Md. Wasim Aktar asked:


uction In the aerobic environment, the most dangerous by product are the species of reactive oxygen. The role of antioxidants is to detoxify reactive oxygen intermediates (ROI) in the body. Over the past several years, nutritional antioxidants have attracted considerable interest in the popular press as potential treatment for a wide variety of disease states, including cancer and other causes e.g. cancer, chronic inflammatory diseases and aging (Delany L. 1993).

Naturally occurring inhibitors of oxidation in food generally originate from plant-based materials. The active components, namely phenolics and polyphenolics, including tocopherols, are secondary plant metabolites and are first derived from phenylalanine and in certain cases and in some plants from tyrosine. The resultant phenylpropanoids may then undergo further transformation to yield benzoic acid derivatives as well as flavonoids, isoflavons, and other complex polyphenols. Thus, natural food phenolics are present as a complex mixture of compounds that provide a cocktail of many active components present in the free, esterified, glycosylated and bound forms (Shahidi and Naczk, 1995). The potency of preparations is therefore dictated by their chemical structures and governed by the hydrophilic-lipophilic balance (HLB) of the participating molecules in a concentration- and system-dependent manner. Thus, the mode of action of natural antioxidants may involve multiple mechanisms, depending on the source material and possible presence of synergists and antagonists.

*Correspondence to: wasim04101981@yahoo.co.in  

 

 

 

In order to use any antioxidant preparation in food, it must be safe, easy to incorporate, effective at low concentrations, with no undesirable odour, flavour or colour, heat stable, nonvolatile and with good carry through properties and cost-effective. In addition, presence and possible effects of antagonists must be carefully considered, as an antioxidant may become a prooxidant in the presence of certain other molecules. As an example, chlorophylls may overwhelm the antioxidant effect of phenolics due to photosensitized oxidation and transition metal ions such as those of iron and copper may render conditions that favour oxidation. Synergism among different phenolic antioxidants and between phenolics and non-phenolics should be considered in all application areas.

Definition

Free radicals are atoms or groups of atoms with an odd (unpaired) number of electrons and can be formed when oxygen interacts with certain molecules. Once formed these highly reactive radicals can start a chain reaction. Their chief danger comes from the damage they can do when they react with important cellular components such as DNA, or the cell membrane. Cells may function poorly or die if this occurs. To prevent free radical the body has a defence system of antioxidants.  

An antioxidant is a substance that when present in low concentrations relative to the oxidizable substrate significantly delays or reduces oxidation of the substrate (Halliwell, 1995).

Antioxidants get their name because they combat oxidation. They are substances that protect other chemicals of the body from damaging oxidation reactions by reacting with free radicals and other reactive oxygen species within the body, hence hindering the process of oxidation. During this reaction the antioxidant sacrifices itself by becoming oxidized. However, antioxidant supply is not unlimited as one antioxidant molecule can only react with a single free radical. Therefore, there is a constant need to replenish antioxidant resources, whether endogenously or through supplementation.

2. Review of Literature

    Qin Yan Zhu et. al.(2001) studied antioxidant property of oolong tree. Inhibitory effect on FeCl2/ H2O2 – induced damage and the inhibitory effect on erythrocyte hemolysis of an oolonge tea extract (OTE) were evaluated. The OTE was found to have strong  antioxidant activity in all model system. When OTE was separated into fractions according to molecular weight it was found that fraction with higher amount of phenolic compound (with low molecular weight) have strong antioxidative activity.

   Yi Fang Chu and Xianzona Wu (2002) reported that increased consumption of fruits and vegetables containing high levels of phytochemicals have been recommended to prevent chronic diseases related to oxidative stress in human body. 10 common vegetables were selected. The study showed that Red peeper had highest total antioxidant activity followed by Broccoli, Carrot, Spinach, Cabbage, Onion, Potato etc.

   Jie Sun and Yi Fang (2002) reported that consumption of fruit & vegetable associated with reduced risk to Chronic disease due to present of antioxidant. According to them vitamin C is the major antioxidant in fruit.

