Antioxidants in fruits and vegetables - the millennium's health (original) (raw)
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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
Study on antioxidant activity in fruits and vegetables – A Review
International Journal of Advanced Research in Biological Sciences (IJARBS)
Fruits and vegetables are very good sources of antioxidants those consist of many different antioxidant components. The antioxidant activity can be varied among fruits and vegetables. Each fruits and vegetables containing different kind of antioxidants as well as this can be varied among the species to species as well as climates. There are several in vitro methods to evaluate the antioxidant activity of fruits and vegetables. This review was carried out to study the antioxidant activity of fruits and vegetables and how it varies with the climate conditions.
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 ...
Antioxidants in Fruits: Properties and Health Benefits
Antioxidants in Fruits: Properties and Health Benefits, 2020
The present chapter aims at providing a brief knowledge regarding plant-based secondary metabolites which act as natural antioxidants (NAs) (viz., flavonoids, phenolic acids, stilbenes, coumarins, lignans, tannins, lignins, alkaloids, sulfur compounds, and essential oils) their mode of action, methods and solvents used for their isolation, and various techniques (in vitro and in vivo) used for the assessment of their antioxidant potential. Apart from this, the chapter also provides a brief knowledge concerning oxidative stress (OS), free radicals (FRs), reactive nitrogen species (NOS), reactive oxygen species (ROS), biological roles of FRs/reactive species (RS), and various routes of their production. The oxidative stress is a situation, where the quantity of FRs/RS in the body of an organism surpasses the homeostatic equilibrium of indigenous antioxidants and FRs/RS. This oxidative stress condition is the cause of more than hundred types of ailment in living beings. The natural ant...
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].
Antioxidant-rich natural fruit and vegetable products and human health
International Journal of Food Properties
Antioxidants are important ingredients that are present in fruits and vegetables (FAV). With increased consumption of FAV in its raw and processed form, a predominantly plant-based diet rich in FAV could reduce the risk of the development of chronic human diseases. This review highlights the potentials of the various types of antioxidants containing FAV; their impact on human health as nutraceuticals, pharmaceuticals, and phytoceuticals; as well as prospects in tackling some chronic human diseases. The structures and activity relationship of the antioxidant compounds, as well as their mechanism of action, are examined from current scientific investigations. Information provided herein will give more insight into the roles of antioxidant ingredients present in FAV.
In recent years, different epidemiological studies have found significant evidence suggesting an association between the consumption of diets rich in fruits and vegetables and a low risk of suffering some of the most frequent chronic diseases of Western countries (cancer, cardiovascular diseases, etc.). There are many ways by which foods of plant origin can exert a healthy effect on organisms, but the antioxidant activity has been the main point of attention during the last few years. For this reason, there is presently great interest in the characterization of the antioxidant properties of foods as well as in the determination of which substances have greater activity. However, the antioxidant potential of fruits and vegetable products can change during ripening and/or the post-harvest period. Therefore, during the ripening process, there are quantitative and qualitative changes in the fruit composition which will determine the nutritional quality at each point. Moreover, different...
International Journal of Current Microbiology and Applied Sciences
Fruits and vegetables have been gaining great attention among consumers because they play an important role in the human health and diet. Being considered as wholesome foods, the nutritional value of vegetables and fruits is attributed to the optimal mix of phytochemicals which are mainly constituted by fibres, natural antioxidants and bioactive components. Anti-oxidants are the substances which are capable of inhibiting the oxidative stress in the body caused by production of free radicals during metabolic reactions in the body. These free radicals are the agents which are involved in the pathogenesis of various non-metabolic disorders and degenerative diseases such as diabetes, Parkinson's and Alzheimer's diseases, cancers, asthma and atherosclerosis (
Antioxidant activity of some fresh vegetables and fruits juices
This paper presents the determination of some vegetables and fruits juices antioxidant activity, using the free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH) method, and correlation of the results with the C vitamin concentration in the sample. It was determined, by the iodometric method, the vitamin C concentration both in the raw materials (apple, beetroot, red cabbage, tomatoes and pink grapefruit) and in the juices obtained from this. It was observed that vitamin C concentration in the juices are higher than in the raw materials, the richest in ascorbic acid being the pink grapefruit juice (81,612 mg/100ml), followed by the beetroot juice (68.014 mg/100ml). The lowest vitamin C concentration was found in the apple juice (20,401 mg/100ml). Analysing the obtained results it was conclude that between antioxidant activity and juices vitamin C concentration exists a direct correlation..