Assessment of Total Antioxidant Capacity and the Use of Vitamin C in the Treatment of Non-Smokers With Chronic Periodontitis

2010 ◽  
Vol 81 (11) ◽  
pp. 1547-1554 ◽  
Author(s):  
Ali E. Abou Sulaiman ◽  
Rana M.H. Shehadeh
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Chronic Periodontitis ◽  
Total Antioxidant Capacity ◽  
Total Antioxidant

Frutos silvestres de Anisocapparis speciosa “pajagua naranja” composición proximal, minerales y potencial antioxidante

2021 ◽  
Vol 2 (5) ◽  
pp. 6608-6618
Author(s):  
Eva Coronel ◽  
Silvia Caballero ◽  
Gabriela Gonzalez ◽  
Miho Sunguino ◽  
Laura Mereles
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Dietary Fiber ◽  
Total Antioxidant Capacity ◽  
Radical Scavenging ◽  
Natural Antioxidants ◽  
Indigenous Populations ◽  
Soluble Solids ◽  
Gran Chaco ◽  
Total Antioxidant

Los frutos de Anisocapparis speciosa son nativas de la Ecoregión del Gran Chaco, crecen de manera silvestre en todo este territorio, su pulpa y semillas son comestibles y muy apreciadas por las poblaciones indígenas que lo habitan, además de otros usos con propiedades medicinales atribuidas por conocimientos etnobotánicos, pero no se tienen datos sobre la composición de estos frutos regionales y sus potenciales aplicaciones. El objetivo del presente trabajo fue evaluar la composición de la pulpa y semillas de frutos en estado maduro, y el potencial antioxidante en diferentes estadíos de madurez. La composición proximal, el contenido de minerales, vitamina C y solidos solubles se realizaron según metodologías oficiales de la AOAC.  Los fenoles totales se determinaron por el método de Folin Ciocalteau y la capacidad antioxidante total por medio de la inhibición del radical ABTS. Los componentes mayoritarios en pulpa y semillas fueron carhobidratos y fibra alimentaria. La pulpa madura posee un buen contenido de vitamina C (20 mg/100g). El contenido de fenoles y capacidad antioxidante total fue mayor en la pulpa que en la semillas en estados inmaduros. Los frutos de Anisocapparis speciosa pueden representar una buena fuente de carbohidratos, fibra alimentaria, Mg y vitamina C en la dieta. La pulpa y semillas son fuentes de antioxidantes naturales. Estudios futuros sobre métodos postcosecha, almacenamiento y procesamiento serán necesarios para potenciar su uso y re-valorización en el marco de la Seguridad alimentaria en la población regional.   The native Anisocapparis speciosa fruits from Gran Chaco Ecoregion, they grow wild throughout this territory, their edible pulp and seeds are highly appreciated by the indigenous populations that inhabit it, in addition to other uses with medicinal properties attributed by ethnobotanicals knowledge, but there are no data on the composition of these regional fruits and their potential applications. The aims of the present work were to analyze the pulp and seeds composition of fruits in the ripe state, and the antioxidant potential in different stages of maturity. The proximal composition, minerals content, vitamin C and soluble solids were carried out according to official AOAC methodologies. The total phenolics compounds (TPC) by the Folin Ciocalteau method and the total antioxidant capacity by means of the inhibition of the radical ABTS were evaluated. The main components in pulp and seeds were carbohydrates and dietary fiber. The ripe pulp has a good content of vitamin C (20 mg/100g). The content of TPC and total antioxidant capacity (ABTS radical scavenging) was higher in pulp than in the seeds, in immature stages. The Anisocapparis speciosa fruits can represent a good source of carbohydrates, dietary fiber, Mg and vitamin C in the diet of regional populations. The pulp and seeds are sources of natural antioxidants. Future studies on post-harvest, storage and processing methods will be necessary to enhance its use and re-valorization within the Food Security framework.  

scholarly journals The effect of lyophilization on selected biologically active components (vitamin C, catalase, lysozyme), total antioxidant capacity and lipid oxidation in human milk

