Glutathione Facts

Antioxidants: Chemistry and its Impact on Health

1. Introduction In the aerobic environment, the most dangerous by product are of reactive oxygen species. The role of antioxidants is to detoxify reactive oxygen intermediates (ROI) in the body. In recent years, nutritional 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, inflammatory diseases chronic and aging (Delany L. 1993).

Naturally, oxidation inhibitors that occur in food usually originate from material of plant. The active components, ie, phenols and polyphenols, including tocopherols, are secondary metabolites of plants and are derived from the first phenylalanine and in some cases and in some plants from tyrosine. The resultant phenylpropanoids may undergo further processing to produce benzoic acid derivatives and flavonoids, isoflavones, and other complex polyphenols. Thus, natural food phenolics are present as a complex mixture of compounds that provide a cocktail of many components Active substances present in the free, esterified, glycosylated and bound forms (Shahidi and Naczk, 1995). The potency of preparations is therefore dictated by their chemical structures and regulated by the hydrophilic-lipophilic balance (HLB) of the participants molecules in a concentration-dependent manner and the system. Thus the mode of action natural antioxidants may involve multiple mechanisms, depending on the source material and the possible presence of synergists and antagonists.

* Correspondence to: wasim04101981@yahoo.co.in

To use an antioxidant in food preparation should be safe, easy to incorporate, effective at low concentrations without undesirable odor, taste or color, heat stable, nonvolatile and carry through the good and profitable properties. Furthermore, the presence and possible effects of the antagonists must be carefully considered, as an antioxidant can become a prooxidant in the presence of certain other molecules. As an example, chlorophylls may overwhelm the antioxidant effect of phenolics due to photosensitized oxidation and metals transition as iron and copper can cause oxidation of concessional terms. The synergy between the different antioxidant phenolic compounds from phenols and phenol should not be considered in all scopes. 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 chain reaction. Its main 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. For prevent the free radicals that the body has a defense system of antioxidants.

An antioxidant is a substance that when present in low concentrations in relationship with the oxidizable substrate significantly delays or reduces oxidation of the substrate (Halliwell, 1995).

Antioxidants get their name from the oxidation combat. These are substances that protect other chemicals of the body from damaging oxidation reactions by reacting with free radicals and other reactive species oxygen within the body, thus hindering the process of oxidation. During this reaction the antioxidant sacrifices himself for being rusty. However, the supply of antioxidants it is not unlimited as an antioxidant molecule can only react with a single free radical. Therefore, there is constant need to replenish antioxidants, either endogenously or through supplementation.

2. Literature Review

Qin Yan Zhu et al. al. (2001) studied the antioxidant property oolong tea tree. Inhibitory effect on FeCl2 / H2O2 – induced damage and inhibition of erythrocyte hemolysis of oolong tea extract (OTE) were evaluated. OTA there is a strong antioxidant activity in all model systems. When OTE was separated into fractions according to molecular weight fraction was determined that greater amount of phenolic compound (low molecular weight) have strong antioxidant activity.

Wu Yi Fang Chu and Xianzona (2002) reported that higher intake fruit and vegetables containing high levels of phytochemicals have been recommended to prevent chronic diseases associated with oxidative stress in the human body. 10 plants common were selected. The study showed that had the highest total antioxidant Red Hound activity followed by broccoli, carrots, spinach, cabbage, onion, potato, etc.

Jie Sun and Yi Fang (2002) reported that consumption of fruit and vegetable associated with reduced risk of chronic disease due to the antioxidants present. By including vitamin C is the main antioxidant fruits.

Jeong-Chae Lee (2002) evaluated an ethanol extract of stem of Opuntia to determine the mechanism of its activity antioxidant. The ethanol extract showed a concentration-dependent inhibition of linoleic acid oxidation.

