Antioxidants: Chemistry and its impact on health

Author: Md. Wasim Aktar
1. Introduction In the aerobic environment, the most dangerous by product are the reactive oxygen species. The role of antioxidants is to detoxify reactive oxygen intermediaries (ROI) in the body. In recent years, nutritional antioxidants have attracted considerable interest in the popular press as potential treatment for a wide variety of diseases, including cancer and other causes such as cancer, chronic inflammatory diseases and aging (L. Delany 1993).

Natural inhibitors of oxidation in foods and in some cases and in some plants from tyrosine. The result phenylpropanoids may undergo further processing to produce derivatives of benzoic acid and flavonoids, isoflavones, and other complex polyphenols. Therefore, natural food phenolics are present as a mixture complex compounds that offer a cocktail of many active components present in the free, esterified, glycosylated and bound (and Naczk Shahidi, 1995). Power of the preparations, therefore, is dictated by their chemical structures and is governed by the hydrophilic-lipophilic balance (HLB) of the molecules involved in a system concentration-dependent manner. Thus, the mode of action of natural antioxidants may involve multiple mechanisms, depending on the source material and the possible presence of synergists and antagonists.

* Correspondence to: wasim04101981@yahoo.co.in

In order to use any antioxidant in food preparation, should be safe, easy to incorporate effective at low concentrations without undesirable odor, flavor or color, heat stable, nonvolatile and with good properties to perform and cost-effectiveness. Moreover, the presence and possible effects of the antagonists must be carefully considered, as an antioxidant become a prooxidant in the presence of other molecules. As an example, chlorophylls May overwhelm antioxidant effect of phenolics due to photosensitized oxidation and transition metal ions such as iron and copper can cause conditions favoring oxidation. The synergy between the various phenolic compounds and antioxidants between phenolic and non-phenolics should be considered in all application areas. Definition

Free radicals are atoms or groups of atoms with an odd (unpaired) number of electrons and can be formed when oxygen interacts with certain molecules. Once formed these highly reactive radicals can start a chain reaction. His main danger comes from the damage they can do when they react with important cellular components such as DNA or the cell membrane. Cells may function poorly or die if this occurs. To prevent free radicals from the body has a defense system of antioxidants.

An antioxidant is a substance that when present in low concentrations in relation to delays oxidizable substrate or significantly reduces the oxidation of substrate (Halliwell, 1995).

Antioxidants get their name because they combat oxidation. These are substances that protect other chemicals in the body of the damage by oxidation reactions that react with free radicals and other reactive oxygen species in the body, thus hindering the process of oxidation. During this reaction antioxidant sacrifices itself by becoming oxidized. However, the supply of antioxidants is not unlimited as an antioxidant molecule can only react with a free radical. Therefore, there is a constant need to replenish antioxidant resources, whether through supplements or endogenous.

2. Literature Review

Qin Yan Zhu et. al. (2001) studied the antioxidant property of Oolong tree. Inhibitory effect on FeCl2 / H2O2 – damage and the inhibitory effect on erythrocyte hemolysis an Oolong tea extract (OTE) were evaluated. OTA was found to have strong antioxidant activity in all model system. When OTA was separated into fractions according to molecular weight fraction was determined that the greatest number of compounds phenol (low molecular weight) have strong antioxidant activity.

Xianzona Yi Fang Chu and Wu (2002) reported that increased consumption of fruits and vegetables containing high levels of phytochemicals have been recommended to prevent chronic diseases associated with oxidative stress in the human body. 10 common vegetables were selected. The study showed that there were more Red voyeur total antioxidant activity followed by broccoli, carrots, spinach, cabbage, onion, potato etc.

Sun Jie Fang and Yi (2002) reported that consumption of fruits and vegetables associated with a reduced risk of chronic disease due to the presence of antioxidants. According to them, vitamin C is the major antioxidant in fruit.

Jeong – Lee Chae (2002) evaluated an ethanol extract of Opuntia stems to determine the mechanism of its antioxidant activity. The ethanol extract showed a concentration-dependent inhibition of linoleic acid oxidation.

Keni Chi Ya na whine et. al. (2002) investigated the antioxidant activity of column chromatographic fractions obtained from coffee to find antioxidant and assess the benefits of coffee. Coffee contain many antioxidants and consumption of antioxidant-rich coffee may inhibit disease caused by oxidative damage.

