The UVZ Health Systems ESA110 Personal Rechargeable Toothbrush Sanitizer is convenient for home use and a must during travel, camping, or anytime you may be away from your regular home based sanitation system. The ESA110 automatically effectively kills 99.9% of contagious germs that can have a dramatic affect on our health (such as Bacillus, Staph, Cold and Flu Viruses, even the dreaded Sars virus). Just place your toothbrush inside, close the lid, and sanitation begins! The uni (more…)

Although fitness waters are available in a vast array of different brands and come in the form of bottled water or in powder form, they all have one thing in common. Fitness waters are designed to quench your thirst and prevent dehydration while supplying energy to your body via added minerals, vitamins and electrolytes, which are contained within them. Fitness drinks advertise sustained energy levels by added powerful antioxidants that are designed to protect you against fatigue.

Goodness only please

Fitness drinks are aimed at those who lead active and physical lifestyles, whether it is on the treadmill at the gym, fighting for gold at an Olympic games or just trying to lead a healthier lifestyle. However, they are not restricted to this market. They taste good, contain no caffeine and offer a healthier alternative to sugars.

However, fitness drinks can contain quite a few calories – anything up to 130 calories per 20 ounce bottle, and unless you are an athlete and your workout burns a significant amount of these calories, be careful. You may prefer to choose a fitness drink like Skinny Water, which contains no calories.

The Body

Everyone knows that what you put into your body has a direct impact on your health this is why added nutrients in our diet is so essential today. Fitness drinks are one way of giving your body nutrients through liquid intake. However, one drink goes further in the sense that it offers you a way to lose weight while working with your body to maintain fitness and health. This product is Skinny Water, and it helps suppress appetite while regulating metabolism and keeping blood sugars steady. There are three important factors needed for losing weight.

Skinny Water contains two ingredients, which have proven very beneficial to maintaining good health. These are Super CitriMax and ChromeMate. Very scientific sounding names, but the low-down is this: Super CitriMax is a natural and safe product that does not contain calcium potassium. It is a fruit extract appetite suppressant, which helps the body reduce fat production without interfering with the nervous system.

ChromeMate helps the body produce the proper amount of insulin in the body as well as maintaining healthy amounts of blood sugars and correct cholesterol levels.

Most conventional drinks, like sodas, contain high levels of sugar, which not only affects your metabolism but also affects the body’s ability to burn calories. It makes good sense to avoid sugar-laden drinks and concentrate on fitness drinks that contain no carbohydrates or calories.

At the start of a diet, we usually eat considerably less and this affects our blood sugars. This may cause dizziness and weakness and it is not good for our overall health. The body then starts to crave sugar in order to get the blood sugar level back up again. Skinny Water helps to control blood sugars and keep them at a safe level.

Another factor, which plays a role in burning calories, is your metabolism. If it is low, you will not be burn all your calories and this is a contributor to weight gain. Skinny Water helps prevent this happening. Firstly you are not taking in any additional calories and secondly it helps burn those that you already have already taken in.

A stitch in time…

You body loses water very quickly, 1-2 litres per hour during exercise. The fluids we lose through sweating contain essential electrolytes, which need replenishing. However, our body can only consume a certain amount of replacement fluid at one time. The solution to this is to drink fluids that contain electrolytes like potassium or sodium. These help one’s body absorb more fluids and support re-hydration at a cellular level.

Let’s look at the benefits of Skinny Water. It contains electrolytes and it quenches your thirst while keeping the body hydrated during exercise. It contains naturally derived sugars that help your body burn fat in a natural way while reducing sugar cravings. It also suppresses one’s appetite, which prevents overeating. Skinny Water keeps blood sugars level and boosts your metabolism.

Skinny Water boosts your immunity because it contains powerful antioxidants like vitamin A, C and E. These protect you against fatigue and soreness.

Skinny Water can leave you feeling refreshed and full of energy whether you are physically active or not and they come in a variety of flavors suited to individual tastes which are also suitable for vegetarians or vegans.

Another piece of information worth noting is the following: even if you are not active in the gym or on the track, Skinny Water can still help you lose weight. Taken half an hour before a meal, the ingredients in Skinny Water help to control your hunger and curb your appetite to prevent overeating. This is extremely helpful for somebody that is looking to curb his or her appetite.