Keni Chi na Whining Already et. al. (2002) investigated the antioxidant activity of column chromatographic fractions obtained from brewed coffee to find antioxidant and assess the benefits of drinking coffee. Coffee contains antioxidants and consumption of many antioxidant-rich brewed coffee may inhibit disease caused by oxidative damage.

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

Joon Hee Lee et al. al. (2003) reported that Muscadine Grapes and bi winary product have antioxidant capacity.

Kizhiyedathu et. al. (2003) reported that the extract obtained from sesame cake and oil are capable of scavenging free radicals that is, the antioxidant property.

KS Shivashankara and Seiichiro Isobe (2004) reported mature tree if greenhouse-grown (TR) and mature green (MG) mangoes (cv. Irwin) were exposed to a treatment of high electric field by 20 and 30 days of storage at 5O C. MG fruits were allowed to ripen at room temperature after low temperature storage and antioxidant capacity were estimated before and after storage period. The antioxidant capacity of fruits remained unchanged up to 20 days of storage period and decreased thereafter. Antioxidant capacity fruit was significantly correlated only to ascorbic acid.

Joseph O. Kuti et.al. (2004) reported that total phenolics and antioxidant capacity Raw was higher in cooked leaf extracts. Cooking reduced antioxidant activity. Results of their study indicate that tree spinach leaves are a rich source of antioxidants natural.

Mahinda Wella singh and Kirk Parkin (2004) studied a wide range of antioxidant activity of crude extract from tissues of beet root. pigments betalains has been shown to possess different antioxidant function.

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

Enzymes

Antirust

Paper

Comments

Superoxide dismutase (SOD)

Mitochondrial

Cytoplasmic

Extracellular

Dismutates · to H2O2 O2

Containing manganese (Mn.SOD)

Contains copper and zinc (CuZnSOD)

Contains copper (CuSOD)

Catalase

Dismutates H2O2 to H2O

Tetrameric hemoprotein present in peroxisomes

Glutathione Peroxidase (GSH.Px)

Delete H2O2 and lipid peroxides

Selenoproteins (contains Se2 +)

First in the cytosol also mitochondria

GSH Uses

Vitamins

Alpha tocopherol

Lipid peroxidation Breaks

Lipid peroxide and O2 · · OH and scavenger

Fat-soluble vitamins

Beta carotene

Barre · OH, O2 · and peroxy radicals

Prevents oxidation of vitamin A

It binds to transition metals

Fat-soluble vitamin

Ascorbic acid

Directly sweeps · OH and O2 · H2O2

It neutralizes oxidants to stimulate neutrophil

It contributes to the regeneration of vitamin E

Soluble vitamin in water

Table 2.Classification of antioxidants on the basis of their sources

Source Material

Example

Antirust

Vegetable oils

Soybean oil

Tocopherols

Oils tropical

Palm oil

Tocotrienols

Vegetable oils

Palm oil

The carotenoids

Herbs and Spices

Rosemary and sage

complex phenols

Cereals

The wheat and buckwheat

Flavenoids

Vegetables

Soy

Isoflavones

Oilseeds

Canola and mustard

Phenolic acids and phenylpropanoids

Teas

Green tea

Catechins and polyphenols

Fruit skin and seeds

Grape seed and skin

Polyphenols and Tannins

4. Antioxidant chemistry of some vitamins 4.1 alpha tocopherol (vitamin E) structure of vitamin E-2D – C26H44O2 4.1.1 Nomenclature It is the major lipid-soluble antioxidant found in cells. The name originated in early 1920 when vegetable oil was found to restore fertility in rats. This unknown substance was designated vitamin E by Sure in 1924.The term tocopherol was first used by Evans. Because this compound can have an animal ancestry, so called from the Greek word tokos tocopherol, which means the delivery, and added the verb phero, which means light. To indicate the nature of the alcohol molecule, ol was added to the final.

