ANTIOXIDANTS

Antioxidants

Presented by

Yshteiaq M. Subhi.

Anantioxidantisamolecule
capableofinhibiting
theoxidationofothermolecules.
Oxidationisachemical
reactionthattransferselectronsor
hydrogenfromasubstanceto
anoxidizingagent.
Oxidationreactionscan
producefreeradicals.Inturn,
theseradicalscanstartchain
reactions.

Types of FreeRadicals

1. Hydroxyl radical (OH)

2. Superoxide anion radical (O2)

3.Singletoxygen

4. Hydrogen peroxide

5. Lipid peroxyl free radical

6. Nitric oxide

7. Alkoxyl radical

8. Peroxynitrite

ROS Generation

ROS Generation in the Mitochondria:

Hydroxyl radical (OH)
Superoxide anion radical (O2)

Non mitochondrial Generation of

ROS:
Hydrogen peroxide
ROS are also introduced through external sources such
as exposure to the sun orpollution.
Other mediums include stress, as well as things that
people put into their bodies, such as alcoholic beverages,
unhealthy foods, and cigarette smoke

Types of antioxidants:
Mainly Hydrophilic and Hydrophobic
Antioxidant enzymes:
1. Catalase
2. Glutathione peroxidase
3. Glutathione reductase
4. Super oxide dismutase (both Cu-Zn and Mn)

Metals binding proteins:

1. Ceruloplasmin

2. Ferritin
3. Lactoferrin
4. Metallotheinein
5. Transferrin
6. Hemoglobin
7.Myoglobin

Commonantioxidants(scavengers)
1. Bilirubin
2. Carotenoids
a. Beta-carotene
c. Beta-cryptoxanthin
e. Zeaxanthin

b. Alpha-carotene
d. Lutein
f. Lycopene

3. Flavonoids
a. Quercetin
b. Rutin
c. Catechin

4. Uric acids
5. Thiols (R-SH)
6. Coenzyme Q10
7. Vitamin A, C, E, D.
Others antioxidants
1. Copper
2.glutathione(GSH)
3. Alpha lipoic acid
4.Manganise
5. Selenium
6. Zinc

Mechanism of action
of antioxidants
Alpha tocopherol (vitamin E):

Prevent the peroxidation of membrane

phospholipids, and avoids cell membrane
damage through its antioxidant action

Ascorbic acid (vitamin C)

Scavenges free radicals and reactive oxygen molecules, which
are produced during metabolic pathways of detoxification

Beta Carotene
Ability to quench singlet oxygen, scavenge free radicals and protect
the cell membrane lipids from the harmful effects of oxidative
degradation .

Superoxide dismutase (SOD)

Eliminating ROI by reducing (adding an electron to) superoxide to form H2O2.
Catalase and the selenium-dependent glutathione peroxidase are responsible for
reducing H2O2 to H2O.

The catalase enzyme

Catalase and glutathione peroxidase seek out hydrogen peroxide and
convert it to water and diatomicoxygen.

Glutathione peroxidase enzyme

Glutathione peroxidase reduces H2O2 to H2O by oxidizing glutathione (GSH)

Antioxidant System in our body

The enzymatic antioxidants
Superoxide dismutase (SOD)
Catalase
Glutathione peroxidase

The nonenzymatic antioxidants

Vitamins E, C, A
or Provitamin A(beta-carotene), GSH

Pro-oxidant activities
Antioxidants that are reducing agents can also act as prooxidants.
For example, vitamin C has antioxidant activity when it reduces
oxidizing substances such as hydrogen peroxide, however, it will
also reduce metal ions that generate free radicals through
theFenton reaction.
2 Fe3++ Ascorbate 2 Fe2++ Dehydroascorbate
2 Fe2++ 2 H2O2 2 Fe3++ 2 OH+ 2 OH

Determining
Antioxidant Activity
ORAC, Oxygen Radical Absorbance Capacity method
TRAP, Total Radical-Trapping Antioxidant Parameter method.

