Vital Health Benefits of Vegetables

Vegetables are crucial for maintaining good health due to their rich nutrient profile. Historically, plant-based foods have been integral to human diets, offering a bounty of essential vitamins, minerals, and other nutrients that the body needs to stay energized and healthy. Vegetables play a vital role in protecting against the effects of aging and reducing the risk of chronic diseases like cancer and heart disease.

Beyond vitamins and minerals, vegetables contain carbohydrates, proteins, fats, fiber, and a variety of beneficial chemical compounds such as alkaloids, essential oils, saponins, and tannins. These compounds contribute to the myriad health benefits associated with vegetable consumption. For example, phytochemicals—natural compounds found in plants—promote health in numerous ways. Each vegetable offers a unique blend of nutrients and phytochemicals, emphasizing the importance of consuming a diverse range of vegetables.

For optimal health benefits, it is best to consume vegetables in their raw, fresh form, as seen in salads. Green leafy vegetables, such as collard greens, kale, mustard greens, turnip greens, and broccoli, are particularly valuable due to their high content of lutein and indoles. Lutein, a powerful antioxidant, helps maintain good vision and reduces the risk of cataracts and other eye problems.

Incorporating a variety of vegetables into the diet supports the body's ability to repair metabolic defects, build and maintain tissues, and provide sustained energy. The array of nutrients and phytochemicals in vegetables underscores their importance in a healthy diet, making them indispensable for overall well-being. Thus, eating a colorful assortment of vegetables is one of the best strategies for maintaining good health and preventing disease.
Vital Health Benefits of Vegetables

Vitamin C: Essential Nutrient and Powerful Antioxidant

Ascorbic acid, commonly known as vitamin C, was identified as early as 1734 as the essential factor in fresh fruits and vegetables that prevents the development of scurvy, a disease caused by a deficiency of this vitamin. The recognition of its importance was a significant milestone in nutritional science.

Vitamin C plays a critical role in the formation of intercellular substances within the body, including dentine, cartilage, and the protein matrix of bones. This makes it crucial for tooth formation, the healing of broken bones, and the overall wound healing process. Its importance extends to its involvement in oxidation-reduction reactions in the body, essential for cellular metabolism, and the synthesis of certain hormones, such as norepinephrine and vasopressin.

In the brain, ascorbic acid is pivotal for the metabolism and release of several neurotransmitters, including dopamine, which influences mood and cognitive function. This highlights its broader impact on mental health and neurological functions.

Beyond its physiological roles, vitamin C is a powerful antioxidant used extensively in the food industry. It helps to preserve the color, flavor, and nutrient content of various foods. Vitamin C also regenerates other antioxidants, such as fat-soluble vitamin E and water-soluble glutathione, enhancing their efficacy and allowing them to be reused multiple times.

Dietary sources of vitamin C are diverse. Tomato juice, when processed correctly, can be a decent source of this vital nutrient. Vegetables such as green peppers, cabbage, broccoli, and Brussels sprouts are excellent to good sources, while peas, spinach, and lettuce are good to fair sources. Many fruits, including oranges, strawberries, and kiwis, also provide fair amounts of vitamin C.

However, it's important to consume vitamin C in appropriate amounts, as excessive intake can lead to adverse effects such as increased perspiration, nervous tension, and a lowered pulse rate. Maintaining a balanced diet that includes a variety of fruits and vegetables is key to ensuring adequate vitamin C intake and reaping its numerous health benefits.
Vitamin C: Essential Nutrient and Powerful Antioxidant

Essential Oils in Food

Propelled by the growing consumer intrigue for natural ingredients and their concerns surrounding potentially harmful synthetic additives, there is currently an escalating worldwide desire for essential oils (EOs).

Essential oils, alternatively referred to as volatile or ethereal oils, are aromatic oily fluids obtained from various plant components like buds, flowers, leaves, bark, twigs, seeds, herbs, wood, fruits, and roots. These oils possess characteristics that actively scavenge radicals.

The significance of essential oils within the realm of the food industry arises from their multifaceted properties, encompassing traits such as antimicrobial, antioxidant, antiviral, antimutagenic, and anticarcinogenic qualities. The key active constituents include thymol, carvacrol, eugenol, cinnamaldehyde, and linalool, even though the precise mechanisms governing their actions remain partially understood.

