Biological Oxidations and Antioxidant Activity of Natural Products

By X. P. Nunes, F. S. Silva, J. Almeida, J. T. Lima, L. Ribeiro, Lucindo J Q Junior, J. M. B. Filho. 2012

142 citations recorded by the source corpus.

Oxygen is the most prevalent element in the earth’s crust. It exists in air as a diatomic molecule, O2. Except for a small number of anaerobic bacteria, all living organisms use O2 for energy production and it is essential for life as we know it. Energy production by organisms from food material requires “oxidation”, which implies the loss of electrons. However the potential of O2 to oxidize also makes it toxic. Oxidation can inactivate important enzymes, and anaerobes that do not have antioxidant mechanisms do not survive in an O2 environment (Magder, 2006).

Subfields: Biochemistry, Food Science, Organic Chemistry

View Paper: https://www.semanticscholar.org/paper/13025ed5ff8b6a455d371d2511a09cecae17cfc1

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Citations in the corpus

• Antioxidant activity, total phenolic and total flavonoid contents of whole plant extracts Torilis leptophylla L (2012, methodology): “Discussion Several techniques have been used to determine the antioxidant activity in vitro in order to allow rapid screening of substances since substances that have low antioxidant activity in vitro, will probably show little activity in vivo [8].”
• Therapeutics Role of Azadirachta indica (Neem) and Their Active Constituents in Diseases Prevention and Treatment (2016, background): “Antioxidants stabilize/deactivate free radicals, often before they attack targets in biological cells [21] and also play role in the activation of antioxidative enzyme that plays role in the control of damage caused by free radicals/reactive oxygen species.”