Sunday , 30 April 2017

Antioxidative Strength for Vigour and Vitality

Khushboo Chaudhary1, Vikram SinghChauhan2, Bhanwar Lal Jat2, Rajnee3Raaz K Maheshwari*4
1Department of Chemical Engineering, MNIT, Jaipur, Rajasthan, India
2Department of Botany, SBRM Govt. PG College, Nagaur, Rajasthan, India
3Department of Physiology, Dr Sampura Nand Medical College, Nagaur, Rajasthan, India
4Department of Chemistry, SBRM Govt. PG College, Nagaur, Rajasthan, India

A B S T R A C T
The demand for natural antioxidant is increasing due to its unquestionable advantages compared with the addition of antioxidants directly to the food. There is consistent evidence from human and animal studies that strenuous physical exercise may induce a state wherein the antioxidant defenses of several tissues are overwhelmed by excess reactive oxygen. There has recently been a remarkable increment in scientific articles dealing with oxidative stress. Polyphenolic compounds have been identified in various plant species and reported to possess many useful properties including antiallergic, antiinflammatory, antimicrobial, antiviral, antioxidant, oestrogenic, enzyme inhibition, vascular and cytotoxic anti- tumor activity. Brassica vegetables, which include different genus of cabbage, broccoli, cauliflower, Brussels sprouts, and kale, are consumed all over the world. While use of synthetic antioxidants (viz. butylated hydroxytoluene and butylated hydroxyl anisole) to maintain the quality of ready-to-eat food products has become commonplace, consumer concern regarding their safety has motivated the food industry to seek natural alternatives. Plant extracts, generally used for their flavoring characteristics, often have strong H-donating activity thus making them extremely effective antioxidants. This antioxidant activity is most often due to phenolic acids (gallic, protocatechuic, caffeic and rosmarinic acids), phenolic diterpenes, flavonoids and volatile oils. Anthocyanin and anthocyanidin can chelate metals and donate H to oxygen radicals’ thus slowing oxidation via 2 mechanisms. Tea and extracts of grape seeds and skins contain catechins, epicatechins, phenolic acids, proanthocyanidins & resveratrol, all of which contribute to their antioxidative activity. The objective of this article is to provide an impending overview of clinical manifestation resulted due to overload of free radicals & natural antioxidants, their mechanisms of action, nutritional prophylaxis & imminent therapeutic applicability.
Keywords: Self-micro emulsifying drug delivery systems (SMEDDSs), Lipophillic / hydrophobic compound, Aqueous solubility, Droplet Size, Oral Bioavailability.

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