   Jeong- Chae Lee (2002) assessed an ethanol extract of stem of opuntia to determine the mechanism of its antioxidant activities. The ethanol extract exhibited a concentration dependent inhibition of linoleic acid oxidation.

   Keni Chi Ya na Gimoto et. al. (2002) investigated the antioxidant activity of column chromatographic fractions obtained from brewed coffee to find antioxidant and to assess benefits of coffee drinking. Coffee contain many antioxidant and consumption of antioxidant  rich brewed coffee may inhibit disease caused by oxidative damage.

   Anaberta Cardadose et.al. (2003) showed that fraction extracted with ethyl acetate have antioxidant activity with potent free radical scavenging activity.

   Joon Hee Lee et. al. (2003) reported that Muscadine Grapes and its winary bi product have antioxidant capacity.

   Kizhiyedathu et. al. (2003) reported that extract obtained from sesame cake and oil have free radical scavenging capacity i.e. antioxidant property. 

   K.S. Shivashankara and Seiichiro Isobe (2004) reported that if greenhouse- grown tree ripe ( TR) and mature green ( MG) mangoes (cv. Irwin) were exposed to high electric field treatment before 20 and 30 days of storage at 5O C. MG fruits were allowed to ripen at room temperature after low- temperature storage and antioxidant capacity were estimated before and after the storage period. Antioxidant capacity of fruits remained unchanged up to 20 days of storage period and decreased thereafter.  Antioxidant capacity of fruits was significantly correlated only to ascorbic acids.    

   Joseph O. Kuti et.al. (2004) reported that total phenolics and antioxidant capacity were higher in raw that in cooked leaf extracts. Cooking reduced antioxidant activity. The results of their study indicate that tree spinach leaves are a rich source of natural antioxidants.

   Mahinda Wella singh and Kirk Parkin (2004) studied a broad range of antioxidant activities in crude extract of beet root tissues. Betalain pigment have been shown to posses various antioxidant function. 

 

 

 

 

3. Classification of  antioxidants Table 1. Classification of antioxidants based on their  roles

Enzymes

Antioxidant

Role

Remarks

Superoxide dismutase (SOD)

Mitochondrial

Cytoplasmic

Extracellular

Dismutates O2· to H2O2

 

Contains Manganese (Mn.SOD)

Contains Copper & Zinc (CuZnSOD)

Contains Copper (CuSOD)

 

Catalase

Dismutates H2O2 to H2O

Tetrameric hemoprotein present in peroxisomes

 

Glutathione peroxidase (GSH.Px)

Removes H2O2 and lipid peroxides

Selenoproteins (contains Se2+)

Primarily in the cytosol also mitochondria

Uses GSH

 

Vitamins

Alpha tocopherol

Breaks lipid peroxidation

Lipid peroxide and O2· and ·OH scavenger

Fat soluble vitamin

Beta carotene

Scavenges ·OH, O2·and peroxy radicals

Prevents oxidation of vitamin A

Binds to transition metals

 

Fat soluble vitamin

Ascorbic acid

Directly scavenges O2·, ·OH, and H2O2

Neutralizes oxidants from stimulated neutrophils

Contributes to regeneration of vitamin E

 

Water soluble vitamin

 

Table 2.Classification Of antioxidants based on their sources

Source Material

Example

Antioxidant

Vegetable Oils

 

Soybean oil

Tocopherols

Tropical Oils

 

Palm oil

Tocotrienols

Plant Oils

 

Palm oil

Carotenoids

Herbs and Spices

 

Rosemary and Sage

Complex phenolics

Cereals

 

Wheat and buckwheat

Flavenoids

Legumes

 

Soybean

Isoflavones

Oil Seeds

Canola and Mustard

Phenolic acids & Phenylpropanoids

Teas

Green Tea

Catechins and Polyphenols

Fruit skin and seeds

Grape seed and skin

Polyphenols and Tannins

  4. Antioxidant chemistry of some vitamins              4.1 Alpha tocopherol (vitamin E)                   Vitamin E -2D structure – C26H44O2 4.1.1  Nomenclature It is the major lipid soluble antioxidant found in cells. The name originated in the early 1920s when vegetable oil was discovered to restore fertility in rats. This unknown substance was designated vitamin E by Sure in 1924.The term tocopherol was first used by Evans. Because this compound permitted an animal to have offspring, he named it tocopherol from the Greek word tokos, meaning childbirth, and added the verb phero, meaning to bring forth. To indicate the alcohol nature of the molecule, ol was added to the ending.

