This document discusses antioxidants. It begins by defining antioxidants as molecules that inhibit oxidation of other molecules and protect cells from free radicals. It then discusses what free radicals are and types of antioxidants, including vitamins, minerals, enzymes, and phytochemicals. It classifies antioxidants as either fat-soluble or water-soluble and describes their roles in food and the body. The document concludes by emphasizing the importance of antioxidants in preventing disease and slowing the aging process.

1. Name :Wagma Mukhtiar
Reg. No. : 15-arid-2761

2. what are antioxidants?
Free radicals
Types of free radicals
Oxidation stress
Types of antioxidants
Classification
Antioxidants and food
Use in technology
conclusion

3.  An antioxidant is a molecule that inhibits the
oxidation of other molecules..
 They protect our cells against the effect of
free radicals.
 They can bind with and stabilize free radicals
,therefore reducing the risk of many diseases.

4.  Free radical is an atom that has at least one
unpaired electron.
 Free radicals are released during normal
metabolism as well as by pollution, smoking
,radiation and stress, air pollution , alcohol
intake, toxins , high blood sugar levels ,lack of
sleep and exercise etc.
 Under normal condition body keep them in
check.

6.  Researcher Jeffrey Blumberg, PhD, professor
of nutrition atTufts University in Boston, said:
 “When free radicals are on the attack, they
don't just kill cells to acquire their missing
molecule. If free radicals simply killed a cell, it
wouldn't be so bad… the body could just
regenerate another one ,The problem is, free
radicals often injure the cell, damaging the
DNA, which creates the seed for disease."

7.  Hydroxyl radical
 Superoxide anion radical
 Singlet oxygen
 Hydrogen peroxide
 Lipid peroxyl free radical
 Nitric oxide
 Alkoxyl radical
 Peroxynitrite

8.  It is an imbalance between the production of
free radicals and the ability of the body to
counteract or detoxify their harmful effects
through neutralization by antioxidants.
 Diseases they causes are
 Arthritis , premature aging, edema and leg
swelling, artery hardening, cancer
susceptibility.

11.  Vitamins
 Minerals
 Phytochemicals
 Enzymes
 Co-enzymes
 Amino acids
 Hormones
 Metabolic factors
 By products

12.  Medline plus describes vitamins as
 “Substances that your body needs to grow
and develop naturally”
 There are 13 vitamins ,only some of them
function as antioxidant.
 The antioxidant vitamins are :
 “VitaminA,C,D,E,K and folic acid”
 Source :fresh fruits , vegetables, vegetable
oils (vitamin E)

13.  There are many essential mineral ,many of
them have antioxidant properties or are
necessary to promote antioxidant activity of
other compounds in our body.
 They include copper , manganese , iodine,
zinc, selenium and magnesium.
 Source:Vegetables , lean proteins, dairy
products , nuts , and whole grain are
particularly high in certain minerals.

14.  Phytochemicals are chemicals produced by
plants.
 Linus Pauling institute explains ,these
chemicals also have nutritive properties.
 These chemicals also have antioxidant
properties .
 Phytochemicals are among the more
common antioxidants.

15.  These are
 “carotenoids, flavonoids, allyl sulfides,
 Resveratrol, glucosinolates, phytoestrogens,
phenolic acids.
 Source : tea, coffee, soy, fruit, olive oil,
chocolate, cinnamon, oregano.

16.  Enzymes speed up the reactions and co-
enzymes assist in enzymatic reactions.
 Both enzymes and co-enzymes can have
antioxidant properties.
 These includes superoxide dismutase ,
glutathione reductase , coenzyme Q10,
catalase, and L- carnitine are enzymes that
our body produces.

17.  Glutathione peroxidase, thioreductase and
alpha lipoic acid are amino acids antioxidants
or thiol antioxidants.

18.  Antioxidant hormones are
 “Melatonin and DHEA”
 MELATONIN scavenges free radicals and
stimulate the antioxidant activity of certain
enzymes.
 DEHYDROEPIANDROSTERONE is another
antioxidant.

