Phenolic compounds, carotenoids and antioxidant activity in plant products
Autor(a) principal: | |
---|---|
Data de Publicação: | 2010 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Semina. Ciências Agrárias (Online) |
Texto Completo: | https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/6510 |
Resumo: | The respiratory process and several aerobic cells oxidative reactions lead to the formation of free radicals which contribute to the appearance of different diseases. The human cells depend on their antioxidant ability to provide protection against the prejudicial effects of free radical and reactive oxygen species that are inevitable consequences of aerobic life. Several epidemiologic studies indicate that high plant products ingestion is associated to a reduction in the hazard of a variety of cronical diseases such as arteriosclerosis and cancer. These effects have been specifically attributed to the plant compounds that have antioxidant activity: vitamin C and E, phenolic compounds, specially flavonoids, and carotenoids. Phenolic compounds act as antioxidants, not only for their ability to donate hydrogen atoms or electrons, but also because of their stable intermediary radicals, that prevent the oxidation of many food ingredients, especially lipids. Carotenoids are built by polyene chains in a long conjugated double bonds system, electron rich, which is responsible for the antioxidant activity of these compounds, by the absorption of singlet oxygen and free radicals, to interrupt the chain reaction they are involved in. This paper had as a goal to review the different qualitative and quantitative evaluation methods of the main non-nutrient antioxidants in plant originated foods: phenolic compounds and carotenoids. |
id |
UEL-11_9fe34d410f83384837636ab0cf04de28 |
---|---|
oai_identifier_str |
oai:ojs.pkp.sfu.ca:article/6510 |
network_acronym_str |
UEL-11 |
network_name_str |
Semina. Ciências Agrárias (Online) |
repository_id_str |
|
spelling |
Phenolic compounds, carotenoids and antioxidant activity in plant productsCompostos fenólicos, carotenóides e atividade antioxidante em produtos vegetaisQualitative evaluationQuantitative evaluationNon-nutrient componentsAvaliação qualitativaAvaliação quantitativaComponentes não-nutrientesThe respiratory process and several aerobic cells oxidative reactions lead to the formation of free radicals which contribute to the appearance of different diseases. The human cells depend on their antioxidant ability to provide protection against the prejudicial effects of free radical and reactive oxygen species that are inevitable consequences of aerobic life. Several epidemiologic studies indicate that high plant products ingestion is associated to a reduction in the hazard of a variety of cronical diseases such as arteriosclerosis and cancer. These effects have been specifically attributed to the plant compounds that have antioxidant activity: vitamin C and E, phenolic compounds, specially flavonoids, and carotenoids. Phenolic compounds act as antioxidants, not only for their ability to donate hydrogen atoms or electrons, but also because of their stable intermediary radicals, that prevent the oxidation of many food ingredients, especially lipids. Carotenoids are built by polyene chains in a long conjugated double bonds system, electron rich, which is responsible for the antioxidant activity of these compounds, by the absorption of singlet oxygen and free radicals, to interrupt the chain reaction they are involved in. This paper had as a goal to review the different qualitative and quantitative evaluation methods of the main non-nutrient antioxidants in plant originated foods: phenolic compounds and carotenoids. O processo respiratório e diversas reações oxidativas das células aeróbicas levam à formação de radicais livres, que contribuem para o aparecimento de diversas doenças. As células humanas dependem de sua capacidade antioxidante para fornecer proteção contra os efeitos prejudiciais de radicais livres e espécies reativas do oxigênio, que são conseqüências inevitáveis da vida aeróbica. Vários estudos epidemiológicos indicam que a alta ingestão de produtos vegetais está associada com uma redução no risco de uma variedade de doenças crônicas como aterosclerose e câncer, efeitos que têm sido particularmente atribuídos aos compostos que possuem atividade antioxidante nos vegetais: vitaminas C e E, os compostos fenólicos, especialmente os flavonóides, e os carotenóides. Compostos fenólicos agem como antioxidantes, não somente por sua habilidade em doar hidrogênio ou elétrons, mas também em virtude de seus radicais intermediários estáveis, que impedem a oxidação de vários ingredientes do alimento, particularmente de lipídios. Carotenóides são constituídos de cadeias de polienos, em um longo sistema de duplas ligações conjugadas, rico em elétrons, responsável pela atividade antioxidante desses compostos: tanto na absorção do oxigênio singlet quanto de radicais livres, para interromper as reações em cadeia onde eles estão envolvidos. Este trabalho teve por finalidade revisar as