Vitamin E is a generic term that includes all entities that exhibit the biological activity of natural vitamin E, d-alpha-tocopherol. In nature, eight substances have been found to have vitamin E activity: d-alpha-, d-beta-, d-gamma- and d-delta-tocopherol (which differ in methylation site and side-chain saturation (Kellof et al. 1996); and d-alpha-, d-beta-, d-gamma- and d-delta-tocotrienol. Also, the acetate and succinate derivatives of the natural tocopherols have vitamin E activity, as do synthetic tocopherols and their acetate and succinate derivatives.

Of all these, d-alpha-tocopherol has the highest biopotency, and its activity is the standard against which all the others must be compared. It is the predominant isomer in plasma.

4.1.2 Source and Nature

Vitamin E is an essential nutrient that functions as an antioxidant in the human body. It is essential, by definition, because the body cannot manufacture its own vitamin E and thus it must be provided by foods and supplements.

Tocopherols are present in oils, nuts, seeds, wheat germ and grains. Absorption is believed to be associated with intestinal fat absorption. Approximately 40% of the ingested tocopherol is absorbed. Most tocopherols enter the blood via lymph where they are associated with chylomicrons. Vitamin E was shown to be stored in adipose tissue. Phospholipids of the mitochondria & endoplasmic reticulum & plasma membranes possess affinities for alpha tocopherol & the vitamin tends to concentrate in these sites.

4.1.3 Mechanisms of Action

Vitamin E is more appropriately described as an antioxidant than a vitamin. This is because, unlike most vitamins, it does not act as a co-factor for enzymatic reactions.

Also, deficiency of vitamin E does not produce a disease with rapidly developing symptoms such as scurvy or beriberi. Overt symptoms due to vitamin E deficiency occur only in cases involving fat mal absorption syndromes, premature infants and patients on total parenteral nutrition. The effects of inadequate vitamin E intake usually develop over a long time, typically decades, and have been linked to chronic diseases such as cancer and atherosclerosis.

Hence, its main function is to prevent the peroxidation of membrane phospholipids, and avoids cell membrane damage through its antioxidant action. The lipophilic character of tocopherol enables it to locate in the interior of the cell membrane bilayers (Halliway and Getteridge, 1992; Borg, 1993). Tocopherol-OH can transfer a hydrogen atom with a single electron to a free radical, thus removing the radical before it can interact with cell membrane proteins or generate lipid peroxidation. When tocopherol-OH combines with the free radical, it becomes tocopherol-O·, itself a radical. When ascorbic acid is available, tocopherol-O· plus ascorbate (with its available hydrogen) yields semidehydroascorbate (a weak radical) plus tocopherol-OH (Halliway and Gutteridge, 1992). By this process, an aggressive ROI(Reactive Oxygen Intermediate) is eliminated and a weak ROI (dehydroascorbate) is formed, and tocopherol-OH is regenerated. Despite this complex defence system, there are no known endogenous enzymatic antioxidant systems for the hydroxyl radical.

Vitamin E also stimulates the immune response. Some studies have shown lower incidence of infections when vitamin E levels are high, and vitamin E may inhibit cancer initiation through enhanced immunocompetence.

Vitamin E also has a direct chemical function. It inhibits the conversion of nitrites in smoked, pickled and cured foods to nitrosamines in the stomach. Nitrosamines are strong tumour promoters.

Alpha-tocopherol has been shown to be capable of reducing ferric iron to ferrous iron (i.e. to act as a pro-oxidant). Moreover, the ability of alpha-tocopherol to act as a pro-oxidant (reducing agent) or antioxidant depends on whether all of the alpha-tocopherol becomes consumed in the conversion from ferric to ferrous iron or whether, following this interaction, residual alpha-tocopherol is available to scavenge the resultant ROI (Yamamoto and Nike, 1988).

