Antioxidants In Disease Prevention Research Articles

Role of antioxidants in disease prevention

Antioxidants can protect cells from free radicals, which contribute to heart disease, cancer, and other diseases. Antioxidants, due to their variety of benefits, such as their anti-aging and anti-inflammatory properties, have attracted the attention of scientists in recent years. Antioxidants are still prevalent in many fields today, such as food technology. In this field, antioxidants enhance the taste and safety of a wide range of foods. It's been shown that antioxidants protect cells from oxidative damage, in both controlled lab settings and observational epidemiological studies. Although there are conflicting findings from clinical studies, it's still a controversial topic. This study aims to summarize the findings that have been made so far regarding the benefits of antioxidant consumption. The importance of antioxidants as an effective tool for preventing diseases throughout the world is also highlighted in this article.

Role of Antioxidants in Prevention of Diseases

Antioxidants are first line defence system against free radical damage and play very crucial role in maintaining optimum health care Although present day research is focused on the potential and miraculous benefits of antioxidant nutrients or supplements in our daily life It has become the best protection against oxidative stress involve a wide selection of interrelated antioxidants and antioxidant cofactors In addition the combination of several suboptimal concentrations of these kinds of detoxifying supplements may also have an additive or even synergistic role to decrease the risk of some of common and lethal diseases which caused due to aging Adequate intake of antioxidants such as beta carotene and vitamin C supplements or some of fruit and vegetables which have been reported as essential antioxidants which play a vital role in decreasing the risk of cancer and coronary heart disease CHD

Storage of Fruits and Vegetables in Refrigerator Increases their Phenolic Acids but Decreases the Total Phenolics, Anthocyanins and Vitamin C with Subsequent Loss of their Antioxidant Capacity.

It is of paramount importance for consumers, scientists and industrialists to understand how low-temperature storage of food items affects their bioactive compounds and properties. This study evaluated the effects of cold storage on total phenolics (TP), phenolic acids profile (PA), total anthocyanins (TA), total ascorbic acid (Vit. C) and antioxidant activity (AA) of 19 fruits and vegetables, collected from local Indian markets and stored in refrigerator (4 °C) during 15 days. Content of TP was highest in dill and amaranth and decreased (up to 29.67%) with storage. Leafy vegetables (amaranth, dill, onion, fenugreek and spinach) contained higher amounts of the 12 PA revealed by UPLC-UV; ellagic, gallic, sinapic and vanillic acids levels were the highest; chlorogenic acid (ρ = 0.423), syringic acid (ρ = 0.403) and sinapic acid (ρ = 0.452) mostly correlated with TP; and the PA increased during storage. Highest contents of Vit C estimated by AOAC, DCPIP and DNP methods were found in amaranth, dill and pomegranate, and decreased with storage. Pomegranate showed highest TA levels and low-temperature storage did not significantly increase TA, which was the largest contributor of TP in fruits and vegetables (ρ = 0.661). Storage induced a drastic decrease of AA, which mostly correlated with TP (ρ = 0.808, 0.690 and 0.458 for DPPH, ABTS and FRAP assays, respectively). Spearman’s correlation confirmed by principal component analysis demonstrated that dill, pomegranate and amaranth had the highest overall antioxidant capacity, whereas orange juice and carrot showed the lowest. The results provide support for a key-role of TP, followed by Vit. C and TA in antioxidant capacity of fruits and vegetables, which could be interesting dietary sources of natural antioxidants for prevention of diseases caused by oxidative stress.

Dietary Modulation of Oxidative Stress in Alzheimer's Disease.

Cells generate unpaired electrons, typically via oxygen- or nitrogen-based by-products during normal cellular respiration and under stressed situations. These pro-oxidant molecules are highly unstable and may oxidize surrounding cellular macromolecules. Under normal conditions, the reactive oxygen or nitrogen species can be beneficial to cell survival and function by destroying and degrading pathogens or antigens. However, excessive generation and accumulation of the reactive pro-oxidant species over time can damage proteins, lipids, carbohydrates, and nucleic acids. Over time, this oxidative stress can contribute to a range of aging-related degenerative diseases such as cancer, diabetes, macular degeneration, and Alzheimer’s, and Parkinson’s diseases. It is well accepted that natural compounds, including vitamins A, C, and E, β-carotene, and minerals found in fruits and vegetables are powerful anti-oxidants that offer health benefits against several different oxidative stress induced degenerative diseases, including Alzheimer’s disease (AD). There is increasing interest in developing anti-oxidative therapeutics to prevent AD. There are contradictory and inconsistent reports on the possible benefits of anti-oxidative supplements; however, fruits and vegetables enriched with multiple anti-oxidants (e.g., flavonoids and polyphenols) and minerals may be highly effective in attenuating the harmful effects of oxidative stress. As the physiological activation of either protective or destructive pro-oxidant behavior remains relatively unclear, it is not straightforward to relate the efficacy of dietary anti-oxidants in disease prevention. Here, we review oxidative stress mediated toxicity associated with AD and highlight the modulatory roles of natural dietary anti-oxidants in preventing AD.