Antioxidants are proficient at neutralizing radicals implicated in lipid peroxidation. Given the health-protective role that antioxidants play, essential oils can be effectively utilized as additives in food products. Across different historical epochs, the utilization of spices in various food categories to enhance flavors and harness their antioxidant potentials has been widely recognized.

The effectiveness of essential oils is attributed to the presence of inherent phenolic compounds, which situates them as a substantial and health-conscious alternative to synthetic preservatives and chemical additives. The FDA categorizes antimicrobial agents of natural origin, encompassing plant derivatives and their essential oils, as products falling under the designation of Generally Recognized as Safe (GRAS).
Essential Oils in Food

Safranal content in saffron

Saffron, scientifically known as Crocus sativus L. (Iridaceae), is a plant that contains over 150 volatile compounds known for their aromatic properties, primarily terpenes, terpene alcohols, and their esters. The presence of the chemicals picrocrocin and safranal in saffron is responsible for its bitter taste and distinct iodiform or hay-like fragrance.

Among the volatile compounds found in saffron essential oil, safranal takes the lead, comprising approximately 60-70% of the volatile fraction. This compound plays a key role in creating the characteristic aroma associated with saffron.

Safranal is considered a byproduct of the degradation process of zeaxanthin, formed through a pathway in which picrocrocin acts as an intermediary. It possesses a molar mass of 150.21 g/mol and a chemical formula of C10H14O, classifying it as a monoterpene glycoside.

Safranal demonstrates notable antioxidant potential and has shown promise as a therapeutic agent for diseases resulting from oxidative stress.

Various techniques, including steam distillation, micro-steam distillation extraction, and vacuum headspace methods, have been employed to isolate safranal. Further identification of the different volatile components has been achieved using Gas Chromatography/Mass Spectrometry (GC-MS).
Safranal content in saffron

Zeaxanthin

Zeaxanthin (β,β-carotene-3,3′-diol) a non-provitamin A carotenoid that belongs to the xanthophyll family, is a strong antioxidant that protects the body against unstable molecules called free radicals.

Free radicals are known to harm the cells, contribute negatively to ageing, and trigger heart disease, cancer, type 2 diabetes, and Alzheimer’s.

Zeaxanthin is the pigment that gives paprika (made from bell peppers), corn, saffron, and many other plants their characteristic color. Zeaxanthin is also found in high levels in dark green vegetables, orange and yellow fruits, and egg yolks.

Zeaxanthin is a carotenoid found in the cell of human eye. The other two carotenoids human eyes contain are lutein and meso-zeaxanthin. While lutein and Zeaxanthin are found in leafy vegetables and fruits, meso-zeaxanthin is rarely found in the diet.

Zeaxanthin plays a role in protecting the eyes from the harmful effects of oxidation and light-induced damage. It has potent antioxidant properties and is linked to several health benefits, such as reducing the risk of age-related macular degeneration, glaucoma, and cataracts.

In the peripheral part of the retina, there is a 2:1 lutein:zeaxanthin ratio, while zeaxanthin becomes the dominant pigment in the macular area.

Zeaxanthin can be used, for example, as an additive in feeds for poultry to intensify the yellow color of the skin or to accentuate the color of the yolk of their eggs. It is also suitable for use as a colorant, for example, in the cosmetics and food industries.
Zeaxanthin

Allicin in garlic

Botanically, garlic (Allium sativum L.) is a member of the Lillaceae family, along with onions, chives, and shallots. Each segment of a garlic bulb is called a clove. There are about 10–20 cloves in a single bulb, give or take. Garlic is a particularly rich source of organosulfur compounds, which are thought to be responsible for its flavor and aroma, as well as its potential health benefits.

Allicin (allyl 2-propenethiosulfinate or diallyl thiosulfinate) is the principal bioactive compound present in fresh garlic. An enzyme called alliinase is activated when the clove is chopped or crushed. This enzyme converts alliin (S-allyl-L-cysteine sulfoxide) into allicin. A single garlic clove has about 5 mg to 18 mg of allicin.

Alliin accounts for approximately 80% of cysteine sulfoxides in garlic. Alliinase catalyzes the formation of sulfenic acids from L-cysteine sulfoxides (Alliin). Sulfenic acids spontaneously react with each other to form unstable compounds called thiosulfinates. In the case of alliin, the resulting sulfenic acids react with each other to form a thiosulfinate known as allicin.

