Antioxidants

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Antioxidants

• By Aaron E. Fonder

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Antioxidant

• An Agent that prevents or inhibits oxidation.
• Antioxidants are substances that may protect
  cells from the damaging effects of oxygen
  radicals, highly reactive chemicals that play a
  part in atherosclerosis, some forms of cancer,
  and reperfusion injuries

• Atherosclerosis (ather-oshle-rosis) is where
  cholesterol-lipid-calcium deposits in the walls
  of the arteries.

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Antioxidant protection

• Antioxidants, like Vitamin E, donate extra
  electrons to needed unpaired electrons in order
  to stop free radical damage potential.
• As a result, Vitamin E is no longer active.
• Although free radical damage cant be stopped all
  together, it can be minimized.

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Free Radical Formation and damage

• Free unpaired electron (s)
• Generally from oxygen obtaining one or more
  unpaired electron, forming free radical.
• Then affects cells or lipids around it.
• In return, those cells or lipids become a free
  radical which then affect other neighboring
  cells.
• This continues until the free radical is stopped.

Caused by air pollution, radiation, cigarette
smoke, sunlight, environmental chemicals,
exposure of metals, biological materials
(including food), and chemical reactions that
take place in our body.
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Vitamin E

• Fat-soluble antioxidant
• Absorbed in Small Intestines
• Primary defender against effects of free radicals
  in the body
• Protects cell membranes
• Stored in liver and fat cells.
• Protects components of the cell and their
  membrane from destruction

Shown to protect against LDL oxidation, raises
HDL, lowers total cholesterol and improves blood
preasure.
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Vitamin E (Cont.)

• Protects cell membranes
• RDA men 15mg/day
• RDA Women 15 mg/day
• Tissues in the cells exposed to the highest
  amounts of oxygen like mitochondria seem to have
  the highest amount of Vitamin E

• Evidence suggests that it protects LDL against
  oxidation, which in return protects us against
  heart disease.

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Vitamin C (ascorbic acid)

• Gives up electrons very easily when they are
  needed.
• Helps to reactivate Vitamin E
• Unique that they can then receive them again to
  become reactive, having the ability to recycle
  themselves over and over again.
• Protects oxygen and iron from oxidation.

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Vitamin C (cont.)

• RDA
• Men 90 mg/day
• Women 75 mg/day

• Protects against oxidation stress.
• Helps with connective and epithelial tissue
  maintenance and repair.
• Helps protect arteries against oxidative damage.
• Water soluble and can flush out of the body
  readily, about 24-48 hour body retention before
  excreted.

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Vitamin A and B - carotene (precursor)

• Beta Carotene is a water soluble precursor to
  Vitamin A, and is a antioxidant in itself where
  Vitamin A has no antioxidant activity.

• Found In
• Corn, squash and carrots, egg yolk, and other
  pigmented fruits and vegetables. This is what
  helps give them their yellow color.

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BHA(Butylated Hydroxyanisole)

• Antioxidant used to the preservation of food.
• Protects the oxidation of fats or oils.
• Naturally found in Rosemary

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BHT(Butylated Hydroxytoluene)

• Generally made in the lab as an antioxidant
• Used as a food preservative.
• Encourages the development of tumors
• May enlarge liver and bladder

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Selenium

• An essential trace mineral, RDA of 70 ug/day.
• Found in Glutathion peroxidase which is a free
  radical scavenging enzyme that contains selenium.
  It destroys peroxides and thus protects lipid
  membranes as does Vitamin E.

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Phytochemicals

• Non-nutrient compounds found in plant-derived
  foods that have biological activity in the body.
• Contribute to food taste, aromas, colors and
  other characteristics.
• Act as antioxidants, mimicking hormones, and
  suppressing the development of diseases.
• Work better when combined with other
  phytochemicals.

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Our Lesson on Phytochemicals - Beta Carotene

• 2 studies actually showed increased risk of lung
  cancer in male smokers with supplements of Beta
  Carotene
• Conclusion -Other phytochemicals in plants or a
  combination of plant foods are responsible for
  reduced cancer risk.