TEAC,

Trolox

Equivalent

Antioxidant

Oxyradical

Scavenging

Capacity method
DPPH

TOSC,

Total

Capacity method
PSC, Peroxyl Radical Scavenging Capacity
method
FRAP, Ferric Reducing/Antioxidant Power method.

Oxidative stress in disease:

Oxidative stress is thought to contribute to the development of a wide range
of diseases includingAlzheimer's disease,Parkinson's disease,the pathologies
caused by diabetes,rheumatoid arthritis,andneurodegenerationinmotor
neuron diseases

How to measure the oxidative stress

d-ROMs T
This test is used to determine the antioxidant capacity of plasma,
mainly due to the level of hydroperoxides - a subclass of reactive oxygen
metabolites (ROM) - amplifiers and considered markers of cell damage by
free radicals.
BAP Test
This test is used to determine the efficiency of the plasma barrier
opposes the attack of free radicals in terms of iron-reducing activity
An increase in the values of d-ROMs Test (> 300 U CARR) and / or a
reduction of the values of the BAP Test (<2200 micromol / L) are
indicative of a condition of oxidative stress

Health effects:
Disease

treatment

Disease

prevention

Physical

exercise

Adverse

effects
Benefits of antioxidants:

Destroythefreeradicalsthatdamagecells.
Promotethegrowthofhealthycells.
Protectcellsagainstpremature,abnormalaging.
Helpfightage-relatedmaculardegeneration.
Provideexcellentsupportforthebodysimmunesystem,makingit
aneffectivediseasepreventative.
No Matter What Your AgeYou Need Antioxidants!

Measurement and levels in food:

Measurement of antioxidants is not a straightforward process, as this is

a diverse group of compounds with different reactivities to different

reactive oxygen species. Infood science, theoxygen radical absorbance
capacity(ORAC) has become the current industry standard for assessing
antioxidant strength of whole foods, juices and food additives

Antioxidants are found in varying amounts in foods such as vegetables, fruits,

grain cereals, eggs, meat, legumes and nuts. Some antioxidants such
aslycopeneand ascorbic acid can be destroyed by long-term storage or prolonged
cooking.Other antioxidant compounds are more stable, such as the polyphenolic
antioxidants in foods such as whole-wheat cereals and tea.

Natural antioxidants
Antioxidant compounds

Foods containing high levels

of these antioxidants

VitaminC(ascorbicacid)

FreshFruitsandvegetables

Vitamin
E
tocotrienols)

(tocopherols,
Vegetableoils

Tea,coffee,soy,fruit,olive
Polyphenolic
antioxidants
oil,chocolate,cinnamon,orega
(resveratrol,flavonoids)
noandredwine
Carotenoids(lycopene,
carotenes,lutein)

Fruit,vegetablesandeggs.

synthetic antioxidants
Propylgallate(PG,E310),
Tertiarybutylhydroquinone(TBHQ),
Butylated hydroxyanisole (BHA,E320)
Butylated hydroxytoluene (BHT, E321).

The Color Code for Antioxidants:

1. Red tomato, pink grapefruit, watermelon

2. Blue/Red/Purple/Black (BRPB) blueberry, cherry, prune, blackberry
3. Orange/Yellow carrot, pumpkin, orange, papaya
4. Green broccoli, kale, spinach, pea
5. White garlic, onion, cabbage, turnip
6. Brown/Gray spices, nuts, seeds, endogenous sources

How to Apply the Color Code

1.Enzymes (Brown/Gray)
2.Vitamins (Brown/Gray)
3.Phenolics (BRPB)
4.Carotenoids (Orange/Yellow, Red)
5.Hormones (Brown/Gray
6.Minerals (All colours)
7.Glutathione (Brown/Gray)
8.Lipid effectors (Orange/Yellow)
9.Saponins, steroids and stilbenes (Green, BRPB)
10.Sulfur-containing chemicals (Green, White)

Uses in technology:
Food preservatives
Industrial uses

Conclusion
Antioxidant plays an important role to prevent cancer, and other disease.
They also have role in slowing ageing process and preventing heart
disease. So antioxidant are very much necessary for our body .But our
body cant manufacture these chemicals, so they must be supplied
through diet.

ANY QUESTIONS