Natural Antioxidants Research Articles

Sesame meal possesses high crude protein content (40–50%), abundant methionine, and natural antioxidant components such as lignan compounds, making it a high-quality feed alternative to soybean meal in ruminant production. This study systematically evaluated the effects of completely replacing soybean meal with sesame meal in the diet on growth performance, serum biochemistry, antioxidant activity, rumen fermentation parameters, and microbial composition in finishing beef cattle. The trial employed a completely randomised design, selecting 18 Angus bulls with similar initial body weights (566.7 ± 38.1 kg). Animals were randomly assigned to the SBM group (n = 9) and SSM group (n = 9), with a 7-day pre-trial period followed by a 96-day main trial period. Results indicate that replacing soybean meal with sesame meal significantly enhances the antioxidant capacity of fattening beef cattle. Catalase (CAT) activity markedly increased (p < 0.05), while glutathione peroxidase activity showed an upward trend (0.05 < p < 0.1). This improvement was accompanied by a substantial shift in rumen microbial composition, highlighted by a marked enrichment of beneficial bacteria including p_Verrucomicrobiota, p_Spirochaetota, g_CAG_352, norank_f_Lachnospiraceae, and g_Rikenellaceae_RC9_gut_group, which collectively contributed to greater microbial complexity and stability. Regarding nitrogen metabolism, urinary nitrogen and serum urea nitrogen levels were significantly reduced in the sesame meal group (p < 0.05), indicating improved nitrogen utilization efficiency. Overall, completely replacing soybean meal with sesame meal in the diet of finishing beef cattle did not adversely affect growth and slaughter performance. It simultaneously significantly enhanced antioxidant capacity, reduced urinary nitrogen excretion, and lowered feed costs. These findings underscore the potential of sesame meal as a sustainable, nutritionally advantageous alternative for optimising beef cattle diets.

Nigella sativa, or black cumin, is used as a spice in cooking and as a food supplement like seeds or oil for its biological properties, including antioxidant capacity, anti-inflammatory action, and support for the immune system. In the present study, the chemical composition and biological activities of the Nigella sativa seeds’ fatty oil (NS) were investigated. The analytical composition was carried out by several techniques, such as GC-MS spectrometry and 1H- and 13C-NMR spectroscopies using appropriate internal standards. The GC-MS analysis highlighted the presence of palmitic and linoleic acid as major compounds. The antioxidant potential was evaluated through the DPPH radical-scavenging assay, and, furthermore, the NS effect on intracellular reactive oxygen species (ROS) levels was assessed in HaCaT cells (non-tumorigenic human keratinocytes) under oxidative stress induced by hydrogen peroxide. The cytotoxic and genotoxic profiles were evaluated on Caco-2 cells (human colorectal adenocarcinoma cells) using the CCK-8 viability assay and the Comet assay, respectively. Overall, the results demonstrated that NS possessed antioxidant activity, as evidenced by concentration-dependent DPPH radical scavenging and reduced intracellular ROS levels in HaCaT cells under oxidative stress. In Caco-2 colorectal cancer cells, NS induced significant cytotoxicity and DNA damage at higher concentrations, suggesting potential genotoxic effects. These findings support the dual role of NS as a natural antioxidant and a promising candidate for nutraceutical and dermatological applications, including those targeting oxidative stress-related conditions and cancer.

Oxidative stress can induce memory loss, which may be mitigated by antioxidants. Moringa leaves (Moringa oleifera) and butterfly pea flowers (Clitoria ternatea) possess flavonoid chemicals that function as natural antioxidants. This study seeks to evaluate the impact of combined Moringa leaf and butterfly pea flower infusions on enhancing the memory of mice and to identify the optimal dosage. The research utilized male white mice (Mus musculus), categorized into six groups: a normal group, a negative control (aquadest), a positive control (Ginkgo biloba), and three treatment groups receiving various infusion doses. The procedure had three phases: acclimatization (T0), intraperitoneal administration of hyoscine butylbromide (T1), and therapy (T2). The manufacture of INDUK BUNTEL (an infusion of moringa leaves and butterfly pea flowers) was conducted using an infusion extraction method. Testing on test subjects was conducted utilizing the Radial Arm Maze methodology. The findings indicated that the infusion combination at dose III (100 mg/KgBW: 100 mg/KgBW) was the most efficacious in enhancing the memory of mice. The mean mistake rate in mice was 16.44%, representing the lowest score among the treatment groups. The one-way ANOVA test indicated no significant difference across treatment groups with three distinct dose combinations (p > 0.05).

