Tag: Antioxidant activity

Recent scientific studies confirm that many alkaloids, a diverse class of natural compounds found in plants and other organisms, demonstrate significant antioxidant activity. This protective function plays a critical role in combating oxidative stress, a process linked to numerous chronic diseases such as inflammation, neurodegenerative disorders, and cardiovascular issues.

According to a study comparing fresh and frozen produce, some frozen items, like blueberries, can contain higher levels of certain antioxidants and vitamins than fresh ones stored for several days. The question, "Does freezing affect antioxidants?", therefore, has a more complex answer than many assume. While some nutrient loss can occur, freezing is largely effective at preserving the antioxidant content of many fruits and vegetables, especially when compared to fresh produce that has been stored for a significant amount of time.

According to a study published in *Chemical and Molecular Mechanisms of Antioxidants*, the human body uses both endogenous and exogenous antioxidants to neutralize reactive oxygen species (ROS) and maintain cellular health. This crucial process, known as antioxidant activity, involves complex mechanisms that protect the body from oxidative stress.

Multiple studies show that orange juice can lose up to 50% of its vitamin C content within four weeks of storage under adverse conditions. This article investigates the profound changes that occur during storage on the content of polyphenols, vitamin C, and the overall antioxidant activity of orange juices.

In vitro studies have shown that isolated quinic acid has relatively low antioxidant properties, especially when compared to its derivatives like chlorogenic acid. Its primary antioxidant activities appear to be indirect, stemming from its role as a precursor for other beneficial compounds and by influencing the body's own antioxidant systems.

Purple sweet potatoes are widely recognized for their potent antioxidant capabilities, with some studies showing they possess more than three times the antioxidant activity of some types of blueberries. This remarkable activity is primarily due to their high concentration of anthocyanins, the same powerful phytonutrients that give berries their vibrant color. These antioxidants work by neutralizing free radicals, unstable molecules that can cause cellular damage and contribute to chronic disease.

Research on fermented palm juice revealed that pH changes had a significant impact on both the concentration and total antioxidant activity of polyphenols. This study, among many others, provides robust evidence that the answer to 'Does pH affect antioxidant activity?' is unequivocally yes.

The Folin–Ciocalteu assay, established in 1965, remains one of the most common and robust methods for measuring total polyphenol content in various food and plant matrices due to its simplicity and reproducibility. This guide will detail the procedural steps and calculations for this widely used method, as well as introduce more advanced techniques for specific compound analysis.

According to one study, free radicals are constantly formed in the body, making a robust antioxidant activity essential for neutralizing these potentially harmful compounds. However, the term "antioxidant activity" is often used alongside other, more specific scientific phrases.

According to research published in the journal *Nutritional Composition and Antioxidant Properties of Fruits and Vegetables*, the antioxidant activity of plant extracts can vary dramatically based on the extraction method and assay used. This guide provides a detailed look at how to do antioxidant activity assays in a laboratory setting, focusing on the most common spectrophotometric methods to determine a sample's antioxidant potential.