Antioxidants antimicrobial properties

Because it has a variety of biological activities such as antioxidant, antimicrobial, anti-inflammatory, anticancer, and immune-stimulating effects, chitosan offers a number of uses in food, cosmetic, biomedical, and pharmaceutical industries. In this section, the nutraceutical properties of chitosan and its derivatives are discussed. 

Viswanath, V., Asna Urooj, A., and Malleshi, N. G. (2009). Evaluation of antioxidant and antimicrobial properties of finger millet polyphenols (Eleusine coracana). Food Chem. 114, 340-346. 

Many skin disorders are associated with at least one of the characteristics of inflammation, oxidative stress, hyperproliferation, hypodifferentiation, infection, apoptosis, and autoimmune reactions. GTPs are uniquely positioned to antagonize these conditions with anti-inflammatory, antioxidant, antimicrobial, prodifferentiation, anti-apoptosis, and inhibition of autoantigen properties. Thus, many skin conditions, including autoimmune-induced lupus and psoriasis, wounds created by trauma or infections, damage induced by environmental factors such as UVB, and seborrheic dermatitis (dandruff), could be treated or managed by topical application of GTPs. 

At present, extensive research has been conducted on the antioxidant and antimicrobial properties of wines. Similar studies on vermouth should be conducted in-depth. Generally, red wine is considered better than white with respect to antioxidant effect. How red versus white vermouths compare in these regards needs to be determined. Though vermouth is a traditional commercial product, the relationship of its flavor attributes to its chemical constituents and is lacking. It could be a fertile field for future studies. In addition, few studies have been conducted on its maturation and the changes that occur during aging. The use of noncaloric sweeteners is another topic worthy of evaluation relative to its acceptability by diabetics. 

Abstract Heterocyclic structures are an integral part of numerous drugs and natural products and there is a considerable interest in efficient methods for their S3mthesis. A variety of multicomponent reactions (MCRs) provide access to heterocychc structures such as isocyanide based MCRs, dicarbonyl derivative and cycloaddition MCRs. MCR-derived heterocycles are typically prepared in few, versatile and atom efficient synthetic steps and exhibit anticancer, antioxidant and antimicrobial properties. 

In recent years multicomponent reactions have been extensively utilized to produce libraries of heterocyclic molecules with biological activity against a variety of targets. The majority of these compounds were tested for their anticancer, antioxidant and antimicrobial properties and numerous promising compounds were identified and were further evaluated. With the continuous development of new multicomponent reactions and combinations of MCRs with subsequent transformations, this area of research holds great promise for the discovery of novel therapeutic agents. 

Some antioxidants possess antimicrobial properties, such as propyl gallate and butylated hydroxy anisole, which are somewhat effective against bacteria. Butylated hydroxy toluene has demonstrated some antiviral activity. Compatibility of antioxidants with the drug, packaging system and the body should be studied carefully. For example, tocopherols may be absorbed onto plastics ascorbic acid is incompatible with alkalis, heavy metals, and oxidizing materials such as phenylephrine, and sodium nitrite and propyl gallate forms complexes with metal ions such as sodium, potassium and iron. 

Butylated hydroxyanisole is an antioxidant (see Table I) with some antimicrobial properties. It is used in a wide range of cosmetics, foods, and pharmaceuticals. When used in foods, it is used to delay or prevent oxidative rancidity of fats and oils and to prevent loss of activity of oil-soluble vitamins. 

Propyl gallate has become widely used as an antioxidant in cosmetics, perfumes, foods, and pharmaceuticals since its use in preventing autoxidation of oils was first described in 1943. It is primarily used, in concentrations up to 0.1% w/v, to prevent the rancidity of oils and fats it may also be used at concentrations of 0.002% w/v to prevent peroxide formation in ether, and at 0.01% w/v to prevent the oxidation of paraldehyde. Synergistic effects with other antioxidants such as butylated hydroxyanisole and butylated hydroxytoluene have been reported. Propyl gallate is also said to possess some antimicrobial properties see Section 10. 

Zeelie JJ, McCarthy TJ. The potential antimicrobial properties of antioxidants in pharmaceutical systems. S Afr Pharm ] 1982 49 552-554. 

The presence of peptides can also have an effect on wine quality. In general, these compounds are known to have several biological (antioxidant, antimicrobial, antihypertensive, etc.) and chemical-physical (surfactant) properties and also to affect the taste of some foods. However, peptides have received only a little attention, mainly because of the difficulties in their isolation from wines (Moreno-Arribas et al., 2002). 

PBDs have shown different biological properties but, probably the three most important are the cytoprotection against HIV-1 in vitro of guttiferones [3-4], antimicrobial properties [5-11] and cytotoxic activity found in diverse nucleus [12-16]. Interesting bioactivity such as antibacterial activity against methicillin-resistant Straphylococcus aureus [6-8], antioxidant activity [44,59,60] and cytotoxic activity due to induction of apoptosis in human leukemia cells have been reported [61,62],... 

Production of compounds that exhibit antioxidant, antimicrobial, antiblood-clotting, and/or antitumor properties Active at moderate to high temperatures (45-100 C or more)... 

The potentialities of polyphenolics are very important in health, or for food or cosmetics. The use of natural polyphenols for hnman health is the snbject of a growing nnmber of papers in the literature, mainly concerning the treatment of degenerative diseases, inflammatory diseases, and cancer. Polyphenols are also used in the food industry as natural additives, for their coloring, antioxidant, and antimicrobial properties. Their radical-scavenging properties and UV-protective activity can be used for cosmetics. 

A.V. Nand, S. Swift, B. Uy, P.A. Kilmartin, Evaluation of antioxidant and antimicrobial properties of biocompatible low density polyethylene/polyaniline blends. J. Food Eng. 116, 422 29 (2013)... 

Documented effects Preparations from raspberries improve stomach and intestine function, have antiseptic, analgesic, antipyretic, expectorant, anti-inflammatory, and anti-emetic properties, and improve metabolism (Maznev 2004). Extracts of the fruits have antioxidant effects and exhibit antimicrobial properties (Kahkonen et al. 1999 Rauha et al. 2000 Puupponen-Pimia et al. 2001). Components of raspberry leaf extract exhibited relaxant activity in an in vitro gastrointestinal tissue (Rojas-Vera et al. 2002). 

While the sensory properties of sulfur compounds have been of interest for many years, recent attention has focused more heavily on some of the other functional properties of these compounds. Certain sulfur compounds have been found to have antioxidative, antimicrobial, and human medicinal properties. 

The chemistry of sulfur compounds in foods is very complex and continues to be extensively studied. Both cooked and uncooked foods contain organoleptically important sulfur-containing compounds. Conversely, the off-odors of numerous foods have been attributed to sulfur compounds. In addition to their sensory properties, recent work has been increasingly geared towards other functional properties of these compounds, especially antioxidant, antimicrobial, and anticarcinogenic effects. These areas will, no doubt, continue to be the subject of research for years to come. 

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