The Vitamin E is a generic term that includes all organizations that file the biological activity of natural vitamin E, d-alpha-tocopherol. In nature, eight substances has been found to have vitamin E activity: d-alpha, beta-d-, d-gamma and d-delta-tocopherol (which differ in methylation site and side-chain saturation (Kellof et al. 1996), and d-alpha, beta-d-, d-gamma and d – delta tocotrienol. In addition, acetate and succinate derivatives of natural tocopherols with vitamin E activity, as that synthetic tocopherols and their acetate and succinate derivatives.

Of these, d-alpha-tocopherol has the highest biopotencia, and its activity is the standard against which all others must be compared. It is the predominant isomer in plasma.

4.1.2 Source and Nature

Vitamin E is an essential nutrient that functions as an antioxidant in the human body. It is essential, by definition, because the body can not manufacture their own vitamin E and therefore must be provided by foods and supplements.

Tocopherols are present in oils, nuts, seeds, wheat germ and whole grains. The absorption is believed to be associated with intestinal fat absorption. Approximately 40% of ingested tocopherol is absorbed. Most tocopherols enter the blood through the lymph associated with chylomicrons. Vitamin E has proven stored in adipose tissue. The phospholipids of mitochondria and endoplasmic reticulum membrane and possess affinities for alpha-tocopherol and vitamin tends to concentrate on these sites.

4.1.3 Mechanisms of Action

Vitamin E is more appropriately described as an antioxidant that a vitamin. This is because, unlike most vitamins, not acting as a cofactor for enzymatic reactions.

A deficiency of Vitamin E does not produce a disease with symptoms of rapid development such as scurvy or beriberi. obvious symptoms due to vitamin E deficiency occur only in cases of syndromes of normal fat absorption, infants infants and patients with total parenteral nutrition. The effects of inadequate vitamin E intake usually develop over a long time, usually decades, and have been linked to chronic diseases such as cancer and atherosclerosis.

Therefore, its main function is to prevent the peroxidation of phospholipids the membrane and prevents cell membrane damage through its antioxidant action. The lipophilic tocopherol enables you to locate inside the membrane bilayer cell (Halliway and Getteridge, 1992, Borg 1993). Tocopherol-OH can transfer a hydrogen atom with one electron to a free radical eliminating and radicals before they can interact with cell membrane proteins or generate lipid peroxidation. When tocopherol-OH combines with the free radical becomes · Tocopherol-O, itself a radical. When ascorbic acid is available, · Or tocopherol-ascorbate (with its hydrogen available) income semidehydroascorbate (a weak radical) plus a-tocopherol OH (Halliway and Gutteridge, 1992). Through this process, an aggressive ROI (reactive oxygen Intermediate) is eliminated and a weak ROI (dehydroascorbate) is formed, and OH-tocopherol is regenerated. Despite this complex defense system are not known antioxidant systems endogenous enzyme 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 cancer initiation through greater immunocompetence.

Vitamin E has a direct chemical function. Inhibits the conversion of nitrites in smoked, pickled and cured foods to nitrosamines in the stomach. Nitrosamines are strong promoters of tumor.

Alpha-tocopherol has been shown to reduce ferric iron to ferrous iron (ie, act as a pro-oxidant). Moreover, the ability of alpha-tocopherol to act as a pro-oxidant (reducing) or antioxidant depends on whether the alpha-tocopherol is consumed in the conversion of ferrous iron or whether after this interaction, residual alpha-tocopherol is available to scavenge the resultant ROI (Yamamoto and Nike, 1988).

4.1.4 Possible therapeutic effects

Or vitamin E decreases the incidence of ischemic heart disease (Gey et al. 1991).

Ø Reduce the incidence of cataracts (Packer, 1991, 1992).

Ø Reduce 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

Ascorbic acid (vitamin C) is a water-soluble antioxidant present in citrus fruits, potatoes, tomatoes, green leafy vegetables.