Anaberta Cardadose et.al. (2003) showed that the fraction extracted with ethyl acetate have antioxidant activity with potent free radical scavenging activity.

Joon Hee Lee et. al. (2003) reported Muscadine grapes that have their products and antioxidant capacity winary bi.

Kizhiyedathu et. al. (2003) reported that the extract obtained from sesame oil cake and Free radicals have been scanning is, the antioxidant capacity of property.

KS Shivashankara and Seiichiro Isobe (2004) reported that if the cultivation of trees greenhouse ripe (TR) and mature green (MG) mangoes (cv. Irwin) were exposed to high electric field treatment before 20 and 30 days of storage in the 5th C. MG fruits were allowed to ripen at room temperature after low temperature storage and antioxidant capacity were estimated before and after the storage period. Antioxidant capacity of fruits remained unchanged up to 20 days of storage period and decreased thereafter. Antioxidant capacity of fruits was significantly correlated only with ascorbic acid.

Joseph O. Kuti et al (2004) reported that total phenolics and antioxidant capacity were higher in raw, in cooked leaf extracts. Cooking reduced antioxidant activity. The results of their study indicate that tree spinach leaves are a rich source of natural antioxidants.

Mahinda Wella singh and Kirk Parkin (2004) studied a wide range of antioxidant activities in the crude extract of beet root tissue. Betalaínas pigment has been shown to several antioxidant functions.

3. Classification of antioxidants Table 1. Classification of antioxidants based on their functions

Enzymes

Antioxidant

Paper

Comments

Superoxide dismutase (SOD)

Mitochondrial

Cytoplasmic

Extracellular

Dismutates O2 to H2O2

Containing manganese (Mn.SOD)

Contains copper and zinc (CuZnSOD)

Containing copper (CuSOD)

Catalase

Dismutates H2O2 to H2O

Tetrameric hemoprotein present in peroxisomes

Glutathione peroxidase (GSH.Px)

Removes H2O2 and lipid peroxides

Selenoproteins (contains SE2 +)

Mainly in the cytosol also mitochondria

Using GSH

Vitamins

Alpha tocopherol

Rompe lipid peroxidation

Lipid peroxide and O2 and OH scavenger

Soluble vitamins

Beta carotene

OH scavenger, O2 radicals and peroxide

Prevents oxidation of vitamin A

Binds to transition metals

Fat soluble vitamin

Ascorbic acid

Direct scavenger O2, OH, and H2O2

Neutralizes oxidants stimulate neutrophil

Contributes to the regeneration of vitamin E

Water-soluble vitamin

2.Classification table of antioxidants on the basis of their sources

Source material

Example

Antioxidant

Vegetable oils

Soybean oil

Tocopherols

Palm oil

Carotenoids

Herbs & Spices

Rosemary and sage

Phenolic compound

Cereals

Wheat and buckwheat

Flavenoids

Pulses

Soybean

Isoflavones

Seed Oil

Canola and Mustard

Acids phenolic and Phenylpropanoids

Teas

Green Tea

Polyphenols and catechins

The skin of fruit and seeds

Of grape seed and skin

Polyphenols and Tannins

4. Chemistry of some antioxidant vitamins 4.1 alpha tocopherol (vitamin E) Vitamin E-2D structure – C26H44O2 4.1.1 Nomenclature is the main lipid soluble antioxidant found in cells. The name originated in the early 1920s when oil was discovered plant to restore fertility in rats. This unknown substance was designated by vitamin E in 1924.The term tocopherol insurance was first used by Evans. Due to this compound allows children to have a pet, the name tocopherol from the Greek word tokos, ie the birth, adding phere the verb, ie to produce. To indicate the nature of the alcohol molecule, ol was added to the final.

Vitamin E is a generic term which includes all entities that have the biological activity of vitamin E, d-alpha-tocopherol. In nature, eight substances have been found to have vitamin E activity: d-alpha-, beta-d-, d-gamma and d-delta-tocopherol (which differ in methylation site and side chain saturated (Kellof et al. 1996), and d-alpha-, beta-d-, d-gamma and d-delta-tocotrienols. In addition, acetate and succinate derivatives of the natural tocopherols have vitamin E activity, like the synthetics and Tocopherol acetate and succinate derivatives.