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Other effects of Phytochemicals

• May help prevent the introduction of some cancers
• Block/neutralize enzymes which promote cancer
  other diseases
• May help keep cholesterol in check
• Decrease blood clot formation
• May help prevent osteoporosis

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Phytochemicals
Most Commonly Studied Phytochemicals
There are also hundreds more phytochemicals
existing and in need of discovery!
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Broccoli sprouts contain an abundance of the
cancer-fighting phytochemical sulforaphane
Tomatoes, with their abundant lycopene, may
defend against cancer by protecting DNA from
oxidative damage
Rich in flavonoids apples may protect against
lung cancer
Garlic, with its abundant allicin, may lower
blood cholesterol and protect against stomach
cancer
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Blueberries, a rich source of flavonoids,
improves memory in animals
The limonene of citrus fruits may inhibit cancer
growth Also High in Vitamin C

• The phytochemical resveratrol found in grapes
  protects against cancer by inhibiting cell growth
  and against heart disease by limiting clot
  formation.

• Isoflavones of soybeans seem to starve cancer
  cells and inhibit tumor growth they may also
  lower blood cholesterol and protect cardiac
  arteries.

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Flavanoids

• Sometimes referred to as Super Antioxidants.
• Shown to have antiviral, antiallergic,
  antiinflammatory, antithrombogenic and
  anticarcinogenic effects.
• Scavenge for free radicals associated with oxygen
  and iron or by inhibiting oxidative enzymes.
• Over 4000 flavanoids have been found, fall in
  four different groups flavones, flavanones,
  catechins, and anthocyanins.

• Found in certain fruits, flowers, roots, stems,
  tea, wine, grains and vegetables.

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Oligomeric Proanthocyanidins(Bioflavanoids)

• 20 times stronger antioxidant then Vitamin C and
  50 times stronger then Vitamin E.
• Water soluble
• Ability to attach to cells and their proteins for
  up to 72 hours protecting them from oxidation and
  free radical damage.
• Able to cross the blood-brain barrier

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OPCs

• Detoxifier
• Replenishes antioxidant effect of eye fluid,
  which help protect the eye against UV rays.

• Found in Grape seed, Red Wine, Pine Bark
  (Pycnogenol), grape skin, peanut skin, and some
  white wines and fruits.

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To learn more about Phytochemicals or
Antioxidants

• Pages 377-385, and chapters on water soluble and
  fat soluble vitamins (sections on antioxidants)
• http//ohioline.osu.edu/hyg-fact/5000/5050.html
• www.eatright.org
• Book Prescription for Nutritional Healing

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References

• American Dietetic Association. Antioxidant
  Vitamins for Optimal Health. March 6, 2003.
• American Dietetic Association. Healthy Aging
  with a Diet rich in Vitamin E. March 5, 2003.
• American Dietetic Association. Vitamin E
  Disease Prevention for your Good Health. March
  5, 2003.
• American Heart Association. Antioxidant
  vitamins. March 25, 2003.
• Am, Malkinson. Lung Tumor Promotion by BHT.
  National Library of Medicine. 2003.
• Balch, Phyllis A., CNC Balch, James F. M.D.
  Prescription for Nutritional Healing. 2000
• Barrett, Stephen, M.D. Antioxidants and Other
  Phytochemicals Current Scientific
  Perspective. August 14, 2001.
• Bethesda, MD. NIH Clinical Center. Facts About
  Dietary Supplements, Vitamin E. National
  Institutes of Health. 2003.
• Fine, Anne Marie, CPA, ND. Oligomeric
  Proanthocyanidin Complexes History, structure,
  and Phytopharmaceutical Applications. 2000.
• JG, Chung. Effects of butylated hydroxyanisole
  (BHA) and butylated hydroxytoluene (BHT) on the
  acetylation of 2-aminofluorene and
  DNA-2-aminofluorene adducts in the rat. 1999,
  Oct.
• Ohio State University. Ohio State University
  Extension Fact sheet. Human Nutrition, Vitamin
  E. 3/5/203.
• Seaborn, Carol, Ph.D., R.D., C.D., C.F.C.S.
  Lecture and p.p. notes. 2002- 2003.Whitney,
  Eleanor N. Rolfes, Sharon R. Understanding
  Nutrition, ninth edition. 2002. P306-419.
• Tabers Cyclopedic Medical Dictionary. F.A.
  Davis company, philadelphia. Edition nineteen.

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Disclaimer

• This PowerPoint has been researched and presented
  on, in respect to and referenced to, the
  references presented and the extended references
  along with any third party web sites wherein the
  information on that web site couldnt been given
  credit to and hereby have obtained photographs,
  music and information that may contain exact
  copies from these sources.

• Extended Reference (3-27-2003)
• Rammstein Sehnsucht (live) music from group
• www.Wine.com
• International food safety consultancy.
  www.International-food-safety.com.
• Ohio State University Extension Fact sheet.
  Phytochemicals Vitamins of the Future?
• www.oralchelation.net