4.1.4 Possible therapeutic effects

Ø Vitamin E decreases the incidence of ischaemic heart disease (Gey et al. 1991).

Ø Decreases the incidence of cataract (Packer, 1991; 1992).

Ø Decreases the incidence of osteoarthritis (Blankenhorn, 1986).

Ø Decreases the incidence of rheumatoid arthritis (Kheir El-dein et al. 1992).

4.2 Ascorbic acid (vitamin C)                      Vitamin C -2D structure C6H8O6 4.2.1 Source and Nature

Ascorbic acid (vitamin C) is a water-soluble, antioxidant present in citrus fruits, potatoes, tomatoes and green leafy vegetables.

Humans are unable to synthesize l-ascorbic acid from d-glucose due to absence of the enzyme L-gulacolactone oxidase (Ensimnger et al.1995). Hence, humans must therefore obtain ascorbic acid from dietary sources.

4.2.2 Mechanism of Action

The chemopreventive action of vitamin C is attributed to two of its functions. It is a water-soluble chain breaking antioxidant (Ishwarial et at 1991). As an antioxidant, it scavenges free radicals and reactive oxygen molecules, which are produced during metabolic pathways of detoxification. It also prevents formation of carcinogens from precursor compounds (Block and Menkes, 1988). The structure of ascorbic acid is reminiscent of glucose, from which it is derived in the majority of mammals.

One important property is its ability to act as a reducing agent (electron donor). Ascorbic acid is a reducing agent with a hydrogen potential of +O.08V, making it capable of reducing such compounds as a molecular oxygen, nitrate and cytochromes a and c. Donation of one electron by ascorbate gives the semi-dehydroascorbate radical (DHA). Ascorbate reacts rapidly with O2·?and even more rapidly with ·OH to give DHA. DHA, itself can act as a source of vitamin C.

 

Ascorbic acid     +     2O2· +     2H      ®             H2O2              +            DHA

It has also been shown that ascorbate is more potent than a-tocopherol in inhibiting the oxidation of LDL  (Low Density Lipoprotein)  in a cell free system (Jialal et at 1990). Co-incubation of LDL with ascorbate during similar oxidative condition inhibited LDL oxidation and resulted in preservation of the endogenous antioxidant in the LDL particle (Ishwarial et at, 1991). The concentration of ascorbate used to inhibit LDL oxidation (40-60 mm) is well within the normal plasma range (23-85 pm).

Vitamin C also contributes to the regeneration of membrane bound oxidized vitamin E. It will react with the a -tocopheroxyl radical, resulting in the generation of tocopherol in this process itself being oxidized to dehydroascorbic acid (Ward & Peters 1995). Vitamin C supplementation in animals leads to increased plasma and tissue levels of vitamin E.

In vitro studies suggest that the antioxidant properties of ascorbic acid may not increase linearly as ascorbic acid concentrations rise (Frei et al. 1989). Moreover, ascorbic acid alone can act as a “pro-oxidant” or reducing agent to react with copper or iron salts. Ferric iron (Fe3+) formed by the reaction, Fe2+ + H2O2 ® HO + ·OH + Fe3+, is converted by ascorbic acid to ferrous (Fe2+) ion. Ferrous iron is therefore recycled to promote the conversion of more H2O2 to ·OH (Halliway et al. 1992).

4.3 Beta Carotene

Me

2-D Structure of Beta Carotene 4.3.1 Source and Nature

Carotenoids are pigmented micronutrients present in fruits and vegetables.

Carotenoids are precursors of vitamin A and have antioxidant effects. While over 600 carotenoids have been found in the food supply, the most common forms are alpha-carotene, beta-carotene, lycopene, crocetin, canthaxanthin, and fucoxanthin. Beta-carotene is the most widely studied. It is composed of two molecules of vitamin A (retinol) joined together. Dietary beta-carotene is converted to retinol at the level of the intestinal mucosa.

