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Antioxidants: Chemistry and their impact on health

1. Introduction aerobically, the more dangerous products are the oxygen species reagent. The role of antioxidants is to detoxify reactive oxygen intermediates (ROI) in the body. In recent years, dietary antioxidants have attracted considerable interest in the popular press as potential treatment for a wide variety of disease states, including cancer and other causes such as cancer, chronic inflammatory diseases and aging (Delany L. 1993).

Naturally, oxidation inhibitors usually occur in foods from plant-based materials. The active components, namely phenolics and compounds polyphenolics, including tocopherols, are secondary metabolites of plants and are derived from phenylalanine and in some cases and in some plants tyrosine. The resultant phenylpropanoids may then undergo further processing to produce derivatives of benzoic acid and flavonoids, isoflavones, and other complex polyphenols. Thus, natural food phenolics are present as a complex mixture of compounds that offer cocktail of many active components present in the free, esterified, glycosylated and bound forms (Shahidi and Naczk, 1995). The activity of preparations is dictated by their chemical structure and governed by the hydrophilic-lipophilic balance (HLB) of the molecules participating in a concentration dependent manner and a system. Thus, the mode of action of natural antioxidants may involve multiple mechanisms, depending on the material and the possible presence of synergists and antagonists.

* Correspondence: wasim04101981@yahoo.co.in

To use an antioxidant in food preparation, it must be safe, easy to integrate, effective at low concentrations without undesirable odor, flavor or color, heat stable, nonvolatile and achieve good properties and profitable thanks. In addition, the presence and possible effects of antagonists must be carefully considered, as an antioxidant can become pro-oxidant in the presence of certain other molecules. For example, chlorophylls may overwhelm the antioxidant effect of phenolics due to photosensitized oxidation and ions of transition metals such as iron and copper may render oxidizing conditions for that. The synergy between the various phenolic antioxidants and between phenolic and non phenolic should be considered in all application areas. Definition

Free radicals are atoms or groups of atoms with an odd (odd) number of electrons and can be formed when oxygen interacts with certain molecules. Once formed these highly reactive radicals can start a reaction chain. Their chief 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 the body has a defense system of antioxidants.

Antioxidant is a substance which, when present in low concentrations compared to oxidizable substrate significantly delays or reduces oxidation of the substrate (Halliwell, , 1995).

Antioxidants get their name because the oxidation combat them. These are substances that protect other chemicals of the body from damaging oxidation reactions by reacting with free radicals and other reactive oxygen species in the body, preventing therefore the oxidation process. During this reaction the antioxidant sacrifices itself by becoming oxidized. However, the supply of anti-oxidant is not unlimited as an antioxidant molecule can only react with a single free radical. Therefore, there is a constant need to replenish antioxidant either endogenously or through supplementation.

2. Literature Review

Qin Yan Zhu et al. al. (2001) studied the antioxidant properties of oolong tea tree. Inhibitory effect on FeCl2 / H2O2 – induced damage and the inhibitory effect on hemolysis of erythrocytes an oolong tea extract (OTE) were evaluated. The OTE was found that the potent antioxidant activity in all system model. When OTE was separated into fractions based on molecular weight, it was found that the fraction of larger amount phenolic compounds (low molecular weight) have a strong antioxidant activity.

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

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

Jeong-Chae Lee (2002) Rated ethanol extract of the stem of Opuntia determine the mechanism of its anti-oxidant. The ethanol extract showed an inhibition concentration linoleic acid oxidation.

Keni Chi Ya na Gimoto and. al. (2002) studied the antioxidant activity column chromatographic fractions obtained from ground coffee to find antioxidant and to assess the benefits of drinking coffee. Cafe contain many antioxidants and consumption of antioxidant rich brewed coffee may prevent the disease caused by oxidative damage.

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

Joon Hee Lee et al. al. (2003) reported that the Muscadine grape and its product have two winary antioxidant capacity.

Kizhiyedathu and. al. (2003) reported that the extract obtained from sesame cake and oil have a free radical scavenging antioxidant, ie property.

KS Shivashankar and Seiichiro Isobe (2004) indicated that if greenhouse-grown mature trees (TR) and mature green (MG) mangoes (cv. Irwin) were exposed to a high electric field treatment before 20 and 30 days of storage fruit 5O C. MG 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 until 20 days of storage period and decrease thereafter. antioxidant capacity of fruits was significantly correlated ascorbic acid only.

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

Mahinda Wella Singh and Kirk Parkin (2004) studied a wide range of antioxidant in the crude extract of beetroot tissue. betalaines pigments has been shown that various antioxidant function.

