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SYNOPSIS:
*INTRODUCTION
*FOOD SOURCES
*ORAC IN FOODS
*VITAMINS
*CAROTENOID TERPENOIDS
*FLAVONOIDS
*PHENOLIC ACIDS AND THEIR ESTER
*OTHER NONFLAVONOID PHENOLICS
*POTENTIAL ORGANIC ANTIOXIDANT
*ANTIOXIDANT IN FRUITS
*CONCLUSION
ANTI-OXIDANT
INTRODUCTION:
*An antioxidant is a molecule that inhibits the oxidation of other molecules.
* Oxidation is a chemical reaction that transfers electrons or hydrogen from a substance to an oxidizing agent. Oxidation reactions can produce free radicals.
* These radicals can start chain reactions.
*When the chain reaction occurs in a cell, it can cause damage or death to the cell.
* Antioxidants terminate these chain reactions by removing free radical intermediates, and inhibit other oxidation reactions.
* They do this by being oxidized themselves, so antioxidants are often reducing agents.
Eg: thiolsascorbic acidpolyphenols Substituted phenols and derivatives of phenylenediamine are common antioxidants used to inhibit gum formation in gasoline (petrol).
EXPLANATION:
Although oxidation reactions are crucial for life, they can also be damaging; plants and animals maintain complex systems of multiple types of antioxidants, such as glutathione, vitamin C, vitamin A, and vitamin E as well as enzymes such as catalase, superoxide dismutase and various peroxidases. Insufficient levels of antioxidants, or inhibition of the antioxidant enzymes, cause oxidative stress and may damage or kill cells. Oxidative stress is damage to cell structure and cell function by overly reactive oxygen-containing molecules and chronic excessive inflammation. Oxidative stress seems to play a significant role in many human diseases, including cancers. The use of antioxidants in pharmacology is intensively studied, particularly as treatments for stroke and neurodegenerative diseases. For these reasons, oxidative stress can be considered to be both the cause and the consequence of some diseases.
Antioxidants are widely
*INTRODUCTION
*FOOD SOURCES
*ORAC IN FOODS
*VITAMINS
*CAROTENOID TERPENOIDS
*FLAVONOIDS
*PHENOLIC ACIDS AND THEIR ESTER
*OTHER NONFLAVONOID PHENOLICS
*POTENTIAL ORGANIC ANTIOXIDANT
*ANTIOXIDANT IN FRUITS
*CONCLUSION
ANTI-OXIDANT
INTRODUCTION:
*An antioxidant is a molecule that inhibits the oxidation of other molecules.
* Oxidation is a chemical reaction that transfers electrons or hydrogen from a substance to an oxidizing agent. Oxidation reactions can produce free radicals.
* These radicals can start chain reactions.
*When the chain reaction occurs in a cell, it can cause damage or death to the cell.
* Antioxidants terminate these chain reactions by removing free radical intermediates, and inhibit other oxidation reactions.
* They do this by being oxidized themselves, so antioxidants are often reducing agents.
Eg: thiolsascorbic acidpolyphenols Substituted phenols and derivatives of phenylenediamine are common antioxidants used to inhibit gum formation in gasoline (petrol).
EXPLANATION:
Although oxidation reactions are crucial for life, they can also be damaging; plants and animals maintain complex systems of multiple types of antioxidants, such as glutathione, vitamin C, vitamin A, and vitamin E as well as enzymes such as catalase, superoxide dismutase and various peroxidases. Insufficient levels of antioxidants, or inhibition of the antioxidant enzymes, cause oxidative stress and may damage or kill cells. Oxidative stress is damage to cell structure and cell function by overly reactive oxygen-containing molecules and chronic excessive inflammation. Oxidative stress seems to play a significant role in many human diseases, including cancers. The use of antioxidants in pharmacology is intensively studied, particularly as treatments for stroke and neurodegenerative diseases. For these reasons, oxidative stress can be considered to be both the cause and the consequence of some diseases.
Antioxidants are widely