THE SCAVENGING CAPACITY OF COMBINATIONS OF LYCOPENE, β-CAROTENE, VITAMIN E, AND VITAMIN C ON THE FREE RADICAL 2,2-DIPHENYL-1-PICRYLHYDRAZYL (DPPH)

AbstractObjectiveThe present review aimed to quantify the association of dietary intake and circulating concentration of major dietary antioxidants with risk of total CVD mortality.DesignSystematic review and meta-analysis.SettingSystematic search in PubMed and Scopus, up to October 2017.ParticipantsProspective observational studies reporting risk estimates of CVD mortality across three or more categories of dietary intakes and/or circulating concentrations of vitamin C, vitamin E and β-carotene were included. A random-effects meta-analysis was conducted.ResultsA total of fifteen prospective cohort studies and three prospective evaluations within interventional studies (320 548 participants and 16 974 cases) were analysed. The relative risks of CVD mortality for the highest v. the lowest category of antioxidant intakes were as follows: vitamin C, 0·79 (95 % CI 0·68, 0·89; I2=46 %, n 10); vitamin E, 0·91 (95 % CI 0·79, 1·03; I2=51 %, n 8); β-carotene, 0·89 (95 % CI 0·73, 1·05; I2=34 %, n 4). The relative risks for circulating concentrations were: vitamin C, 0·60 (95 % CI 0·42, 0·78; I2=65 %, n 6); α-tocopherol, 0·82 (95 % CI 0·76, 0·88; I2=0 %, n 5); β-carotene, 0·68 (95 % CI 0·52, 0·83; I2=50 %, n 6). Dose–response meta-analyses demonstrated that the circulating biomarkers of antioxidants were more strongly associated with risk of CVD mortality than dietary intakes.ConclusionsThe present meta-analysis demonstrates that higher vitamin C intake and higher circulating concentrations of vitamin C, vitamin E and β-carotene are associated with a lower risk of CVD mortality.

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New Technology for Functional Dessert Production Based on Soy and Pumpkin

Food Processing Techniques and Technology ◽

10.21603/2074-9414-2020-2-351-360 ◽

2020 ◽

pp. 351-360

Author(s):

Ekaterina Statsenko ◽

Oksana Litvinenko ◽

Nadezhda Korneva ◽

Mikhail Shtarberg ◽

Evgeniy Borodin

Keyword(s):

Vitamin E ◽

Vitamin C ◽

Sensory Evaluation ◽

Functional Foods ◽

Liquid Fraction ◽

New Technology ◽

Daily Intake ◽

Sea Buckthorn ◽

Expert Assessment ◽

Β Carotene

Abstract. Introduction. Domestic food production based on the regional market characteristics can expand the range of functional foods. The research objective was to develop a new technology for desserts based on soy and pumpkin. Study objects and methods. The research featured soybeans of the “Yurna” variety and pumpkin of the “Nadezhda” variety. Soaked soybeans were mixed with mashed pumpkin and drinking water. The mass was heated and kept at 100°C for 30 min with simultaneous grinding and extraction of soluble dry matter. The soy and pumpkin liquid fraction was separated by filtration. A 2.5% aqueous solution of ascorbic acid was added to the liquid fraction at 75–80°C to coagulate protein and other substances. The soy and pumpkin coagulate had a moisture content of 75.0 ± 1%. It was mixed with sea buckthorn syrup and homogenized. The finished product was called “Nadezhda+”. The “Nezhnyi” dessert consisted of gelling solution mixed with soy and pumpkin coagulate and sea buckthorn syrup, after which the mass was homogenized. Results and discussion. The expert assessment helped to identify the most significant indicators of the sensory evaluation of the desserts, namely taste and consistency. The sensory evaluation also made it possible to define the optimal homogenization time for the mix: 60 s for “Nadezhda+” and 90 s for “Nezhnyi”. The developed desserts contained protein (5.75 and 4.70 g/100 g), phosphatides (334 and 102 mg/100 g), β-carotene (2.86 and 1.62 mg/100 g), vitamin E (28.60 and 16.00 mg/100 g) and vitamin C (35.10 and 10.60 mg/100 g), respectively. Conclusion. The content of β-carotene and vitamin E exceeded 15 % of the daily intake in one portion (100 g) of the desserts, as well as vitamin C in “Nadezhda+”. According with State Standard R 52349-2005, the new desserts could be referred to functional foods.

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Pengaruh Pemberian Antioksidan Vitamin C Dan E Terhadap Konsentrasi Spermatozoa Mencit (Mus Musculus) Yang Dipapar Asap Rokok

Jurnal Ilmu Kedokteran ◽

10.26891/jik.v5i1.2011.26-34 ◽

2017 ◽

Vol 5 (1) ◽

pp. 26

Author(s):

Ervina Wati Harahap ◽

Normalina Sandora ◽

Winarto Winarto

Keyword(s):

Reactive Oxygen Species ◽

Free Radical ◽

Vitamin E ◽

Vitamin C ◽

Male Infertility ◽

Research Design ◽

Mus Musculus ◽

Sperm Count ◽

Control Group ◽

Oxygen Species

Free radical that are released in cigarette smoke, believed to play an important role in male infertility. The free radicalproduces Reactive Oxygen Species (ROS) that is found increased in male smokers. ROS is one of the free radicalscomponent can be neutralized by vitamin C and E as an antioxidant. This study using those agents to the fifteen minuteshalf piece cigarette to expose mice and count their sperm as the fertilility parameter. The research design used was posttest-only control group with twenty mice were divided into five groups. A group of no smoke exposed was categorizedas a baseline control, the exposed groups were consisted of one group without antioxidant, one group with vitamin Ctreatment, a group of vitamin E treatment and at last the combination of vitamin C and E. All groups were treatedfor fourteen days. The results were analyzed using oneway ANOVA with p<0.05. It is obviously proven that thecombination of vitamin C and vitamin E treatment on the usual dose gave the highest sperm count compared to othergroups.