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

Enzymes

Antioxidant

Role

Comments

Superoxide dismutase (SOD)

Mitochondrial

Cytoplasmic

Extracellular

Dismutates · of H2O2 O2

Contains manganese (Mn.SOD)

Contains copper and zinc (CuZnSOD)

Contains copper (CuSOD)

Catalase

Dismutates H2O2 in H2O

This tetrameric hemoprotein in peroxisomes

Glutathione peroxidase (GSH.Px)

peroxides Removes H2O2 and lipid

Selenoproteins (containing Se2 +)

Primarily in the cytosol also mitochondria

Uses GSH

Vitamins

alpha-tocopherol

lipid peroxidation Breaks

lipid peroxides and O2 ° and ° OH scavenger

Fat-soluble vitamin

Beta-carotene

Cleans · OH radicals O2 · and peroxy

Prevents oxidation of vitamin A

Related to transition metals

Fat soluble vitamins

Ascorbic acid

Directly cleans O2 ·, · OH, and H2O2

oxidants Neutralizes stimulated neutrophils

Contributes to the regeneration of vitamin E

Soluble vitamin

Table 2.Classification of antioxidants according to their sources

Source Material

Example

Antioxidant

Vegetable oils

Soybean oil

Tocopherols

Tropical oils

Palm oil

Tocotrienols

Vegetable Oils

Palm oil

Carotenoids

Herbs and spices

Rosemary and Sage

phenolic complex

Cereals

Wheat and buckwheat

Flavonoids

Legumes

Soybean

Isoflavones

Oilseeds

Canola and mustard

The phenolic acids and Phenylpropanoids

Teas

Green tea

Catechins and polyphenols

skin of fruit and seeds

Grapeseed 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 major lipid soluble antioxidant in cells. The name comes from the early 1920s when oil was discovered plant to restore fertility in rats. This unknown substance was designated vitamin E tocopherol Sure in 1924.The term was used Evans. Because this compound has an animal to have offspring, he named it tocopherol from the Greek word tokos, which means the birth, and added Phero verb, meaning to give birth. To indicate the nature of the alcohol molecule, the OL has been added at the end.

Vitamin E is a generic term that encompasses all entities that have the biological activity of natural vitamin E, D-alpha-tocopherol. In nature, eight substances have been detected at an activity of vitamin E: D-alpha-D-beta-D-gamma-delta and d-tocopherol (which differ in methylation site and saturation of the side chain (Kellof et al. 1996), and D-alpha-D-beta-D-gamma-and delta-tocotrienol to. In addition, the acetate derivatives succinate and the natural tocopherols have vitamin E activity, as well as synthetic tocopherols and their acetate derivatives and succinate.

Of these, D-alpha-tocopherol is the most bioefficacy, and its activity is the standard by which all others must be compared. It is the predominant isomer in plasma.

4.1.2 Source and Type

Vitamin E is an essential nutrient that functions as an antioxidant in the human body. It is essential, by definition, because the body can manufacture its own vitamin E and therefore must be supplied through food and supplements.

The Tocopherols are present in oils, nuts, seeds, wheat germ and cereal. Absorption is considered associated with the absorption intestinal fat. Approximately 40% of the ingested tocopherol is absorbed. Most of tocopherols into the blood via lymph where they are associated to chylomicrons. Vitamin E has been shown to be stored in adipose tissue. The phospholipids of mitochondria and endoplasmic reticulum membranes and plasma possess affinities for alpha-tocopherol and vitamin tends to concentrate in these sites.

4.1.3 Mechanisms of Action

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

In addition, the lack of Vitamin E does not produce a disease that develops rapidly with symptoms such as scurvy or beriberi. The overt symptoms due to vitamin E deficiency occur only in cases involving fat malabsorption syndromes, premature infants and patients on total parenteral nutrition. The effects of inadequate intake of vitamin E usually develop over a long period, typically decades, and have been linked to chronic diseases such as cancer and atherosclerosis.

Therefore, its main function is to prevent the peroxidation of membrane phospholipids, and avoids damage to the cell membrane through its antioxidant properties action. The lipophilicity of tocopherol enables it to locate within the cell membrane bilayer (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 interact with the cell membrane proteins or generate lipid peroxidation. When tocopherol-OH combines with the free radical, it becomes · tocopherol-O a radical himself. When ascorbic acid is available, · tocopherol-O plus ascorbate (with its available hydrogen) yields semidehydroascorbate (a Radical low) and alpha-tocopherol OH (Halliway and Gutteridge, 1992). Through this process, a dynamic ROI (Reactive Oxygen Intermediate) is eliminated and a poor return on investment (dehydroascorbate) is formed, and tocopherol-OH is regenerated. Despite this complex system of defense, we do unknown endogenous antioxidant enzyme systems for the hydroxyl radical.