Allicin breaks down to form a variety of organosulfur compounds, which are associated with protective effects. These include diallyl trisulfide (DATS), diallyl disulfide (DADS) and diallyl sulfide (DAS).

Allicin has antioxidant properties that can help significantly reduce oxidative stress. This means it may help protect against cellular damage, brain damage and many other age-related conditions. In 1990, the National Cancer Institute praised garlic for its ability to guard against cancer. Since then, multiple studies have shown that allicin and other active garlic compounds may shield against some cancers and keep cancer cells from spreading.

Siberian garlic has one of the highest concentrations of allicin when compared to other garlic varieties. Porcelain garlic, such as Romanian Red, Parvin and Georgian Crystal, also have high allicin content.
Allicin in garlic

Antioxidant Categories

An antioxidant is a molecule that inhibits the oxidation of another molecule. There are hundreds, probably thousands, of different substances that can act as antioxidants. The most familiar ones are vitamin C, vitamin E, beta-carotene, and other related carotenoids, along with the mineral’s selenium and manganese.

The activity of antioxidants and their mechanism of action is dictated by the structural features of the molecules involved, the system in which they are present as well as processing and storage conditions, among others.

Antioxidants can be classified into five classes based in their functions:
*Primary antioxidant
- Function essentially as free radical terminators
- Primary antioxidants have high catalytic properties and are involved in the elimination of millions of free radicals.

*Oxygen scavengers
- Oxygen scavengers effectively prevent oxidative damage in a wide range of food constituents such as oils and fats to prevent rancidity.
- Oxygen scavengers include inorganic materials that can absorb oxygen, as well as organic reactive materials that can consume oxygen through chemical reaction.

*Secondary antioxidants
- Important preventive antioxidants that function by retarding chain initiation
- Quench only one free radical and are quickly exhausted with no possibility of renewal

*Enzymatic antioxidants
- The antioxidant enzymatic system directly/indirectly contributes to defense against the ROS. Catalase, superoxide dismutase (SOD), glutathione peroxidase, glutathione reductase, etc., are enzymatic antioxidants.

*Chelating agents
- Chelators should function as preventive antioxidants by obstructing the activity of catalytic metals present in the system, thus eliminating the initial oxidation step.
Antioxidant Categories

Caffeoylquinic acids (CQAs)

Caffeoylquinic acids (CQAs) are phenolic acids – esters of polyphenolic caffeic acid with quinic acid – are specialized bioactive metabolites derived from the phenylpropanoid biosynthesis pathway.

Caffeoylquinic acids and particularly 5-CQA (5-O-caffeoylquinic acid) are found to be the most abundant compounds in coffee beans, where they can form vacuolar complexes with caffeine. This compound exhibits anti-obesity property, by improving the lipid metabolism in mice.

Sweetpotato phenolics were first isolated by Rudkin and Nelson (1947), who identified chlorogenic acid and related compounds. Caffeic acid, and the caffeoylquinic acid derivatives, chlorogenic and isochlorogenic acids, accumulated in wounded tissue or in response to infection by the black rot fungus.

Caffeoylquinic acids are cinnamate conjugates derived from the phenylpropanoid pathway. They are generally involved in plant responses to biotic and abiotic stress.

Since Caffeoylquinic acids (CQAs) contribute to acidity, astringency, and bitterness of the brewed coffee, they are relevant to sensorial properties of the beverage.

Caffeoylquinic acids (CQAs) compounds are widespread in plants. They protect plants against predation and infection and may have several beneficial functions in the human diet.

Esters formed between hydroxycinnamates and quinic acid represent a major family of plant phenolics. Chlorogenic acid (5-CQA) is the most widespread of all monoesters formed between caffeic and quinic acids.

Humans consume CQAs in mg-to-gram quantities through dietary consumption of plant products. CQAs are considered beneficial for human health, mainly due to their anti-inflammatory and antioxidant properties.

Due to their antioxidant and antibiotic properties, hydroxycinnamoylquinic acids are involved in numerous biological plant functions such as pest and disease resistance. The Caffeoylquinic acids (CQAs) are among numerous phenolic compounds found in plants that are thought to function in defense against predation and parasitism.