Characterization of phenolic compounds in chia (Salvia hispanica L.) seeds, fiber flour and oil

The consumption of chia seeds products has increased recently and it has been suggested that the inclusion of this functional food in a daily human diet could contribute to improve consumers’ health. However, a better knowledge about the composition of these products is mandatory. In this work, the phenolic compounds from commercial samples of chia seed, fiber flour and oil were extracted using an ultrasound-assisted methodology and were separated and identified by high-performance liquid chromatography coupled to a mass spectrometer. Methanol:water extracts were prepared and submitted to an acidic hydrolysis. Crude and hydrolyzed extracts were analyzed and phenolic compounds found were mainly caffeic acid and danshensu and its derivatives, such as rosmarinic and salvianolic acids. TPC was higher in the hydrolyzed extracts. These results supply new information about the main phenolic compounds presents in chia, which are important dietary sources of natural antioxidants for prevention of diseases caused by oxidative stress.

242 - Antioxidant and Cytoprotective Activity in Vitro of Aqueous Extract of Three Morphotypes of Solanum Spp. "native Potato"

Introduction The native potato grows to greater heights of 3000 meters, in addition to its high energy and nutritional value is a source of secondary metabolites with antioxidant activity that could help in the prevention of diseases associated with oxidative stress. The aim of this study was to evaluate the antioxidant and cytoprotective activity in vitro of three morphotypes aqueous extract of Solanum spp (native potato) from the Instituto Nacional de Innovacion Agraria (INIA) - Ayacucho, Peru. Materials and methods Aqueous extracts of the three samples were prepared. It was measured antioxidant capacity, contents of polyphenols and flavonoids and the cytoprotection capacity in vitro. The antioxidant capacity was determined by scavenging of DPPH● and ABTS●+ radicals. Polyphenols were determined with the Folin - Ciocalteu and flavonoids with AlCl3. Cytoprotection capacity was evaluated in rat liver (Holtzman) homogenate after lipoperoxidation induction with the system Fe2+/ascorbate; lipid peroxidation was measured by the spectrophotometric technique of thiobarbituric acid reactive species (TBARS). Results The results of antioxidant capacity with DPPH●. radical expressed as IC50 were between 387.6 to 459 μg/mL and TEAC-DPPH● between 2.2 to 2.60 mg/mg soluble matter; for ABTS●+, IC50 were between 186.1 to 292.2 μg/mL and TEAC-ABTS●+ between 9.3 to 14.6 mg/mg s.m. The total polyphenol content was in the range of 11.67 to 22.94 EAG μg/mg s.m.; and flavonoids between 4.58 to 6.64 μg EQD/mg s.m. The result of cytoprotection with TBARS test showed that lipid peroxidation was decreased significantly by extracts (p˂0,005). Conclusion The aqueous extract of the three morphotypes native potato presented cytoprotective effect and antioxidant activity in vitro, and constitute potential source of antioxidants for prevention of diseases associated with oxidative stress.

Areca nut extracts increased the expression of cyclooxygenase-2, prostaglandin E2 and interleukin-1α in human immune cells via oxidative stress

