Effect of fruit and vegetable antioxidants on total antioxidant capacity of blood plasma (original) (raw)
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Review Effect of fruit and vegetable antioxidants on total antioxidant capacity of blood plasma
For a long time, the increased consumption of fruits and vegetables was considered critical in protecting humans against a number of diseases, such as cancer, diabetes, neurodegenerative diseases, and heart and brain vascular diseases. Presently, it is thought that the protective properties of these foods result from the presence of low-molecular antioxidants that protect the cells and their structures against oxidative damage. The alleged effect of reducing the risk for many diseases is not only due to the effect of individual antioxidants, such as a-tocopherol, ascorbic acid, or b-carotene, but also may be the result of antioxidant compounds not yet known or synergy of several different antioxidants present in fruits and vegetables. Studies on macromolecules (DNA, nucleotides, proteins) freeradical-related damage showed that diets enriched with extra servings of fruits and vegetables rich in b-carotene, tocopherols, and ascorbic acid had only limited effect on the inhibition of oxidation processes. A number of studies have shown, however, that consuming less common fruits and vegetables contribute much more to the reduction of free-radical processes, most likely because they contain a large amount of non-vitamin antioxidants, such as polyphenols and anthocyanins.
Antioxidative activity of selected fruits and vegetables
Biologia, 2006
Recent studies have demonstrated that dietary plants are rich source of antioxidants and can contribute to the protection from age-related diseases. The aim of our study was to determine the total antioxidant capacity of extracts from different kinds of fruits and vegetables, and to examine their inhibitory effect on the oxidative damage to proteins in vitro. For determination of antioxidant capacity we used two direct methods. Among the food materials chosen for the present study, blueberries and red beets gave the maximum antioxidant activity. The lowest activity was determined in pears and green beans. Some extracts were more active in one method, while their activity was lower using the other method. To investigate inhibitory effects of fruits and vegetables extracts on the oxidative damage to proteins in vitro, we induced the oxidative damage to plasma proteins by sodium hypochlorite leading to formation of carbonyl compounds detected by spectrophotometric method. All extracts ...
Aspects of antioxidant foods and supplements in health and disease
Nutrition Reviews, 2009
Free radicals generated as byproducts of normal metabolism can damage biologically relevant molecules. When their generation is increased, damage can also be increased, resulting in the development of many pathological conditions. Antioxidant defenses protect the body from the detrimental effects of free radicals. Dietary fruits and vegetables provide a reasonable amount of compounds that act as physiological antioxidants. Although existing knowledge does not allow a final and conclusive assessment of the relevance of antioxidants for health, it does provide the basis for its rational consideration. This paper addresses the specific aspects of antioxidant supplementation in health and disease.
Antioxidants in fruits and vegetables - the millennium's health
International Journal of Food Science and Technology, 2001
Some of the most exciting research in the last decade has been the discovery of a group of nutrients, which have protective eects against cell oxidation. These naturally occurring compounds impart bright colour to fruits and vegetables and act as antioxidants in the body by scavenging harmful free radicals, which are implicated in most degenerative diseases. Epidemiological studies have established a positive correlation between the intake of fruits and vegetables and prevention of diseases like atheroscelerosis, cancer, diabetes, arthritis and also ageing. So pronounced has been their eect on ageing that they have been called`fountains of youth'. Fruits and vegetables have thus had conferred on them the status of`functional foods', capable of promoting good health and preventing or alleviating diseases. Phenolic¯avonoids, lycopene, carotenoids and glucosinolates are among the most thoroughly studied antioxidants. The present review highlights the potential of fruits and vegetables rich in antioxidants, their health bene®ts and the eect of processing on the bioavailability of these nutrients. The paper also reviews some of the important methods used to determine the antioxidant activity.