Vitamin E also stimulates the immune response. Some Studies have shown a lower incidence of infections when vitamin E levels are high, and vitamin E may inhibit the initiation of cancer through to enhanced immunocompetence.

Vitamin E also has a direct chemical function. It inhibits the conversion of nitrites in smoked, pickled and cured foods to nitrosamines in the stomach. Nitrosamines are the promoters of solid tumors.

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

4.1.4 possible therapeutic effects

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

Ø decreases the incidence of cataract (Packer, 1991, 1992).

Ø decreases 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

The ascorbic acid (vitamin C) is a water-soluble, antioxidant present in citrus fruits, potatoes, tomatoes and leafy vegetables Green.

Humans are unable to synthesize ascorbic acid-l D-glucose in the absence of L-oxidase enzyme gulacolactone (Ensimnger and al.1995). Therefore, man 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 a water soluble chain breaking antioxidant (Ishwarial and 1991). As an antioxidant, scavenging free radicals and reactive oxygen molecules, which are produced during metabolic pathways detoxification. It also prevents the formation of carcinogens from precursor compounds (Block and Menkes, 1988). The structure of ascorbic acid is reminiscent of glucose, where it originated in most mammals.

Property important is its ability to act as a reducing agent (electron donor). Ascorbic acid is a reducing agent with a potential hydrogen of + O.08V, making it capable of reducing compounds such as molecular oxygen, nitrate and cytochromes a and c. Donation of an electron by ascorbate gives the semi-dehydroascorbate radical (DHA). Ascorbate reacts rapidly with O2 ° ⁻ and even more rapidly with OH to give DHA. DHA itself can act as a source of vitamin C.

Ascorbic acid + 2O2 + · 2H ® H2O2 + DHA

It has also been showed that ascorbate is more potent than a-tocopherol inhibits the oxidation of LDL (Low Density Lipoprotein) in a cell-free system (Jialal and 1990). Co-incubation of LDL with ascorbate during similar oxidative condition inhibited oxidation of LDL and led to the preservation the endogenous antioxidant in LDL particles (and less Ishwarial, 1991). The concentration of ascorbate used to inhibit oxidation LDL (40-60 mm) is well within the range of normal plasma (23-85 hours).

Vitamin C also contributes to the regeneration of the membrane of the vitamin Related oxidized E. It will react with the radicals has tocopheroxyl, resulting in the production of tocopherol in this process itself being oxidized to dehydroascorbic acid (Ward & Peters, 1995). Vitamin C supplementation in animals leads to plasma and tissue vitamin E.

Studies in vitro suggest that the antioxidant properties of ascorbic acid may not increase linearly (ascorbic acid concentrations rise Frei et al. 1989). In addition, ascorbic acid alone can act as a "pro-oxidant" or reducing agent to react with copper or iron salts. The ferric iron (Fe3 +) formed by the reaction, Fe2 + + H2O2 + OH ® OH + Fe3 +, is converted by ascorbic acid to ferrous (Fe2 +) ion. Ferrous iron is therefore recycled to promote the conversion of more H2O2 OH (Halliway et al. 1992).

4.3 Beta-carotene

I

2-D Structure of beta-carotene 4.3.1 Source and Nature

Carotenoids are pigments micronutrients present in fruits and vegetables.

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

4.3.2 Mechanisms of Action

The antioxidant function of beta-carotene is due to its ability to quench singlet oxygen, free radicals and protect the lipid cell membrane against the harmful effects of oxidative degradation (Krinsky and Deneke, 1982, Santamaria et al. 1991). Quenching involves a physical reaction in which the energy of the excited oxygen is transferred to the carotenoid, forming a molecule of state excited (Krinsky, 1993). Extinction of singlet oxygen is the basis of beta-carotene of known efficacy Erythropoietic protoporphyria in therapy (a skin photosensitivity) (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 the process (autoxidation). Burton and Ingold (Burton and Ingold, 1984) and others have shown that beta carotene autoxidation in vitro is dose-dependent and subject to concentrations of oxygen. At higher concentrations, it can function as a pro-oxidant and can activate proteases.

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

Carotenoids have also been reported to have a number of biological measures, including immuno-enhancement, inhibition mutagenesis and transformation and regression of precancerous lesions

5. chemistry of some antioxidant enzymes

This includes superoxide dismutase, catalase and peroxidase.