Naturally occurring inhibitors of oxidation in food generally originate from plant-based materials. The active components, namely phenolics and polyphenolics, including tocopherols, are secondary plant metabolites and are first derived from phenylalanine and in certain cases and in some plants from tyrosine. The resultant phenylpropanoids may then undergo further transformation to yield benzoic acid derivatives as well as flavonoids, isoflavons, and other complex polyphenols. Thus, natural food phenolics are present as a complex mixture of compounds that provide a cocktail of many active components present in the free, esterified, glycosylated and bound forms (Shahidi and Naczk, 1995). The potency of preparations is therefore dictated by their chemical structures and governed by the hydrophilic-lipophilic balance (HLB) of the participating molecules in a concentration- and system-dependent manner. Thus, the mode of action of natural antioxidants may involve multiple mechanisms, depending on the source material and possible presence of synergists and antagonists.

*Correspondence to: wasim04101981@yahoo.co.in  

Free radicals are atoms or groups of atoms with an odd (unpaired) number of electrons and can be formed when oxygen interacts with certain molecules. Once formed these highly reactive radicals can start a chain reaction. Their chief danger comes from the damage they can do when they react with important cellular components such as DNA, or the cell membrane. Cells may function poorly or die if this occurs. To prevent free radical the body has a defence system of antioxidants.  

An antioxidant is a substance that when present in low concentrations relative to the oxidizable substrate significantly delays or reduces oxidation of the substrate (Halliwell, 1995).

2. Review of Literature

    Qin Yan Zhu et. al.(2001) studied antioxidant property of oolong tree. Inhibitory effect on FeCl2/ H2O2 – induced damage and the inhibitory effect on erythrocyte hemolysis of an oolonge tea extract (OTE) were evaluated. The OTE was found to have strong  antioxidant activity in all model system. When OTE was separated into fractions according to molecular weight it was found that fraction with higher amount of phenolic compound (with low molecular weight) have strong antioxidative activity.

   Yi Fang Chu and Xianzona Wu (2002) reported that increased consumption of fruits and vegetables containing high levels of phytochemicals have been recommended to prevent chronic diseases related to oxidative stress in human body. 10 common vegetables were selected. The study showed that Red peeper had highest total antioxidant activity followed by Broccoli, Carrot, Spinach, Cabbage, Onion, Potato etc.

   Jie Sun and Yi Fang (2002) reported that consumption of fruit & vegetable associated with reduced risk to Chronic disease due to present of antioxidant. According to them vitamin C is the major antioxidant in fruit.

   Jeong- Chae Lee (2002) assessed an ethanol extract of stem of opuntia to determine the mechanism of its antioxidant activities. The ethanol extract exhibited a concentration dependent inhibition of linoleic acid oxidation.

   Keni Chi Ya na Gimoto et. al. (2002) investigated the antioxidant activity of column chromatographic fractions obtained from brewed coffee to find antioxidant and to assess benefits of coffee drinking. Coffee contain many antioxidant and consumption of antioxidant  rich brewed coffee may inhibit disease caused by oxidative damage.

   Anaberta Cardadose et.al. (2003) showed that fraction extracted with ethyl acetate have antioxidant activity with potent free radical scavenging activity.

   Joon Hee Lee et. al. (2003) reported that Muscadine Grapes and its winary bi product have antioxidant capacity.

   Kizhiyedathu et. al. (2003) reported that extract obtained from sesame cake and oil have free radical scavenging capacity i.e. antioxidant property. 

   K.S. Shivashankara and Seiichiro Isobe (2004) reported that if greenhouse- grown tree ripe ( TR) and mature green ( MG) mangoes (cv. Irwin) were exposed to high electric field treatment before 20 and 30 days of storage at 5O C. MG fruits were allowed to ripen at room temperature after low- temperature storage and antioxidant capacity were estimated before and after the storage period. Antioxidant capacity of fruits remained unchanged up to 20 days of storage period and decreased thereafter.  Antioxidant capacity of fruits was significantly correlated only to ascorbic acids.    

   Joseph O. Kuti et.al. (2004) reported that total phenolics and antioxidant capacity were higher in raw that in cooked leaf extracts. Cooking reduced antioxidant activity. The results of their study indicate that tree spinach leaves are a rich source of natural antioxidants.

   Mahinda Wella singh and Kirk Parkin (2004) studied a broad range of antioxidant activities in crude extract of beet root tissues. Betalain pigment have been shown to posses various antioxidant function. 

