Kyle J. Norton
Antioxidants are stable molecules that inhibit free radicals.
Total antioxidant capacity (TAC) is a measure that assesses the antioxidant status and evaluates the antioxidant response against the free radicals produced in a patient.
Free radicals are unstable atoms with an unpair of electrons on the out ring of molecules. Therefore, in order for them to become stable, they constantly seek to donate or intercept the electron from other stable atoms, leading to a chain reaction that can not be stopped until all unpaired electrons are paired or inhibited by antioxidants.
In spite of free radicals harmful effects, one must understand that cellular oxygen species (ROS), are necessary with a moderate amount to protect our body in the mediation of antimicrobial infection, detoxification of potentially toxic compounds, and elimination of cancerous and other life-threatening cells through cytotoxicity.
Free radicals such as nicotinamide adenine dinucleotide phosphate (NADPH) oxidase, myeloperoxidase, superoxide dismutase, and glutathione peroxidase and antioxidants such as glutathione peroxidase, catalase, and superoxide dismutase (SOD) also act on specific oxidative pathways involving both pro-oxidant and antioxidant enzymes to maintain the healthy ratio in the body.
Normally, in a healthy individual, antioxidant enzymes produced by the liver are more than enough to counter levels of free radicals in the body. However, people with weakened immune system intake of dietary antioxidant or antioxidant supplements may be necessary.
Oxidative stress is a medical condition caused by the unbalanced ratio of the levels of free radicals and antioxidant enzymes produced by the host.
In fact, free radicals exist everywhere including the airs we breathe, the thing we eat and the environment we contact, particularly, cell metabolism in the body.
Epidemiologically, overexpression of free radicals has been found to induce damage to the cell, lipid, proteins, and alternation of cell DNA, leading to chronic diseases, such as cardiovascular diseases, diabetes, and particularly, cancer.
Fermented soy products are diverse varieties of soy food that are made from fermented soybeans, including miso, natto, tempeh, and soy sauce.
On finding a potential plant that processes anti-oxidative stress activity, researchers examined the relationship between in vitro antioxidant capacity of soy sauces and its impact on lipid oxidation in raw and cooked beef patties during 10 days of refrigerated storage.
According to the results of the analysis of 3 commercial soy sauces including industrially fermented soy sauce (IS), traditionally fermented Korean soy sauce (KS), and mixed soy sauce (MS),
* In vitro antioxidant capacity, KS showed the highest total phenol content, whereas IS and MS had a higher Fe2+ chelating activity than KS (P < .05).
* Heat treatment decreased total phenol content but increased Fe2+ chelating activity of soy sauces (P < .001).
* In both raw and cooked beef patties, the addition of IS or MS caused a lower 2-thiobarbituric acid reactive substances (TBARS) level than KS throughout the overall storage period (P < .05).
Collectively, researchers suggest, "the Fe2+ chelating activity of soy sauce may be one of the major mechanisms in preventing lipid oxidation in meat products".
Taken altogether, potato may be considered a functional food for the prevention and treatment of diseases associated with oxidative stress, 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 the international journal Pharma and Bioscience, ISSN 0975-6299.
Sources
(1) Relationship between the antioxidant capacity of soy sauces and its impact on lipid oxidation of beef patties by Ham YK1, Hwang KE2, Song DH3, Choi JH2, Choi YS4, Kim HW. (PubMed)
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