Of all these, d-alpha tocopherol has the highest biopotency, and its activity is the standard against which all other should be compared. Is the predominant isomer in plasma.

4.1.2 Source and Nature

Vitamin E is an essential nutrient that functions as an antioxidant in the human body. It is essential, by definition, because the body can not manufacture their own vitamin E, and therefore should be provided by foods and supplements.

Tocopherols are present in oils, nuts, seeds, wheat germ and whole grains. Absorption is believed to be associated with the intestinal absorption of fat. Approximately 40% of intake tocopherol is absorbed. Tocopherols in the blood entering through the lymph node where it is associated with chylomicrons. Vitamin E has been shown to be stored within the adipose tissue. Phospholipids of mitochondria and endoplasmic reticulum and plasma membranes possess affinities for alpha tocopherol and vitamin tends to concentrate in these sites.

4.1.3 Mechanisms Action

Vitamin E is more appropriately described as an antioxidant vitamin that one. This is because, unlike most vitamins, does not as a co-factor for enzymatic reactions.

Moreover, the deficiency of vitamin E did not produce a rapid development of the disease with symptoms such as scurvy patients on total parenteral nutrition. The effects of inadequate intake of vitamin E are usually developed over an extended period, typically decades, and have related chronic diseases such as cancer and atherosclerosis.

Therefore, its main function is to prevent the peroxidation of phospholipids membrane, the cell membrane and prevents damage through its antioxidant action. The lipophilic nature of tocopherol you find inside the membrane bilayers of the cell (Halliway and Getteridge, 1992, Borg, 1993). Tocopherol-OH can transfer a hydrogen atom with one electron to a free radical, thus removing the radical before it can interact with cell membrane proteins or generate lipid peroxidation. When tocopherol-OH combines with free radicals, becomes O-tocopherol, which in turn a radical change. When you have ascorbic acid, tocopherol and ascorbate-O (with available hydrogen) yields semidehydroascorbate (somewhat radical) plus tocopherol-OH (Halliway and Gutteridge, 1992). Through this process, an aggressive ROI (Intermediate reactive oxygen) is removed and a weak ROI (dehydroascorbate) is formed, and OH-tocopherol is regenerated. Despite this complex defense system, no known endogenous enzymatic antioxidant systems for hydroxyl radicals.

Vitamin E also stimulates the immune response. Some studies have shown lower incidence of infection when levels are high in vitamin E and vitamin E may inhibit cancer initiation through enhanced immunocompetence.

Vitamin E also has a direct chemical. Inhibits the conversion of nitrites in smoked, pickled and cured foods to nitrosamines in the stomach. Nitrosamines are strong promoters of tumor.

Alpha-tocopherol has been shown to be capable of reducing ferric iron to ferrous iron (ie, to act as a pro-oxidant). Moreover, the ability of alpha-tocopherol to act as a pro-oxidant (reducing agent) or antioxidant depends on whether all of the alpha-tocopherol is consumed in the conversion of ferric iron to iron or whether, as a result of this interaction, residual alpha-tocopherol is available to collect the resulting ROI (Yamamoto and Nike, 1988).

4.1.4 Potential therapeutic effects

Ø Vitamin E decreases the incidence of ischemic heart disease (Gey et al. 1991).

Ø Decreases the incidence of cataracts (Packer, 1991, 1992).

Ø Reduces the incidence of osteoarthritis (Blankenhorn, 1986).

Ø Reduces the incidence of rheumatoid arthritis (Kheir El-Dein et al. 1992).

4.2 ascorbic acid (vitamin C) Vitamin C-2D structure C6H8O6 4.2.1 Source and Nature

Ascorbic acid (vitamin C) is water-soluble antioxidant present in citrus fruits, potatoes, tomatoes and green leafy vegetables.

Humans are unable to synthesize L-ascorbic acid from d-glucose, in the absence of the enzyme L-gulacolactone oxidase (Ensimnger et al.1995). Therefore, humans must therefore obtain ascorbic acid from dietary sources.

4.2.2 Mechanism of action

The chemopreventive action of vitamin C is attributed to two of its functions. It is water-soluble chain breaking antioxidant (Ishwarial et al 1991). As an antioxidant, is scavenger free radicals and reactive oxygen molecules that are produced during metabolic pathways of detoxification. It also prevents the formation of precursors carcinogenic compounds (Block and Menkes, 1988). The structure of ascorbic acid, is reminiscent of glucose, which is derived in most of mammals.