Skin damage is a common problem that can affect appearance and health. Excessive exposure to free radicals from UV rays is one of the main causes of skin damage, the use of body lotions containing natural antioxidant compounds is very important to protect the skin from these effects. Avocado leaves (Persea americana Mill.) have been known to contain antioxidant chemicals that are good for skin protection, one of which is flavonoids. The purpose of this study was to determine whether avocado leaf body lotion preparations can function as antioxidants and to develop body lotion preparations that meet the evaluation test requirements. The research stages included the preparation of simple drugs, the preparation of avocado leaf extract, the test of antioxidant functional groups with UV-Vis and FTIR spectroscopy, the preparation of avocado leaf ethanol extract body lotion, the evaluation of body lotion preparations, and the testing of antioxidant activity of body lotions using the DPPH method. The results of the phytochemical analysis revealed the presence of tannins, alkaloids, saponins, and flavonoids. Avocado leaf extract body lotion was formulated in four concentration variations (0%, 2%, 4%, and 6%). All formulas meet SNI, with a pH of 7 and a spreadability of between 5-7 cm. Antioxidant activity tests showed a decreasing IC50 value with increasing extract concentration: 12.4643 µg/mL (2%), 4.6300 µg/mL (4%), and 1.1065 µg/mL (6%), which are categorized as very strong. The formulation with a concentration of 6% showed stronger activity. The conclusion of this study indicates that lotion made from avocado leaf extract has the potential as a skin care product with very strong antioxidant capabilities.

Diethylhexyl phthalate (DEHP), a common environmental plasticizer, induces oxidative damage and cell apoptosis without efficient treatment. Tremella fuciformis polysaccharides (TFPs) are known natural antioxidants, yet their protection against DEHP toxicity remains unclear. This study aimed to investigate the protective effects of TFP against DEHP-induced toxicity using both human umbilical vein endothelial cells (HUVECs) and Caenorhabditis elegans models. The results demonstrate that TFPs significantly alleviated DEHP-induced cytotoxicity in HUVECs by reducing reactive oxygen species (ROS) generation and inhibiting mitochondrial apoptosis pathways, which may contribute to the activation of antioxidant systems mediating via Nrf-2. In C. elegans, TFP improved survival rates under DEHP stress and reduced ROS accumulation. This protection was associated with the modulation of the insulin-like pathway and skn-1 gene to increase the expressions of antioxidant genes. Our findings reveal that TFP exhibits protection against DEHP-induced oxidative stress and apoptosis through the synergistic regulation of survival and antioxidant pathways, highlighting its potential as a natural dietary intervention for environmental toxicant-induced health risks.

The antioxidant activity of bioactive compounds is fundamentally determined by their chemical structures and, more specifically, by the nature and positioning of key functional groups. Despite the structural diversity among natural and synthetic antioxidants, many share common molecular features that enable them to neutralize reactive oxygen and nitrogen species. The present review is an attempt to systematize the classification of antioxidants according to their functional groups. The role of redox-active moieties such as phenolic hydroxyl (-OH), thiol (-SH), amine (-NH2), and carbonyl (C=O) groups is also highlighted. The groups facilitate electron or hydrogen donation, stabilizing free radicals and interrupting oxidative chain reactions. Conjugated π-systems, such as those found in carotenoids and polyphenols, further enhance antioxidant capacity by allowing electron delocalization across the molecule. By examining the structural basis of antioxidant mechanisms, the review underscores the critical relationship between molecular structure and biological function in oxidative stress mitigation.

