fermentacja: Antioxidant

Evidence: 45 • authority: 80

Antioxidants inhibit low density lipoprotein oxidation less at lysosomal pH: A possible explanation as to why the clinical trials of antioxidants might have failed

Evidence: 45 • authority: 80

Synthesis and evaluation of tyrosol esters as potential antioxidants to inhibit fish oil oxidation

Evidence: 45 • authority: 80

STUDY OF FAT OXIDATION PRODUCTS WITH OTHER FOOD COMPONENTS, ANTIOXIDANTS AND TRAPPING AGENTS TO INHIBIT CROSS-LINKING OF PROTEINS

Evidence: 45 • authority: 72

Neurotoxins are toxins that are destructive to nerve tissue (causing neurotoxicity). Neurotoxins are an extensive class of exogenous chemical neurological insults that can adversely affect function in both developing and mature nervous tissue. The term can also be used to classify endogenous compounds, which, when abnormally contacted, can prove neurologically toxic. Though neurotoxins are often neurologically destructive, their ability to specifically target neural components is important in the study of nervous systems. Common examples of neurotoxins include lead, ethanol (drinking alcohol), glutamate, nitric oxide, botulinum toxin (e.g. Botox), tetanus toxin, and tetrodotoxin. Some subst…

Evidence: — • authority: 88

Red Wine Oxidation: Accelerated Ageing Tests, Possible Reaction Mechanisms and Application to Syrah Red Wines. Wine oxidation and ageing involve many complex chemical pathways and reaction mechanisms. The purpose of this study is to set up new and reproducible accelerated red wine ageing tests and identify chemical oxidation or ageing molecular markers. Three accelerated and reproducible ageing tests were developed: a heat test (60 °C); an enzymatic test (laccase test; a chemical test (hydrogen peroxide test). Depending on the test, oxygen consumption was significantly different. For a young wine (2018), the oxygen consumption rate moved from 2.40 ppm·h−1 for the heat test to 3.33 ppm·h−1 f…

Evidence: — • authority: 92

Reevaluation of Physical and Chemical Singlet Oxygen Quenching Efficiency of Antioxidants via a Specific Methanol-Soluble Trap.. Furfuryl alcohol (FFA), a methanol-soluble and highly specific compound for singlet oxygen ( 1 O 2 ), was used as a 1 O 2 trapping agent to reevaluate physical and chemical 1 O 2 quenching efficiency of five antioxidants, namely α-tocopherol, butylated hydroxyanisole (BHA), tert-butylhydroquinone (TBHQ), epigallocatechin gallate (EGCG), and quercetin. The total 1 O 2 quenching rate constants of α-tocopherol, BHA, TBHQ, EGCG, and quercetin were 2.0 (±0.1) × 10 9 , 1.1 (±0.1) × 10 8 , 5.6 (±0.3) × 10 8 , 4.1 (±0.1) × 10 8 , and 2.2 (±0.1) × 10 8 M -1 s -1 , respecti…

Evidence: — • authority: 92

Mechanism of Cu(II) Detoxification by Ergothioneine: Reduction and Formation of Stable Cu(I) Complexes.. Ergothioneine (ESH) is one of the most abundant antioxidants in the human body, but its biological functions remain unclear. In this work, we elucidated the detailed mechanism of the deactivation of divalent copper ions Cu(II) by ESH using optical spectroscopy, NMR, and LC-MS. We found that the reduction of Cu(II) ions to Cu(I) by ESH occurs in a bimolecular reaction of Cu II (ES - ) 2 complexes, leading to the formation of the disulfide ESSE. Cu(I) ions remain bound in stable complexes with ESH, preventing their reactions with molecular oxygen. Over longer timescales, ESSE decomposes, r…

Evidence: — • 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…

Evidence: — • 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: — • 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: — • 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.