2017 ◽  
Vol 112 (3) ◽  
pp. 121-128
Author(s):  
Dorota Martysiak-Żurowska ◽  
Małgorzata Puta ◽  
Anna Rodzik ◽  
Edyta Malinowska-Pańczyk
Keyword(s):  
Vitamin C ◽  
Human Milk ◽  
Lipid Oxidation ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Freeze Drying ◽  
Biologically Active ◽  
Initial Water Content ◽  
Initial Water ◽  
Total Antioxidant

Human milk is rich in polyunsaturated fatty acids, as well as lysozyme, vitamin C and other bioactive compounds. The effect of lyophilization on the content of antioxidants (vitamin C and catalase CAT), bactericidal compounds (lysozyme), total antioxidant capacity (TAC) and lipid peroxidation in human milk was investigated in this study. Samples of mature human milk were collected from five healthy women who gave birth on the scheduled date and without complications. Freeze drying resulted in the removal of 88.2 % of the initial water content from milk. The human milk lyophilizate was readily soluble in water. Lyophilization had no effect on the content of primary (lipid peroxides LP) and secondary (thiobarbituric acid reactive substances TBARS) products of lipid oxidation. Freeze-drying led to a significant decrease in the vitamin C content and TAC values of milk (by 31 % and 16.5 %, respectively). Catalase and lysozyme were resistant to freeze-drying. Lyophilization induced a decrease in lysozyme content (9 %) and catalase activity (11 %) but these changes were not statistically significant. Low-temperature dehydration and rehydration of human milk lyophilizates promote satisfactory retention of biologically active ingredients and prevent the oxidation of human milk lipids. The results of this study indicate that lyophilization can be considered as an effective method for prolonging the shelf life of human milk.

Biochemical characterization of enzymatic browning in selected apple genotypes

2007 ◽  
Vol 87 (5) ◽  
pp. 1067-1074 ◽  
Author(s):  
A. P. K. Joshi ◽  
H. P. V. Rupasinghe ◽  
N. L. Pitts ◽  
S. Khanizadeh
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Enzymatic Browning ◽  
Strong Positive Correlation ◽  
Antioxidant Power ◽  
Whiteness Index ◽  
Positive Correlation ◽  
Polyphenol Oxidases ◽  
Total Antioxidant

Enzymatic browning in apples (Malus × domestica Borkh.) caused by polyphenol oxidases (PPO) is the major factor responsible for the deterioration of quality in processed apple products such as juice, fresh-cut slices, and chips. Selected apple genotypes with a range of low post-cut enzymatic browning were investigated to understand the biochemical mechanisms leading to enzymatic browning. Post-cut enzymatic browning, polyphenolic profiles using LC-MS/MS, PPO activity, vitamin C, total antioxidant capacity using the Ferric Reducing Antioxidant Power (FRAP) and the Oxygen Radical Absorbance Capacity (ORAC), and elemental composition were determined in two recently released cultivars [Eden™(also known as SJCA38R6A74) and SuperMac], and one new advanced line (SJCA16) and compared with two commercial cultivars (Empire and Cortland). Eden™ exhibited the least post-cut enzymatic browning as estimated by Whiteness Index. SJCA16 possessed a characteristic yellowish flesh color. Whiteness Index (WI) values were inversely related to chlorogenic acid, catechin and epicatechin contents present in apple slices. Vitamin C content showed a strong positive correlation with WI. Among the mineral elements, the content of copper had a strong positive correlation with PPO activity. Key words: Apple genotypes, enzymatic browning, polyphenoloxidase, polyphenolics, Whiteness Index, total antioxidant capacity

scholarly journals Plasma and Salivary Non-Urate Total Antioxidant Capacity Does Not Depend on Dietary Vitamin C, E, or β-Carotene Intake in Older Subjects

Molecules ◽  
2018 ◽  
Vol 23 (4) ◽  
pp. 983 ◽  
Author(s):  
Anna Gawron-Skarbek ◽  
Agnieszka Guligowska ◽  
Anna Prymont-Przymińska ◽  
Dariusz Nowak ◽  
Tomasz Kostka
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Dietary Vitamin ◽  
Total Antioxidant ◽  
Older Subjects ◽  
Β Carotene

scholarly journals The Effect of Mobile Radiation on the Oxidative Stress Biomarkers in Pregnant Mice