Humans are unable to synthesize L-ascorbic acid from D-glucose in the absence of L-gulacolactone oxidase enzyme (Ensimnger et al.1995). For Therefore, humans 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 their duties. It is a water soluble chain breaking antioxidants (Ishwarial et al 1991). As an antioxidant, which neutralizes free radicals and reactive oxygen molecules that are produced during metabolic pathways of detoxification. It also prevents the formation of carcinogenic compounds from precursors (Block and Menkes, 1988). The structure of ascorbic acid is reminiscent of glucose, which results in most mammals.

An important feature is its ability to act as a reducing agent (electron donor). Ascorbic acid is a reducing agent with a potential hydrogen of + O.08V, so it is capable of reducing compounds such as molecular oxygen, nitrate and cytochromes and a c. The donation of an electron by ascorbate gives 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

Has also been shown that ascorbate is more potent than a-tocopherol in inhibiting the oxidation of LDL (low density lipoprotein) in a cell free system (Jialal et al 1990). Co-incubation of LDL with ascorbate in oxidative status similar inhibited LDL oxidation and led to the preservation of endogenous antioxidants in the particle LDL (Ishwarial et al, 1991). The concentration of ascorbate used to inhibit oxidation of LDL (40-60 mm) is well within the normal range of plasma (23-85 hours).

Vitamin C also contributes to the regeneration of membrane bound oxidised vitamin E. tocofe radicals react with one, which results in the generation of tocopherol in this process it is oxidized to dehydroascorbic acid (Ward & Peters 1995). Supplements of vitamin C in animals leads to increased plasma levels and tissues of vitamin E.

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

4.3 beta Carotene

Me

2-D structure of beta carotene 4.3.1 Source and Nature

Carotenoids are pigments micronutrients in fruits and vegetables.

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

4.3.2 Mechanisms of Action

The antioxidant function of beta-carotene is due to its ability to quench the singlet oxygen, scavenge free radicals and protect lipid cell membrane of the harmful effects of oxidative degradation (Krinsky and Deneke, 1982; Santamaría et al. 1991). The temple consists of a physical reaction in which the energy of excited oxygen is transferred to the carotenoid, forming an excited state molecule (Krinsky, 1993). Temple of atomic oxygen is the basis for beta-carotene 's well known therapeutic efficacy in erythropoietic protoporphyria (photosensitivity disorder) (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 during the process (auto-oxidation). Burton and Ingold (Burton and Ingold, 1984) and others have shown that carotene autoxidation beta in vitro is dose-dependent and dependent on oxygen concentrations. At high concentrations, can function as a pro-oxidant and can activate proteases.

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

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

5. Antioxidant chemistry of some enzymes

This includes superoxide dismutase, catalase and peroxidase.

5.1 superoxide dismutase (SOD) 5.1.1 Source and Nature

SOD is a gift from endogenous intracellular enzyme production essentially all cells body.Cellular SOD is actually represented by a group of metalloenzymes with various prosthetic groups.The prevalent enzyme is cupro-zinc (CuZn) SOD, which is a stable dimeric protein (32,000 D). SOD occurs in three forms: (1) Cu-Zn SOD in the cytoplasm with two subunits, and (2) Mn-SOD in mitochondria (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 selenium-dependent glutathione peroxidase are responsible for the reduction of H2O2 to H2O.

The enzymes that interact with the respective superoxide and H2O2 are tightly regulated through a feedback system. Excessive superoxide inhibits glutathione peroxidase and catalase to modular equation of H2O2 to H2O (Fig. 5). Similarly, increased H2O2 slowly inactivates CuZn-SOD. Meanwhile, catalase and glutathione peroxidase, by reducing H2O2, conserve SOD and SOD, by reducing superoxide, conserves catalases and glutathione peroxidase. Through this feedback system, dramatic decrease in SOD, glutathione peroxidase and catalase and superoxide and H2O2 are maintained, which keeps the whole system in a working state as a whole (Fridovich, 1993).

