids, phenolic compounds, glycosides and coumarins and quinones which may explain their behavior as antioxidant.Conclusion. The study revealed that different plant foods showed different capacity to scavenge particular oxidants. However, P. umbellatum and C. longa may be considered promising sources of natural antioxidants.