2021 ◽  
Author(s):  
Nargess Moghadasi ◽  
Iraj Alimohammadi ◽  
Ali Safari Variani ◽  
Azadeh Ashtarinezhad
Keyword(s):  
Oxidative Stress ◽  
Vitamin C ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Wireless Devices ◽  
Oxidative Stress Biomarkers ◽  
Total Antioxidant ◽  
Pregnant Mice ◽  
Mobile Phone Radiation ◽  
Harmful Effects

Objective: Due to the growing use of communication instruments such as cell phones and wireless devices, there is growing public concern about possible harmful effects, especially in sensitive groups such as pregnant women. This study aimed to investigate the oxidative stress induced by exposure to 900 MHz mobile phone radiation and the effect of vitamin C intake on reducing possible changes in pregnant mice. Materials and methods: Twenty-one pregnant mice were divided into three groups (control, mobile radiation-exposed, and mobile radiation plus with vitamin C intake co-exposed (200 mg /kg)). The mice in exposure groups were exposed to 900 MHz, 2 watts, and a power density of 0.045 μw /cm2 mobile radiation for eight hours/day for ten consecutive days. After five days of rest, MDA (Malondialdehyde), 8-OHdG (8-hydroxy-2' -deoxyguanosine), and TAC (Total Antioxidant Capacity) levels were measured in the blood of animals. The results were analyzed by SPSS.22.0 software. Results: The results showed that exposure to mobile radiation increased MDA (P=0.002), and 8-OHdG (P=0.001) significantly and decreased Total Antioxidant Capacity in the exposed groups (P=0.001). Taking vitamin C inhibited the significant increase in MDA and 8-OHdG levels in exposed groups. Conclusion: Although exposure to mobile radiation can cause oxidative stress in the blood of pregnant mice, vitamin C as an antioxidant can prevent it.  

scholarly journals Pengaruh aplikasi gel teh hijau (Camellia sinensis) terhadap kadar total antioxidant capacity (TAOC) sebagai perawatan tambahan dari skeling dan root planing pada pasien dengan periodontitis kronisEffect of green tea (Camellia sinensis) gel application on the total antioxidant capacity (TAOC) levels as adjunct to scaling and root planing in patients with chronic periodontitis

2020 ◽  
Vol 32 (2) ◽  
pp. 156
Author(s):  
Nita Nurniza ◽  
Ina Hendiani ◽  
Ira Komara
Keyword(s):  
Antioxidant Capacity ◽  
Green Tea ◽  
Camellia Sinensis ◽  
Chronic Periodontitis ◽  
Total Antioxidant Capacity ◽  
Scaling And Root Planing ◽  
Root Planing ◽  
Significant Difference ◽  
Total Antioxidant ◽  
Test Side