Enzymes

Antioxidant

Role

Remarks

Superoxide dismutase (SOD)

Mitochondrial

Cytoplasmic

Extracellular

Dismutates O2· to H2O2

Contains Manganese (Mn.SOD)

Contains Copper & Zinc (CuZnSOD)

Contains Copper (CuSOD)

Catalase

Dismutates H2O2 to H2O

Tetrameric hemoprotein present in peroxisomes

Glutathione peroxidase (GSH.Px)

Removes H2O2 and lipid peroxides

Selenoproteins (contains Se2+)

Primarily in the cytosol also mitochondria

Uses GSH

Vitamins

Alpha tocopherol

Breaks lipid peroxidation

Lipid peroxide and O2· and ·OH scavenger

Fat soluble vitamin

Beta carotene

Scavenges ·OH, O2·and peroxy radicals

Prevents oxidation of vitamin A

Binds to transition metals

Fat soluble vitamin

Ascorbic acid

Directly scavenges O2·, ·OH, and H2O2

Neutralizes oxidants from stimulated neutrophils

Contributes to regeneration of vitamin E

Water soluble vitamin

Source Material

Example

Antioxidant

Vegetable Oils

Soybean oil

Tocopherols

Tropical Oils

Palm oil

Tocotrienols

Plant Oils

Palm oil

Carotenoids

Herbs and Spices

Rosemary and Sage

Complex phenolics

Cereals

Wheat and buckwheat

Flavenoids

Legumes

Soybean

Isoflavones

Oil Seeds

Canola and Mustard

Phenolic acids & Phenylpropanoids

Teas

Green Tea

Catechins and Polyphenols

Fruit skin and seeds

Grape seed and skin

Polyphenols and Tannins

Vitamin E is a generic term that includes all entities that exhibit the biological activity of natural vitamin E, d-alpha-tocopherol. In nature, eight substances have been found to have vitamin E activity: d-alpha-, d-beta-, d-gamma- and d-delta-tocopherol (which differ in methylation site and side-chain saturation (Kellof et al. 1996); and d-alpha-, d-beta-, d-gamma- and d-delta-tocotrienol. Also, the acetate and succinate derivatives of the natural tocopherols have vitamin E activity, as do synthetic tocopherols and their acetate and succinate derivatives.

Of all these, d-alpha-tocopherol has the highest biopotency, and its activity is the standard against which all the others must be compared. It is the predominant isomer in plasma.

Vitamin E is an essential nutrient that functions as an antioxidant in the human body. It is essential, by definition, because the body cannot manufacture its own vitamin E and thus it must be provided by foods and supplements.

Tocopherols are present in oils, nuts, seeds, wheat germ and grains. Absorption is believed to be associated with intestinal fat absorption. Approximately 40% of the ingested tocopherol is absorbed. Most tocopherols enter the blood via lymph where they are associated with chylomicrons. Vitamin E was shown to be stored in adipose tissue. Phospholipids of the mitochondria & endoplasmic reticulum & plasma membranes possess affinities for alpha tocopherol & the vitamin tends to concentrate in these sites.

Vitamin E is more appropriately described as an antioxidant than a vitamin. This is because, unlike most vitamins, it does not act as a co-factor for enzymatic reactions.

Also, deficiency of vitamin E does not produce a disease with rapidly developing symptoms such as scurvy or beriberi. Overt symptoms due to vitamin E deficiency occur only in cases involving fat mal absorption syndromes, premature infants and patients on total parenteral nutrition. The effects of inadequate vitamin E intake usually develop over a long time, typically decades, and have been linked to chronic diseases such as cancer and atherosclerosis.

Hence, its main function is to prevent the peroxidation of membrane phospholipids, and avoids cell membrane damage through its antioxidant action. The lipophilic character of tocopherol enables it to locate in the interior of the cell membrane bilayers (Halliway and Getteridge, 1992; Borg, 1993). Tocopherol-OH can transfer a hydrogen atom with a single electron to a free radical, thus removing the radical before it can interact with cell membrane proteins or generate lipid peroxidation. When tocopherol-OH combines with the free radical, it becomes tocopherol-O·, itself a radical. When ascorbic acid is available, tocopherol-O· plus ascorbate (with its available hydrogen) yields semidehydroascorbate (a weak radical) plus tocopherol-OH (Halliway and Gutteridge, 1992). By this process, an aggressive ROI(Reactive Oxygen Intermediate) is eliminated and a weak ROI (dehydroascorbate) is formed, and tocopherol-OH is regenerated. Despite this complex defence system, there are no known endogenous enzymatic antioxidant systems for the hydroxyl radical.

