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Journal Article•DOI Preeclampsia and antioxidant nutrients : decreased plasma levels of reduced ascorbic acid, α-tocopherol, and beta-carotene in women with preeclampsia Magdy S. Mikhail, Akolisa Anyaegbunam, David Garfinkel, Prabhudas R. Palan, Jayasri Basu, Seymour L. Romney - Show less +5 more 01 Jul 1994-American Journal of Obstetrics and Gynecology 230 Citations	Water-soluble antioxidant nutrients may initially be consumed, followed by lipid-soluble antioxidants.
Open access•Journal Article•DOI Antioxidant Activity and Mechanism of Tetrahydroamentoflavone in vitro Xican Li, Weijuan Han, Wenqiong Mai, Li Wang - Show less +3 more 01 Jun 2013-Natural Product Communications 24 Citations	Its antioxidant activity can be responsible for its pharmacological effect and make it an attractive natural antioxidant.
Open access•Journal Article•DOI Antioxidant activity of selected phenols estimated by ABTS and FRAP methods. Izabela Biskup, Iwona Golonka, Andrzej Gamian, Zbigniew Sroka - Show less +3 more 10 Sep 2013-Postȩpy higieny i medycyny doświadczalnej 85 Citations	The ten most popular water soluble phenols were chosen for the experiment to investigate their antioxidant properties using ABTS radical scavenging capacity assay and ferric reducing antioxidant potential (FRAP) assay.
Open access•Journal Article•DOI Antioxidant activity of selected phenols estimated by ABTS and FRAP methods. Izabela Biskup, Iwona Golonka, Andrzej Gamian, Zbigniew Sroka - Show less +3 more 10 Sep 2013-Postȩpy higieny i medycyny doświadczalnej 85 Citations	Both methods are very useful for determination of antioxidant capacity of water soluble phenols.

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What are antioxidants?5 answersAntioxidants are substances that protect cells from oxidative damage caused by free radicals and chain reactions. They can be found in antioxidant-rich foods, supplements, and herbs. Antioxidants are used as food additives to prevent food spoilage, particularly in frozen or refrigerated food. They are also used in industrial goods, such as fuels and lubricants, as stabilizers. Antioxidants inhibit the oxidation of unsaturated components in fats and oils, thereby enhancing shelf life and preserving the quality of lipid-containing foods. Some common antioxidants include vitamins E and C, beta carotene, lutein, and lycopene. Antioxidants play a significant role in preventing diseases and chronic illnesses associated with free radicals, such as cancer, Alzheimer's disease, and arthritis. The use of antioxidants in food is regulated for safety and toxicology aspects.

How do antioxidants work?4 answersAntioxidants work by neutralizing and reducing the negative impact of oxidants in the body. They achieve this by donating an electron to oxidant compounds, inhibiting their activity. Antioxidants can be classified into two categories: antioxidant enzymes and non-enzyme antioxidants. Antioxidant enzymes include superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GPx). Non-enzyme antioxidants are found in many vegetables and fruits and include compounds such as reduced glutathione (GSH), vitamin C, vitamin E, β-carotene, flavonoids, isoflavones, flavones, anthocyanins, catechins, isocatechins, and lipoic acid. The effectiveness of antioxidants depends on their redox status, and in some cases, they can have pro-oxidant effects. The use of metal-based antioxidants and nanomaterial encapsulation has been explored to enhance antioxidant activities.

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What types of edible leaves are commonly used in chocolated making?

Various edible leaves are commonly used in chocolate making to enhance nutritional value and sensory characteristics. Leaves such as pine needles, mulberry leaves, ramie leaves, barley leaves, and squash leaves have been studied for their effects on chocolate quality, antioxidant activities, and consumer acceptability. Additionally, ora-pro-nóbis leaves, rich in proteins, fibers, and minerals like iron, have been incorporated into chocolate cake premixes to improve nutritional content. Matcha green tea and moringa leaves have also been utilized to enhance the antioxidant properties of white chocolate, with matcha green tea showing higher antioxidant properties and moringa increasing the content of lipophilic antioxidants in chocolates. Furthermore, Melastomataceae leaves have been explored for their ability to reduce bitterness in dark chocolate by altering compound composition and decreasing theobromine concentration.How do the specific compounds found in edible plant leaves affect the flavor profile of chocolate?

