------------------------------------------------- Banana Leaves as Tea ------------------------------------------------- ------------------------------------------------- Like coconuts‚ bananas grow in abundance here in the Philippines as it is a tropical country. For the many years of study‚ cultivation and propagation‚ research and development‚ we have become as one of the exporters of bananas to the world‚ especially to the United States and Europe – when speaking of the banana fruit‚ of
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Antioxidant Cancer Prevention Few Americans are educated on antioxidants‚ and how antioxidants can help in our daily diet. Antioxidants are micro-nutrients that protect tissues in the body. They do this by blocking harmful chemical reactions caused by oxidation‚ which is the destructive effect of oxygen on the molecular components of our cells. Just as oxygen can cause metals to rust and corrode‚ it can pull electrons from organic molecules making them defective and capable of producing cellular
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The primary task of antioxidants is to stop free radicals before they damage the body. Free radicals are primarily a by-product of oxygen. During aerobic metabolism‚ each cell in the body utilizes oxygen to make energy so that it can do its job. Just as burning wood forms smoke as a by-product‚ the body creates by-products called free radical oxidants‚ or free radicals‚ when cells burn oxygen. These dangerous free radicals cause extra oxygen to damage cells in the body as they react to molecules
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was known to provide a definite and complete cure without side effects. On the late 20th century‚ polyphenols have come to the industry of healthcare and beauty. Furthermore‚ various studies on these natural substances proved that they can act as antioxidants and‚ on the latter years‚ as potential chemopreventive and ultimately chemotherapeutic agents (Di Domenico et al.‚ 2011). As research and science pondered to know more about polyphenols‚ these substances were further characterized to smaller groups
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charantia L. on albino rats in normal and alloxan diabetic rats. J. Ethnopharmacol. 2006;108:236–242. [PubMed] 34 35. Quettier-Deleu C‚ Gressier B‚ Vasseur J‚ Dine T‚ Brunet C‚ Luyckx M‚ Cazin M‚ Cazin JC‚ Bailleul F‚ Trotin F. Phenolic compounds and antioxidant activities of buckweat hulls and flour. J. Ethnopharmacol. 2000;72:35–42. [PubMed] 36 37. Folch J‚ Lees M‚ Slone Stanley GHS. A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 1957;226:497–509
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The antioxidant capacity of Bifurcaria bifurcata extracts from the Peniche coast was evaluated by the analysis of the total polyphenol content (TPC)‚ by the DPPH free radical scavenging activity and by Oxygen Radical Absorbance Capacity (ORAC). The results are expressed in Table 1. The methanolic fraction was more potent than the dichloromethane fraction‚ with an EC50 of 58.82µg/mL (50.65 – 68.31)‚ which was very similar with the standards‚ ascorbic acid and BHT‚ that exhibited an EC50 of 22.43µg/mL
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displayed the antioxidant activity of coffee (raw‚ roasted and spent) and black tea (raw and spent) in term of DPPH scavenging. As shown in figure 4‚ coffee bean has high rate of antioxidant activity‚ it was found significantly (P < 0.05) higher in raw followed by spent and roasted coffee 76.79‚ 72.93 and 59.37%‚ respectively. The degradation of antioxidant activity of coffee might be due to the degradation of native antioxidants and the formation of new ones. Thus‚ the antioxidant capacity of coffee
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EVALUATION OF ANTIOXIDANT ACTIVITIES OF WHITE POPINAC Rutanachai Thaipratum Suan Sunandha Rajabhat University‚ Thailand Abstract: Free radical cause many diseases‚ for instance‚ aging‚ cancer‚ coronary heart disease‚ arthritis‚ and nervous system abnormality. Normally‚ free radical formation is controlled naturally by various beneficial compounds known as antioxidants. Antioxidants can be classified into natural and synthetic groups. Moreover‚ several analytical methods have been used for qualitative
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Medicinal Plants and Anti-oxidant Properties. An antioxidant can be defined as “any substance that‚ when present in low concentrations compared to that of an oxidisable substrate‚ significantly delays or inhibits the oxidation of that substrate” (Young and Woodside‚ 2001). It is well known that oxidant by-products of normal metabolism such as free radicals and reactive oxygen species (ROS) in excess can cause extensive damage to DNA‚ proteins‚ and lipids. Under stress‚ the body produces more ROS
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1. Antioxidant Compounds in Red Beet Excessive formation of free radicals such as reactive oxygen species (ROS) and reactive nitrogen species (RNS) occur as a byproduct of cellular metabolism. Free radical generation causes oxidative stress which has been associated with undesirable health effects (Valko et al.‚ 2007). Antioxidants are needed when ROS are generated inside the body‚ as the first line of defense (Lobo et al.‚ 2010). Halliwell & Gutteridge (2015) describe an antioxidant as “any substance
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