Banana may have a potential and substantial effect on balancing the levels of free radicals and antioxidants in the body, according to the studies.
Oxidative stress is a condition of imbalance of the ration of free radicals and antioxidant enzymes produced by the body, leading to the damage of cell, protein, and alternation of cell DNA.
The causes of oxidative are either associated with overexpression of free radicals and depressed the host antioxidant enzymes.
Free radicals are highly reactive molecules with the unpaired electron on the outer ring of the atom. In order for them to become balanced, they must donate or steal an electron from the stable molecules, leading to the chain of reaction which can not be stopped until the electrons on the outer ring are paired or inhibited by antioxidants.
This chain of domino's effect is known as oxidation.
Antioxidants are the stable molecules which inhibit oxidation.
There are 2 types of antioxidant in the human body. The antioxidants are produced by the host and antioxidant come from dietary sources.
Every day, our body is bombarded by the invasion of free radical. Believe or not, substances include fried foods, alcohol, tobacco smoke, pesticides, air pollutants, can produce harmful free radicals to our body.
On the finding a natural antioxidant ingredient or whole food for the prevention and treatment of the diseases associated with overexpression of free radical, researchers compared the antioxidant properties of banana (Musa paradisiaca) and Sapodilla/Chikoo (Manilkara zapota) peel extracts in chicken patties.
The chicken patties were assigned to 4 treatments viz., I. Control (meat + 2% salt), II.BHT (meat + 2% salt + 0.1% BHT), III. BPE (meat + 2% salt + 2% banana peel extract) and IV. SPE (meat + 2% salt + 2% sapodilla/chikoo peel extract).
* Free radical scavenging activity was 66.9 and 67.8% in BPE and SPE respectively.
* Banana peel extract had significantly (P < 0.05) higher reducing activity (1.6) as compared to sapodilla peel extract (0.91).
* The minimum inhibitory concentrations were within the value of 15.63- 250 µg/mL and minimum bactericidal concentrations were ranging from 31.25- 250 µg/mL.
* Antioxidant activity of Musa acuminate exhibited maximum activity among other three Musa species.
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Kyle J. Norton (Scholar, Master of Nutrition, All right reserved)
Health article writer and researcher; Over 10.000 articles and research papers have been written and published online, including worldwide health, ezine articles, article base, health blogs, self-growth, best before it's news, the karate GB daily, etc.,.
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Some articles have been used as references in medical research, such as international journal Pharma and Bioscience, ISSN 0975-6299.
(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)
(3) Healthy Dietary Patterns and Oxidative Stress as Measured by Fluorescent Oxidation Products in Nurses’ Health Study by Seungyoun Jung,1,2,3,* Stephanie A. Smith-Warner,1,2 Walter C. Willett,1,2,4 Molin Wang,2Tianying Wu,5 Majken Jensen,2,4 Susan E. Hankinson,4,6 and A. Heather Eliassen. (PMC)