Pendahuluan: Mekanisme peradangan periodontitis kronis menghasilkan reaksi oksidasi, diketahui melalui kadar total antioxidant capacity (TAOC) cairan sulkus gingiva. Teh hijau dapat menghambat bakteri patogen periodontal sehingga kerusakan jaringan periodontal tidak bertambah parah. Tujuan penelitian adalah menganalisis kadar TAOC sebelum dan sesudah skeling dan root planing disertai gel teh hijau sebagai antioksidan. Metode: Jenis penelitian eksperimen semu, rumus ukuran sampel untuk menguji perbedaan dua rata-rata data tidak berpasangan, setiap subyek memiliki poket ≥ 5 mm, dikelompokkan sisi uji (n=14) dan sisi kontrol (n=14) (split mouth). Pengambilan cairan sulkus gingiva dilakukan pada hari ke-0, 15, dan 30, menggunakan metode absorbing paper strip dengan cara intracrevicular. Kedua sisi dilakukan skeling dan root planing, sisi uji diberikan gel. Hasil: Perbandingan kadar TAOC antara sisi kontrol dan sisi uji pada hari ke-0 (p=0,986), hari ke-15 (p=0,836), dan hari ke-30 (p=0,371) menunjukkan tidak terdapat perbedaan bermakna (p-value>0,05). Perbandingan rerata selisih kadar TAOC dalam kedua kelompok antara hari ke-0 dengan ke-15 (p=0,946), hari ke-0 dengan hari ke-30 (p=0,504), serta hari ke-15 dengan hari ke-30 (p=0,811) jugwa menunjukkan tidak terdapat perbedaan bermakna. Simpulan: Tidak terdapat pengaruh aplikasi gel teh hijau (Camellia sinensis) terhadap kadar total antioxidant capacity (TAOC) pada perawatan periodontitis kronis berupa skeling dan root planing.Kata kunci: Gel teh hijau, periodontitis kronis, skeling dan root planing, total antioxidant capacity (TAOC). ABSTRACTIntroduction: The inflammatory mechanism of chronic periodontitis produces an oxidation reaction, measured through the level of total antioxidant capacity (TAOC) of the gingival crevicular fluid. Green tea can inhibit periodontal pathogenic bacteria so that periodontal tissue damage will not worsen. This study was aimed to analyse the levels of TAOC before and after scaling and root planing with green tea gel as an antioxidant. Methods: The research was quasi-experimental. The sample size formula was used to test the difference between two unpaired data means. Each subject has a pocket ≥ 5 mm, grouped by the test side (n = 14) and the control side (n = 14) (split-mouth). The gingival crevicular fluid was collected on days 0, 15, and 30, using the intracrevicular method with absorbing paper strips. Both sides were treated with scaling and root planing, and the test side was administered with the green tea gel. Results: Comparison of TAOC levels between the control side and the test side on day 0 (p = 0.986), day 15 (p = 0.836), and day 30 (p = 0.371) showed no significant difference (p-value > 0.05). Comparison of the mean difference of the TAOC levels in two groups between day 0 with day 15 was p = 0.946, day 0 with day 30 was p = 0.504, and day 15 with day 30 was p = 0.811; which also showed no significant difference. Conclusion: There is no effect of green tea gel (Camellia sinensis) application on the Total Antioxidant Capacity (TAOC) level in chronic periodontitis treatment in the form of scaling and root planing.Keywords: Green tea gel, chronic periodontitis, scaling and root planing, total antioxidant capacity (TAOC).

The Effect of Green Betle Leaf Gel (Piper Betle Leaf) to Total Antioxidant Capacity (TAC) Level after Scaling and Root Planing (SRP) Treatment

2019 ◽  
Vol 829 ◽  
pp. 220-225
Author(s):  
Nunung Rusminah ◽  
Yanti Rusyanti ◽  
Agus Susanto ◽  
Tisye Chandra Rini
Keyword(s):  
Antioxidant Capacity ◽  
Chronic Periodontitis ◽  
Total Antioxidant Capacity ◽  
Wilcoxon Test ◽  
Piper Betle ◽  
Scaling And Root Planing ◽  
Betel Leaf ◽  
Root Planing ◽  
Total Antioxidant ◽  
Test Side

Abstract. Green betel leaf gel (Piper betle leaf) has an antimicrobial, antiseptic and antioxidant activity. An imbalance between antioxidants and ROS in the oral cavity have been implicated as one of the progressive or pathogenic factor for periodontal disease. Antimicrobial topical agent delivery may be provided as a supportive therapy for periodontal treatment after scaling and root planing. The purpose of this research is to analyze the effect of green betle leaf gel (Piper betle leaf) to Total Antioxidant Capacity (TAC) level gingival crevicular fluids after scaling and root planing treatment in chronic periodontitis patients. This research is a quasi experimental with pretest and posttest, split mouth. A total of 14 subjects followed this study. The parameters measured were TAC levels gingival crevicular fluids before and after treatment with ELISA examination. Green betel leaf gel was applied to the pocket on the test side after scaling and root planing. Data analysis using Wilcoxon test with p <0.05, and Mann-Whitney test with p <0.05. TAC levels of gingival crevicular fluids increased on day 14 on both sides, on the test side there was a significant increase (p = 0.002) while on the control side the increase was not significant. Green betel leaf gel has an effect to increase TAC level gingival crevicular fluids after scaling and root planing in chronic periodontitis patients.

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