SOD also has antioxidant activity by reducing O2 ⁻ · that otherwise would lead to reduction of Fe3 + to Fe2 + and thereby promote OH · Training. When the catalase activity is insufficient to metabolize the H2O2 produced SOD will increase the activity tissue antioxidant. Therefore, it was found that the antioxidant enzymes function as a well-balanced system, any interruption of this system would lead to promotion oxidation.

5.2 The enzyme catalase

This enzyme is a protein enzyme present in most aerobic cells in animal tissues. Catalase is present in all organs of the body that is especially concentrated in the liver and erythrocytes. The brain, heart, skeletal muscle contains only small amounts.

Catalase and glutathione peroxidase search and convert hydrogen peroxide into water and diatomic oxygen. An increase in production SOD without a subsequent elevation of catalase or glutathione peroxidase leads to the accumulation of hydrogen peroxide, which becomes the hydroxyl radical. In fact research in the pathogenesis of Down syndrome has shown that the existence of trisomy 21 leads to the overproduction of SOD, the gene for which is also on chromosome 21. This finding is intriguing because it reveals the possibility of a genetic relationship with the increased activity of free radicals. (Krinsky, 1992)

2 H2O2 2 H2O + O2 ®

5.3 Glutathione peroxidase

Glutathione redox cycle is a central mechanism for reducing intracellular hydroperoxides.

5.3.1 Source and Nature

It is a tetrameric protein 85,000-D. has 4 atoms of selenium (Se) bound as seleno-cysteine moieties which gives the catalytic activity. One of the essential requirements is glutathione as cosubstrate.

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

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

GSSG + NADPH + H + ® 2 GSH + NADP + (the Equation B)

 

6. Mode of action of antioxidants

There are four ways:

Late 1.Chain reactions, for example, alpha-tocopherol, which acts in lipid phase to trap "rod" radical.

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

3.Scavenging start 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 the kidnapping of transition metals are well established pro-oxidants. Thus, transferrin, lactoferrin, ferritin and the role of maintaining the iron-induced oxidative stress in check and ceruloplasmin and albumin as copper sequestrants.

7. Antioxidant system in our body

The agency has developed several endogenous antioxidant systems to deal with the production of ROI. These systems can be divided into enzymatic and nonenzymatic groups.

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

The non-enzymatic antioxidants include lipid-soluble vitamins, vitamin E and vitamin A or provitamin A (beta-carotene), vitamin C and soluble in water and GSH. Vitamin E has been described as the major antioxidant in the chain without precedent 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 are based on ROI (Kagan et al. 1990; Azzi et al. 1993). Vitamin E can also directly off 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 byproducts of the refining vegetable oils. In addition, spices and oleoresins or extracts such as rosemary and sage, green tea extract and other herbal mixtures, such as flour mustard and certain unsaponifiables of edible oils, and, of course, carotenoids are also important (Table 2) (Ho et al., 1994; Shahidi, 1997).

9. Efficacy of antioxidants in different systems

The chemical composition and structures of active extract components are important factors governing the effectiveness of natural antioxidants in different foods. Therefore, phenolic compounds with ortho-and para-dihydroxylation or hydroxyl group methoxy are more effective than simple phenols. In addition, phenylpropanoids extended conjugation are more effective than benzoic acid derivatives. Moreover, hydrophilicity and lipophilicity of the active components is dictated by the convenience of antioxidant systems. In general, hydrophilic antioxidants are better in stabilizing Bulk oil in oil emulsions, while the lipophilic antioxidant activity follows the opposite trend. There are many other factors to be taken into account when examining and selecting antioxidants and extracts for food application. In particular, attention should be paid to the photosensitizing effect of chlorophylls in extracts natural. Furthermore, the level of incorporation of antioxidants in food should be optimized and the use of chelating agents considered, when and where appropriate. Many antioxidants prooxidatively behave in high concentrations or when present together with transition metal ions, such effects are also important when considering the in vivo activity antioxidants (Shahidi and Ho, 2000). Some chelating agents such as polyphosphates, in addition to metal sequestration, may also cause other beneficial effects, such as improve the performance of the kitchen and the juiciness of the meat and poultry products or maintain the quality of fish and seafood. The role of natural antioxidants in food is expected to increase in coming years.