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IN VITRO ANTIOXIDANT AND FREE RADICAL SCAVENGING POTENTIAL OF METHANOLIC EXTRACTS OF UVARIA CHAMAE LEAVES AND ROOTS

International Journal of Pharmacy and Pharmaceutical Sciences ◽

10.22159/ijpps.2019v11i1.29330 ◽

2019 ◽

Vol 11 (1) ◽

pp. 67

Author(s):

Nwokolo Lorreta Nwakaego ◽

Onyekwelu Kenechukwu Chibuike ◽

Ene Martin Chukwugekwu ◽

Adilieje Chioma Marylyn ◽

Ezechukwu Ifunanya Ngozi ◽

...

Keyword(s):

Free Radical ◽

Vitamin E ◽

Vitamin A ◽

Vitamin C ◽

Leaf Extract ◽

Superoxide Radical ◽

Radical Scavenging ◽

Root Extract ◽

Leaves And Roots

Objective: This study investigated the in vitro antioxidant and free radical potentials of methanol extracts of Uvaria chamae leaves and roots.Methods: Fresh Uvaria chamae leaves and roots were air dried, pulverized and extracted using methanol. Phytochemical, total phenolic, flavonoids, antioxidant and tannin contents, DPPH, hydroxyl, and superoxide radical scavenging properties of the extracts were determined using standard methods.Results: In vitro antioxidant potentials revealed that methanol extract of Uvaria chamae leaves contains vitamin A (4871±79.21 I. U) and vitamin C (1.72±0.02%) while the root extract contains vitamin A (673.28±0.00I. U) and vitamin C (1.66±0.01%). Both extracts had equal contents of vitamin E (8.83±0.04 mg/100g). The leaf extract scavenged 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) in a concentration dependent manner with the correlation coefficient (R2) of 0.839 and effective concentration (EC50) of 31.19 µg/ml, while the root extract scavenged DPPH with R2 of0.778 and EC50 of 14.00 µg/ml. The leaf and root extracts scavenged superoxide radical and hydroxyl radical with EC50 of 5.93 µg/ml and 719.45 µg/ml; 107.89 µg/ml and 912.01 µg/ml respectively compared to the EC50 of ascorbic standard (30.27 µg/ml) and EC50 of vitamin E standard (106.66µg/ml) respectively. The leaf extract showed significantly higher (p<0.05) anti radical power (ARP) of superoxide (0.17) compared to the root extract (0.0014) and the root extract showed significantly higher (p<0.05) ARP of DPPH (0.071) compared to the leaf extract (0.032).Conclusion: The leaves and roots of Uvaria chamae are rich in natural antioxidants that can be exploited in the treatment of diseases related to oxidative stress.

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Antioxidant Agents and Colorectal Carcinogenesis: Role of β-Carotene, Vitamin E and Vitamin C

Tumori Journal ◽

10.1177/030089169608200102 ◽

1996 ◽

Vol 82 (1) ◽

pp. 6-11 ◽

Cited By ~ 7

Author(s):

Giuseppe Pappalardo ◽

Antonio Guadalaxara ◽

Giuseppe Maiani ◽

Giovanni Illomei ◽

Mauro Trifero ◽

...

Keyword(s):

Colorectal Cancer ◽

Vitamin E ◽

Vitamin C ◽

Colonic Mucosa ◽

Genetic Alterations ◽

Colorectal Carcinogenesis ◽

Normal Colonic Mucosa ◽

Antioxidant Agents ◽

Β Carotene

In consideration of findings reported in the literature and of our study, we examined the correlation between antioxidants (β-carotene, vitamin C, vitamin E) and colorectal carcinogenesis. Although diagnostic progress has been made in the last decades, no significant improvements in death rates have been achieved in the western world. Exogenous factors might be responsible for a complex alteration process of normal colonic mucosa into adenoma and carcinoma. Free radicals and reactive oxygen metabolites, due to increased production or to reduced inactivation, following a decrease in the antioxidant burden in the mucosa, might cause damage to DNA, thereby resulting in genetic alterations. This might represent the cause of the transformation process: normal mucosa→ adenoma→ carcinoma. In a prospective study, we observed a reduction of β-carotene levels in normal colonic mucosa in patients with polyps and colorectal cancer. We also showed that β-carotene supplementation raises levels of this micronutrient in the colonic mucosa of these patients. Findings from the literature and our trials show a significant decrease in the antioxidant capacity of colorectal mucosa in patients affected by colorectal cancer, although there is a significant interindividual variability. Such results suggest a possible chemopreventive role of antioxidant agents in colorectal cancer.

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