Carotenoids antioxidants

This work demonstrated that an airlift system was suitable for the cultivation of Haematococcus pluvialis, one of the most effective microorganisms that could produce high potential antioxidant carotenoid, astaxanthin. Aeration was shown to be crucial for a proper growth of the alga in the airlift bioreactor, but it must be maintained at low level, and the most appropriate superficial velocity was found to be at the lower limit of the pump, i.e. 0.4 cm s". ... 

As mentioned earlier, physiological concentrations of carotenoids in vivo are in the micromolar range, mainly because of limited bioavailabiUty. Also, the antioxidant efficiencies of carotenoids after absorption are probably limited. Concentrations before absorption are much higher and can justify possible antioxidant actions in vivo. To test this hypothesis, Vulcain et al. developed an in vitro system of lipid peroxidation in which the oxidative stress is of dietary origin (metmyoglobin from meat) and different types of antioxidants (carotenoids, phenols) are tested. 

One possible mechanism responsible for cooperative action of antioxidants is reduction of a semi-oxidized carotenoid by another antioxidant. Carotenoid cation radicals can be reduced, and therefore recycled to the parent molecule, by a-tocopherol, ascorbate, and melanins (Edge et al., 2000b El-Agamey et al., 2004b) (Figure 15.5). Interestingly, lycopene can reduce radical cations of other carotenoids, such as astaxanthin, (3-carotene, lutein, and zeaxanthin (Edge et al., 1998). 

Reboul, E, Thap, S, Perrot, E, Amiot, MJ, Lairon, D, and Borel, P, 2007a. Effect of the main dietary antioxidants (carotenoids, gamma-tocopherol, polyphenols, and vitamin C) on alpha-tocopherol absorption. Eur J Clin Nutr 61, 1167-1173. 

Sharoni, Y., Agraria, R., Amir, H. et al. 2003. Modulation of transcriptional activity by antioxidant carotenoids. Mol Aspects Med 24 371-384. 

Cauliflower has a very high waste index (Kulkami et ah, 2001) and is an excellent source of protein (16.1%), cellulose (16%), and hemicellulose (8%) (Wadhwa et ah, 2006). It is considered as a rich source of dietary fiber and it possess both antioxidant and anticarcinogenic properties. Phenolic compounds and vitamin C are the major antioxidants of brassica vegetables, due to their high content and high antioxidant activity (Podsedek, 2007). Lipid-soluble antioxidants (carotenoids and vitamin E) are responsible for up to 20% of the brassica total antioxidant activity. The level of nonstarch polysaccharide (NPS) in the upper cauliflower stem is similar to that of the floret and both are rich in pectic polysaccharides, while the cauliflower lower stem is rich in NPS due mainly to cellulose and xylan deposition (Femenia et ah, 1998). 

The SH groups reduce hydrogen peroxide or trap hydroxyl radicals to form water. An example of a nonsulfhydryl group-containing molecule that should be capable of this activity is vitamin C or any of a number of other antioxidants (carotenoids, flavonoids, tocopherols, etc.). 

Rao AV, Agarwal S. Role of lycopene as antioxidant carotenoid in the prevention of chronic diseases a review. Nutr Res 1999 19 305-323. 

Antioxidants (carotenoids) Provide prevention from Improve their ease, handling, d use... 

Based on the above process, after these healthy subjects without the knee pain or knee injury were administrated individually two antioxidant vitamins of ascorbic acid (49) and vitamin E (50), and the food somces including 6 antioxidant carotenoids such as a-carotene (1), P-carotene (2), P-cryptoxanthin (5), lutein (6), zeaxanthin (9) and lycopene (3). 

Gj-S transition in the cell cycle and suggests that muscadine grape skin extracts contain chemopreventive phytochemicals other than resveratrol. Lycopene (Fig. 4), a potent antioxidant carotenoid in tomatoes and other fruits, protects against prostate (Dahan et al., 2008) and other cancers (Seren et al., 2008). Plant sterol-enriched foods are an effective dietary adjuvant in reducing cardiovascular risk by lowering total cholesterol and low density lipoprotein-cholesterol (LDL-C) in serum by up to 15% (Patch et al., 2006 Jones et al., 2000). 

Several vitamins have some desirable additional effects. Ascorbic acid is a dough improver, but can play a role similar to tocopherol as an antioxidant. Carotenoids and riboflavin are used as coloring pigments, while niacin improves the color stability of fresh and cured and pickled meat. 

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