5.1 superoxide dismutase (SOD) 5.1.1 source and nature

SOD is an endogenous intracellular enzyme in virtually every cell in the body.Cellular SOD is actually represented by a group of metalloenzymes with various prosthetic groups.The enzyme is the prevalence of copper-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 the mitochondrion (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) superoxide to form H2O2. Catalase and glutathione peroxidase, selenium-dependent are responsible for the reduction of H2O2 to H2O.

The respective enzymes that interact with superoxide and H2O2 are tightly regulated by a feedback system. superoxide Excessive inhibits glutathione peroxidase and catalase to modulate the equation of H2O2 to H2O (see Fig.5). Similarly, increased H2O2 slowly inactivates CuZn-SOD. Meanwhile, catalase and glutathione peroxidase, reducing H2O2, conservation of SOD and SOD, by reducing superoxide, conserves catalases and glutathione peroxidase. Grace this evaluation system, balance of low levels of SOD, glutathione peroxidase, and catalase and superoxide and H2O2 are maintained, which keeps the whole system in perfect working completely (Fridovich, 1993).

SOD also showed activity antioxidant by reducing O2 ⁻ · that would otherwise lead to the reduction of Fe3 + to Fe2 + and thereby promote the formation of OH. When activity of catalase is insufficient to metabolize the H2O2 produced SOD activity increases oxidative tissues. Therefore, it was found that antioxidant enzymes function as a balanced system, any disruption of this system would lead to the promotion of oxidation.

5.2 enzyme Catalase

This enzyme is an enzyme found in most proteins of aerobic cells in animal tissues. Catalase is present in all organs of the body being particularly concentrated in the liver and erythrocytes. The brain, heart, skeletal muscle contains only small amounts.

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

2 ® 2 H2O H2O2 + O2

Enzyme glutathione peroxidase 5.3

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

5.3.1 Source and Nature

It is a tetrameric protein 85000-D. it has 4 atoms of selenium (Se) bound as seleno-cysteine fractions that confers catalytic activity. One of the requirements Glutathione is essential as a co-substrate.

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

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

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

 

6. Mode of action of antioxidants

There are four routes:

Breaking 1.Chain reactions, eg alpha-tocopherol which acts in lipid phase to trap "Rod" radical.

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

3.Scavenging opening of radicals such as superoxide dismutase which acts in the aqueous phase to trap superoxide free radicals.

4.Chelating the transition metal catalysts: A group of compounds serves an antioxidant function by sequestration of transition metals that are well established pro-oxidants. This way, transferrin, lactoferrin, ferritin and function to maintain iron-induced oxidative stress in control and ceruloplasmin and albumin as copper chelators.

7. Antioxidant system in our body

The organization has developed several endogenous antioxidant systems to against the production of ROI. These systems can be divided into groups by enzymatic and nonenzymatic.

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

The non-enzymatic antioxidants include soluble vitamins, vitamin E and vitamin A or provitamin A (beta carotene), and Vitamin C is soluble in water and GSH. Vitamin E has been described as the main chain breaking antioxidant in humans (Packer, 1992). Because of its lipid solubility, vitamin E is found in cell membranes, where it interrupts 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 directly quench ROI, including O2 ·, · OH, and (Algayer et al. 1992) O2.

8. Commercial sources of natural antioxidants

The most common natural antioxidant preparations on the market are mixed tocopherols, which are by-products of refining vegetable oils. In addition, spices and oleoresins and extracts such as rosemary and sage, green tea extract, other herbal mixtures, such than those of mustard and certain unsaponifiables of edible oils, and, of course, carotenoids are also important (Table 2) (Ho et al. 1994; Shahidi 1997).

9. Effectiveness of antioxidants in different systems

The chemical composition and structures to extract active components are important factors governing the effectiveness of natural antioxidants in different foods. Thus, phenolic compounds with ortho-and para-dihydroxylation or hydroxy and methoxy group are more effective than simple phenolics. In addition, with the combination Extended phenylpropanoids are more effective than benzoic acid derivatives. In addition, hydrophilic and lipophilic active components is dictated the desirability of antioxidants in the systems. In general, more hydrophilic antioxidants are better in stabilizing oil Bulk-oil-in water, whereas the lipophilic antioxidant activity follows the opposite trend. There are also many other factors must be taken into account in the review and selection of antioxidants and extracts for food applications. Specifically, attention should be given the photosensitizing effect of chlorophylls in natural extracts. In addition, the rate of incorporation of antioxidants in foods should be optimized and the use of chelating considered when appropriate. Many antioxidants behave prooxidatively at high concentrations or when it is present with ions of transition metals, and such effects are also important when examining the in vivo activity of antioxidants (Shahidi and Ho, 2000). Some chelators such as polyphosphates, in addition to metal sequestration, may also have other beneficial effects such as to improve the cooking performance and juiciness of the meat and poultry products or maintain the quality of fresh seafood. The role of antioxidants in natural foods should increase over the coming years.