Valorization of peanut shell polyphenols as natural antioxidants for preserving silver carp mince during refrigerated storage.

Physicochemical properties and stability of OPO emulsions stabilized by whey protein isolate: Effects of environmental stresses and natural antioxidants.

Antioxidant-sealed chitosan nanofibers loaded with erythromycin: Tissue regeneration biomaterials with immune-modulating effects in a rat model.

Oxidative stability of polyunsaturated fatty acid-enriched infant flours based on teff and cowpea: Impact of natural antioxidants from amaranth leaves and black rice bran.

The influence of different antioxidants on the properties of diacylglycerol based oleogels.

Astaxanthin protects against acute lung injury via dual modulation of Ca2+/CaMKIIα/NLRP3 and TLR2/MyD88/NLRP3 pathways.

Interaction of pea protein isolate with betanin in red beet (Beta vulgaris L.) extract: Influence on structure, antioxidant properties and stability at pH3.

From paddy to polished rice: investigating antioxidant activity and phenolic compounds in Italian conventional and pigmented rice varieties and their by-products.

Bigels as novel co-delivery systems for natural antioxidants and algal oil: Oxidative stability and in vitro digestive behaviors

Mechanistic insights into structural disassembly and antioxidant peptide release from Morchella septimelata proteins during simulated gastrointestinal digestion.

Quercetin attenuates busulfan-induced testicular and epididymal toxicity via modulation of oxidative stress, inflammatory cytokines, and apoptotic markers in rats.

Premna microphylla Turcz pectin-modified diosmetin nanoparticles: A galectin-3 targeting strategy for precise colitis intervention.

The objective of this research was to evaluate the feasibility of stabilizing anthocyanins (AC) through their encapsulation in sodium caseinate (NaCAS) microgels. To investigate this, a comprehensive examination of the formation of complexes between AC from blueberries and blackberries and NaCAS was conducted utilizing fluorescence spectroscopy and Fourier Transform Infrared spectroscopy (FTIR). This study was conducted in both the absence and presence of tara gum (TG), due to the established formation of NaCAS microgels at specific concentrations of both biopolymers during the acid gelation process. The extracts from both berries caused static fluorescence quenching of NaCAS and altered the peak position and/or intensity of the ─OH, C─H, amide I, amide II, and COO- protein bands. These results indicate that hydrogen bonding and hydrophobic interactions play a role in the formation of AC-NaCAS complexes. The formation of these complexes leads to conformational changes in NaCAS, which are further enhanced by the presence of TG. The increase in the random coil content of NaCAS, along with the presence of TG, enhances protein-protein interactions, resulting in the formation of NaCAS microgels that incorporate AC, as confirmed by confocal microscopy. PRACTICAL APPLICATIONS: The stabilization of AC from berries through AC-NaCAS/TG microgels (∼6-15µm) offers an innovative approach to incorporate natural antioxidants into foods such as yogurts, dairy and non-dairy desserts, spreadable cheeses, and baked goods, or as functional ingredients in beverages. These microgels can enhance nutritional value, improve sensory properties such as texture and creaminess, and contribute to the overall stability of food products during processing and storage. Future studies could further explore interactions with other food components to optimize functional and sensory performance in real food systems.

Alzheimer’s disease (AD) represents a prevalent neurodegenerative disorder marked by a gradual decline in cognitive and behavioral functions. Despite advancements in elucidating several potential mechanisms underlying the pathogenesis of AD, there remains a limitation in effective supplements or medications for its intervention. Resveratrol, a natural antioxidant, has emerged as a significant player in the treatment of AD. This article reviews the role of resveratrol in four key aspects: amyloid plaque deposition and neurofibrillary tangles, inflammatory response and oxidative stress, energy metabolism and mitochondrial homeostasis, and neuroprotection and regeneration. Furthermore, we also explore treatment strategies to enhance the therapeutic effect of resveratrol.