Antioxidants health effects

Borek, C. 2001. Antioxidant health effect of aged garlic extract. J. Nutr. 131, 1010S-1015S. 

Borek C. Antioxidant health effects of aged garlic extract. J Nutr 2001 131 1010S— 1015S. 

Ethylene oxide (qv), propylene oxide (qv), butylene oxide, and other epoxides react with ethanol to give a variety of Uquid, viscous, semiwax, and soUd products. These products are used ia the coatings iadustry as solvents, and as paints, antioxidants, corrosion inhibitors, and special-purpose polymers. Recent concerns about the health effects of ethanol containing glycol ethers have led to the decline in the production of these compounds. 

Trilinolenin is an omega-3 polyunsaturated fat. This type of fat, like trilineolin, has been linked to a number of beneficial health effects, and it is an antioxidant. It is found in oils such as soybean oil and linseed oil. 

The above scientific information on rice bran phytochemicals indicates that a multitude of mechanisms are operating at the cellular level to bring about specific health effects. Several health benefits of rice bran appear to be the result of the synergistic function of the many phytochemicals, antioxidants, vitamins and minerals which operates through a specific immune response. Their role in the biochemical mechanisms at the cellular level which result in major health effects is shown in Fig. 17.1. A short overview summarizing the effect of the various phytochemicals on major health issues such as cancer, immune function, cardiovascular disease, diabetes, altered liver function and gastrointestinal and colon disease will be given below. 

LIN J K s, LEE F, HUANG Y T, LiN-SHiAU s Y (1995) Signal transduction and oncogene expression mediated by reactive oxygen species. In Proceedings of the International Symposium on Natural Antioxidants - Molecular Mechanisms and Health Effects. Eds Packer, L, Traber, M G, Xin, W Champaign, I L, USA AOCS Press, 303-19. 

Many epidemiological studies have analyzed the correlations between different carotenoids and the various forms of cancer and a lot of conclusions converge toward protective effects of carotenoids. Many studies were carried out with (i-carotene. The SUVIMAX study, a primary intervention trial of the health effects of antioxidant vitamins and minerals, revealed that a supplementation of p-carotene (6 mg/day) was inversely correlated with total cancer risk. Intervention studies investigating the association between carotenoids and different types of cancers and cardiovascular diseases are reported in Table 3.1.2 and Table 3.1.3. 

Hercberg, S. et al.. The SU.VI.MAX Study a randomized, placebo-controlled trial of the health effects of antioxidant vitamins and minerals. Arch. Intern. Med., 164, 2335, 2004. 

Cyanidin is the most common anthocyanin in foods. In addition, anthocyanins are stabilized by the formation of complexes with other flavonoids (co-pigmentation). In the United States, the daily anthocyanin consumption is estimated at about 200 mg. Several promising studies have reported that consumption of anthocyanin-rich foods is associated with reductions of the risks of cancers - and atherosclerosis and with preventive effects against age-related neuronal and behavioral declines. These beneficial effects of anthocyanins might be related to their reported biological actions such as modulators of immune response and as antioxidants. Knowledge of anthocyanin bioavailability and metabolism is thus essential to better understand their positive health effects. 

Tesoriere, L et al., Absorption, excretion, and distribution of dietary antioxidant betalains in LDLs potential health effects of betalains in humans. Am. J. Clin. Nutr., 80, 941, 2004. 

Frankel EN and Meyer AS. 1998. Antioxidants in grapes and grape juices and their potential health effects. Pharmaceutical Biol 36 1-7. 

Ramarathnam N, Ochi H, Takeuchi M. 1997. Antioxidative defense system in vegetable extracts. In Shahidi F, editor. Natural Antioxidants. Chemistry, Health Effects, and Applications. Champaign, IL AOCS Press, pp. 76-87. 

Boots AW, Haenen GRMM and Bast A. 2008. Health effects of quercetin From antioxidant to nutraceutical. 

Higdon JV and Frei B. 2003. Tea catechins and polyphenols health effects, metabolism, and antioxidant functions. Crit Rev Food Sci Nutr 43(1) 89—143. Review. 

Nicolle C, Cardinault N, Gueux E, Jaffrelo L, Rock E, Mazur A, Amouroux P and Remesy C. 2004. Health effect of vegetable-based diet lettuce consumption improves cholesterol metabolism and antioxidant status in the rat. Clin Nutr 23(4) 605-614. 

Additionally there is an increasing interest in carotenoids because of their potentially beneficial health effects, such as provitamin A, anticarcinogenic, antiulcer, antiaging, and antioxidant properties and increased immune responses (27,28). Because the vitamin A potential of cis isomers is less than those of their all-trans counterparts, it is important to distinguish and quantify the various forms (29). According to reports and clinical studies carotenes may be important in the prevention of some forms of cancer (30). Since the National Cancer Institute has recommended an increased intake of food high in carotenoids (31), more detailed information about the carotenoid composition of foodstuffs is desirable. 

In conclusion, phenolic-rich fractions of oats possess an antioxidant capacity that can be assessed quantitatively through their ability to inhibit LDL oxidation and protein oxidation. The greatest degree of antioxidant capacity was associated with compounds extracted with methanol from the aleurone. The identification of the oat constituents from these fractions should be investigated, although candidate compounds include caffeic acid, ferulic acid, and avenanthramides. These compounds may be bioavailable and contribute to the health effects associated with dietary antioxidants and oats. 

Comparison of various oat fractions showed the following potency of TAC pearlings (2.89-8.58 TE/g) > flour (1.00-3.54 TE/g) > trichome (1.74 TE/g) = bran (1.02-1.62 TE/g) (H7). The antioxidant activity of rye extracts was significantly correlated with their total content of monomeric and dimeric hydroxycin-namates. These data suggest that rye products may be a source of dietary phenolic antioxidants that may have potential health effects (A13, E3). 

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