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Wednesday, 9 July 2014

Food Therapy - Banana as antioxidants

 By Kyle J. Norton

Banana is the common name of a genus of tropical herbaceous plants. It can grow from 3 to 9 m and belongs to the family of the lily and the orchid.

Nutrients

1. Vitamin B6
2. Vitamin C
3. Fiber
4. Potassium
5. Magnesium
6. Iron7. Etc.

Chemical constituents
1. Sterols
2. 3-Methyl butyl butanoate ester
3. steryl esters
4. Diacylglycerols,
5. SAteryl glucosides,
6. Long chain fatty alcohols
7. Aromatic compounds
8. Linoleic acid
9. Linolenic acid
10. Oleic acids
11. Lectin
12. Fructooligosaccharides.

Free radicals are atoms, molecules, or ions with unpaired electrons through chemical bonds with other atoms or molecules during a chemical reaction. They may have positive, negative or zero charge. The unpaired electrons cause radicals to be highly chemically reactive in the human body, leading to aging and cancers.

BHT and water extracts of banana showed to exhibit its natural antioxidants  in preservation of raw poultry meat and meat products, according to Central Institute of Post Harvest Engineering and Technology(1). In the comparison of 4 different Musa sp. leave extracts of hexane, ethyl acetate and methanol antioxidant effect, researchers at the King Saud University, suggested that Antioxidant activity of Musa acuminate exhibited maximum activity among other three Musa species(2).



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References
(1) Comparative antioxidant effect of BHT and water extracts of banana and sapodilla peels in raw poultry meat by Devatkal SK, Kumboj R, Paul D.(PubMed)
(2) Antibacterial and antioxidant activities of Musa sp. leaf extracts against multidrug resistant clinical pathogens causing nosocomial infection by Karuppiah P1, Mustaffa M.(PubMed)