Accumulated evidence demonstrates that CQAs have a wide range of biological activities, such as antioxidation, antibacterial, antiparasitic, neuroprotective, anticancer, antiviral, and antidiabetic effects.

Other potential beneficial effects of caffeoylquinic acid compounds on humans that have been demonstrated in laboratory studies include anti-inflammatory activity; reduced skin aging by inhibiting the enzyme, collagenase; anti-spasmodic activity; antihyperglycemic activity; suppression of melanogenesis.

CQAs were recently linked to memory improvement; they seem to be strong indirect antioxidants via Nrf2 activation.

In coffee trees, hydroxycinnamoylquinic acids accumulate in beans. This is particularly marked in Coffea canephora where their content can exceed 10 % of dry bean weight.
Caffeoylquinic acids (CQAs)

Antioxidant activity

Any substance at low concentrations compared to that of an oxidizable substrate that significantly delays or prevents oxidation of that substrate is called as antioxidant. Antioxidants are involved in the defense mechanism of the organism against the pathologies associated to the attack of free radicals.

It inhibits the oxidation of other molecules. Oxidation is a chemical reaction that transfers electron or hydrogen from substances to an oxidizing agent.

When occurring in the human body, it is a cause for oxidative stress and thought to exert destructive cellular effects associated with pathophysiology of a number of diseases and health conditions, including inflammation, atherosclerosis and ageing, among others

Antioxidants play vital role in preserving the quality of food and maintaining health of human being.

Classification of antioxidant:
*Primary antioxidant
*Oxygen scavengers
*Secondary antioxidants
*Enzymatic antioxidants
*Chelating agents

Oxidation reactions can produce free radicals. In turn, these radicals can start chain reactions, when the chain reactions occur in a cell, it can cause damage or death to the cell.

The excess free radicals circulating in the body oxidize the low-density lipoproteins (LDL), making them potentially lethal; the excess free radicals can also accelerate aging processes and have been linked to other very serious pathologies, such as brain stroke, diabetes mellitus, rheumatoid arthritis, Parkinson’s disease, Alzheimer’s disease and cancer. Antioxidants terminate these chain reactions by removing free radical intermediates and inhibit other oxidative reactions.

The effectiveness of antioxidants varies depending on the food and conditions of processing and storage. Antioxidants may lose their effectiveness during high temperature treatment.

Various antioxidants show substantially varying antioxidative effectiveness in different food systems due to different molecular structure. The antioxidants should not impart any off-flavor and off color. It should be able to get conveniently incorporated to food or food systems and should be stable at pH of the food systems and during food processing.

Fruit juices, beverages and hot drinks contain high amounts of antioxidants, like polyphenols, vitamin C, vitamin E, Maillard reaction products, β-carotene, and lycopene. The consumption of fruit juices, beverages and hot drinks was found to reduce the morbidity and mortality caused by degenerative diseases.

Natural antioxidants are extracted, usually in a mixture of several compounds, from variable sources. The composition of the mixture containing active substance(s) and other compounds, which may be inactive or possessing negligible activities, depend on the plant variety, agro-technology, climatic conditions, degree of ripeness, and many other factors.
Antioxidant activity

Classification of antioxidants

Antioxidants are a class of chemical substances naturally found in food which can prevent or reduce the oxidative stress of the physiological system. Oxidation is a chemical reaction that transfers electrons from a substance to an oxidizing agent.

Oxidation reactions can produce free radicals. In turn, these radicals can start chain reactions that damage the cells. Antioxidants terminate these chain reactions by removing free radical intermediates and inhibit other oxidation reactions.

An antioxidant is a molecule capable of slowing or preventing the oxidation of other molecules. There are different attributes to classify the antioxidants. The first attribute is based on the function (primary and secondary antioxidants). The second attribute is based on enzymatic and non-enzymatic antioxidants:

Primary antioxidants
They are the chain breaking antioxidants which react with lipid radicals and convert them into more stable products. Primary or natural antioxidants can be extracted from plants, microorganisms and animal tissues. Antioxidants of this group are mainly phenolics, in structure and include the following: Antioxidant minerals, antioxidant vitamins and phytochemicals which include flavonoides, catechins, carotenoids, β-carotene, lycopene, diterpene of, black pepper, thyme, garlic, cumin and their derivatives.