diferentes formas de avaliação qualitativa e quantitativa dos principais componentes não-nutrientes antioxidantes em alimentos de origem vegetal: compostos fenólicos e carotenóides.UEL2010-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/651010.5433/1679-0359.2010v31n3p669Semina: Ciências Agrárias; Vol. 31 No. 3 (2010); 669-682Semina: Ciências Agrárias; v. 31 n. 3 (2010); 669-6821679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELporhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/6510/5926Silva, Marília Lordêlo CardosoCosta, Renata SilvaSantana, Andréa dos SantosKoblitz, Maria Gabriela Belloinfo:eu-repo/semantics/openAccess2015-11-19T18:38:21Zoai:ojs.pkp.sfu.ca:article/6510Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2015-11-19T18:38:21Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false |
dc.title.none.fl_str_mv |
Phenolic compounds, carotenoids and antioxidant activity in plant products Compostos fenólicos, carotenóides e atividade antioxidante em produtos vegetais |
title |
Phenolic compounds, carotenoids and antioxidant activity in plant products |
spellingShingle |
Phenolic compounds, carotenoids and antioxidant activity in plant products Silva, Marília Lordêlo Cardoso Qualitative evaluation Quantitative evaluation Non-nutrient components Avaliação qualitativa Avaliação quantitativa Componentes não-nutrientes |
title_short |
Phenolic compounds, carotenoids and antioxidant activity in plant products |
title_full |
Phenolic compounds, carotenoids and antioxidant activity in plant products |
title_fullStr |
Phenolic compounds, carotenoids and antioxidant activity in plant products |
title_full_unstemmed |
Phenolic compounds, carotenoids and antioxidant activity in plant products |
title_sort |
Phenolic compounds, carotenoids and antioxidant activity in plant products |
author |
Silva, Marília Lordêlo Cardoso |
author_facet |
Silva, Marília Lordêlo Cardoso Costa, Renata Silva Santana, Andréa dos Santos Koblitz, Maria Gabriela Bello |
author_role |
author |
author2 |
Costa, Renata Silva Santana, Andréa dos Santos Koblitz, Maria Gabriela Bello |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Silva, Marília Lordêlo Cardoso Costa, Renata Silva Santana, Andréa dos Santos Koblitz, Maria Gabriela Bello |
dc.subject.por.fl_str_mv |
Qualitative evaluation Quantitative evaluation Non-nutrient components Avaliação qualitativa Avaliação quantitativa Componentes não-nutrientes |
topic |
Qualitative evaluation Quantitative evaluation Non-nutrient components Avaliação qualitativa Avaliação quantitativa Componentes não-nutrientes |
description |
The respiratory process and several aerobic cells oxidative reactions lead to the formation of free radicals which contribute to the appearance of different diseases. The human cells depend on their antioxidant ability to provide protection against the prejudicial effects of free radical and reactive oxygen species that are inevitable consequences of aerobic life. Several epidemiologic studies indicate that high plant products ingestion is associated to a reduction in the hazard of a variety of cronical diseases such as arteriosclerosis and cancer. These effects have been specifically attributed to the plant compounds that have antioxidant activity: vitamin C and E, phenolic compounds, specially flavonoids, and carotenoids. Phenolic compounds act as antioxidants, not only for their ability to donate hydrogen atoms or electrons, but also because of their stable intermediary radicals, that prevent the oxidation of many food ingredients, especially lipids. Carotenoids are built by polyene chains in a long conjugated double bonds system, electron rich, which is responsible for the antioxidant activity of these compounds, by the absorption of singlet oxygen and free radicals, to interrupt the chain reaction they are involved in. This paper had as a goal to review the different qualitative and quantitative evaluation methods of the main non-nutrient antioxidants in plant originated foods: phenolic compounds and carotenoids. |
publishDate |
2010 |
dc.date.none.fl_str_mv |
2010-09-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/6510 10.5433/1679-0359.2010v31n3p669 |
url |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/6510 |
identifier_str_mv |
10.5433/1679-0359.2010v31n3p669 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/6510/5926 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
UEL |
publisher.none.fl_str_mv |
UEL |
dc.source.none.fl_str_mv |
Semina: Ciências Agrárias; Vol. 31 No. 3 (2010); 669-682 Semina: Ciências Agrárias; v. 31 n. 3 (2010); 669-682 1679-0359 1676-546X reponame:Semina. Ciências Agrárias (Online) instname:Universidade Estadual de Londrina (UEL) instacron:UEL |
instname_str |
Universidade Estadual de Londrina (UEL) |
instacron_str |
UEL |
institution |
UEL |
reponame_str |
Semina. Ciências Agrárias (Online) |
collection |
Semina. Ciências Agrárias (Online) |
repository.name.fl_str_mv |
Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL) |
repository.mail.fl_str_mv |
semina.agrarias@uel.br |
_version_ |
1799306064175300608 |