Antioxidants and types of antioxidants case study

INTRODUCTION:
A substance that inhibits oxidation, especially one used to counteract the deterioration of
stored food products.

A substance such as vitamin C or E that removes potentially damaging oxidizing agents in a

living organism.

Antioxidants are compounds that inhibit oxidation. Oxidation is a chemical reaction that can
produce free radicals, thereby leading to chain reactions that may damage the cells of
organisms. Antioxidants such as thiols or ascorbic acid (vitamin C) terminate these chain
reactions.

Antioxidants are compounds that inhibit oxidation. Oxidation is a chemical reaction that can
produce free radicals, thereby leading to chain reactions that may damage the cells of
organisms. Antioxidants such as thiols or ascorbic acid (vitamin C) terminate these chain
reactions. To balance the oxidative stress, plants and animals maintain complex systems of
overlapping antioxidants, such as glutathione and enzymes (e.g., catalase and superoxide
dismutase), produced internally, or the dietary antioxidants vitamin C, and vitamin E.

The term "antioxidant" is mostly used for two entirely different groups of substances: industrial
chemicals that are added to products to prevent oxidation, and naturally occurring compounds
that are present in foods and tissue. The former, industrial antioxidants, have diverse uses:
acting as preservatives in food and cosmetics, and being oxidation-inhibitors in fuels

Antioxidant dietary supplements have not been shown to improve health in humans, or to be
effective at preventing diseaseSupplements of beta-carotene, vitamin A, and vitamin E have no
positive effect on mortality rat or cancer risk Additionally, supplementation with selenium or
vitamin E do not reduce the risk of cardiovascular disease.

Health effects
Although certain levels of antioxidant vitamins in the diet are required for good health, there is
still considerable debate on whether antioxidant-rich foods or supplements have anti-disease
activity. Moreover, if they are actually beneficial, it is unknown which antioxidants are health-
promoting in the diet and in what amounts beyond typical dietary intake. Some authors dispute
the hypothesis that antioxidant vitamins could prevent chronic diseases, and others declare
that the hypothesis is unproven and misguided. Polyphenols, which have antioxidant properties
in vitro, have unknown antioxidant activity in vivo due to extensive metabolism following
digestion and little clinical evidence of efficacy.

Although dietary antioxidants have been investigated for potential effects on neurodegenerative
diseases, such as Alzheimer's disease and Parkinson's disease, the studies had poor design and
there was no evidence of effect, except for maintaining normal levels of vitamin C to lower the
risk of cognitive deficits during aging.

What is an Antioxidant?
All matter consists of atoms, and atoms consist of protons, neutrons, and electrons.

When atoms join forces, they become molecules. The human body is made up of many
substances such as DNA, genes, and proteins, all of which are essentially molecules with
thousands of atoms linked together. Chemical reactions occur when these molecules are either
broken down or built up, and this is our metabolism.

If a molecule in the process of change loses an electron that it shouldn’t, this molecule can
become a free radical. This is another word you’ve probably heard before, and it refers to
unstable, electrically charged molecules that react and damage other molecules, such as DNA.

Antioxidants react with these free radicals by taking the place of the missing electron,
neutralizing its charge and keeping it from causing harm to the body.
What Causes Free Radicals?
Free radicals are there for a reason, but when we have too many of them and too few
antioxidants, we can get into trouble. This trouble is called oxidative stress, and it can be
brought on by many common environmental and lifestyle factors such as smoking (or second-
hand smoke), a diet high in inflammatory fats and sugar, alcohol, toxins, over-exercise, chronic
stress and lack of antioxidants in the diet.

Free radicals are there for a reason, but when we have too many of them and too few
antioxidants, we can get into trouble.

There are five types of antioxidants and they all have good but slightly different benefits. Let’s
look at those antioxidants, and when to use them.

Alpha Lipoic Acid

This key antioxidant is a fatty acid made by the body, and it plays a key role in energy production
and metabolism.

Studies show that alpha lipoic acid is essential for reducing inflammation, which is tied to
conditions such as cancer, diabetes and heart disease (among others). This antioxidant is
excellent for general use and especially to support healthy blood sugar levels.

Astaxanthin
salmon in salad

Astaxanthin is part of the carotenoid family of antioxidants and has powerful health benefits.
This is the compound that gives salmon its pink color and has been shown to lower your risk of
heart disease by increasing your HDL (“good”) cholesterol and reducing oxidation of LDL (“bad”)
cholesterol. Astaxanthin might even help with anti-aging.

Lutein

Lutein is a potent antioxidant that is found especially in eggs, but also in green, leafy veggies.

Research shows that lutein plays an important role in protection against eye diseases. This
antioxidant is particularly important if you suffer from poor night vision, as it can help to
improve vision in low contrast situations.

Pycnogenol
Also known as pine bark extract, pycnogenol can be the perfect support during menopause.

It has been shown to relieve menopausal symptoms and reduce stress, and might even support
PMS symptoms. Pycnogenol has also been linked to healthy circulation and blood pressure.

Resveratrol
red wine antioxidants

Resveratrol is most well known as the healthy component of red wine, but it can also be found
in blueberries, grapes, and peanuts.
It is a powerful anti-inflammatory antioxidant and can be hugely beneficial for those with heart
disease and other conditions. Don’t over-do it on the wine, though, as too much alcohol can
definitely undermine resveratrol’s health benefits.

Make sure to reap the important benefits of antioxidants by eating a diet rich in dark green and
bright colored vegetables and fruits, and supplement as necessary. Now that you have a better
understanding of just how important antioxidants are, there’s no reason not to.
 MEDICAL ELECTRONICS ASSIGNMENT

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