Background and objectivesAreca nut has been identified as a carcinogen. Inflammation reveals a strong link with tumourigenesis. The aim of this study was to investigate the effects of areca nut on the expression of the key pro-inflammatory mediators involved in malignancy, cyclooxygenase-2 (COX-2), prostaglandin E2 (PGE2), interleukin (IL)-1α and nuclear factor-κB (NF-κB), by human immune cells. The role of oxidative stress was also examined. Materials and methodsHuman peripheral blood mononuclear cells (PBMCs) were treated with extracts of ripe areca nut (rANE) or tender areca nut (tANE). Expression of pro-inflammatory mediators was assayed using Western blotting, reverse transcription-polymerase chain reaction, competitive enzyme immunoassay or enzyme-linked immunosorbent assay (ELISA). Activity of NF-κB was evaluated using an ELISA-based method. ResultsBoth rANE and tANE enhanced the expression of COX-2, PGE2 and IL-1α by PBMCs. The secretion of PGE2 was induced by rANE (≤20–40μgml−1) and tANE (≤160μgml−1) significantly in a dose- and time-dependent manner. However, the above enhancing effects of ANEs could be attenuated by antioxidants. ANEs also increased the nuclear expression of the redox-sensitive factor NF-κB. ConclusionsThe results demonstrate that ANEs induced the expression of pro-inflammatory mediators mainly through the induction of oxidative stress and implicate the possibility of using antioxidants for disease prevention.

Textural Characteristic, Antioxidant Activity, Sugar, Organic Acid, and Phenolic Profiles of 10 Promising Jujube (Ziziphus jujuba Mill.) Selections

Ten promising jujubes were analyzed for textural characteristic (hardness), antioxidant activity, sugar, organic acid, and phenolic profiles. Total phenolic content (TP) measured by Folin-Ciocalteu method ranged from 275.6 to 541.8 mg of gallic acid equivalents per 100 g fresh weight (mg GAE/100 g FW). Four sugars (rhamnose, fructose, sucrose, and glucose), 3 organic acids (malic, citric, and succinic acids), and 11 phenolic compounds (gallic acid, protocatechuic acid, cinnamic acid, chlorogenic acid, caffeic acid, ferulic acid, ellagic acid, catechin, epicatechin, rutin, and quercetin) were identified and quantified by high-performance liquid chromatography in jujube fruits. The results showed that ascorbic acid and proanthocyanidins contents were positively correlated with hardness, and antioxidant activity was well correlated with TP content. Among 10 jujube cultivars, Zizyphus jujuba cv. Qingjianmuzao is good for direct consumption containing high levels of total soluble solids, total sugars, fructose, and glucose, while Zizyphus jujuba cv. Jiaxianmuzao could be an important dietary source of natural antioxidants. Genotype is the main factor influencing the composition of bioactive compounds in jujubes. Zizyphus jujuba cv. Qingjianmuzao is good for direct consumption, while Zizyphus jujuba cv. Jiaxianmuzao could be an important dietary source of natural antioxidants for prevention of diseases caused by oxidative stress.

Rise and falls of dietary antioxidants for disease prevention: Magic bullets, false myth or scarce knowledge?

Rise and falls of dietary antioxidants for disease prevention: Magic bullets, false myth or scarce knowledge?

ANTIOXIDANT ACTIVITY AND PHENOLIC CONTENT OF FLOUR AND PROTEIN CONCENTRATE OF AMARANTHUS CRUENTUS SEEDS

The aim of this work was to investigate bioactive compounds and antioxidant activity in flour (FAc) and protein concentrate (PCAc) from Amaranthus cruentus seeds (Ac), and to study their effect on the liver histoarchitecture of Wistar rats. Total phenols (mg gallic acid eq/100 g dry weight) content was 73.78 ± 1.70 for FAc, and 190.23 ± 1.50 for PCAc. The antioxidant activity was estimated by: 1,1-diphenyl-2-picrylhydrazyl (DPPH), nitric oxide scavenging activity (NO) and β-carotene bleaching method (β-carotene). The values expressed as percentage correspond to FAc and PCAc, respectively. DPPH: 86.30 ± 1.1 and 88.83 ± 1.2; NO: 29.38 ± 1.9 and 48.75 ± 1.7; andβ-carotene: 83.00 ± 1.8 and 44.60 ± 1.5. The histopathological diagnosis indicates that casein-fed rats present moderate fat infiltration in the liver, whereas in PCAc-fed rats, the liver has structural integrity. The presence of phenols would provoke an increase of the antioxidant defenses and would produce a protective role in liver. It is suggested that Ac could be a good antioxidant source. PRACTICAL APPLICATIONS A number of epidemiological studies initially indicated the utility of antioxidants in disease prevention, particularly for cardiovascular disease and cancer. This association is often attributed to different antioxidant components, such as polyphenols, vitamin C, vitamin E, carotenoids and other phytochemicals. Amaranth species are receiving special attention in developing countries as an alternative to tackle protein deficiencies in diets. At present, some studies have been conducted on amaranth antioxidant activity (AA). Furthermore, protein concentrates, as nutritional sources, also exhibit physiological effects. In order to understand the protective effect of natural compounds, in vitro studies of antioxidant components must be conducted, followed by an assessment of their antioxidant function. Our results are a contribution to research into new sources of natural antioxidants in this and other related species, and we hope that they will enhance the national food composition database.