Antioxidants minerals are co factor of antioxidants enzymes. Their absence will definitely affect metabolism of many macromolecules such as carbohydrates. Examples include selenium, copper, iron, zinc and manganese.

Antioxidants vitamin is needed for most body metabolic functions. They include-vitamin C, vitamin E, vitamin B.

Secondary antioxidants
These are phenolic compounds that perform the function of capturing free radicals and stopping the chain reactions. They react with hydroperoxides to yield non-radical, non-reactive products. They are compounds produced artificially and added to processed or pre -packaged food to prevent rancidity, browning.

Secondary antioxidants can retard lipid oxidation through a variety of mechanisms, including chelating of transition metal ions, oxygen scavenging, replenishing hydrogen to primary antioxidants, absorbing UV radiation and deactivation of reactive species.

The compounds include: Butylated hydroxy anisole (BHA), butylated hydroxy toluene (BHT) and propyl gallate (PG).
Classification of antioxidants

Antiradical activity

The difference between antiradical and antioxidants activity is that the antiradical activity characterizes the ability of compounds to react with free radicals (in a single free radical reaction), but antioxidant activity represents the ability to inhibit the process of oxidation (which usually, at least in the case of lipids, involves a set of different reactions).

A majority of plant polyphenolics has antiradical and antioxidant features but the intensity of their activity strongly depends on the chemical structure of individual compounds. Plant extracts rich in phenol acids exhibit strong antioxidant and antiradical activity in vitro and in vivo.

Among the compounds with strong antiradical features, one could mention tannins, flavonoids, and phenolic acids. Tannins are high-molecular compounds with complicated and variable structure, exhibiting usually strong antiradical and antioxidant activity. Measurement of antiradical activity most commonly is performed using ABTS or DPPH tests.

In biochemistry, ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) is a chemical compound used to observe the reaction kinetics of specific enzymes. The ABTS method for free radical reduction is based on electron transfer between the bluish-green radical and the antioxidant agent.

DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) assay was developed by Blois in 1958 with the viewpoint to determine the antioxidant activity based on electron-transfer that produces a violet solution in ethanol. DPPH is a free radical that is stabilized through the delocalization of its free electron over the entire molecule in such a manner that it does not dimerize, as can occur with other free radicals.
Antiradical activity

Antioxidant N-Acetylcysteine (NAC)

The acetylated form of the amino acid L-cysteine, N-acetylcysteine is rapidly metabolized in the body and it is a precursor of intracellular glutathione and cysteine. N-acetylcysteine has an impressive array of mechanism and protective effect toward DNA damage, carcinogenesis and other mutation related diseases.

N-acetylcysteine is most notably found in plants of the Allium species, especially in the onion (Allium cepa, 45 mg NAC/kg).

Chemically known as (R)-2-acetamindo-3-mercaptopropanoic acid, N-acetylcysteine is used mainly as a mucolytic (mucus dissolving) in a variety of respiratory conditions and it is also being used in the management of paracetamol overdose.

N-acetylcysteine is a powerful detoxifier and acts against agents that suppress the immune system. It is an effective scavenger of free radicals as well as a major contributor to maintenance of the cellular glutathione status in muscle cells.

Glutathione acts as an antioxidant preventing cell damage caused by the free radicals and peroxides and it is used to detoxify the body and to help it repair the damage caused by stressed, pollution, radiation, infection, drugs, poor diet, aging, injury, trauma and burns.
Antioxidant N-acetylcysteine (NAC)

What is resveratrol?

Resveratrol is an antioxidant. It was first identified in 1940 in the roots of hellebore. Resveratrol is found in more than seventy plants species, primarily in peanuts, blueberries, dark chocolate and other products.

Resveratrol is also widely known as a component of wine, particularly red wine. Resveratrol occurs naturally in two forms: cis-resveratrol and trans-resveratrol. Trans-resveratrol is much more bioactive and clinically beneficial than cis-resveratrol.

Resveratrol has an anticoagulant effect that prevents the formation of blood clots that may block blood vessel and cause heart attacks and stroke. In 1997 research showed that resveratrol exits anticancer effects by reducing tumor mass in rats. Scientists demonstrated that resveratrol is effective in blocking in vivo the three stages of: carcinogenesis, initiation, promotion and progression.