Vitamin E also stimulates the immune response. Some studies have shown lower incidence of infections when vitamin E levels are high, and vitamin E may inhibit cancer initiation through enhanced immunocompetence.

Vitamin E also has a direct chemical function. It inhibits the conversion of nitrites in smoked, pickled and cured foods to nitrosamines in the stomach. Nitrosamines are strong tumour promoters.

Alpha-tocopherol has been shown to be capable of reducing ferric iron to ferrous iron (i.e. to act as a pro-oxidant). Moreover, the ability of alpha-tocopherol to act as a pro-oxidant (reducing agent) or antioxidant depends on whether all of the alpha-tocopherol becomes consumed in the conversion from ferric to ferrous iron or whether, following this interaction, residual alpha-tocopherol is available to scavenge the resultant ROI (Yamamoto and Nike, 1988).

Ø Vitamin E decreases the incidence of ischaemic heart disease (Gey et al. 1991).

Ø Decreases the incidence of cataract (Packer, 1991; 1992).

Ø Decreases the incidence of osteoarthritis (Blankenhorn, 1986).

Ø Decreases the incidence of rheumatoid arthritis (Kheir El-dein et al. 1992).

Ascorbic acid (vitamin C) is a water-soluble, antioxidant present in citrus fruits, potatoes, tomatoes and green leafy vegetables.

Humans are unable to synthesize l-ascorbic acid from d-glucose due to absence of the enzyme L-gulacolactone oxidase (Ensimnger et al.1995). Hence, humans must therefore obtain ascorbic acid from dietary sources.

The chemopreventive action of vitamin C is attributed to two of its functions. It is a water-soluble chain breaking antioxidant (Ishwarial et at 1991). As an antioxidant, it scavenges free radicals and reactive oxygen molecules, which are produced during metabolic pathways of detoxification. It also prevents formation of carcinogens from precursor compounds (Block and Menkes, 1988). The structure of ascorbic acid is reminiscent of glucose, from which it is derived in the majority of mammals.

One important property is its ability to act as a reducing agent (electron donor). Ascorbic acid is a reducing agent with a hydrogen potential of +O.08V, making it capable of reducing such compounds as a molecular oxygen, nitrate and cytochromes a and c. Donation of one electron by ascorbate gives the semi-dehydroascorbate radical (DHA). Ascorbate reacts rapidly with O2·⁻and even more rapidly with ·OH to give DHA. DHA, itself can act as a source of vitamin C.

Ascorbic acid     +     2O2· +     2H      ®             H2O2              +            DHA

It has also been shown that ascorbate is more potent than a-tocopherol in inhibiting the oxidation of LDL  (Low Density Lipoprotein)  in a cell free system (Jialal et at 1990). Co-incubation of LDL with ascorbate during similar oxidative condition inhibited LDL oxidation and resulted in preservation of the endogenous antioxidant in the LDL particle (Ishwarial et at, 1991). The concentration of ascorbate used to inhibit LDL oxidation (40-60 mm) is well within the normal plasma range (23-85 pm).

Vitamin C also contributes to the regeneration of membrane bound oxidized vitamin E. It will react with the a -tocopheroxyl radical, resulting in the generation of tocopherol in this process itself being oxidized to dehydroascorbic acid (Ward & Peters 1995). Vitamin C supplementation in animals leads to increased plasma and tissue levels of vitamin E.

In vitro studies suggest that the antioxidant properties of ascorbic acid may not increase linearly as ascorbic acid concentrations rise (Frei et al. 1989). Moreover, ascorbic acid alone can act as a “pro-oxidant” or reducing agent to react with copper or iron salts. Ferric iron (Fe3+) formed by the reaction, Fe2+ + H2O2 ® HO + ·OH + Fe3+, is converted by ascorbic acid to ferrous (Fe2+) ion. Ferrous iron is therefore recycled to promote the conversion of more H2O2 to ·OH (Halliway et al. 1992).

Me

Carotenoids are pigmented micronutrients present in fruits and vegetables.

Carotenoids are precursors of vitamin A and have antioxidant effects. While over 600 carotenoids have been found in the food supply, the most common forms are alpha-carotene, beta-carotene, lycopene, crocetin, canthaxanthin, and fucoxanthin. Beta-carotene is the most widely studied. It is composed of two molecules of vitamin A (retinol) joined together. Dietary beta-carotene is converted to retinol at the level of the intestinal mucosa.