Antioxidant capacities and total phenolic contents of 62 fruits

In order to supply new information on the antioxidant function of selected fruits for nutritionists and the general public, antioxidant activities and total phenolic contents of 62 fruits were evaluated using ferric reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) assays as well as the Folin–Ciocalteu method, respectively. The correlations between the FRAP value and the TEAC value as well as total phenolic content were also assessed. The results showed that different fruits had diverse antioxidant capacities and the variation was very large, and seven fruits, Chinese date, pomegranate, guava, sweetsop, persimmon, Chinese wampee and plum, possessed the highest antioxidant capacities and total phenolic contents among tested fruits, and could be important dietary sources of natural antioxidants for prevention of diseases caused by oxidative stress.

Reactive oxygen species and antioxidants in signal transduction and gene expression.

Reactive oxygen species (ROS) are produced by cellular metabolic reactions, and have been implicated in the pathogenesis of several diseases, including atherosclerosis, cancer, and Alzheimer's disease. Interestingly, clinical and epidemiologic studies have, in some cases, indicated that antioxidant nutrients may be effective in disease prevention. However, the efficacy of specific antioxidants in disease prevention is often both controversial and inconclusive. In an effort to elucidate the role of ROS and antioxidants in disease development and prevention, the chemistries of ROS and antioxidants have been examined extensively. Recently, molecular and cellular approaches have demonstrated that ROS and antioxidants can directly affect the cellular signaling apparatus and, consequently, the control of gene expression. This new research provides the link between ROS and antioxidant chemistries and the mechanisms of disease processes and prevention. This review illustrates how ROS function as potential intracellular and extracellular signaling molecules and how antioxidants can affect this process.

Total antioxidant capacity of spices, dried fruits, nuts, pulses, cereals and sweets consumed in Italy assessed by three different in vitro assays

With the aim to expand the Italian total antioxidant capacity (TAC) database, the TAC values of 11 spices, 5 dried fruits, 7 sweets, 18 cereal products, 5 pulses, and 6 nuts were determined using three different assays and considering the contribution of bound antioxidant compounds in fiber-rich foods (i. e. cereals, legumes, and nuts). Among spices, saffron displayed the highest antioxidant capacity, whereas among dried fruits, prune exhibited the highest value. The TAC values of all the chocolates analyzed were far higher than the other sweet extracts measured. Among cereal products, whole meal buckwheat and wheat bran had the greatest TAC. Among pulses and nuts, broad bean, lentil and walnuts had the highest antioxidant capacity, whereas chickpeas, pine nuts and peanuts were less effective. The contribution of bound phytochemicals to the overall TAC was relevant in cereals as well as in nuts and pulses. The complete TAC database could be utilized to properly investigate the role of dietary antioxidants in disease prevention.

Nitrogen Level and Form Influence Kale Growth and Leaf Pigment Concentrations

Kale (Brassica oleracea L.) ranks highest among vegetable crops for lutein and beta-carotene carotenoids, which function as antioxidants in disease prevention. Nitrogen (N) rate and N form influence plant growth and alter pigment composition and accumulation. The objectives of these experiments were to investigate the effect of N rate and form on biomass and accumulation of plant pigments in the leaf tissues of kale. Three kale cultivars were grown using nutrient solution culture. In the first study, N treatment rates were 6, 13, 26, 52, and 105 mg·L–1, at a constant NH4-N:NO3-N ratio. Kale biomass increased linearly in response to increasing N rate. On a fresh weight basis, lutein and beta-carotene were not affected by N rate. However, carotenoids calculated on a dry weight basis increased linearly in response to increasing N rate. In a second study, kale was grown under: 100% NH4-N:0% NO3-N, 75% NH4-N:25% NO3-N, 50% NH4-N:50% NO3-N, 25% NH4-N:75% NO3-N, and 0% NH4-N:100% NO3-N, at a N rate of 105 mg·L–1. Linear increases in biomass were observed for each kale cultivar as percentage of NO3-N increased. Lutein concentrations increased 155%, 73%, and 39% for `Toscano', `Winterbor', and `Redbor' kale, respectively, as N form changed 0% NO3-N to 100% NO3-N. Concentration of leaf beta-carotene increased linearly in response to increasing NO3-N in each cultivar tested. Nitrogen management should be considered in crop production programs designed to increase the concentrations of nutritionally important carotenoids.