Resveratrol may help prevent age-related disorders such as neurodegenerative disease, inflammation, diabetes, and cardiovascular disease.
What is resveratrol?

Proanthocyanidins in blueberries

Proanthocyanidins, also known condensed tannins, are comprised of oligomeric and polymers flavno3-ols.

Blueberries like other highly colored berries (e.g., cranberries, bilberries, blackberries, strawberries, cherries, raspberries, mulberries, and boysenberries, as well as red grapes) contain flavonoids called proanthocyanidins, potent antioxidants named for their blue or cyan colors.

The two major classes of proanthocyanidins found in berry fruit include procyanidins, composed exclusively of epi (catechin) units, and propelargonidins, composed exclusively of (epi) afzelechin units. Berry fruits vary markedly in proanthocyanidin composition and content.

The total proanthocyanidin content of highbush blueberries, lowbush blueberries, blackberries, Marion berries, raspberries, and strawberries is 180, 332, 27, 9, 30, and 145 mg/100 g FW.

The free-radical scavenging properties of proanthocyanidins, including their potential for risk reduction of cardiovascular diseases, cancer, blood clotting, and protection against urinary tract infection, have been under investigation by scientists.

Studies show that blueberry proanthocyanidins have grater antioxidant properties than the much-vaunted vitamins E and C.

The presence of these plant antioxidants helps the body maintain higher levels of the antioxidant vitamins and allows the vitamins to participate in their normal roles rather than neutralizing free radicals.
Proanthocyanidins in blueberries

Glutathione as antioxidant

Glutathione (GSH) is an antioxidant and anti-carcinogen that is present in plant and animal tissues that form the bulk of the human diet.

It is a natural compound present in every cell, and acting essentially as an antioxidant. It is nowadays produced by humans as a food complement recommended for staying in good health.

It allows these cells keeping adequate redoxy potential, and acts in detoxification and eliminatory functions. Under its reduced form, it is the most important cellular antioxidant.

Because of its central role in detoxification, approximately 25% of all the body’s glutathione resides in the liver alone. Glutathione is also concentrated in the kidneys and in mucosal secretions of the intestinal lining and lungs. It is present inside cells and in extracellular fluids.

Consuming foods rich in sulphur-containing amino acids can help boost glutathione levels. Here are some food sources and dietary supplements that help boost glutathione levels naturally.
Glutathione as antioxidant

Phenolic compounds

Phenolic compounds are secondary metabolites that are quite widespread in nature. Phenolics are widely distributed in plants, spices, vegetables, fruits, whole grains, green and black teas, coffee, fruit juices, olive oil, red and white wines and chocolates.

They play several physiological roles in plants were they occur, but many of them are also favorable to human health because of their antioxidant activity.

They are compounds that have one or more hydroxyl groups attached directly to an aromatic ring. Phenol is the structure upon which the entire group is based.

Phenolics can exhibit simple structures such as arbutin or complex ones such as those characteristics of the tannin class.

Ribereau-Gayon in 1972 grouped the phenols into three families as follows:
*Widely distributed phenols – ubiquitous to all plants, or of importance in a specific plant
*Phenols that are less widely distributed – limited number of compounds known
*Phenolic constituents present as polymers

Phenolics compounds have been reported to have multiple biological effects, including antioxidant activity, to prevent heart disease, reduce inflammation, lower the incidence of cancers and diabetes, as well as to reduce rates of mutagenesis in human cells.
Phenolic compounds

Oxidation stability

Oil and fats are a major component of the human diet, comprising roughly one-third of human caloric intake. Sensory attributes are a key component that is heavily impacted by fats.

No matter what fat is used in which foods, one factor that impacts the quality and shelf life of the food product is the oxidative stability of the fat.

Oxidative stability can be defined as the resistance of a lipid to oxidation and to the resulting deterioration that causes rancidity. Tests to estimate oxidative stability attempt to predict the shelf life of the oil by determining the extent of oxidation produced under defined and standardized conditions.

Phenolic compounds play an important role in the nutritional characteristics and oxidation stability of virgin olive oils. They are in fact natural antioxidants and the level of phenolic compounds had been found to be correlated with the oxidative resistance of virgin olive oil.
Oxidation stability

Antioxidant properties of vanillin

Vanillin is probably the most widely used flavouring agent for sweet foods such as biscuits, desserts, ice cream etc. Vanillin is found to be a good antioxidant. It offers significantly good protection against protein oxidation and lipid peroxidation induced by photosensitization in rat liver mitochondria.