19.  These are
 Bilirubin and uric acid
 As bilirubin is a breakdown product ,it can
fight oxidation.
 Uric acid a waste product also has antioxidant
properties.

20.  These are
 Citric acid, oxalic acid and phytic acid

21.  Antioxidants are classified as
 Fat soluble antioxidants
 Water soluble antioxidants.
 The solubility of a compound helps to
determine how our body metabolize and
stores it.

22.  Our body can store them in our fat.
 Our body can store them in large amounts
and for longer time.
 Examples include vitamin E, D, K
 Alpha lipoic acid
 Carotenoids

23.  Can not store in our body.
 So we need to get them regularly in our diet .
 Examples include vitaminC , folic acid,
glutathione.

24.  According to an article published in 2010 in
the journal “ oxidative medicine and cell
longevity “ which explains , a balance
between levels of exogenous and
endogenous antioxidants is necessary for
minimizing oxidative stress and the resulting
damage and negative consequences of an
oxidative environment.

25.  Hormones
 Enzymes
 Metabolic factors antioxidant byproducts

26.  Vitamins
 Phytochemicals
 Minerals
 According to linus pauling institute
 Vitamin D and L-carnitine is both
endogenous and exogenous.

27.  Enzymatic antioxidants work by breaking
down and removing free radicals
 They convert oxidative products into
hydrogen peroxide then to water using
cofactors.
 Non- enzymatic work by interrupting free
radical chain reactions.

28.  Vitamin E:
it prevents the peroxidation of membrane
phospholipids and avoid cell membrane
damage.
 Vitamin C:
scavenges free radicals that are produced
during metabolic pathway.
 Catalase and glutathione Peroxidase enzyme:
its convert hydrogen peroxide into water
and oxygen molecule.

29.  Beta-carotene:
quench singlet oxygen , scavenge free
radicals and protect the cell membrane lipids
from degradation.
 SOD:
eliminating ROI by reducing super oxide to
hydrogen peroxide.

30.  Destroy the free radicals that damage cells.
 Promote the growth of healthy cells.
 Protect cells against premature, abnormal
aging.
 Help fight age-related macular degeneration.
 Provide excellent support for the body’s
immune system, making it an effective
disease preventative.

31.  In food science, the oxygen radical
absorbance capacity (ORAC)has become the
current industry standard for assessing
antioxidant strength of whole foods, juices
and food additives.
 Blueberry score 260 according to ORACTEST
and Acai berry score 1027.
 Acai berry has 500-1000 percent more
antioxidant activity according to USDA data.

32.  Antioxidants are found in varying amounts in
foods such as vegetables, fruits, grain cereals,
eggs, meat, legumes and nuts.
 Some antioxidants such as lycopene and
ascorbic acid can be destroyed by long-term
storage or prolonged cooking.
 Other antioxidant compounds are more
stable, such as the polyphenolic antioxidants
in foods such as whole-wheat cereals and tea.

33.  Do not peel
 Minimize chopping
 Do not soak in water pre-cooking.
 Cook quickly at a high heat rather than slowly
on a lower heat.
 Do not cook in copper pots (this reduces the
amount of vitaminC)
 Frozen veggies are good sources of
antioxidants.

34.  Food preservative.
 Industrial uses.
 Used in medicine.
 Used in skin care products.

35.  Antioxidant play an important role to prevent
cancer and other diseases.
 They also have role in slowing aging process
and preventing heart disease.
 They are very much important for our body
 There are all sorts of antioxidants , from ones
our makes it to those which we get from food
and supplements.

36.  www.Linus Pauling institution.com
 Medline plus national health website
 Journal published in 2010 “oxidative medicine
and cell longevity”
 “Bioactive compounds and antioxidant
activity in different types of berries”
published in international journal of
molecular sciences ,2015
 Wikipedia

37. THANK YOU