The antioxidant function of beta-carotene is due to its ability to quench singlet oxygen, scavenge free radicals and protect the cell membrane lipids from the harmful effects of oxidative degradation (Krinsky and Deneke, 1982; Santamaria et al. 1991). The quenching involves a physical reaction in which the energy of the excited oxygen is transferred to the carotenoid, forming an excited state molecule (Krinsky, 1993). Quenching of singlet oxygen is the basis for beta-carotene’s well known therapeutic efficacy in erythropoietic protoporphyria (a photosensitivity disorder) (Matthews-Roth, 1993). The ability of beta-carotene and other carotenoids to quench excited oxygen, however, is limited, because the carotenoid itself can be oxidized during the process (autoxidation). Burton and Ingold (Burton and Ingold, 1984) and others have shown that beta-carotene autoxidation in vitro is dose-dependent and dependent upon oxygen concentrations. At higher concentrations, it may function as a pro-oxidant and can activate proteases.

In addition to singlet oxygen, carotenoids are also thought to quench other oxygen free radicals. It is also suggested that beta carotene might react directly with the peroxyl radical at low oxygen tensions; this may provide some synergism to vitamin E which reacts with peroxyl radicals at higher oxygen tensions (Cotgreave et al. 1988).

Carotenoids also have been reported to have a number of other biologic actions, including immuno-enhancement; inhibition of mutagenesis and transformation; and regression of premalignant lesions

This includes superoxide dismutase, catalase, and peroxidases.

SOD is an endogenously produced intracellular enzyme present in essentially every cell in the body.Cellular SOD is actually represented by a group of metalloenzymes with various prosthetic groups.The prevalent enzyme is cupro-zinc (CuZn) SOD, which is a stable dimeric protein (32,000 D). SOD appears in three forms: (1) Cu-Zn SOD in the cytoplasm with two subunits, and (2) Mn-SOD in the mitochondrion (Mayes, 1993; Warner, 1994). A third extracellular SOD recently has been described contains Copper (CuSOD).

                             2O2·      +   2H  +   SOD    ®      H2O2     +      O2

SOD is considered fundamental in the process of eliminating ROI by reducing (adding an electron to) superoxide to form H2O2. Catalase and the selenium-dependent glutathione peroxidase are responsible for reducing H2O2      to   H2O.

The respective enzymes that interact with superoxide and H2O2 are tightly regulated through a feedback system. Excessive superoxide inhibits glutathione peroxidase and catalase to modulate the equation from H2O2 to H2O (see Fig.5). Likewise, increased H2O2 slowly inactivates CuZn-SOD. Meanwhile, catalases and glutathione peroxidase, by reducing H2O2, conserve SOD; and SOD, by reducing superoxide, conserves catalases and glutathione peroxidase. Through this feedback system, steady low levels of SOD, glutathione peroxidase, and catalase, as well as superoxide and H2O2 are maintained, which keeps the entire system in a fully functioning state (Fridovich, 1993).

SOD also exhibits antioxidant activity by reducing O2·⁻ that would otherwise lead to the reduction of Fe3+ to Fe2+ and thereby promote ·OH formation. When the catalase activity is insufficient to metabolize the H2O2 produced SOD will increase the tissue oxidant activity. Hence, it was found that the antioxidant enzymes function as a tightly balanced system, any disruption of this system would lead to promotion of oxidation .

This enzyme is a protein enzyme present in most aerobic cells in animal tissues. Catalase is present in all body organs being especially concentrated in the liver & erythrocytes.  The brain, heart, skeletal muscle contains only low amounts.

Catalase and glutathione peroxidase seek out hydrogen peroxide and convert it to water and diatomic oxygen. An increase in the production of SOD without a subsequent elevation of catalase or glutathione peroxidase leads to the accumulation of hydrogen peroxide, which gets converted into the hydroxyl radical. Indeed research in the pathogenesis of Down’s syndrome has revealed that the existence of trisomy 21 leads to the overproduction of SOD, the gene for which is located also on chromosome 21. This finding is intriguing in that it reveals the possibility of a genetic link to the increased activity of free radicals. (Krinsky, 1992)

                               2 H2O2 ® 2 H2O + O2          

The glutathione redox cycle is a central mechanism for reduction of intracellular hydroperoxides.

It is a tetrameric protein 85,000-D. it has 4 atoms of selenium (Se) bound as seleno-cysteine moieties that confers the catalytic activity. One of the essential requirements is glutathione as a cosubstrate.