One important property is its ability to act as a reducing agent (electron donor). Ascorbic acid is a reducing agent with a + O.08V potential of hydrogen, which is capable of reducing compounds such as molecular oxygen, nitrate and cytochromes a and c. Donation of an electron ascorbate given by the semi-dehydroascorbate radical (DHA). Ascorbate reacts rapidly with O2 ⁻ and even more rapidly with OH to give the Department of Humanitarian Affairs. DHA, which in turn can act as a source of vitamin C.

Ascorbic acid + 2O2 + 2H ® H2O2 + DHA

It has also been shown that ascorbate is more potent than a-tocopherol in inhibiting the oxidation of LDL (low density lipoprotein) in a system free cells (Jialal et al 1990). Co-incubation of LDL with ascorbate during similar oxidative condition inhibits the oxidation of LDL and led to the preservation of endogenous antioxidants in LDL particles (Ishwarial et al, 1991). The concentration of ascorbate used to inhibit oxidation of LDL (40-60 mm) is well within the normal range of plasma (23-85 hours).

Vitamin C also contributes to the regeneration of the membrane envelope oxidized vitamin E. react with a radical-tocopheroxyl, resulting in the generation of tocopherol in this process is oxidized to dehydroascorbic acid (Ward In vitro studies suggest that the antioxidant ascorbic acid can not be linear increase in the concentrations of ascorbic acid rise (Frei et al. 1989). In addition, ascorbic acid alone can act as a "pro-oxidant" or reducing agent to react with salts of iron or copper. Ferric iron (Fe3 +) Formed by the reaction, Fe2 + + H2O2 + OH + Fe3 + HO ®, ascorbic acid is converted to ferrous (Fe2 +) ion. Ferrous iron is recycled, so Consequently, to promote the conversion of H2O2 over OH (Halliway et al. 1992).

4.3 Beta Carotene

Me

2-D structure of the Source 4.3.1 Beta Carotene and Nature

Carotenoids are pigments micronutrients present in fruits and vegetables.

Carotenoids are precursors of vitamin A and have antioxidant effects. While over 600 carotenoids found in food supply, the most common forms are alpha-carotene, beta-carotene, lycopene, crocetin, canthaxanthin, and fucoxanthin. Beta-carotene is the most widely studied. It consists of two molecules of vitamin A (retinol) joined together. Dietary beta-carotene becomes the level of retinol in the intestinal mucosa.

4.3.2 Mechanisms of Action

The role of the antioxidant beta-carotene is due to its ability to buffer Santamaría et al. 1991). Cooling means a physical reaction in which the energy of the excited oxygen is transferred to the carotenoid, training an excited state molecule (Krinsky, 1993). Cooling of singlet oxygen is the basis of beta-carotene 's well-known efficiency Erythropoietic therapy in Protoporphyria (a photosensitivity disorder) (Matthews-Roth, 1993). The ability of beta-carotene and other carotenoids to quench excited oxygen, however, is limited, because the carotenoid itself can be oxidized during the process (autoxidation). Burton and Ingold (Burton and Ingold, 1984) and others have shown that beta-carotene autoxidation in vitro is dose-dependent and dependent on the concentration of oxygen. At concentrations higher, can function as a pro-oxidant and can activate proteases.

In addition to singlet oxygen, carotenoids are also thought to quench other oxygen free radicals. It also suggests that beta carotene might react directly with peroxyl radicals at low oxygen tension, which may offer some synergism with vitamin E, which reacts with peroxyl radicals at higher oxygen tensions (Cotgreave et al. 1988).

Carotenoids have also been reported a series of biological actions, including immune enhancement, inhibition of mutagenesis and transformation, and the regression of premalignant injuries

5. Chemistry of some antioxidant enzymes

This includes superoxide dismutase, catalase and peroxidase.

5.1 Superoxide dismutase (SOD) 5.1.1 prosthetic groups.The prevalent enzyme cupro-zinc (CuZn) SOD, which is a stable dimeric protein (32,000 D). SOD appears in three forms: (1) Cu-Zn SOD in the cytoplasm of two subunits, and (2) Mn-SOD in mitochondria (Mayes, 1993, Warner, 1994). A third extracellular SOD has recently been described contains Copper (CuSOD).

