chemical bonds. An antioxidant is a molecule that inhibits the oxidation of other molecules. Oxidation is a chemical reaction involving the loss of electrons which can produce free radicals. The free radicals can start chain reaction in the body and cause damage to cells and important chemicals in the body. Free radicals are very unstable and react quickly with other compounds‚ trying to capture the needed electron to gain stability. Antioxidants can neutralize free radicals. Antioxidants acts as scavengers
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form of tea considered for usage and is extremely beneficial for your health. The great antioxidants in green tea are known as the active constituents (Ozadam‚2005). They are called catechins and flavonols. EGCG or epigallocatechin gallate is the most powerful of these antioxidants. EGCG has been found to be twice as powerful as resveratrol‚ an antioxidant found in red wine. It has 25 to 100 times the antioxidants power of vitamin C and vitamin E. Green tea which is water soluble‚ has another advantage
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foods typically provide greater levels of a number of important antioxidant phytochemicals (anthocyanins‚ flavonoids‚ and carotenoids). Although in vitro studies of organic fruits and vegetables consistently demonstrate that organic foods have greater antioxidant activity‚ are more potent suppressors of the mutagenic action of toxic compounds‚ and inhibit the proliferation of certain cancer cell lines‚ in vivo studies of antioxidant activity in humans have failed to demonstrate additional benefit
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ABSTRACT In the present investigation‚ am attempt has been made to investigate the in vitro antioxidant potential of aqueous extract of Terminalia belerica bark (TBB). The nitric oxide assay method has been performed at different doses (100-500 mg). The total phenolic contents and total flavonoid contents have also been determined. The results of the present study shows that the aqueous extract of TBB possess antioxidant activity through the DPPH free radical scavenging activity. The preliminary phytochemical
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chemical‚ antioxidant and antimicrobial studies of cinnamon leaf and bark volatile oils‚ oleoresins and their constituents q Gurdip Singh b a‚* ‚ Sumitra Maurya a‚1 ‚ M.P. deLampasona b‚ Cesar A.N. Catalan b a Chemistry Department‚ DDU Gorakhpur University‚ Gorakhpur 273 009‚ India Instituto de Quimica Organica‚ Universidad Nacional de Tucuman‚ Ayacucho 471‚ S.M. de Tucuman 4000‚ Argentina Received 31 August 2005; accepted 22 February 2007 Abstract The antioxidant‚ antifungal
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Benefits of Vitamin E In this article we will look at the benefits of vitamin E. Vitamin E is a fat soluble vitamin found in many foods‚ especially certain fats and oils. It is a powerful antioxidant that protects the body from damage caused by free radicals. Vitamin E has many other health benefits also. First of all‚ to fully understand the importance of the effect of vitamin E on free radicals‚ you must understand what a free radical is and what it can do to your body. A free radical is an
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Chocolate Chocolate is made from plants‚ which means it contains many of the health benefits of dark vegetables. These benefits are from flavonoids‚ which act as antioxidants. Antioxidants protect the body from aging caused by free radicals‚ which can cause damage that leads to heart disease. Dark chocolate contains a large number of antioxidants (nearly 8 times the number found in strawberries). Flavonoids also help relieve high blood pressure through the production of nitric oxide‚ and balance certain
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Food ©2007 Global Science Books Food Preservation – A Biopreservative Approach Iraj Rasooli Department of Biology‚ Shahed University‚ Opposite Imam Khomeini’s Shrine‚ Tehran-Qom Express Way‚ Tehran‚ Iran Correspondence: * rasooli@shahed.ac.ir ABSTRACT Preservative agents are required to ensure that manufactured foods remain safe and unspoiled. Antimicrobial properties of essential oils (EOs) reveal that Gram-positive bacteria are more vulnerable than Gram-negative bacteria. A number of EO
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fiber‚ which helps prevent absorption of dietary-LDL or bad cholesterol in the gut. The fiber also saves the colon mucous membrane from exposure to toxic substances by binding to cancer-causing chemicals inside the colon. * Apples are rich in antioxidant phyto-nutrients flavonoids and polyphenolics. The total measured anti-oxidant strength (ORAC value) of 100 g apple fruit is 5900 TE. Some of the important flavonoids in apples are quercetin‚ epicatechin‚ and procyanidin B2. Additionally‚ they are
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phosphorus(Fauzi‚ 2011). Soursop is a broad spectrum of for anti-microbial agent‚ it profounds high blood pressure and is used for depression‚ stress‚ and nervous disorders(Reams‚ 2011). The researchers decided to conduct an experiment about the antioxidant activity of Soursop. Various researches show that the Soursop is
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