Glutathione peroxidase reduces H2O2 to H2O by oxidizing glutathione (GSH) (Equation A). Rereduction of the oxidized form of glutathione (GSSG) is then catalysed by glutathione reductase (Equation B). These enzymes also require trace metal cofactors for maximal efficiency, including selenium for glutathione peroxidase; copper, zinc, or manganese for SOD; and iron for catalase (Halliwell, 1995).

H2O2 + 2 GSH ® GSSG + 2 H2O (equation A)

GSSG + NADPH + H+ ® 2 GSH + NADP+ (equation B)

6. Mode of action of antioxidants

There are four routes:

1.Chain breaking reactions, e.g. alpha-tocopherol which acts in lipid phase to trap “ROD” radical.

2.Reducing the concentration of reactive oxygen species e.g. glutathione.

3.Scavenging initiating radicals e.g. superoxide dismutase which acts in aqueous phase to trap superoxide free radicals.

4.Chelating the transition metal catalysts: A group of compounds serves an antioxidant function by sequestration of transition metals that are well-established pro-oxidants. In this way, transferrin, lactoferrin, and ferritin function to keep iron induced oxidant stress in check and ceruloplasmin and albumin as copper sequestrants.

The body has developed several endogenous antioxidant systems to deal with the production of ROI. These systems can be divided into enzymatic and nonenzymatic groups.

The enzymatic antioxidants include superoxide dismutase (SOD), which catalyses the conversion of O2·⁻ to H2O2 and H2O; catalase, which then converts H2O2 to H2O and O2; and glutathione peroxidase, which reduces H2O2 to H2O.

The nonenzymatic antioxidants include the lipid-soluble vitamins, vitamin E and vitamin A or provitamin A (beta-carotene), and the water-soluble vitamin C and GSH. Vitamin E has been described as the major chain-breaking antioxidant in humans (Packer, 1992). Because of its lipid solubility, vitamin E is located within cell membranes, where it interrupts lipid peroxidation and may play a role in modulating intracellular signalling pathways that rely on ROI (Kagan et al. 1990; Azzi et al. 1993). Vitamin E can also directly quench ROI, including O2·, ·OH, and (Algayer et al. 1992) O2.

8. Commercial Sources of Natural Antioxidants

The most common natural antioxidant preparations in the market are mixed tocopherols, which are by-products of vegetable oil refining. In addition, spices or their oleoresins and extracts, such as those of rosemary and sage, green tea extracts, other plant-based mixtures, such as those of mustard and certain unsaponifiables of edible oils, and, of course, carotenoids are also important (Table 2) ( Ho et al., 1994; Shahidi, 1997).

9. Efficacy of anti oxidants in different systems

The chemical composition and structures of active extract components are important factors governing the efficacy of natural antioxidants in different foods. Thus, phenolic compounds with ortho- and para- dihydroxylation or a hydroxy and a methoxy group are more effective than simple phenolics. In addition, phenylpropanoids with extended conjugation are more effective than benzoic acid derivatives. Furthermore, hydrophilicity and lipophilicity of the active components is dictated by the appropriateness of antioxidants in systems. In general, more hydrophilic antioxidants are better in stabilizing bulk oil than oil-in-water emulsions while the activity of lipophilic antioxidants follows the opposite trend. There are also many other factors that must be taken into account when considering and selecting antioxidants and extracts for food application. Specifically, attention should be paid to the photosensitizing effect of chlorophylls in natural extracts. In addition, the level of incorporation of antioxidants in foods should be optimized and the use of chelating agents considered, when and where appropriate. Many antioxidants behave prooxidatively at high concentrations or when present together with ions of transition metals; such effects are also important when considering the in-vivo activity of antioxidants ( Shahidi and Ho, 2000). Some chelators, such as polyphosphates, in addition to metal sequestration, may also exert other beneficial effects such as to improve the cooking yield and juiciness of meat and poultry products or keeping quality of fresh seafoods. The role of natural antioxidants in foods is expected to rise over the years to come.

10. Summary

Antioxidant are molecules that can safely interact with the free radicals and terminate the chain reactions before the vital molecules are damaged.Although there are several enzyme system and vitamins that scavenges free radicals the principle antioxidant in the body are Vitamin E, Vitamin C,beta carotene, catalase enzyme, super oxide dismutase enzyme,glutathion peroxidase enzyme etc.Vitamin E ,a lipid soluble antioxidant prevent peroxidation of phospholipid.Vitamin C is a water soluble chain breaking antioxidant. Beta carotene  protect cell membrane lipid from harmful effect of antioxidant damage.Catalase ,glutathion peroxidase ,super oxide dismutase  etc. enzyme systems also prevent our body oxidative damage by free radicals.

