Antioxidants are substances that stable enough to prevent or retard the oxidation of easily oxidisable biomolecules such as lipids, proteins and DNA, thus preventing oxidative damage (Lobo et al. 2010). Antioxidants can be classified into two classes, according to their action, into primary or chain breaking antioxidants and secondary or preventative antioxidants. Primary antioxidants, when present in low concentration, can either delay or inhibit the lipid oxidation by reacting with a lipid radical or peroxyl radicals. Secondary antioxidants on the other hand, retard the rate of oxidation by chelating of metal ions or quenching of singlet oxygen (Amalia et al. 2005). These antioxidants are widely used as food additives in foods, especially those with high lipid content, to protect against oxidative degradation, maintain nutritional quality and increase the shelf life of the food.
Generally, antioxidants can be divided into natural and synthetic antioxidants. Natural antioxidants are normally found in the plant extracts which are believed to exhibit strong antioxidant activity and protection against oxidant-induced damage such as diabetes, neurodegenerative and cardiovascular disease (Maganha et al. 2010). Plants, fruits and vegetables are all known to be rich sources of natural antioxidants due to the presence of phenolic compounds, which are the secondary metabolites in plants (Misan 2010; Arya and Yadav 2011). Polyphenols, or phenolic compounds, constitute one of the most numerous and widely-distributed groups of substances in the plant kingdom (Urquiaga and Leighton 2000; Gan et al. 2010). They exist naturally in the form of glycosylated which makes them the most common water-soluble antioxidant compounds present in plants ...
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... antioxidant is effective for all stages (Jaswir et al. 2004). A combination of antioxidants in which the antioxidants produce a synergistic effect may be successful in inhibiting the lipid peroxidation. Recently, most of the studies have been focused on the antioxidant activity of the leaves crude extract and their individual polyphenols, only few studies have investigated the interaction of leaves crude extraction with other common antioxidants including α-tocopherol. Moreover, to date, there has been no scientific report of interaction between Aquilaria crassna young leaves crude extract and α-tocopherol. Therefore, in present study, agarwood leaves (Aquilaria crassna) crude extract are combined with α-tocopherol to investigate their antioxidant interaction against lipid peroxidation and to evaluate if the interaction promotes a synergistic antioxidant effect.
Many people believe that herbal products are safe since they are labeled as natural and are legally sold. However, some herbal supplements can cause health issues. Also, herbal products are not regulated by the Food and Drug Administration (FDA) like over-the-counter and prescription drugs. Products labeled as natural does not always mean safe when it comes to herbal supplements.
The discovery of resveratrol dates back to 1939 with the earliest publication of it by Michio Takaoka in the journal of the chemical society of japan. The compound was extracted by crystallization from a fraction of EtOH extracts of Veratrum grandiflorum.1 Resveratrol is most famously found in the skin of red and purple gapes but other sources include cranberries, blueberries and peanuts. Japanese knot weed is also a concentrated source of Resveratrol and is used as a non-synthetic route to produce resveratrol for diet supplements2.
Lycopene is a member of the carotenoids pigment family that conveys bright red color to many plants. Its name is obtained primarily from tomato. Lycopene is currently considered one of the most efficient antioxidants, protecting against free radicals that accelerate aging and damage critical parts of the cell (Liu, 2008). Recent studies have shown an inverse relationship between intake of tomatoes along with tissue lycopene levels and the incidence of coronary heart disease (CHD).
Kool-Aid, strawberry ice cream, and Doritos: What do these things have in common? Whether you realize it or not, many ordinary foods contain dyes. Some of the dyes are natural; others are synthetic. Is one better than the other?
Vitamin E in all its forms, functions predominantly as an antioxidant by protecting cells from free radicals in the body. Vitamin E works as an antioxidant by donating a hydrogen atom from a hydroxyl group to a free radical within the body. Vitamin E also plays a role in immune system function and protects cell membranes and regulation of gene expression. Vitamin E has been studied to uncover other medical usages, including prevention or treatment of many health conditions [1].
The free radical theory predicts that decreasing the amount of free radical damage and oxidative stress in the body has positive effects on immune function, cognition, inflammation, and cardiovascular disease. Free radicals are reactive oxygen and nitrogen compounds that attack proteins, nucleic acids, and lipids altering cell and tissue function in the body. Studies have established antioxidants, phytochemicals and vitamins help the metabolism fight, reduce and prevent free radical damage delaying the rate of aging and prolonging life (1). Functional foods known to provide these benefits include Vitamin E, Vitamin C, Vitamin A, Copper, Zinc, Magnesium, phytochemicals, polyphenols, and Omega 3 fatty acids. Some food products that deliver good sources of antioxidant vitamins and minerals are green leafy vegetables, green tea, red wine, soybeans, olive oil, citr...
The phenols present in Pumpkin Seeds inhibit these free radicals from causing harmful oxidative stress.