AHA Science Advisory. Antioxidant consumption and risk of coronary heart disease: emphasison vitamin C, vitamin E, and beta-carotene: A statement for healthcare professionals from the American Heart Association.

Dietary recommendations aimed at reducing the risk of coronary heart disease have focused largely on the intake of nutrients that affect established risk factors, including plasma lipid and lipoprotein levels, blood pressure, and body weight. Recent developments in our understanding of the atherosclerotic process and factors that trigger ischemic events have led to the consideration of dietary constituents that may alter risk through other mechanisms. Prominent among these are antioxidants, which are proposed to inhibit multiple proatherogenic and prothrombotic oxidative events in the artery wall. This report provides a brief overview of evidence concerning a role for dietary antioxidants in disease prevention, with emphasis on studies in human populations, and describes a number of issues that should be resolved before it would be prudent to make recommendations regarding the prophylactic use of antioxidant supplements. Atherosclerosis is a complex process involving the deposition of plasma lipoproteins and the proliferation of cellular elements in the artery wall. This chronic condition advances through a series of stages beginning with fatty streak lesions composed largely of lipid-engorged macrophage foam cells and ultimately progressing to complex plaques consisting of a core of lipid and necrotic cell debris covered by a fibrous cap.1 These plaques provide a barrier to arterial blood flow and may precipitate clinical events, particularly under conditions that favor plaque rupture and thrombus formation. Over the past 2 decades, considerable evidence has been gathered in support of the hypothesis that free-radical–mediated oxidative processes and specific products arising therefrom play a key role in atherogenesis.2 3 At the center of this hypothesis are low-density lipoproteins (LDLs), which undergo multiple changes on oxidation that are thought to be proatherogenic (see Figure⇓). Oxidation of LDL lipids leads to the production of a diverse array of biologically active compounds, including some that influence the …

Antioxidants and vitamins in your cardiac patient: are they helpful?

There is an intense interest in the use of antioxidants in the prevention and treatment of coronary artery disease (CAD). Oxidants or free radicals are necessary for human physiology, but excess of free radical formation and release can lead to vascular injury and lipid peroxidation. Some, but not all, studies show beneficial effect of exogenous antioxidants, primarily vitamin E, in patients with CAD. This article summarizes our current understanding of free radicals and their role in physiology and the role of antioxidants in disease prevention with special emphasis on the potential adverse effect of treatment of patients with large doses of antioxidants.

Dietary antioxidants in disease prevention.

Dietary antioxidants in disease prevention.

Oxygen Free Radicals and Antioxidants: A Review: The use of antioxidant vitamin supplements to scavenge free radicals could decrease the risk of disease.

In 1989, nearly 43% of deaths in the United States were due to some form of cardiovascular disease, and 23% were caused by cancer. Thus, two of every three people in this country die from either cardiovascular disease or cancer. Based on both experimental and epidemiological evidence, investigators believe that free radicals play a critical role in the development of both diseases. Low levels of antioxidants, which increases free radical activity, are clearly associated with an increased risk of these diseases. This link has led to the conclusion that use of antioxidant vitamin supplements to scavenge free radicals could potentially decrease the risks of cancer and cardiovascular disease. Results from numerous studies to date have been very promising, although a true protective or preventive causal relationship has not yet been established. Numerous primary and secondary intervention trials currently underway should more definitively assess the role of antioxidants in disease prevention. In the interim, many people feel the evidence is now strong enough to begin supplementation on their own. The pharmacist is in a position to advise patients on the safe and moderate use of antioxidants. The antioxidants discussed in this article are relatively non-toxic, with the exception of vitamin A. The possible benefits of vitamin A are better achieved with the use of beta-carotene. Megadose antioxidant supplementation does not appear to provide any additional benefit beyond what a more moderate supplement can provide and should therefore be discouraged. Taking a trace mineral with antioxidant potential is generally a waste of money, provided the patient is not initially deficient in the element.(ABSTRACT TRUNCATED AT 250 WORDS)