11. Conclusion

Antioxidant plays an important role to prevent cancer,and other disease.They also have role in slowing ageing process and preventing heart disease.So antioxidant are very much necessary for our body .But our body can’t manufacture these chemicals ,so they must be supplied through diet.Although  there is a little doubt that antioxidant are necessary component for good health , no one knows if supplements should be taken or not and if so how much is optimum.Though antioxidant supplement were thought to be harmless but as we are becoming more aware of this chemicals we come to know that antioxidant may be harmful for our body in some cases.In normal concentration vitamin C and beta carotene are antioxidant but at higher concentration they are pro oxidant and thus harmful .Also very little is known about the long term  consequences of megadoses of antioxidant .the body’s finely tuned mechanism are carefully balanced to withstand a variety of insults.Taking chemicals without understanding of all their effect may disrupt this balance. So we should follow the following recommendations. 

1.  It will be helpful for us to follow a balanced training program that emphasizes regular exercise and to eat 5 servings of fruit or vegetables per day. This will ensure that we are developing our inherent antioxidant systems and that our diet is providing the necessary components.

2.  Weekend warriors should strongly consider a more balanced approach to exercise. Failing that, consider supplementation.

3.  For extremely demanding races (such as an ultra distance event ), or when adapting to high altitude, it will be helpful to take a vitamin E supplement @ 100 to 200 IU per day for several weeks  up to and following the race.

4.  We should look for upcoming FDA recommendations, but we should be wary of advertising and media hype.

     5.  We should not over supplement. 

12. Future Scope of Research  

Antioxidant are necessary for our health but we do not know the exact dose and the way how to supplement it. So further research are required to know more about antioxidant. There are so many flora and fauna in our environment which may contain antioxidant  chemicals. So there is a huge scope to conduct research work in this interesting topic to know

1)    How much antioxidant supplementation is required.

2)    Natural sources of different antioxidant.

3)    To discover antioxidant property of different chemicals.

4)  To know whether they have any other pharmacological and toxicological effect.      

Anaberta Cardadose et.al. (2003). Antioxidant Activity In Common Beans. Journal of Agricultural and Food Chemistry. pp. 6975-80.

Jeong- Chae Lee (2002). Antioxidant Property of An Ethanol Extract of the Stem of Opuntia fiscus. Journal of Agricultural and Food Chemistry. pp. 6490-6496.

Jie Sun and Yi Fang (2002). Antioxidant and Antiprofilactive Activities of Common Fruits. Journal of Agricultural and Food Chemistry. pp. 7449-7454.

Joon Hee Lee et. al. (2003). Antioxidant Polyphenolics in Muscadine Grapes Journal of Agricultural and Food Chemistry. pp 480-485.

K.S. Shivashankara and Seiichiro Isobe (2004). Fruit Antioxidant Activity of Irwin Mango Fruits Stored at Low Temperature. Journal of Agricultural and Food Chemistry. pp. 1281-1286.

Kagan et al. 1990; Azzi et al. (1993).

Keni Chi Ya na Gimoto et. al. (2002). Antioxidative Activities of Fractions Obtained From Brewed Coffee. Journal of Agricultural and Food Chemistry. pp 1281-1290.

Mahinda Wella singh and Kirk Parkin (2002). Phase II Enzyme Inducing Activities of Beet Root From Phenotypes of Different Pigmentation. Journal of Agricultural and Food Chemistry. pp. 6704-09.

Qin Yan Zhu et. al.(2001). Antioxidant Activities of Oolong Tea. Journal of Agricultural and Food Chemistry. pp. 1280-1286.

Shahidi and Ho. (2000).Valcic, S; Burr ,J.A. Timmermann BN, Liebler DC. Department of Pharmacology and Toxicology, College of Pharmacy, The University of Arizona, Tucson, Arizona 85721, USA.

Yi Fang Chu and Xianzona Wu (2002). Antioxidant and Antiprofilactive Activities of Common Vegetables. Journal of Agricultural and Food Chemistry. pp. 381-385.

