Importancia de los antioxidantes dietarios en la disminución del estrés oxidativo

Free radicals, normally produced during aerobic metabolism, are used in various physiological processes as a defense mechanism against infectious agents. However, these molecules are highly reactive, capable of damaging the various biomolecules in our cells. Free radicals can also originate from environmental contaminants and the consumption of certain foods, which increases their concentration in the cells, causing a phenomenon known as oxidative stress, which is associated with various chronic degenerative diseases, which affect both quality and The life expectancy of patients. Therefore, a change in diet that incorporates foods with antioxidant capacity, can be used as a therapy to prevent oxidative damage.Los radicales libres, producidos normalmente durante el metabolismo aeróbico se utilizan en diversos procesos fisiológicos como un mecanismo de defensa contra agentes infecciosos. Sin embargo, estas moléculas son altamente reactivas, capaces de dañar a las diversas biomoléculas de nuestras células. Las radicales libres también pueden originarse partir de contaminantes ambientales y del consumo de ciertos alimentos, lo que incrementa su concentración en las células, ocasionando un fenómeno conocido como estrés oxidativo, el cual está asociado con diversas enfermedades crónico degenerativas, que afectan tanto la calidad como la esperanza de vida de los pacientes. Por lo cual, un cambio en la dieta que incorpore alimentos con capacidad antioxidante, puede utilizarse como terapia para prevenir el daño oxidativo

Importancia de los antioxidantes dietarios en la disminución del estrés oxidativo

Free radicals produced during the normal aerobic metabolism are used in diverse physiological processes, as well as a defense mechanism against infectious agents. However, these highly reactive molecules are capable to do damage to various biomolecules in our cells. Free radicals can also be produced from environmental pollutants and consumption of certain foods, giving an increased concentration into the cells, causing a phenomenon known as oxidative stress, which is associated with various diseases, affecting both the quality and life expectancy of patients. Therefore a change of diet that incorporates foods with antioxidant capacity can be used as therapy to prevent oxidative damage.Los radicales libres, producidos normalmente durante el metabolismo aerobio se utilizan en diversos procesos fisiológicos como un mecanismo de defensa contra agentes infecciosos. Sin embargo, estas moléculas son altamente reactivas, capaces de dañar a las diversas biomoléculas de nuestras células. Los radicales libres también pueden originarse a partir de contaminantes ambientales y del consumo de ciertos alimentos, lo que incrementa su concentración en las células, ocasionando un fenómeno conocido como estrés oxidativo, el cual está asociado con diversas enfermedades crónico degenerativas, que afectan tanto la calidad como la esperanza de vida de los pacientes. Por lo cual, un cambio en la dieta que incorpore alimentos con capacidad antioxidante, puede utilizarse como terapia para prevenir el daño oxidativo

Partial Characterization of Lectins Purified from the Surco and Vara (Furrow and Rod) Varieties of Black Phaseolus vulgaris

As they manifest specifically and reversibly, lectins are proteins or glycoproteins with the characteristic of agglutinating erythrocytes. Given that grain legume lectins can represent 10% of protein content and can have various biological functions, they are extensively studied. The objective of this work was to purify and partially characterize the lectins of Phaseolus vulgaris black, var surco and vara (LBBS and LBBV). Both lectin types were purified by affinity chromatography on stroma matrix, which agglutinated human erythrocytes type A, B, and O, as well as rabbit, hamster, pig, and chicken erythrocytes. Native-PAGE was employed for molecular mass determination, yielding 109.36 and 112.68 kDa for BBS and BBV, respectively. Further analyses revealed that these lectins are tetrameric glycoproteins that require Ca+2, Mn+2 and Mg+2 ions for exhibiting their hemagglutinating function, which can be inhibited by fetuin. Moreover, optimal pH was established for both lectins (10.5 for LBBS and 7−9 for LBBV), while their activity was temperature-dependent and ceased above 70 °C. Finally, the observed differences in the biochemical characteristics and bioactive functions were ascribed to the different physiological characteristics of each seed, as well as the protein itself

Antibacterial activity of fresh pomegranate juice against clinical strains of Staphylococcus epidermidis