10. Summary

Antioxidants are molecules that can interact secure with the free radicals and stop the chain reaction before vital molecules damaged.Although no system of several enzymes and vitamins that destroys free radicals the principle antioxidant in the body are vitamin E, vitamin C, beta carotene, catalase, superoxide superoxide enzyme, glutathione peroxidase E etc.Vitamin enzyme, a lipid-soluble antioxidant preventing peroxidation phospholipid.Vitamin C is a water soluble chain breaking antioxidant. Beta carotene protect lipids the cell membrane of the harmful effects of damage.Catalase antioxidant, glutathione peroxidase, superoxide superoxide etc. enzyme systems also prevent our body from oxidative damage by free radicals.

11. Conclusion

Antioxidants play an important role in preventing cancer, and others also have disease.They role in slowing the aging process and preventing heart antioxidant disease.So are very necessary for our body. But our bodies do not can manufacture these chemicals, so it must be supplied through diet.Although is a doubt that antioxidants are necessary components for good health, nobody knows if supplements should be taken or not and if so how much optimum.Though antioxidant supplement were thought harmless but as more and more aware of it chemicals come to know that antioxidants can be harmful to our body in some cases.In normal vitamin C and beta carotene concentration are antioxidants, but a higher concentration of antioxidants that are harmful for and well. We also know very little about the long-term consequences of megadoses of antioxidants. mechanism tuning of the body a good balance to support a variety of chemicals without insults.Taking understanding of its effects can alter this balance. Therefore, should follow these recommendations.

1. It will be very useful for us to follow a balanced training program that emphasizes regular exercise and eat 5 servings of fruits or vegetables per day. This will ensure that we are developing our inherent antioxidant systems and that our diet is providing the necessary components.

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

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

4. We look next recommendations of the FDA, but we must beware of advertising and media sensationalism.

5. We should not over supplement.

 

 

12. Future Research Scope

Antioxidants are necessary for our health, but do not know the exact dose and the way how to complete. Therefore requires new research to learn more about antioxidants. There are many flora and fauna in our environment that may contain antioxidant chemicals. Therefore there is ample scope for conducting research in this interesting subject to learn

1) How can antioxidant supplements requires a lot.

2) Sources different natural antioxidants.

3) To explore the antioxidant property of different chemicals.

4) To know if you have any other effects pharmacological and toxicological effects.  

Bibliography

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

Lee Jeong-Chae (2002). Antioxidant Property of an ethanol extract of the mother of the Treasury Opuntia. Journal of Agricultural and Food Chemistry. pp. 6490-6496.

Jie Sun and Yi Fang (2002). Antioxidant Fruit and Activities Antiprofilactive together. Journal of Agricultural and Food Chemistry. pp. 7449-7454.

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

KS Shivashankara and Seiichiro Isobe (2004). Antioxidant activity of Irwin Mango Fruit Fruit stored at low temperature. Journal of Agricultural and Food Chemistry. pp. 1281-1286.

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

Keni Chi na Whining Already et. al. (2002). Activity antioxidant fractions obtained from brewed coffee. Journal of Agricultural and Food Chemistry. pp 1281-1290.

Mahinda Wella singh and Kirk Parkin (2002). Induction of phase II enzymes activities beet root phenotypes of different pigmentation. Journal of Agricultural and Food Chemistry. pp. 6704-09.

Qin Yan Zhu et al. al. (2001). Antioxidant Activities of Oolong Tea. Journal of Agricultural and Food Chemistry. pp. 1280-1286.

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

Wu Yi Fang Chu and Xianzona (2002). Antioxidants and activities of common vegetables Antiprofilactive. 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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