2O2 + 2H + SOD ® H2O2 + O2

5.1.2 Mechanism of action

SOD is considered fundamental in the process of eliminating ROI by reducing (adding an electron to) superoxide to form H2O2. Catalase and selenium-dependent glutathione peroxidase are responsible for the reduction of H2O2 to H2O.

The respective enzymes that interact with superoxide and H2O2 are tightly regulated through a feedback system. Excessive superoxide inhibits glutathione peroxidase and catalase modular equation for the H2O2 to H2O (Fig. 5). In addition, the increased H2O2 slowly inactivates CuZn-SOD. Meanwhile, catalase and glutathione peroxidase, by reducing of H2O2, conserve SOD and SOD, by reducing superoxide, conserves catalase and glutathione peroxidase. Through this feedback system, low constant levels of SOD, glutathione peroxidase, catalase and superoxide and H2O2 are maintained, which keeps the whole system into a fully functioning state (Fridovich, and thus promote the formation of OH. When the catalase activity is insufficient to metabolize the H2O2 produced SOD will increase the tissue oxidizer. Therefore, it was found The role of antioxidant enzymes as a perfectly balanced system, any disruption of this system would lead to the promotion of oxidation.

5.2 The enzyme catalase

This enzyme is a protein enzyme present in most aerobic cells in animal tissues. Catalase is present in all organs the body are especially concentrated in the liver and erythrocytes. The brain, heart, skeletal muscle contains only low amounts.

Catalase and glutathione peroxidase seek and convert hydrogen peroxide into water and diatomic oxygen. An increase in the production of SOD without a subsequent elevation catalase or glutathione peroxidase leads to the accumulation of hydrogen peroxide, which is converted into hydroxyl radical. Indeed research in the pathogenesis of Down syndrome has revealed the existence of trisomy 21 leads to the overproduction of SOD, the gene which is also located on chromosome 21. This finding is intriguing in that it reveals a possible genetic link to the increased activity of free radicals. (Krinsky, 1992)

2 H2O2 ® O2 + 2 H2O

5.3 Glutathione peroxidase enzyme

The glutathione redox cycle is a central mechanism for the reduction of intracellular hydroperoxides.

5.3.1 Source and Nature

It is a tetrameric protein 85,000-D. which has 4 atoms of selenium (Se) bound as fractions selene-cysteine conferred catalytic activity. One of the essential requirements is glutathione as cosubstrate.

Glutathione peroxidase reduces H2O2 to H2O by oxidizing glutathione (GSH) (Equation A). Rereduction the oxidized form of glutathione (GSSG) is catalyzed by glutathione reductase (Equation B). These enzymes also require trace metal cofactors for maximum efficiency, including selenium for glutathione peroxidase, copper, zinc, and manganese SOD, and iron for catalase (Halliwell, 1995).

® H2O2 + 2 GSH GSSG + 2 H2O (equation A)

GSSG + NADPH + H + ® 2 GSH + NADP + (B formula)

 

6. Mode of action of antioxidants

There are four routes:

1.Chain breaking reactions, for example, that alpha-tocopherol acts in lipid phase trap "ROD" radical.

2.Reducing the concentration of reactive oxygen species such as glutathione.

3.Scavenging initiating radicals eg superoxide dismutase, which acts in the aqueous phase to trap superoxide free radicals.

4.Chelating catalysts transition metal: A group of compounds serves an antioxidant function by sequestration of transition metals that are well-established pro-oxidants. Of Thus, transferrin, lactoferrin, ferritin and role in maintaining iron-induced oxidative stress in control and ceruloplasmin and copper sequestrants such as albumin.

7. Antioxidant system in our body

The agency has developed several endogenous antioxidant systems to cope with the production of ROI. These systems can be divided into enzymatic and nonenzymatic groups.

Enzymatic antioxidants include superoxide dismutase (SOD), which catalyzes the conversion O2 ⁻ of H2O and H2O2, catalase, which then converts H2O2 to H2O and O2, and glutathione peroxidase reduces H2O2 to H2O.

The nonenzymatic antioxidants include vitamins lipid-soluble, vitamin E and vitamin A or provitamin A (beta-carotene) and water-soluble vitamin C and GSH. Vitamin E has been described as the biggest break the chain antioxidant in humans (Packer, 1992). Due to its lipid solubility, vitamin E is found in cell membranes, where it is interrupted lipid peroxidation and may play a role in modulating intracellular signaling pathways that rely on ROI (Kagan et al. 1990; Azzi et al. 1993). Vitamin E can also turn off the direct ROI, including O2, OH, and (Algayer et al. 1992) O2.