4.3.2 Mechanisms of Action

The antioxidant function of beta-carotene is due to its ability to quench singlet oxygen, scavenge free radicals and protect the cell membrane lipids from the harmful effects of oxidative degradation (Krinsky and Deneke, 1982; Santamaria et al. 1991). The quenching involves a physical reaction in which the energy of the excited oxygen is transferred to the carotenoid, forming an excited state molecule (Krinsky, 1993). Quenching of singlet oxygen is the basis for beta-carotene’s well known therapeutic efficacy in erythropoietic protoporphyria (a photosensitivity disorder) (Matthews-Roth, 1993). The ability of beta-carotene and other carotenoids to quench excited oxygen, however, is limited, because the carotenoid itself can be oxidized during the process (autoxidation). Burton and Ingold (Burton and Ingold, 1984) and others have shown that beta-carotene autoxidation in vitro is dose-dependent and dependent upon oxygen concentrations. At higher concentrations, it may function as a pro-oxidant and can activate proteases.

In addition to singlet oxygen, carotenoids are also thought to quench other oxygen free radicals. It is also suggested that beta carotene might react directly with the peroxyl radical at low oxygen tensions; this may provide some synergism to vitamin E which reacts with peroxyl radicals at higher oxygen tensions (Cotgreave et al. 1988).

Carotenoids also have been reported to have a number of other biologic actions, including immuno-enhancement; inhibition of mutagenesis and transformation; and regression of premalignant lesions

          5. Antioxidant chemistry of some enzymes

This includes superoxide dismutase, catalase, and peroxidases.

 5.1 Superoxide dismutase (SOD) 5.1.1 Source and Nature

SOD is an endogenously produced intracellular enzyme present in essentially every cell in the body.Cellular SOD is actually represented by a group of metalloenzymes with various prosthetic groups.The prevalent enzyme is cupro-zinc (CuZn) SOD, which is a stable dimeric protein (32,000 D). SOD appears in three forms: (1) Cu-Zn SOD in the cytoplasm with two subunits, and (2) Mn-SOD in the mitochondrion (Mayes, 1993; Warner, 1994). A third extracellular SOD recently has been described contains Copper (CuSOD).

 

                             2O2·      +   2H  +   SOD    ®      H2O2     +      O2

5.1.2 Mechanism of action

SOD is considered fundamental in the process of eliminating ROI by reducing (adding an electron to) superoxide to form H2O2. Catalase and the selenium-dependent glutathione peroxidase are responsible for reducing H2O2      to   H2O.

The respective enzymes that interact with superoxide and H2O2 are tightly regulated through a feedback system. Excessive superoxide inhibits glutathione peroxidase and catalase to modulate the equation from H2O2 to H2O (see Fig.5). Likewise, increased H2O2 slowly inactivates CuZn-SOD. Meanwhile, catalases and glutathione peroxidase, by reducing H2O2, conserve SOD; and SOD, by reducing superoxide, conserves catalases and glutathione peroxidase. Through this feedback system, steady low levels of SOD, glutathione peroxidase, and catalase, as well as superoxide and H2O2 are maintained, which keeps the entire system in a fully functioning state (Fridovich, 1993).

SOD also exhibits antioxidant activity by reducing O2·? that would otherwise lead to the reduction of Fe3+ to Fe2+ and thereby promote ·OH formation. When the catalase activity is insufficient to metabolize the H2O2 produced SOD will increase the tissue oxidant activity. Hence, it was found that the antioxidant enzymes function as a tightly balanced system, any disruption of this system would lead to promotion of oxidation .

5.2 The catalase enzyme

This enzyme is a protein enzyme present in most aerobic cells in animal tissues. Catalase is present in all body organs being especially concentrated in the liver & erythrocytes.  The brain, heart, skeletal muscle contains only low amounts.

