biologia: Antioxidant

Evidence: 100 • authority: 72

Antioxidants are compounds that inhibit oxidation, a chemical reaction that can produce free radicals. Antioxidants are frequently added to industrial products, such as polymers, fuels, and lubricants, to extend their usable lifetimes. Foods are also treated with antioxidants to prevent spoilage, in particular the rancidification of oils and fats. In cells, antioxidants such as glutathione, mycothiol, or bacillithiol, and enzyme systems like superoxide dismutase, inhibit damage from oxidative stress. Dietary antioxidants include vitamins A, C, and E. Dietary supplements marketed as antioxidants have not been shown to improve human health.

Evidence: 64 • authority: 92

Comparative Effectiveness of Synthetic and Natural Antioxidants on the Oxidative Stability of Lard.. The oxidative stability of animal fat is crucial for maintaining nutritional quality and food safety. This study aimed to evaluate the effects of four phenolic antioxidants (i.e., tert-butylhydroquinone, TBHQ; propyl gallate, PG; butylated hydroxytoluene, BHT; vitamin E, VE) on the stability of lard. The inhibitory effects of different antioxidant concentrations were comprehensively assessed using chemical index analyses, free radical scavenging assays, and electron paramagnetic resonance (EPR). The results showed that three synthetic antioxidants performed significantly better than VE, with…

Evidence: 54 • authority: 72

Oxidative phosphorylation or electron transport-linked phosphorylation or terminal oxidation, is the metabolic pathway in which cells use enzymes to oxidize nutrients, thereby releasing chemical energy in order to produce adenosine triphosphate (ATP). In eukaryotes, this takes place inside mitochondria. Almost all aerobic organisms carry out oxidative phosphorylation. This pathway is so pervasive because it releases more energy than fermentation. In aerobic respiration, the energy stored in the chemical bonds of glucose is released by the cell in glycolysis and subsequently the citric acid cycle, producing carbon dioxide and the energetic electron donors NADH and FADH₂. Oxidative phosphoryl…

Evidence: 54 • authority: 92

Evidence: 45 • authority: 92

Nanoantioxidants: Structure-Activity Relationships, Redox Mechanisms, Applications, and Safety.. Oxidative stress contributes to disease progression, food deterioration, agricultural losses, and material degradation, whereas many conventional antioxidants are limited by poor stability, low bioavailability, rapid consumption, or inadequate delivery. In this review, nanoantioxidants are defined as nanoscale systems intentionally designed to suppress or regulate damaging oxidative processes, and four functional categories are distinguished: intrinsically antioxidant nanomaterials, antioxidant nanozymes, antioxidant-functionalized nanoparticles, and nanocarriers used to deliver conventional ant…

Evidence: 45 • authority: 80

Evidence: 45 • authority: 80

Evidence: 45 • authority: 80

Evidence: 45 • authority: 80

Evidence: 45 • authority: 92

Interactions Between Antioxidants: How Useful Are In Vitro Studies for Understanding the Action of Antioxidants in Complex Systems?. Interactions between antioxidants are believed to be fundamental for proper nutrition and health benefits. This review discusses various types of antioxidant interactions in vitro, their mechanisms, and their dependence on assay conditions and evaluates the validity of extrapolations of results obtained from cell-free assays and assays of cellular antioxidant activity to in vivo and food systems. In vitro studies revealed that the type of interaction (additive, antagonistic, or synergistic) depends not only on the identity of compounds but also on their absolu…