Fruit antioxidants

Rousseaux, M.C. et al., QTL analysis of fruit antioxidants in tomato nsing Lycoper-sicon pennellii introgression lines, Theoret. Appl. Genet. Ill, 1396, 2005. 

Connor AM, Luby JJ, Hancock JF, Berkheimer S and Hanson EJ. 2002. Changes in fruit antioxidant activity among blueberry cultivars during cold temperature storage. J Agric Food Chem 50 893-898. 

Imeh U and Khokhar S. 2002. Distribution of conjugated and free phenols in fruits antioxidant activity and cultivar variations. J Agric Food Chem 50(22) 6301-6306. 

Robles-Sanchez M, Gorinstein S, Martin-Belloso O, Astiazaran-Garcia H, Gonzalez-Aguilar GA and Cruz-Valenzuela R. 2007. Minimal processing of tropical fruits antioxidant potential and its impact on human health. Intersciencia 32(4) 227-232. 

Blocking agents Vitamin C Citrus fruit Antioxidant... 

Fig. 51.6 Antioxidant power of mature fruit of wild type, LoxS and 3SSS tomato fruits. Antioxidant capability of hydrosoluble (HAA) and liposoluble (LAA) fraction of whole mature fruit...

Rousseaux M, Jones C, Adams D, Chetelat R, Bennett A, Powell A (2005) QTL analysis of fruit antioxidants in tomato using Lycopersicon pennellii introgression lines. Theor Appl Genet 111 1396-1408... 

Giliberto L, Perrotta G, Pallara P, Weller JL, Fraser PD, Bramley PM, Fiore A, Tavazza M, Giuliano G (2005) Manipulation of the blue light photoreceptor cryptochrome 2 in tomato affects vegetative development, flowering time, and fruit antioxidant content. Plant Physiol 137 199-208... 

C (ascorbic acid) Citrus fruits Antioxidant Coenzyme in hydroxylation of proline and iysine in collagen formation Scurvy... 

Ascorbic acid is added to many foods for its nutritive value. It is used extensively as an antioxidant to prevent flavors and colors from being damaged by oxidation. It is often used in canned or frozen fruits to prevent the browning that accompanies oxidation. While not as powerful an antioxidant as sodium bisulfite, it has a better nutritional reputation. 

Vitamin C occurs as L-ascorbic acid and dihydroascorbic acid in fruits, vegetables and potatoes, as well as in processed foods to which it has been added as an antioxidant. The only wholly undisputed function of vitamin C is the prevention of scurvy. Although this is the physiological rationale for the currently recommended intake levels, there is growing evidence that vitamin C may provide additional protective effects against other diseases including cancer, and the recommended dietary allowance (RDA) may be increased in the near future. Scurvy develops in adults whose habitual intake of vitamin C falls below 1 mg/d, and under experimental conditions 10 mg/d is sufficient to prevent or alleviate symptoms (Bartley et al., 1953). The RDA is 60 mg per day in the USA, but plasma levels of ascorbate do not achieve saturation until daily intakes reach around 100 mg (Bates et al., 1979). Most of the ascorbate in human diets is derived from natural sources, and consumers who eat five portions, or about 400-500 g, of fruits and vegetables per day could obtain as much as 200 mg of ascorbate. 

The antioxidant activities of carotenoids and other phytochemicals in the human body can be measured, or at least estimated, by a variety of techniques, in vitro, in vivo or ex vivo (Krinsky, 2001). Many studies describe the use of ex vivo methods to measure the oxidisability of low-density lipoprotein (LDL) particles after dietary intervention with carotene-rich foods. However, the difficulty with this approach is that complex plant foods usually also contain other carotenoids, ascorbate, flavonoids, and other compounds that have antioxidant activity, and it is difficult to attribute the results to any particular class of compounds. One study, in which subjects were given additional fruits and vegetables, demonstrated an increase in the resistance of LDL to oxidation (Hininger et al., 1997), but two other showed no effect (Chopra et al, 1996 van het Hof et al., 1999). These differing outcomes may have been due to systematic differences in the experimental protocols or in the populations studied (Krinsky, 2001), but the results do indicate the complexity of the problem, and the hazards of generalising too readily about the putative benefits of dietary antioxidants. 

CHOPRA M, MCLOONE u L, o neill m, WILLIAMS N and THURNHAM DI (1996) Fruit and vegetable supplementation - effect on ex vivo LDL oxidation in hiunans , in Kumpulainen, J T and Saonen, J T (eds), Natural Antioxidants and Food Quality in Atherosclerosis and Cancer Prevention, Cambridge, Royal Society of Chemistry, 150-55. 

LiNDLEY M G (1998) The impact of food processing on antioxidants in vegetable oils, fruits and vegetables . Trends Food Sci Technol, 9 336—40. 

Anthocyanins and anthocyanidins, compounds present with high structural diversity in fruits and wines, showed a pattern as antioxidants different from that of the tea catechins with respect to the effect of substituents. In a liposomal model system induced peroxidation was inhibited increasingly by anthocyanins/ anthocyanidins with an increasing number of hydroxyl groups in the B-ring (Fig. 16.6), while the opposite was seen for the catechins (Seeram and Nair, 2002). For anthocyanidins, the presence of a 3-hydroxy group is important... 

Paganga, G. et al.. The polyphenolic content of fruit and vegetables and their antioxidant activities what does a serving constitute Free Radical Res., 30, 153, 1999. Maatta, K.R. et al.. High-performance liquid chromatography (HPLC) analysis of phenolic compounds in berries with diode array and electrospray ionization mass spectrometric (MS) detection Rihes species, J. Agric. Food Chem., 51, 6736, 2003. 

Butera, D. et al.. Antioxidant activities of Sicilian prickly pear (Opuntia ficus indica) fruit extracts and reducing properties of its betalains betanin and indicaxanthin, J. 

Netzel, M. et al., Sources of antioxidant activity in Australian native fruits. Identification and quantification of anthocyanins, J. Agric. Food Chem. 54, 9820, 2006. 

Tesoriere, L. et ah. Biothiols, taurine, and lipid-soluble antioxidants in the edible pulp of Sicilian cactus pear (Opuntia ficus-indica) fruits and changes of bioactive juice components upon industrial processing, J. Agric. Food Chem., 53, 7851, 2005. 

Vaillant, F. et al.. Colorant and antioxidant properties of red-pnrple pitahaya Hylocereus sp.). Fruits, 60, 1, 2005. 

Galati, E.M. et al.. Chemical characterization and biological effects of Sicilian Opuntia ficus-indica (L.) fruit iuice antioxidant and antiulcerogenic activity, J. Aerie. Food Chem., 51, 4903, 2003. 

Gentile, C. et al.. Antioxidant betalains from cactus pear (Opuntia ficus- indica) fruit inhibit endothelial ICAM-1 expression, Ann. NY Acad. ScL, 1028, 481, 2004. 

Oleosomes of seabuckthom fruit flesh were isolated by physical separation techniques and their higher stabilities and antioxidant activities compared to solvent-extracted oil were demonstrated. ... 

Wang, S.Y. and Lin, H.S., Antioxidant activity in fruits and leaves of blackberry, raspberry, and strawberry varies with cultivar and developmental stage, J. Agric. Food Chem., 48, 140, 2000. 

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