The effect of different cooking methods on antioxidant activity of fruits and vegetables
2019
Reactive oxygen species (ROS) participate in many chemical reactions leading to damage in several molecular species including lipids, proteins, and nucleic acids and this can cause oxidative stress [1, 2].Oxidative stress can lead to hypertension, cancer, atherosclerosis, diabetes, Alzheimer, Parkinson and other diseases [3, 4]. Antioxidant are known as substances that can prevent oxidation process and delay or inhibit cellular damage due to their free radical scavenging property [5, 6]. Several health benefits can be achieved by consumption of a diet that is rich in fruits and vegetables. An alternative way to consume proper amounts of nutrients is to consume beverages such as juices. During the last few years, the demand for these beverages has been rising all over the world [7]. Such diet can provide not only essential nutrients but also phytochemicals that are very important for promoting health and preventing from diseases [8]. Consumption of fruits and vegetables is found to be strongly associated with reduction of risk of many common diseases such as cardiovascular disease, Alzheimer disease, diabetes, cancer, cataracts, and age-related functional decline [9, 10]. Many studies found that fruits and vegetables can supply a wide variety of antioxidant compounds that are very important for human health. Preventive effect of individual antioxidant in a dietary supplement is found to be less effective when it is taken through diet in fruits and vegetables [11]. Thus, the health-promoting effects of dietary fruits and vegetables probably reflects a complex interaction among many naturally occurring compounds, which has not been duplicated by consumption of isolated antioxidant compounds [7].
Background: Fruit and vegetables contain both nutritive and nonnutritive factors that might contribute to redox (antioxidant and prooxidant) actions. Objective: We investigated the relative influence of nutritive and nonnutritive factors in fruit and vegetables on oxidative damage and enzymatic defense. Design: A 25-d intervention study with complete control of dietary intake was performed in 43 healthy male and female nonsmokers who were randomly assigned to 1 of 3 groups. In addition to a basic diet devoid of fruit and vegetables, the fruit and vegetables (Fruveg) group received 600 g fruit and vegetables/d; the placebo group received a placebo pill, and the supplement group received a vitamin pill designed to contain vitamins and minerals corresponding to those in 600 g fruit and vegetables. Biomarkers of oxidative damage to protein and lipids and of antioxidant nutrients and defense enzymes were determined before and during intervention. Results: Plasma lipid oxidation lag times increased during intervention in the Fruveg and supplement groups, and the increase was significantly higher in the former. Plasma protein carbonyl formation at lysine residues also increased in both of these groups. Glutathione peroxidase activity increased in the Fruveg group only. Other markers of oxidative damage, oxidative capacity, or antioxidant defense were largely unaffected by the intervention. Conclusions: Fruit and vegetables increase erythrocyte glutathione peroxidase activity and resistance of plasma lipoproteins to oxidation more efficiently than do the vitamins and minerals that fruit and vegetables are known to contain. Plasma protein carbonyl formation at lysine residues increases because of the vitamins and minerals in fruit and vegetables.
Antioxidant Properties and Health Benefits of Fruits
Brillion Publishing 22 B/5 Ground Floor, Desh Bandhu Gupta Road, Karol Bagh, New Delhi - 110005, 2022
Preface Antioxidants are known to significantly delays or prevents oxidation of oxidizable substrate when present at low concentration as compared to that of an oxidizable substrate. Fruits and vegetables are very natural source of natural antioxidants which consist of many different desirable components. These antioxidants are carotenoids, vitamins, phenolic compounds, flavonoids, dietary glutathione and endogenous metabolites. Carotenoids are found mainly in yellow, orange and red fruits and vegetables. Large amounts of α- and β-carotene are found in carrots, pumpkins, mangoes and peaches; the greatest amounts of lycopene are accumulated in tomatoes, while green leafy vegetables are a good source of lutein and zeaxanthin. Polyphenolic compounds, which include flavonoids, phenolic acids, lignans and stilbenes, are found in many fruits, vegetables, coffee, tea, herbs and spices and chlorophylls found in leafy green vegetables. This book provides in-depth information about the antioxidant properties of different fruits and vegetables including