8. Commercial Sources of Natural Antioxidants

The most common natural antioxidant on the market The preparations are mixed tocopherols, which are derived from vegetable oil refining. In addition, spice oleoresins and extracts such as rosemary and sage extracts Green tea, another plant-based mixtures, such as mustard and certain unsaponifiables of edible oils and, of course, carotenoids are also important (Table 2) (Ho et al. 1994; Shahidi, 1997).

9. Efficacy of anti oxidants in different systems

The chemical composition and structure to extract the active components are important factors governing the effectiveness of natural antioxidants in different foods. Thus, phenolic compounds with ortho-and para – dihydroxylation hydroxy or methoxy group and are more effective than simple phenolics. In addition, phenylpropanoids with extended conjugation are more effective than benzoic acid derivatives. Furthermore, hydrophilicity and lipophilicity of the active components is dictated by the convenience of antioxidant systems. In general, hydrophilic antioxidants are better in stabilizing bulk oil in oil water emulsions, whereas the activity of antioxidants lipophilic follows the opposite trend. There are also many other factors to be taken into account when reviewing and selecting antioxidants and extracts for their implementation in food. In particular, attention should be paid to the photosensitizing effect of chlorophylls in natural extracts. Furthermore, the level of incorporation of antioxidants in the food must be optimized and the use of chelating agents considered, when and where appropriate. Many antioxidants behave prooxidatively at high concentrations or when present together with ions of transition metals, such effects are also important when considering the in vivo activity of antioxidants (Shahidi and Ho, 2000). Some chelating agents, such as polyphosphates, in addition to metal sequestration, may also exert other beneficial effects, such as Performance and juiciness of cooked meat products poultry and maintaining quality of fresh seafood. The role of natural antioxidants in food is expected to increase in coming years.

10. Abstract

Antioxidants are molecules that can interact with free radicals and stop the chain reaction before vital molecules are damaged.Although There are several systems of enzymes and vitamins, free radical scavenger antioxidants in the principle of the body are Vitamin E, Vitamin C, beta carotene, the enzyme catalase, an enzyme super oxide dismutase, glutathione peroxidase etc.Vitamin enzyme E, a lipid soluble antioxidant preventing peroxidation of phospholipid.Vitamin C is soluble in water break chain antioxidants. Beta carotene protect cell membrane lipids from the harmful effects damage.Catalase antioxidant, glutathione peroxidase, super oxide dismutase other enzyme systems of our body also prevent oxidative damage from free radicals.

11. Conclusion

Antioxidants play an important role in preventing cancer, and others have also disease.They role in slowing the aging process and preventing heart disease.So Antioxidants are necessary for our body. But our body can not produce these chemicals, so it must be supplied through diet.Although there is little doubt that an antioxidant are necessary component for good health, no one knows if supplements should be taken or not and if so how much is an antioxidant supplement optimum.Though considered harmless, but as they are increasingly aware of the chemicals that come to know that antioxidants can be harmful to our body cases.In normal concentration in some vitamin C and beta carotene are antioxidants, but most are pro-oxidant concentration, and therefore harmful. It is also known very little about the long-term consequences of megadoses of antioxidants. body's finely tuned mechanism are carefully balanced to withstand a variety of chemicals insults.Taking without understanding its full impact can disrupt this balance. Therefore, should follow these recommendations.

1. It will be useful for us to follow a balanced training program that emphasizes regular exercise and eating 5 servings of fruits or vegetables per day. This will ensure we are developing our inherent antioxidant systems and that our diet is the provision of necessary components.

2. Warriors weekend should seriously consider a more balanced approach to exercise. Failing that, consider supplementation.

3. For very demanding races (such as an ultra distance event), or when adapting to high altitude, it is useful to take a vitamin E @ 100 to 200 IU per day for several weeks before and after the race.

4. We must look for the next Recommendations of the FDA, but we must beware of advertising and media.

5. We are not over charged.

 

 

12. Future Scope of Research

Antioxidants are necessary for our health, but we do not know the exact dose and how to complete it. Therefore, more research is needed to know more about antioxidants. There are so many flora and fauna of our environment which may contain antioxidants. Therefore, there is enormous scope for carrying out research work in this interesting topic to learn

1) How much is required supplementation of antioxidants.