10. Summary

Antioxidants are molecules that can safely interact with the free radicals and stop the chain reaction before vital molecules that are there damaged.Although several enzyme systems and vitamins that scavenges free radicals the principle antioxidant in the body are vitamin E, vitamin C, beta-carotene, enzyme catalase, superoxide superoxide, glutathione peroxidase enzyme etc.Vitamin E, a lipid soluble antioxidant peroxidation phospholipid.Vitamin C is a chain of water soluble antioxidant in the break. Beta-carotene protects lipid cell membranes against the harmful effects of damage.Catalase antioxidants, glutathione peroxidase, superoxide super oxide etc. enzyme systems also prevent our body from oxidative damage by free radicals.

11. Conclusion

Antioxidant plays an important role in preventing cancer, and others have also disease.They role in slowing the aging process and preventing antioxidants disease.So heart are very necessary to our body. But our body can not manufacture these chemicals, so they must be provided by diet.Although there is little doubt that the antioxidant components are necessary for good health, we do not know if the supplements should be taken or not and if yes how much antioxidant supplement optimum.Though were considered harmless but as we are increasingly aware of what chemicals we come to know that the antioxidant may be harmful to our body in some normal vitamin C cases.In concentration and beta-carotene are antioxidant, but at high concentrations, they are pro-oxidant and thus harmful. Also very little is known about the long-term consequences of megadoses antioxidants. finely tuned mechanism are carefully balanced the body to withstand a variety of chemicals without insults.Taking understanding of all their effects can disrupt this balance. We must therefore follow the following 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 that we develop our own systems and antioxidants that our food provides the necessary components.

2. Weekend Warriors should strongly consider a more balanced approach to exercise. Failing that, consider supplementation.

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

4. We must look ahead FDA recommendations, but be wary of advertising and media hype.

5. We should not over supplement.

 

 

12. Future Research Scope

Antioxidants are necessary for our health, but we do not know the exact dose and how how to complete it. Thus, further research is needed to know more about antioxidant. There are flora and fauna both in our environment which may contain anti-oxidant chemicals. There is therefore considerable scope for conducting research in this interesting subject whether

1) How will it Supplements of antioxidants many asked.

2) Natural sources of various antioxidants.

3) To explore the antioxidant properties of different chemicals.

4) To find out if they have a different pharmacological and toxicological effect.  

Bibliography

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

Lee Jeong Chae-(2002). Antioxidant property of an ethanol extract of the stem of Opuntia fiscus. Journal of Agricultural and Food Chemistry. pp. 6490-6496.

Jie Sun and Yi Fang (2002). Antioxidant activities of common fruits and Antiprofilactive. Journal of Agricultural and Food Chemistry. pp. 7449-7454.

Joon Hee Lee et al. al. (2003). Polyphenol antioxidants in grape Journal of Agriculture and Food Chemistry Muscadine. pp 480-485.

KS Shivashankar and Seiichiro Isobe (2004). Fruit of the antioxidant activity of Irwin mangoes stored at low temperature. Journal of Agricultural and Food Chemistry. pp. 1281-1286.

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

Keni Chi Ya na Gimoto and. al. (2002). The antioxidant activities of fractions obtained from brewed coffee. Journal of Agricultural and Food Chemistry. P. 1281-1290.

Mahinda Wella Singh and Kirk Parkin (2002). Phase II enzyme-inducing activities beet phenotypes of different pigmentation. Journal of Agriculture and Food Chemistry. pp. 6704-09.

Qin Yan Zhu et al. al. (2001). Antioxidant activities of oolong tea. Journal of Agriculture and Food Chemistry. pp. 1280-1286.

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

Yi Fang Chu and Wu Xianzona (2002). Antioxidant activities Antiprofilactive and common vegetables. Journal of agricultural and food chemistry. pp. 381-385.

About the Author

1) Md. Wasim Aktar is a Senior Research Fellow in Export Testing Laboratory, APEDA, Govt. of India, under Deptt of Agricultural Chemicals, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, Nadia, West Bengal, India

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

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