The compounds found in edible plant leaves, such as chlorophylls, carotenoids, anthocyanins, and phenolic compounds, play a significant role in enhancing the flavor profile of chocolate. These compounds contribute not only to the color but also to the taste and aroma of chocolate products. For instance, the incorporation of matcha green tea and moringa powders in white chocolate led to increased antioxidant properties, impacting the overall flavor. Similarly, enriching chocolates with freeze-dried powders from blueberries, raspberries, blackberries, pomegranates, and beetroots enhanced the phenolic compound content, resulting in a richer flavor profile and improved bioactivity. Additionally, the ability of compounds in Melastomataceae leaves to reduce bitterness in dark chocolate by binding to theobromine and altering the compound composition further highlights the influence of plant-derived compounds on chocolate flavor.What is Antioxidant?

Antioxidants are substances that prevent or delay oxidative damage by inhibiting the formation of free radicals, which can harm cells. In living organisms, oxidative stress caused by an imbalance between free radicals and the body's ability to eliminate them leads to cellular damage and various diseases. Antioxidants can be natural or synthetic compounds found in foods like fruits, vegetables, grains, and beverages, rich in metabolites such as flavonoids, vitamins, and phenolic acids, which promote health and prevent diseases. These compounds scavenge free radicals, protecting cellular structures like lipids, nucleic acids, and proteins, thus maintaining cellular health and viability. Antioxidants play a crucial role in food preservation by retarding oxidation processes, maintaining nutrient levels, texture, taste, and appeal to consumers.What is a good vitamin?

A good vitamin is one that is essential for normal health and must be supplied through the diet, as the body cannot synthesize it. Vitamin C, for example, plays crucial roles in various biochemical reactions as an enzyme cofactor, including collagen synthesis, carnitine and catecholamine production, and iron metabolism. It acts as a water-soluble antioxidant, protecting cells from oxidative damage, and is vital for collagen and neurotransmitter synthesis. Similarly, vitamin A is essential for vision, gene expression regulation, immune function, and tissue health. Vitamin K, known for its role in blood clotting, also supports bone health and tissue functions through posttranslational modifications of proteins. Therefore, vitamins like C, A, and K are considered good due to their diverse physiological functions and essential roles in maintaining overall health.What is the most efficient extraction method for obtaining the active compounds from Murraya paniculata?

The most efficient extraction method for obtaining active compounds from Murraya paniculata involves using methanol as the solvent. Methanol extraction of Murraya koenigii leaves resulted in the highest extraction yield (5.70%) and the highest content of phenolic (27.2 mg GAE/g DW) and flavonoid (15.55 mg QE/g DW) constituents, along with exhibiting the highest antioxidant scavenging activity (93%) compared to other solvents. Additionally, the leaf extracts of M. paniculata have shown significant urease inhibitory and free radical scavenging activities, with the acetone extract displaying the highest free radical scavenging activity (54.186%) and the dichloromethane-methanol fraction showing the highest activity at 0.8 mg/ml (60.65%). These findings collectively suggest that methanol extraction is the most effective method for obtaining bioactive compounds from Murraya paniculata.What are the specific nutrients in food that have positive effects on overall health?

Specific nutrients in food that have positive effects on overall health include phytonutrients like polyphenols, terpenoids, resveratrol, flavonoids, carotenoids, limonoids, glucosinolates, phytoestrogens, phytosterols, anthocyanins, ω-3 fatty acids, and probiotics. Carotenoids such as lutein and zeaxanthin found in green leafy vegetables and egg yolks are essential for eye health and may reduce the risk of cataracts and age-related macular degeneration. Cereal grains contain dietary fibers, proteins, and polyphenols that can reduce the risk of cardiovascular events, while flaxseed with secoisolariciresinol diglucoside (SDG) has anticancer effects. Additionally, plant sterols in foods like vegetable oils and nuts can lower cholesterol levels, and omega-3 PUFAs found in fatty fish have positive effects in decreasing cardiovascular disease risk factors. These nutrients play crucial roles in promoting human health and well-being.What specific plant compounds have been found to be most beneficial in reducing stroke risk or improving stroke outcomes?

