Antioxidative properties

In using the alkylphenols, it is possible to obtain three types of detergents the alkylphenols themselves transformed as salts of calcium, the alkylphenol-sulfides conferring antioxidant properties and finally the alkylphenol-sulfides transformed by action of CO2 into alkylsalicylate-sulfides (Figure 9.9). 

The 2-imino-4-thiazolines may be used as ultraviolet-light stabilizers of polyolefin compositions (1026). 2-Aminothiazole improves adhesive properties of wood to wood glue (271). Cbmpound 428 exhibits antioxidant properties (Scheme 242) (1027). Ammonium N-(2-thiazolyl)dithio-carbamate (429) is a bactericide and fungicide used in industrial products such as lumber, paint, plastics, and textiles (1037). Compound 430 is reported (1038) to form an excellent volume of foam coating in aluminum pans when ignited with propane. 

Food. Lecithin is a widely used nutritional supplement rich ia polyunsaturated fatty acids, phosphatidylcholine, phosphatidylethanolamine, phosphatidjhnositol, and organically combiaed phosphoms, with emulsifying and antioxidant properties (38). 

Among chemical properties of cane sugar that affect daily use are color, flavor, sweetness, antioxidant properties, and reactions ia aqueous solution... 

There are numerous synthetic and natural compounds called antioxidants which regulate or block oxidative reactions by quenching free radicals or by preventing free-radical formation. Vitamins A, C, and E and the mineral selenium are common antioxidants occurring naturally in foods (104,105). A broad range of flavonoid or phenoHc compounds have been found to be functional antioxidants in numerous test systems (106—108). The antioxidant properties of tea flavonoids have been characterized using models of chemical and biological oxidation reactions. 

Vitamin E can also act as an antioxidant (qv) in animals and humans alone or in combination with vitamin C (qv). Both are good free-radical scavengers with the vitamin C acting to preserve the levels of vitamin E (35). Vitamin E in turn can preserve the levels of vitamin A in animals (13). It has been shown that vitamin E reduces the incidence of cardiovascular disease (36—39). This most likely results from the antioxidant property of the vitamin which inhibits the oxidation of low density Hpoproteins (LDLs) (40—42). The formation of the oxidized LDLs is considered important in decreasing the incidence of cardiovascular disease (43). 

Butylated Hydroxyanisole. 2- and 3-/ i -Butyl-4-methoxyphenol (butylated hydroxyanisole (BHA)) is prepared from 4-methoxyphenol and tert-huty alcohol over siUca or alumina at 150°C or from hydroquinone and tert-huty alcohol or isobutene, using an acid catalyst and then methylating. It is widely used in all types of foods such as butter, lard, and other fats, meats, cereals, baked goods, candies, and beer as an antioxidant (see Antioxidants Eood additives). Its antioxidant properties are not lost during cooking so that flour, fats, and other BHA-stabiLized ingredients may be used to produce stabilized products. 

Vitamin E is added to some food products as a nutrient, but it is better known for its antioxidant properties, which protect oils and fats from oxidation. 

An isomer (molecule with the same number and type of atoms but in a different formation) of ascorbic acid called erythorbic acid is often used as a less expensive antioxidant than ascorbic acid. It has little or no effect as a vitamin, but it has the same antioxidant properties. 

It is also used known for its antioxidant properties, and can be used to prevent oils from becoming rancid. 

Some colors are nutrients in their own right, and they have antioxidant properties that are beneficial to health. Beta-carotene, annatto, saffron, and turmeric all have these good properties in addition to their color. In fact, the same chemistry that makes them absorb light also helps them to absorb and neutralize dangerous oxygen free radicals in the body. 

Annatto provides color in cheese, butter, margarine, and microwave popcorn. It is often used as a substitute for the expensive herb saffron. It also has antioxidant properties. 

Leaves of the Gingko biloba tree, which originated in China. Extracts of these leaves are thought to have antioxidant properties. Some also believe that the extracts improve thinking ability by increasing oxygen flow to the brain. 

In the pharmaceutical industry, GA is used in pharmaceutical preparations and as a carrier of drugs since it is considered a physiologically harmless substance. Additionally, recent studies have highlighted GA antioxidant properties (Trommer Neubert, 2005 Ali Al Moundhri, 2006 Hinson et al., 2004), its role in the metabolism of lipids (Tiss et al., 2001, Evans et al., 1992), its positive results when being used in treatments for several degenerative diseases such as kidney failure (Matsumoto et al., 2006 Bliss et al., 1996 Ali et al., 2008), cardiovascular (Glover et al., 2009) and gastrointestinal (Wapnir et al., 2008 Rehman et al, 2003). 

Besides all the sensory and texturizing properties, GA has interesting antioxidant properties such as an efficient capacity for deactivation of excited electronic states and moderated radical scavenging capacity. There is increasing experimental evidence that associate the antioxidant function with its protein fraction, mainly by amino acid residues such as histidine, tyrosine and lysine, which are generally considered as antioxidants molecules (Marcuse, 1960,1962 Park et al., 2005). 

Sabu, M.C. Ramadasan, K (2002). Anti-diabetic activity of medicinal plants and its relationship with their antioxidant property. Journal of Ethnopharmacology, Vol. 81, No.2, (July 2002), pp. 155-160, ISSN 0378-8741. 

The antioxidant properties of flavonoids are attributable to the ring whose radical has the lower reduction potential. Conjugation between the 2-aryl and the fused benzene rings is very inefficient <96JCS(P2)2497>. 

The antioxidant properties of phytoestrogens have been studied in vitro and it has been suggested that these may be related to the chemical structure... 

As has already been stated, the carotenoids are lipophilic and are therefore absorbed and transported in association with the lipoprotein particles. In theory, this fortuitous juxtaposition of lipid and carotenoid should confer protection on the lipid through the antioxidant properties of the carotenoid. No doubt some antioxidant protection is afforded by the presence of the carotenoids derived from the diet. However, with one or two exceptions, human supplementation studies have not supported a role for higher dose carotenoid supplements in reducing the susceptibility of the low-density lipoproteins to oxidation, either ex vivo or in vivo (Wright et al, 2002 Hininger et al, 2001 Iwamoto et al, 2000). 

Therefore depending upon the conditions used to simulate either in vitro or in vivo oxidation, catechins or other phenolic compounds display differences in their antioxidant properties. Catechins also limited the consumption of a-tocopherol, allowing it to act as a scavenger within cell membranes whilst the catechins scavenged aqueous peroxyl radicals near the membrane surface (Pietta and Simonetti, 1998). 

In addition to the effects on blood lipids, it has been suggested that soy consumption has a beneficial action on arterial function and improves antioxidant status (Lichtenstein, 1998 and refs therein). Genistein and daidzein were shown to have antioxidant properties in vitro (Kerry and Abbey, 1998), to enhance endothelium-dependent vasodilation and to reduce the development of atherosclerosis in monkeys (Honore et al, 1997 Wagner et al, 1997). 

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