Kyle J. Norton
Antioxidants are stable atom that plays a critical role in protecting the body against the attack of free radicals in the induction of oxidative stress.
In other words, antioxidants inhibit the onset of free radicals before they can cause a chain reaction in facilitating protein, lipid, and cell damage.
Antioxidants can either produced by the liver or taken 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.
However, in people with a weakened immune system, intake of dietary sources of antioxidants may be necessary.
Free radicals are highly reactive molecules with an unpaired electron on the outer ring of the atom.
Due to its nature to become stable, free radicals readily donate or steal an electron from other molecules, leading to the chain of domino effect that can not be stopped until either the electrons are paired or inhibited by antioxidants.
This chain of reaction is the cause of oxidative stress, a condition associated with either overexpression of free radicals or depletion of antioxidant enzymes produced by the host organs.
Overexpression of free radicals is known to cause damage in contribute to the etiology of many chronic health problems such as cardiovascular and inflammatory disease, cataracts, and cancer.
Oxidative stress is a result of an imbalance in the ratio of free radicals and antioxidants in the body.
Cleaver is a herbaceous annual plant, genus Galium, belonging to the family Rubiaceae, native to North America and Eurasia. The herb has been used over thousands of years in herbal and traditional medicine as a mild diuretic and blood and lymphatic cleanser to treat psoriasis, skin conditions, glands, tonsillitis, bladder infections, prevent small kidney stones, etc.
In finding a potential compound for the treatment of diseases associated with oxidative stress, researchers compared the phenolic content and the antioxidant activity of Anthyllis vulneraria L., Fuchsia sp., Galium mollugo L., and Veronica beccabunga L.
According to the chemical analysis, the Galium mollugo polyphenol tannin, and flavonoid contents are 1.77 ± 0.05, 0.49 ± 0.04 and 0.16 ± 0.06 g/100 g dry weight) compared to those of Fuchsia species of 7.40 ± 0.8, 5.62 ± 0.7 and 0.72 ± 0.1 g/100 g dry weight and Anthyllis vulneraria (0.68 ± 0.02, 0.17 ± 0.03 and 0.45 ± 0.01 g/100 g dry weight., respectively.
More precisely, herbal cleaver(Galium aparine) showed a higher total polyphenol, tannin, and flavonoid contents than A. vulneraria but lower, compared to those of Fuchsia sp.
In other words, all antioxidant compounds found in herbal cleaver(Galium aparine) work together to exert anti-free radical activity in the stimulation of the onset of oxidative stress.
Taken together, Cleaver processed an antioxidant activity against the risk of oxidative stress, pending 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 rights 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) Examination of secondary metabolites and antioxidant capacity of Anthyllis vulneraria, Fuchsia sp., Galium mollugo and Veronica beccabunga by Csepregi R1,2, Bencsik T1, Papp N. (PubMed).
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