Background: Polyphenols have received a great deal of attention due to their biological functions. Pomegranate (Punica granatum L.) is a polyphenol-rich fruit. In the past decade, studies testing the antimicrobial activity of pomegranates almost exclusively used solvent extracts instead of fresh pomegranate juice (FPJ). The use of FPJ instead of solvent extracts would reduce toxicity issues while increasing patient acceptance. We established a model to test FPJ as a natural antimicrobial agent. Objective: To evaluate the antimicrobial activity of FPJ on clinical isolates of multidrug-resistant Staphylococcus epidermidis strains. Design: Sixty strains of S. epidermidis isolated from ocular infections were grown in the presence of FPJ, and minimum inhibitory concentration (MIC) was determined by broth and agar dilution methods. Results: FPJ at 20% had a MIC equal to 100% (MIC100%) on all 60 strains tested. This inhibition of FPJ was confirmed by the growth kinetics of a multidrug-resistant strain exposed to different concentrations of FPJ. Additionally, the antimicrobial activity of FPJ was compared against commercial beverages containing pomegranate: Ocean Spray® had a MIC100% at 20%, followed by Del Valle® with a MIC15% at 20% concentration only. The beverages Jumex® and Sonrisa® did not have any antimicrobial activity. FPJ had the highest polyphenol content and antioxidant capacity. Conclusions: Overall, FPJ had antimicrobial activity, which might be attributed to its high polyphenol content and antioxidant capacity

Effect of electric field on the characteristics of crude avocado oil and virgin olive

"The objective of this study was to analyze the effect of an electric field treatment (voltage 9 kV cm⁻¹, frequency 720 Hz and time of 5 and 25 min) as method of preservation on two edible oils. Unsaturated fatty acid oxidation in the crude avocado oil and virgin olive oil was analyzed by Fourier transform infrared spectroscopy in the mid infrared region and by quality parameters (acidity, peroxide and iodine). The electric field is a suitable method to preserve the crude oils composition with minimal modifications without the synthetic antioxidant addition"

Preliminary study on the application of an electric field as a method of preservation for virgin olive oil

The objective of this study was to analyze the effect of an electric field treatment (voltage: 3 kV cm-1, frequency: 60 Hz and time: of 5 and 25 min) on the stability of unsaturated fatty acids in virgin olive oil. Unsaturated fatty acid oxidation in the virgin olive oil was analyzed by Fourier transform infrared spectroscopy in the mid infrared region, and by quality parameters (acidity, peroxide and iodine). The electric field is a suitable method to preserve this oil composition with minimal modifications without the synthetic antioxidant addition.

Preservation of the crude avocado oil with electric field treatment

158-161<span style="font-size:11.0pt;mso-bidi-font-size: 10.0pt;font-family:" times="" new="" roman","serif";mso-fareast-font-family:"times="" roman";="" mso-ansi-language:en-us;mso-fareast-language:es;mso-bidi-language:ar-sa"="" lang="EN-US">The effect of an electric field (EF) application on crude avocado oils samples was evaluated and presented. Polyphenol oxidase enzyme in avocado pulp is inactivated by the treatment of EF, the conditions of the treatment are a square voltage 9 kV cm-1 with a <span style="font-size:11.0pt;mso-bidi-font-size: 10.0pt;font-family:" times="" new="" roman","serif";mso-fareast-font-family:"times="" roman";="" mso-ansi-language:en-us;mso-fareast-language:en-us;mso-bidi-language:ar-sa;="" mso-bidi-font-weight:bold"="" lang="EN-US">frequency of 60 Hz for 3 min. The aim of this study was to analyze the effect of the EF as a preservation method on crude avocado oil. EF is<span style="font-size: 11.0pt;mso-bidi-font-size:10.0pt;font-family:" times="" new="" roman","serif";="" mso-fareast-font-family:"times="" roman";mso-ansi-language:en-us;mso-fareast-language:="" en-us;mso-bidi-language:ar-sa"="" lang="EN-US"> directly applied on avocado pulp and oil was extracted. The oil is stored in a closed container at room temperature and analyzed at different periods of time with the Fourier transform infrared spectroscopy technique in the mid infrared region. Chemical values like acidity, peroxide and iodine are also reported. T<span style="font-size:11.0pt; mso-bidi-font-size:10.0pt;font-family:" times="" new="" roman","serif";mso-fareast-font-family:="" "times="" roman";mso-ansi-language:en-us;mso-fareast-language:es-mx;="" mso-bidi-language:ar-sa"="" lang="EN-US">he fatty acid composition in avocado oils is not substantially modified by the EF during the storage. EF treatment may decrease the rate of oxidation reaction of unsaturated fatty acids extending the shelf life of avocado oil.</span