Plant compounds such as geraniol (GE), polyphenolic compounds like gallic acid, resveratrol, quercetin, kaempferol, mangiferin, epigallocatechin, and pinocembrin, flavone C-glycoside, eriodictyol, rosamirinic acid, 6″-O-succinylapigenin, and allicin, and isoflavones including genistein, daidzein, formononetin, biochanin-A, and calycosinhave shown promising neuroprotective effects in reducing stroke risk or improving stroke outcomes. These compounds exhibit antioxidant, anti-inflammatory, and anti-apoptotic properties, which play crucial roles in mitigating oxidative stress, inflammation, and neuronal damage associated with stroke. Additionally, the comprehensive neuroprotective mechanisms of natural products, including flavonoids, phenols, terpenes, alkaloids, and glycosides, have shown potential in addressing the complex cascade processes involved in cerebral ischemic stroke. Overall, these plant compounds offer a promising avenue for the development of innovative therapeutic strategies for stroke prevention and treatment.Is methyl syringate only special to manuka honey?

Methyl syringate is not exclusive to manuka honey. It is found in various plants and honey varieties. Manuka honey, known for its antibacterial properties, contains leptosperin, a methyl syringate derivative, along with methyl syringate. The metabolism of methyl syringate in manuka honey involves the formation of different conjugates and syringic acid, indicating a unique metabolic pathway. Leptosperin, stable even during storage, is a key compound used for authenticating manuka honey due to its specific presence in this type of honey. Therefore, while methyl syringate is not exclusive to manuka honey, its derivatives like leptosperin play a crucial role in identifying and characterizing this particular honey variety.What is the impact of spraying nano_ nitrogen and potassium on the photosynthesis process in Calendula officinalis plants?

Spraying nano-nitrogen and potassium on Calendula officinalis plants can have varying impacts on the photosynthesis process. Research indicates that the application of cerium oxide nanoparticles (CeO2 NPs) induced changes in physiological parameters, such as chlorophyll contents, in marigold plants. Additionally, the study on the effects of growth stimulants like yeast extract, humic acid, and algae extract showed improvements in physiological characteristics like chlorophyll a, chlorophyll b, and total chlorophyll in leaves when applied to Calendula officinalis plants. Moreover, the application of mineral and organic nitrogen fertilizers, including nano-chelate nitrogen, influenced the antioxidant activity in marigold plants, which is crucial for photosynthesis processes. Therefore, the combined data suggests that spraying nano-nitrogen and potassium can potentially impact the photosynthesis process in Calendula officinalis plants by influencing physiological parameters and antioxidant activity.Chitosan from milkfish scales as bioactive coating against plant disease?

Chitosan derived from milkfish scales can indeed serve as a bioactive coating against plant diseases. Chitosan, a biodegradable and biocompatible compound, exhibits antimicrobial properties that can effectively combat pathogens in plants. Studies have shown that chitosan, particularly when combined with plant extracts, enhances its antimicrobial and antioxidant capabilities, making it a valuable resource for food preservation and disease management in agriculture. Furthermore, chitosan extracted from shellfish has demonstrated significant antifungal potential against various plant pathogens, leading to a reduction in disease severity and incidence in crops like rice. Therefore, utilizing chitosan from milkfish scales as a bioactive coating can be a sustainable and effective strategy to protect plants from diseases.Moringa oleifera antioxidant activity using ABTS ?

Moringa oleifera exhibits significant antioxidant activity, as evidenced by various studies. Research has shown that the antioxidant activity of Moringa oleifera extracts can be evaluated using the ABTS assay. Different extracts from Moringa oleifera leaves, such as those prepared in distilled water, ethanol-water, and absolute ethanol, have demonstrated varying levels of antioxidant activity. Additionally, the phytochemical composition of commercial food supplements based on Moringa oleifera, including kaempferol and quercetin glucosides, contributes to their antioxidant properties, as observed through ABTS·+ assays. Furthermore, the ethanol extract of Moringa leaves has shown promising antioxidant activity, with a percentage inhibition of 40.82% in the ABTS assay. These findings collectively highlight the potent antioxidant capabilities of Moringa oleifera, making it a valuable natural source of antioxidants.