Consuming fruits, vegetables and water every day is important, and now, superior fitness can be achieved with high fiber foods and health drinks not found in grocery stores. Even if you can digest the recommended 25-35 grams of fiber in food and half your body weight in ounces of water every day, as experts recommend, you may not be getting the best nutrition available. Most people find this prospect hard to swallow, and give up quickly on ever reaching perfect health and fitness. It takes too much time, effort and energy to buy, prepare, and devour that much produce, and who can guzzle that much water every day without craving some kind of flavor or enhancement?

The good news is that there are now some very beneficial high fiber foods and health drinks, which are concentrated, so that small amounts help you reach those powerful fiber and water amounts. You won’t find these concentrated health foods and drinks on the shelves at your local grocery store, and certainly not in the refrigerator section of the convenience store. We’re not talking about so-called “enhanced vitamin water” beverages that are filled with fructose and isolated vitamins, or energy drinks boosted with caffeine and sugar. Instead, we are referring to naturally produced health drinks, concentrated with real whole food sources such as cocoa, strawberry, lemons, peaches and raspberries. These health drinks are loaded with natural antioxidants, complex carbohydrates, and some have several grams of soluble fiber, plus protein from plants. Your body understands how to process these natural drinks better than man-made chemically produced, artificial drinks being sold in stores, and you achieve better results.

The best way to get ample amounts of fiber each day is to eat raw fruits and vegetables. The challenge, though, is how to eat 25-35 grams of fiber in five servings of raw fruits and vegetables every day. Fortunately, you don’t have to consume mass quantities of plants to achieve the results that high fiber can offer for keeping your digestive system running smoothly. There are now some delicious high fiber foods available in natural, tasty shakes that you can mix with water or other liquids for much of the fiber you need. Throw in a few frozen banana pieces or berries to mix with the powdered shakes and you are quickly on your way to the fiber and nutrients you need each day with all the complex carbohydrates and essential vitamins and minerals from fruits and vegetables Best of all, the shakes taste good, and some contain FOS, fructooligasacharides, a pro biotic soluble fiber found in foods like garlic, onions or barley. Who wants to have garlic or onions for breakfast when it is easier to have a quick, tasty low carb, high fiber shake made with real strawberries or cocoa? That makes it so easy to get more essential fiber, complex carbohydrates and natural antioxidants for breakfast than most people get all day.

Drinking diet sodas or high fructose, caffeine and sugary energy drinks to get fit is like lifting 12 oz cans of beer to build muscle up. Those types of drinks only tear your body down, while health drink formulas made from all natural ingredients give your body the nutrients it needs to keep going strong. Water is good, but if you find it incredibly tasteless and boring to drink half your body weight in ounces of plain water every day, look for some new ways to make your water wetter and better. When you can drink a quart of water enhanced with all natural antioxidants and complex carbohydrates for better taste and more benefits, why wouldn’t you? It makes no sense to spend more than a dollar for a bottle of sugar water when you can spend the same to super boost that water with natural energy, fat flushing and anti aging properties. Again, we’re not referring to loading up on caffeine, sugar, or vitamin water beverages with isolated vitamins and minerals. Instead, we are talking about enhancing your beverages with natural fruits and whole vitamins and minerals from real foods found in nature. It is so easy now to find these carefully produced, powerfully charged health drink formulas that you don’t need to shop every health food store or grocery store. You won’t find them there, but you will find them on the Internet. You have to step out of your comfort zone, change the way you think about nutrition, and change the way you shop for high fiber foods, health drinks, and other essential nutrition.

Some people think juicing is the best way to get fiber from fruits and vegetables. However, many people find it difficult and disappointing to spend hours cleaning and preparing the piles of produce needed for a small glass of juice. While juicing may have been good for Jack Lalanne, it is not necessary today in order to consume enough high fiber foods and health drinks. Again, you just have to search the net for all natural high fiber foods and health drinks that are not sold in stores. You will find that there is an easier way to get complex carbohydrates, natural antioxidants and soluble fiber, just as you would from a glass of fresh juice, but without the expense or hassle.

Changing my diet to a more contemporary way of eating high fiber foods and increasing the benefits of drinking water with super concentrated health drinks has worked quite well for me. I lost thirty pounds in the first month of my new diet without even trying very hard, and I have easily kept that weight off for more than six years by using the same high fiber shakes and health drinks referred to in this article. I hardly ever shop at the grocery store and get more nutrition for about three dollars from a quickly made, concentrated, all natural shake than most people get in a week. When you find the keys to perfect health you will wonder how you ever lived without them, much the way we wonder how we ever lived without computers and cell phones. So, get out of the kitchen, get on the net, get your nutrition, then go out and live life to the max!