Lipids are a major source of energy and provide essential lipid nutrients. In many food products the lipid component plays a major role in determining the overall characteristics, such, as flavour, texture, mouthfeel and appearance (Ross & Smith, 2006). However, fats, oils and lipid-based products deteriorate during heat processing, distribution and long term storage. The chemical deterioration is as a result of lipid oxidation. In some chesses, a limited amount of lipid oxidation is desirable for the generation of a characteristic taste or smell (Sun et al., 2011). On the other hand it is undesirable in high lipid or fat containing food products. Lipid oxidation is a major concern to the food industry due to the increasing emphasis on the use of polyunsaturated vegetable and fish oils, and discontinuing the use of synthetic antioxidants. Unsaturated fats are used extensively in the formulation of many food products and these are the most susceptible to oxidation. Lipid oxidation can lead to several changes to food products which affects shelf-life and consumer acceptance. These include development of rancid flavours and aromas, changes in colour and texture, and a decline in the nutritional value of food products (Hidalgo & Zamora, 2000; Morales & Jaménez-pérez, 2001). Lipid oxidation products decompose lipid soluble vitamins such as vitamin A, D, E and K, and its pro-vitamins carotenes resulting in nutritional losses in food products (Rahman, 2007). In addition, the oxidation of fats in foods can lead to the accumulation of toxic compounds such as peroxides and aldehydes. These are potentially detrimental to human health when consumed in high concentrations and have been implicated in the development of several diseases includi...
Phenolic compounds are major group of Flavones’; Flavones’ have effect of protection for body in antioxidant more than vitamin C and vitamin E; moreover, Flavones’ can help blood vessels dilation. Apples are known for their health benefits and are now found to have potential for fighting cancer and booster the effect of chemotherapy drugs. Fresh apples and apple extract that can fight inflammation and can inhibit spread of cancer; in addition, reduce the chances of cancer metastasis and even lead to cell death in liver cancer, breast cancer and colon cancer. As the result, all of component of apple have more benefits for health. Eating whole apple can prevent cancer.
Green tea is made from the plant Camellia Sinensis’s leaves without fermentation (Suzuki, Miyoshi & Isemura, 2012) and is regarded as a popular and healthy drink in Asian countries because of its health-promoting potentials such as protecting against cancer and cardiovascular disease (Harvard Health Publications, 2012; Iwasaki et al., 2014). Lots of the positive effects are due to the antioxidative activity of (-)-epigallocatechin gallate (EGCG) which is a major component of green tea (Suzuki et al., 2012). And it draws researchers’ interests and attentions to further investigate. According to Suzuki et al., one example of the health advantages is that catechins in green tea bring an anti-obesity effect by stimulating lipid metabolism in liver (2012).
Enhanced Nutrient Delivery: Nano-encapsulating improves the solubility of antioxidants, vitamins, healthy omega oils and other neutraceuticals
When you are sick you take medicine, but there are many remedies for the same problems. The use of herbal remedies traces back to the Chinese in the use of Traditional Chinese Medicine, as well by a compiled book in China written back more than 2,000 years ago (Wachtel-Galor & Benzie, 2011). Modern medicine has roots that are more recent in the development and production of synthesize drugs (Wachtel-Galor & Benzie, 2011). The old generations took herbal remedies to improve their health, but now as time and people, progressed modern medicine comes on top. Herbal and modern medicines have good and bad points, but one has qualities that are more effective.
Looking beautiful is something all people openly (or secretly) aim for. And for them to achieve this, good health should always come first.
Over the centuries, ancients made use of several treatment methods. Two of them are modern medicine and traditional medicine. Alternative medicine is older than modern one. That effective therapy has used for many centuries on the patience when modern medicine has not occurred in the world. Because it has improved in China, it can be called Traditional Chinese Medicine. In contrast, modern medicine has been in used since 1900’s. In this system, drugs’ testes are done in safety laboratories with care and nicety, and their side effects are located before they are given to the patient. However, sometimes the side effects are not blocked so, people have to take another pill to get better. It makes people to take more chemicals into their bodies. Further, modern medicine has splendid efficacy on the fatal diseases. Even, alternative medicine which people’s ancestors utilized stayed in the background when modern medicine has just found, it works at the present time efficaciously. ****** Therefore, using alternative medicine is more helpful to get better than modern medicine because there are fewer drugs, side effects; there is placebo effect and holistic therapy.
They are preservatives that help to avoid the food to loose color. They eliminate the vitamin B-1 content, nonetheless, it may lead to negative health consequences. If you are susceptible to sulfites, you can experience skin irritations, hives, flushing, hypotension, abdominal pain, diarrhea and asthmatic breathing after consuming food or beverages containing them. Quoting a study published in November 2009 in the Journal "Clinical and Experimental Allergy." “The U.S. Food and Drug Administration continues to allow the use of sulfites in food, and the preservative appears on the ‘Generally Recognized as Safe’