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Antioxidants
Special Issues
Dietary Antioxidants
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Dietary Antioxidants

A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Natural and Synthetic Antioxidants".

Deadline for manuscript submissions: closed (30 September 2013) | Viewed by 60512

Special Issue Editor

Dr. Adrianne Bendich

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Guest Editor
Consultants in Consumer Healthcare LLC, 53 Blackberry Lane, Morristown, NJ 07960, USA
Interests: clinical nutrition; clinical trials research; dietary antioxidants; vitamin E; vitamin C; carotenoids; omega-3 fatty acids; women's health

Special Issue Information

Dear Colleagues,

Our diets are composed of thousands of compounds, yet very few of these are considered essential nutrients, that is, nutrients that cannot be synthesized by the body and must be consumed. A number of essential nutrients, such as vitamin C and vitamin E, have critical functions including antioxidant functions. There are also numerous non-essential dietary components, such as flavonols, that are also antioxidants. The objective of this special edition is to define the role of the dietary antioxidants with reference to human health and well-being. It is also a goal to examine the balance between antioxidant activity and positive oxidant effects with respect to chronic disease conditions and the aging process. It is hoped that the review articles published in this edition will help to clarify the ongoing discussions of the impact of dietary antioxidants, consumed in dietary components and/or supplements, on the balance between antioxidant status and risk for oxidative damage.

Dr. Adrianne Bendich
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Antioxidants is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • vitamin E
  • vitamin C
  • carotenoids
  • phytonutrients
  • zinc
  • copper
  • selenium
  • iron
  • antioxidant enzymes
  • oxidative damage
  • free radicals
  • inflammatory diseases
  • infections
  • carcinogenesis

Published Papers (5 papers)

