Kindly suggest the name of some antioxidants you know, which are effective to reduce free radicals in living body.
You may read this article.
http://en.wikipedia.org/wiki/List_of_antioxidants_in_food
Ascorbic acid (vitamine C), Quercetin, Butylated hydroxytoluene (BHT), Butylated hydroxyanisole (BHA), Tocopherols, Trolox (a water-soluble analog of vitamin E), etc.
Dear Prof. Vinesh
Among natural compounds phenolics, flavonoids and volatile oils are good antioxidants. I am attaching good reviews on the subject. Happy reading.
Good luck.
In some cases it is natural and in some cases it is synthetic compound is more effective.
Dear Dr. Vinesh,
Ascorbic acid (Vitamin C)-commonly called Ascorbate, Quercetin, Kaemferol, alpha-Tocopherols, Butylated hydroxytoluene (BHT) and Butylated hydroxyanisole (BHA) are considered as super-antioxidants which combat with the free radicals inside the body.
Many of them are available in the market as capsules and are commonly recommended by the doctors.
Baicalein, is very good since it has three groups OH in ortho position and it works well at low concentrations in the nanomolar range
Sandra Incerpi
We need all antioxidants in our food because they work in synergy to neutralize free radical. First, Vitamin E (α tocopherol) basically stable furnished its electron to stop free radical production and became α tocopheryl that is unstable. Vitamin C (ascorbic acid) sends its electron to α tocopheryl and became ascorbyl radical that is also unstable. At least glutathione gives its electron to ascorbyl radical and make stable this one. Finally Glutathione is powerful and stops the cascade of antioxidant. Natural compounds are rich in antioxidant than synthetic compounds. Antioxidant works together to catch free radicals. Mix them every time.
The highest recorded unadulterated, not extracted, food, other than a few spices, is the Amazonian palm fruit species, Euterpe precatoria. E. Oleracea was the highest until we published our findings in Food Chemistry and two other publications and a chapter in a recent text.
If you read the chapter we wrote (Odendall and Schauss) accessible through ResearchGate, you will see the compounds that are attributable to the "acai" palm fruits extraordinary antioxidant and anti-inflammatory properties. I should mention that Baicalein, a flavone mentioned by Sandra, is indeed a good antioxidant, however, it is an inhibitor of CYP2C9, an enzyme of the cytochrome P450 system that metabolizes many prescription drugs. Hence, not a suitable candidate given its inhibitory action (see PMID 19074529) in the journal Drug Metabolism and Disposition 2009. Further the compound is an anti-estrogen - an antagonist of the estrogen receptor.
Hi, It very much depends on what you mean saying word "antioxidant", What kind of red/ox processes are u going to quench/prevent. what kind of free radicals are u going to trap/deactivate what time scale are u interested in? There is no simple answer to your question. Most of polyphenoles (from tea and wine) do the job well enough.
Paraoxonase, licopene, vitamin E and C can reduce free radical production in body
Vinesh, the class of flavones found in acai (Euterpe oleracea Mart., and Euterpe precatoria) pulp has been found to have the most potent antioxidant and dual anti-inflammatory properties shown in vitro and in vivo. There are a few spices that have strong antioxidant properties as well, but these in general can only be consumed in very small quantities owing to their nature. By comparison, the acai pulp can be consumed in whatever amounts desired. The in vivo studies in humans and animals show that from 2-5% added to the diet has the desired scavenging properties. Its superoxide anion scavenging is far superior to any food reported to date. Other than a few spices, the hydroxyl radical scavenging capacity is the highest of any food tested by USDA over a span of nearly 10 years. The USDA and its collaborators as well as NIH's Institute on Aging as well as many universities have been studying acai's pulp's properties for this reason.
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