Oxidation is a condition of unpaired electrons in the outermost ring of a molecule.
Free radicals are unstable atoms that are satisfied with the above condition.
In order to become stable, they must donate or intercept an electron from other stable atoms, leading to a chain reaction that can not be stopped until all electrons in the outer ring are paired or inhibited by antioxidants.
Overexpression of free radicals caused by depletion of antioxidant enzymes produced by the host body has been found epidemiologically inducing protein and lipid damage and alternation of cell DNA in facilitating the risk of chronic diseases.
Overexpression of free radicals caused by depletion of antioxidant enzymes produced by the host body has been found epidemiologically inducing protein and lipid damage and alternation of cell DNA in facilitating the risk of chronic diseases.
On the other hand, antioxidants are stable atoms that play a critical role in protecting the body against the attack of free radicals.
In other words, antioxidants inhibited the onset of free radical before they can cause a chain reaction in facilitating the protein, lipid and cell damage.
Antioxidants can either produced by the liver or intake from dietary sources. Under normal conditions, antioxidant enzymes produced by the body in a healthy individual are good enough to counter the bombardment of free radical attacks.
Antioxidants keep our bodies functioning properly by reducing the risk of diseases associated with oxidative stress.
However, in people with a weakened immune system, intake dietary sources of antioxidants may be necessary.
However, in people with a weakened immune system, intake dietary sources of antioxidants may be necessary.
Antioxidant activity is the process that limits the oxidation of proteins, lipids, DNA or other molecules that occur by blocking the stages in oxidative chain reactions.
Pinto bean is also known as common bean, genus Phaseolus and the family Fabaceae. The legume has a mottled appearance of darker reddish-brown spots on a lighter brownish beige background, thus appearing painted or spotted.
On finding a natural ingredient for the prevention and treatment of diseases associated with oxidative stress, scientists examined the antioxidant peptides that were successfully extracted from Pinto bean protein isolate (PBPI) using Protamex.
According to the tested analysis,
* pH 7.5, extraction time of 1h, S/E ratio of 10 (w/w) and temperature of 50 °C gave the highest antioxidant activities.* The to LCMS and MS/MS ( the combination of liquid chromatography (LC) with mass spectrometry (MS)) analysis suggested that six sequences found in the extract were identified for antioxidant peptides.
Taken altogether, pinto beans may process antioxidant properties, pending to the confirmation of the larger sample size and multicenter human study.
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Author Biography
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.,.
Named TOP 50 MEDICAL ESSAYS FOR ARTISTS & AUTHORS TO READ by Disilgold.com Named 50 of the best health Tweeters Canada - Huffington Post
Nominated for shorty award over last 4 years
Some articles have been used as references in medical research, such as international journal Pharma and Bioscience, ISSN 0975-6299.
Sources
(1) Enzyme-assisted extraction and identification of antioxidative and α-amylase inhibitory peptides from Pinto beans (Phaseolus vulgaris cv. Pinto) by Ngoh YY1, Gan CY. (PubMed)
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