inflorescence, flowers and flower buds (broccoli, cauliflower, cabbage), bulb, stem and stalk (onion, celery, asparagus, celery), leafy vegetables, fruit and seed (peppers, squash, tomato, eggplant, green beans), roots and tubers (red beet, carrots, radish), and fruits, such as citrus (orange, lemon, grapefruit), berries (blackberry, strawberry, lingonberry, bayberry, blueberry), melons (pumpkin, watermelon), and many more. Each chapter, contributed by experts in the field of Horticulture, also discussed the factors that influencing antioxidant content, such as genotype, environmental variation and agronomic conditions. This also contains detailed information on nutritional and anti-nutritional compositions of fruits and vegetables., antioxidant properties of a range of fruits and vegetables. Fruits and vegetables provide an abundant and cheap source of fibre, antioxidants, several vitamins and minerals and thus increasingly recognized as essential components for food and nutritional security. This book discusses the nutritional properties, antioxidant potential and health benefits of fruits and vegetables in human health. Nutritional composition and antioxidant properties of fruits and vegetables provides an overview of the nutritional and antinutritional composition, antioxidant potential, and health benefits of a wide range of commonly consumed fruits and vegetables. The book presents a comprehensive overview on a variety of topics, including fruits, such as Mango, banana, citrus (orange, lemon, grapefruit), berries (blackberry, strawberry, lingonberry, bayberry, blueberry) and vegetables such as melons (pumpkin, watermelon), flower buds (broccoli, cauliflower, cabbage), bulb, stem and stalk (onion, celery, asparagus, celery), leaves (watercress, lettuce, spinach), fruit and seed (peppers, squash, tomato, eggplant, green beans), roots and tubers (red beet, carrots, radish), and many more Underutilized crops. A diet based on the consumption of fresh fruits and vegetable has been associated with health protection and longevity, due to their nutraceutical value. Additionally, fruits and vegetables supply dietary fiber, and fiber intake is linked to lower incidence of cardiovascular disease and obesity. Fruits and vegetables also supply vitamins and minerals to the diet and are sources of phytochemicals that function as antioxidants, phytoestrogens, and anti-inflammatory agents and through other protective mechanisms. Differences among fruits and vegetables in nutrient composition are detailed. The antioxidant compounds such as vitamin C (ascorbic acid), vitamin E (tocopherol), carotenoids, flavonoids as well as phenolic acids, indeed, able to neutralize reactive oxygen species (ROS) and, for this reason, are worldwide recognized as beneficial for preventing human diseases among which cancer and cardiovascular pathologies. Each chapter, contributed by an international level expert in the field also discusses the factors influencing antioxidant content such as genotype, environmental variation and agronomic conditions. Keeping all these in mind the manuscript “Antioxidant Properties and Health Benefits of Horticultural Crops – Part 1 & Part 2” has been prepared as a reference for all concerned with details and elaborative antioxidant properties and health benefits of different vegetables. Humble effort has been made to ensure that the information collected from various sources such as individuals, institutions, organizations, reviews and research publications are accurate. However, we have put our best efforts in preparing this book but if any error or whatsoever has been skipped out, we will welcome the suggestions of the readers by core from our heart in making the book furthermore informative. We hope that this book will be extremely useful for the students, teachers, researchers and various institutions. Editors
A review of the interaction among dietary antioxidants and reactive oxygen species
The Journal of Nutritional Biochemistry, 2007
During normal cellular activities, various processes inside of cells produce reactive oxygen species (ROS). Some of the most common ROS are hydrogen peroxide (H 2 O 2 ), superoxide ion (O 2 À ), and hydroxide radical (OH À ). These compounds, when present in a high enough concentration, can damage cellular proteins and lipids or form DNA adducts that may promote carcinogenic activity. The purpose of antioxidants in a physiological setting is to prevent ROS concentrations from reaching a high-enough level within a cell that damage may occur. Cellular antioxidants may be enzymatic (catalase, glutathione peroxidase, superoxide dismutase) or nonenzymatic (glutathione, thiols, some vitamins and metals, or phytochemicals such as isoflavones, polyphenols, and flavanoids).