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Research

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247 KiB  
Article
Effect of Yeast Probiotic on Growth, Antioxidant Enzyme Activities and Malondialdehyde Concentration of Broiler Chickens
by Tagang Aluwong, Mohammed Kawu, Moshood Raji, Tavershima Dzenda, Felix Govwang, Victor Sinkalu and Joseph Ayo
Antioxidants 2013, 2(4), 326-339; https://doi.org/10.3390/antiox2040326 - 06 Nov 2013
Cited by 83 | Viewed by 10216
Abstract
The aim of the study was to determine the effect of yeast probiotic on body weight, and the activities of anti-oxidant enzymes: superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GPx), and malondialdehyde (MDA) concentration of broiler chickens. The experiment was carried out [...] Read more.
The aim of the study was to determine the effect of yeast probiotic on body weight, and the activities of anti-oxidant enzymes: superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GPx), and malondialdehyde (MDA) concentration of broiler chickens. The experiment was carried out on hybrid Hubbard broiler chickens (n = 200). Two-hundred day-old chicks were randomly selected and distributed into four groups of 50 day-old chicks each: Control, C, and treatment groups comprising T1, T2 and T3 administered with 0.25 mL, 0.5 mL and 1.0 mL yeast probiotic, respectively. Chicks were fed a commercial starter diet for the first 28 days of age, followed by pelleted finisher diet from 29 to 42 days. Chickens in T1 had a significantly (p < 0.01) higher body weight at 4th week of age when compared with the control. SOD activity in all treatment groups was not significantly (p > 0.05) different when compared with the control. GPx activity was significantly (p < 0.01) higher in T1, when compared with the control. GPx activity in T2 was higher (p < 0.01) when compared with the control. There was no significant (p > 0.05) difference in MDA level in all the treatment groups. In conclusion, administering yeast probiotic supplement increased body weight and enhanced serum anti-oxidant enzyme activities of broiler chickens. Full article
(This article belongs to the Special Issue Dietary Antioxidants)
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218 KiB  
Article
Antioxidant Effect of Lippia alba (Miller) N. E. Brown
by Claire E. Chies, Cátia S. Branco, Gustavo Scola, Fabiana Agostini, Adriana E. Gower and Mirian Salvador
Antioxidants 2013, 2(4), 194-205; https://doi.org/10.3390/antiox2040194 - 26 Sep 2013
Cited by 13 | Viewed by 6489
Abstract
Lippia alba is a shrub found in all regions of Brazil and other countries in South and Central America. L. alba exhibits variability among its different accessions, showing differences in morphology and in the composition of its essential oil. This study evaluated the [...] Read more.
Lippia alba is a shrub found in all regions of Brazil and other countries in South and Central America. L. alba exhibits variability among its different accessions, showing differences in morphology and in the composition of its essential oil. This study evaluated the phenolic profiles and the antioxidant activities of seven different accessions of L. alba. The seven accessions of L. alba studied exhibited an important phenolic content, and all accessions demonstrated antioxidant activity with different efficacies. The main flavonoids in all accessions were apigenin, luteolin, naringin and rutin. The Santa Vitória do Palmar accession exhibited higher naringin and total phenolic content. This extract was able to reduce hydrogen peroxide-induced oxidative damage in tissue homogenates of cerebellum, cerebral cortex, hippocampus and liver of Wistar rats. Full article
(This article belongs to the Special Issue Dietary Antioxidants)
369 KiB  
Article
Determination of Radical Scavenging Activity and Total Phenols of Wine and Spices: A Randomized Study
by Fulgentius Nelson Lugemwa, Amanda L. Snyder and Koonj Shaikh
Antioxidants 2013, 2(3), 110-121; https://doi.org/10.3390/antiox2030110 - 25 Jul 2013
Cited by 12 | Viewed by 6768
Abstract
Thirty eight bottles of red wine (Carbanet Sauvignon) were randomly selected based on vintage, region, price, and age (number of months in a barrel). The total phenolic content of each wine was determined using Folin-Ciocalteau assay. The radical scavenging activity was evaluated using [...] Read more.
Thirty eight bottles of red wine (Carbanet Sauvignon) were randomly selected based on vintage, region, price, and age (number of months in a barrel). The total phenolic content of each wine was determined using Folin-Ciocalteau assay. The radical scavenging activity was evaluated using 2,2-diphenyl-1-picryhydrazyl (DPPH) assay. Apart from a few bottles that exhibited above average radical scavenging activity and phenolic content, there was no good correlation of those two quantities with region, price or vintage. The average phenolic amount was 2874 mg/L. The lowest phenolic content was found to be 1648 mg/L for an eight dollar wine. Wine with the highest amount of phenol of 4495 mg/L was a 2007, nine dollar bottle from South America. High amount of phenols did not translate into high radical scavenging activity. Barrel-aging did not increase the amount of phenols or the radical scavenging activity of wine. In order to discover new and potent sources of antioxidants from plants, the following spices were studied: ginger, cilantro, cumin, anise, linden, eucalyptus, marjoram, oregano, sage, thyme and rosemary. Whole spices were crushed and extracted for 96 h at room temperature using a combination of ethyl acetate, ethyl alcohol and water in the ratio of 4.5:4.5:1 (v/v/v). The radical scavenging activity of extracts was evaluated using 2,2-diphenyl-1-picryhydrazyl (DPPH) assay. The total phenolic content of each spice was also determined using the Folin-Ciocalteau assay. Eucalyptus was found to be the most potent antioxidant with an LC50 of 324.1 mg of phenol/L, followed by marjoram with an LC50 of 407.5 mg of phenol/L, and rosemary with an LC50 of 414.0 mg/L. The least potent antioxidants were ginger and cilantro with LC50 of 7604 mg/L of phenol and 7876 mg of phenol/L, respectively. Full article
(This article belongs to the Special Issue Dietary Antioxidants)
566 KiB  
Article
Organic and Conventional Yerba Mate (Ilex paraguariensis A. St. Hil) Improves Metabolic Redox Status of Liver and Serum in Wistar Rats
by Cátia S. Branco, Gustavo Scola, Adriana D. Rodrigues, Verónica Cesio, Horacio Heinzen, Alessandra Godoy, Cláudia Funchal, Adriana S. Coitinho and Mirian Salvador
Antioxidants 2013, 2(3), 100-109; https://doi.org/10.3390/antiox2030100 - 24 Jul 2013
Cited by 5 | Viewed by 7501
Abstract
Organic and conventional yerba mate (Ilex paraguariensis) is widely used in South America to prepare nonalcoholic drinks rich in polyphenols. These compounds are able to prevent the generation of reactive species, thus minimizing the incidence of several diseases. In this perspective, [...] Read more.
Organic and conventional yerba mate (Ilex paraguariensis) is widely used in South America to prepare nonalcoholic drinks rich in polyphenols. These compounds are able to prevent the generation of reactive species, thus minimizing the incidence of several diseases. In this perspective, we hypothesized that yerba mate may have protective effects against pentylenetetrazol (PTZ)-induced oxidative damage in liver and serum of rats. Animals (n = 42) received distilled water (control) or yerba mate (organic or conventional) for fifteen days. Then, half of the rats of each group received 60 mg/kg PTZ intraperitoneally or saline solution. After 30 min the animals were euthanized and the liver and blood were collected. The results showed that organic and conventional yerba mate avoided PTZ-induced oxidative damage and nitric oxide production in the liver and serum of the rats. Moreover, both kinds of yerba mate prevented the decrease in enzymatic (superoxide dismutase and catalase) and non-enzymatic (sulfhydryl protein content) defenses in the liver and serum. In addition, histopathologic analysis of the liver showed that yerba mate reduced PTZ-induced cell damage. These findings indicate that yerba mate provides hepatoprotection and improves antioxidant status in the serum, which may contribute to the development of new therapeutic strategies using nutraceuticals drinks. Full article
(This article belongs to the Special Issue Dietary Antioxidants)
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Review

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225 KiB  
Review
Antioxidant and Antiradical Activity of Coffee
by Alexander Yashin, Yakov Yashin, Jing Yuan Wang and Boris Nemzer
Antioxidants 2013, 2(4), 230-245; https://doi.org/10.3390/antiox2040230 - 15 Oct 2013
Cited by 155 | Viewed by 28808
Abstract
This review summarizes published information concerning the determination of antioxidant activity (AA) in coffee samples by various methods (ORAC, FRAP, TRAP, TEAC, etc.) in vitro and limited data of antiradical activity of coffee products in vitro and in vivo. Comparison is [...] Read more.
This review summarizes published information concerning the determination of antioxidant activity (AA) in coffee samples by various methods (ORAC, FRAP, TRAP, TEAC, etc.) in vitro and limited data of antiradical activity of coffee products in vitro and in vivo. Comparison is carried out of the AA of coffee Arabica and coffee Robusta roasted at different temperatures as well as by different roasting methods (microwave, convection, etc.). Data on the antiradical activity of coffee is provided. The antioxidant activity of coffee, tea, cocoa, and red wine is compared. At the end of this review, the total antioxidant content (TAC) of coffee samples from 21 coffee-producing countries as measured by an amperometric method is provided. The TAC of green and roasted coffee beans is also compared. Full article
(This article belongs to the Special Issue Dietary Antioxidants)
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