According to the research, using rat liver mitochondria, as model systems, scientists have examined the ability of vanillin to protect membranes against oxidative damage induced by photosensitization at concentrations normally used in food preparations. They found that vanillin, at a concentration of 2.5 mmol/L, has afforded significant protection against protein oxidation and lipid peroxidation in hepatic mitochondria (Molecular and Cellular Biochemistry 209(1-2):47-53 • July 2000).

Structure of vanillin

Vanillin also has been reported to act as antioxidant in complex foods containing polyunsaturated fatty acids.

Study shows that vanillin not only adds its pleasant flavor note, but also acts as an antioxidant in complex foods containing polyunsaturated fatty acids. It is shown that the keeping quality of precooked dried cereal flakes was considerably increased by the addition of 0•01–0•5% (on a dry matter basis) of vanillin (Journal of the Science of Food and Agriculture 48(1):49 - 56 • January 1989).

From the natural source vanilla, vanillin was isolated due to antioxidant and anti-inflammatory properties. Anti-inflammatory is one of the unique properties of vanillin polymeric pro-drug of antioxidant, defined poly (Vanillin oxalate).
Antioxidant properties of vanillin

Anthocyanins in cherries

The red pigments in fruits are basically flavonoids, occurring as water soluble glycosides, mainly formed from glucose, rhamnnose, arabinose, galactose and xylose, either as mono or disaccharides.

Sweet cherries are one of the most popular spring-summer fruit species and mainly consumed as a fresh table fruit. It is known that sweet cherry have a various antioxidants and one of its major phenolic antioxidant is anthocyanins. In fact, anthocyanins show one of the strongest antioxidant activities among phenolic compounds.

Anthocyanins are responsible for the red, blue and purple color of some flower and fruits and have been described as potent antioxidants.

Anthocyanin accumulation in the skin and flesh of red cherries begin several weeks before harvest. The ripening in process is characterized by color changes, from green to red which are due to accumulation and prolife of anthocyanins. Red color intensity in sweet cherry is used as an indicator of quality and ripening of fresh sweet cherry.

The anthocyanin content of cherries is compared to that of other plants foods evidence has suggested health –promoting effects related to their anthocyanin content.

A study has demonstrated a positive linear relationship between the level of anthocyanins in cherries and the degree of protection from oxidative stress in neuronal cells (J. Agric Food Chem 199;47: 840-4).

The amount of anthocyanins varies widely between types of fruits. Even though level of anthocyanin in tart cherries have been found to exceed those in sweet cherries and other fruits sweet cherries, particularly Jerte Valley cherries, have been reported to present melatonin precursors – molecules with potent antioxidant activity – which may contribute to an increase in the potential biologic properties of these cherries.
Anthocyanins in cherries

Antioxidant vitamins

The antioxidant vitamins are E and C, as well as beta carotene, a plant form of vitamin A.  The antioxidant function of these vitamins could at least in part, enhance immunity by maintaining the functional and structural integrity of important immune cells.

Oxidation is a process that naturally occurs in the body and natural consequences of it are the radical particles that have since been dubbed as ‘free radicals’. Acting at the molecular level, these antioxidants inactivate a particle of free radicals, which in humans are most commonly ‘activated’ oxygen molecules.

Free radicals can damage basic genetic material, cell walls and other cell structures and eventually this damage can become irreparable and lead to disease.

Some of the basic food groups that prove to be rich sources of antioxidant vitamin are the following:
*Breads, cereals, pasta and starchy vegetables
*Fruits and vegetables
*Fat-free milk and low-fat dairy products
*Lean meat, fish and poultry

A frequent health recommendation to reduce the risk for development chronic disease is to continue at least five servings of fruits and vegetables. A steady supply of antioxidant vitamin should enhance the body’s natural defense mechanism and improve the quality and length of life.

A large body of epidemiologic evidence now supports the role of antioxidant vitamin including ascorbate, alpha-tocopherol and beat-carotene as protective agents against atherosclerotic cardiovascular disease.

A high intake of antioxidant vitamins seems to be protective many kinds of cancer, including oral, esophageal, and reproductive.
Antioxidant vitamins