2) Natural sources of different antioxidant.

3) To discover antioxidant property of different chemicals.

4) To find out if you have any other pharmacological effects and toxicology.  

Bibliography

Anaberta Cardadose et.al. (2003). Antioxidant activity in common beans. Journal of Chemistry Agriculture and Food. pp. 6975-80.

Jeong-Chae Lee (2002). An anti-oxidant properties of ethanol extract of the stem of Opuntia Revenue. Review Agricultural and Food Chemistry. pp. 6490-6496.

Jie Sun and Yi Fang (2002). Antiprofilactive and Antioxidant Activities of Common Fruits. Magazine Agricultural and Food Chemistry. pp. 7449-7454.

Joon Hee Lee et. al. (2003). Muscadine Grapes on Antioxidative Polyphenolics Journal of Agricultural and Food Chemistry. pp 480-485.

KS Shivashankara and Seiichiro Isobe (2004). Antioxidant activity of the fruit of Irwin mango fruits stored at low temperature. Magazine Agricultural and Food Chemistry. pp. 1281-1286.

Kagan et al. 1990; Azzi et al. (1993).

Keni Chi Ya na whine et. al. (2002). Antioxidant activities of fractions obtained from coffee. Journal of Agricultural and Food Chemistry. pp 1281-1290.

Mahinda Wella singh and Kirk Parkin (2002). Induction of phase II enzymes activities beet root phenotypes of different pigmentation. Journal of Agricultural and Food Chemistry. pp. 6704-09.

Qin Yan Zhu et. al. (2001). The antioxidant activities of Oolong Tea. Journal of Agricultural and Food Chemistry. pp. 1280-1286.

Shahidi and Ho. (2000). Valcic, S, Burr, JA Timmermann BN, Liebler DC. Department of Pharmacology and Toxicology, Faculty of Pharmacy, University of Arizona, Tucson, Arizona 85721, USA.

Xianzona Yi Fang Chu and Wu (2002). Antiprofilactive and Antioxidant Activities of Common Vegetables. Journal of Agricultural and Food Chemistry. pp. 381-385.

About Author:

1) Md. Wasim Aktar is a Senior Researcher at the Laboratory for Testing the export, APEDA, Govt. of India, under Deptt of Agricultural Chemicals, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, Nadia, West Bengal, India

2) Prof. Bhattacharyya Anjan is the Head, Deptt of Agricultural Chemicals, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, Nadia, West Bengal, India

Article Source: ArticlesBase.com – title = "Antioxidants: Chemistry and its impact on health"> Antioxidants: Chemistry and its impact on health

MethOX-400 - 60 Capsules 400mg Non-Hormonal Anabolic - Anti-Catabolic Methoxy-isoflavone $10.95 Methoxyisoflavone (5-methyl-7-isoflavone) may be the most potent anabolic compound ever. Methoxyisoflavone is a powerful anti-catabolic compound which significantly reduces cortisol production. Lowering cortisol levels can have a profound effect on your ability to build muscle and recover from training. In addition, to Methoxyisoflavone's powerful anti-catabolic effects, clinical research demons...

Methoxy-5-7 - 60 Capsules 400mg Non-Hormonal Anabolic - Anti-Catabolic Methoxy-isoflavone $10.75 Methoxyisoflavone (5-methyl-7-isoflavone) may be the most potent anabolic compound ever. Methoxyisoflavone is a powerful anti-catabolic compound which significantly reduces cortisol production. Lowering cortisol levels can have a profound effect on your ability to build muscle and recover from training In addition, to Methoxyisoflavone's powerful anti-catabolic effects, clinical research demonstr...

Methox Power - 90 Capsules 400mg 5-Methoxy- 7-Methoxy-Isoflavone Non-Hormonal Anabolic Anti-Catabolic $11.95 Methoxyisoflavone (5-methyl-7-isoflavone) may be the most potent anabolic compound ever. Methoxyisoflavone is a powerful anti-catabolic compound which significantly reduces cortisol production. Lowering cortisol levels can have a profound effect on your ability to build muscle and recover from training. In addition, to Methoxyisoflavone's powerful anti-catabolic effects, clinical research demon...