Antioxidants: Chemistry, Natural Sources and Health Benefits | Chapter 8 | Disease and Health: Research Developments Vol. 8

Antioxidants are a class of compounds that play a crucial role in maintaining human health and preventing diseases. They are found in a wide range of natural sources, including fruits, vegetables, nuts, and seeds. Antioxidants are also synthesized in the human body, where they help to protect cells from damage caused by free radicals. Chemically, antioxidants are a diverse group of compounds that share the ability to neutralize or mop up free radicals. Free radicals are highly reactive molecules that are formed in the body as a result of normal metabolic processes, exposure to environmental stressors, and other factors. If left unchecked, free radicals can cause oxidative stress, which can lead to cell damage, inflammation, and a range of chronic diseases. Antioxidants work by donating electrons to free radicals, thereby neutralizing their reactivity and preventing them from causing harm to cells and tissues. Different antioxidants have different mechanisms of action, and some may be more effective than others in preventing specific types of cell damage. The health effects of antioxidants are numerous and well-documented. A diet rich in antioxidants has been shown to reduce the risk of chronic diseases such as heart disease, cancer, and cognitive decline. Antioxidants may also help to improve immune function, reduce inflammation, and promote healthy aging. Some of the most well-known antioxidants include vitamins C and E, beta-carotene, and other carotenoids, as well as polyphenols such as flavonoids and phenolic acids. Other antioxidants, such as selenium and zinc, are important minerals that play a crucial role in maintaining antioxidant defenses in the body.

Author (s) Details

 

Oluranti Olagoke Ogunmola
Department of Chemistry, Emmanuel Alayande University of Education, Oyo, Nigeria.

 

Mumini Adekunle Amusat
Department of Biology, Emmanuel Alayande University of Education, Oyo, Nigeria.

 

Kingsley Oyediran Oke
Department of Biology, Emmanuel Alayande University of Education, Oyo, Nigeria

Sodamade A.
Department of Chemistry, Emmanuel Alayande University of Education, Oyo, Nigeria.

 

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Proximate Composition, Antioxidant Activity, Phytochemical, and Beta-Carotene Contents of Tino-Tino (Physalis peruviana) | Chapter 7 | Current Research in Agricultural and Food Science Vol.1

Tino-tino (Physalis peruviana) is one of the wild fruits found in the Philippines which is not commonly
utilized due to little information known about the fruit. To this, the proximate composition, antioxidant
activity, phytochemical and beta-carotene contents of Tino-tino (Physalis peruviana) were determined
to highlight its unique properties and know its potential field of applications in the food sector. Moisture
content of Tino-tino was found to be high at 82.55 ± 0.36%. The ash content of Tino-tino fruit is 0.68 ±
.60%. Interestingly, high levels of fiber were reported for the Tino-tino fruit (6.3 + 0.87%). The crude
fat content of Tino-tino is low at 0.97 ± 0.78 which makes it a good component for low fat diet. The
crude protein and beta- carotene contents of Tino-tinoare at 4.34± 0.24% and 2.22 ± 0.03 mg/100 g,
respectively. On the other hand, the phytochemical analyses verified the presence of alkaloids and
content of phenols, tannins, flavonoids, saponins, and anthocyanidins in the Tino-tino fruit. The phenol
content is at 28.53 ± 1.06% while the flavonoid content is at 22.74 ± 2.05%. The tannin content is
found to be low at 4.95 ± 0.17%. The saponin content of Tino-tino is at 51.57 ± 0.56%. Finally, the
anthocyanidin content of Tino-tino is 30.82 ± 1.48 %. The results showed that Tino-tino has significant
levels of fiber content, high antioxidant activity, high beta-carotene content, and high moisture content.
Finally, the study showed that Tino-tino fruit (Physalis peruviana) contain significant levels of nutrients
and phytochemical compounds that is reported to be beneficial to human health and nutrition.

Author (s) Details

B. Esguerra, Denise
Institute of Human Nutrition and Food, College of Human Ecology, University of the Philippines Los Banos, Philippines.

A. Barrion, Aimee Sheree
Institute of Human Nutrition and Food, College of Human Ecology, University of the Philippines Los Banos, Philippines

G. Yee, Marites
Institute of Human Nutrition and Food, College of Human Ecology, University of the Philippines Los Banos, Philippines.

I. Bayna-Mariano, Recylyn
Institute of Human Nutrition and Food, College of Human Ecology, University of the Philippines Los Banos, Philippines.

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