Catalase and glutathione peroxidase seek out hydrogen peroxide and convert it to water and diatomic oxygen. An increase in the production of SOD without a subsequent elevation of catalase or glutathione peroxidase leads to the accumulation of hydrogen peroxide, which gets converted into the hydroxyl radical. Indeed research in the pathogenesis of Down’s syndrome has revealed that the existence of trisomy 21 leads to the overproduction of SOD, the gene for which is located also on chromosome 21. This finding is intriguing in that it reveals the possibility of a genetic link to the increased activity of free radicals. (Krinsky, 1992)

                               2 H2O2 ® 2 H2O + O2          

5.3 Glutathione peroxidase enzyme

The glutathione redox cycle is a central mechanism for reduction of intracellular hydroperoxides.

5.3.1 Source and Nature

It is a tetrameric protein 85,000-D. it has 4 atoms of selenium (Se) bound as seleno-cysteine moieties that confers the catalytic activity. One of the essential requirements is glutathione as a cosubstrate.

Glutathione peroxidase reduces H2O2 to H2O by oxidizing glutathione (GSH) (Equation A). Rereduction of the oxidized form of glutathione (GSSG) is then catalysed by glutathione reductase (Equation B). These enzymes also require trace metal cofactors for maximal efficiency, including selenium for glutathione peroxidase; copper, zinc, or manganese for SOD; and iron for catalase (Halliwell, 1995).

H2O2 + 2 GSH ® GSSG + 2 H2O (equation A)

GSSG + NADPH + H+ ® 2 GSH + NADP+ (equation B)

 

6. Mode of action of antioxidants

There are four routes:

1.Chain breaking reactions, e.g. alpha-tocopherol which acts in lipid phase to trap “ROD” radical.

2.Reducing the concentration of reactive oxygen species e.g. glutathione.

3.Scavenging initiating radicals e.g. superoxide dismutase which acts in aqueous phase to trap superoxide free radicals.

4.Chelating the transition metal catalysts: A group of compounds serves an antioxidant function by sequestration of transition metals that are well-established pro-oxidants. In this way, transferrin, lactoferrin, and ferritin function to keep iron induced oxidant stress in check and ceruloplasmin and albumin as copper sequestrants.

7. Antioxidant System in our body

The body has developed several endogenous antioxidant systems to deal with the production of ROI. These systems can be divided into enzymatic and nonenzymatic groups.

The enzymatic antioxidants include superoxide dismutase (SOD), which catalyses the conversion of O2·? to H2O2 and H2O; catalase, which then converts H2O2 to H2O and O2; and glutathione peroxidase, which reduces H2O2 to H2O.

The nonenzymatic antioxidants include the lipid-soluble vitamins, vitamin E and vitamin A or provitamin A (beta-carotene), and the water-soluble vitamin C and GSH. Vitamin E has been described as the major chain-breaking antioxidant in humans (Packer, 1992). Because of its lipid solubility, vitamin E is located within cell membranes, where it interrupts lipid peroxidation and may play a role in modulating intracellular signalling pathways that rely on ROI (Kagan et al. 1990; Azzi et al. 1993). Vitamin E can also directly quench ROI, including O2·, ·OH, and (Algayer et al. 1992) O2.

8. Commercial Sources of Natural Antioxidants

The most common natural antioxidant preparations in the market are mixed tocopherols, which are by-products of vegetable oil refining. In addition, spices or their oleoresins and extracts, such as those of rosemary and sage, green tea extracts, other plant-based mixtures, such as those of mustard and certain unsaponifiables of edible oils, and, of course, carotenoids are also important (Table 2) ( Ho et al., 1994; Shahidi, 1997).

9. Efficacy of anti oxidants in different systems

The chemical composition and structures of active extract components are important factors governing the efficacy of natural antioxidants in different foods. Thus, phenolic compounds with ortho- and para- dihydroxylation or a hydroxy and a methoxy group are more effective than simple phenolics. In addition, phenylpropanoids with extended conjugation are more effective than benzoic acid derivatives. Furthermore, hydrophilicity and lipophilicity of the active components is dictated by the appropriateness of antioxidants in systems. In general, more hydrophilic antioxidants are better in stabilizing bulk oil than oil-in-water emulsions while the activity of lipophilic antioxidants follows the opposite trend. There are also many other factors that must be taken into account when considering and selecting antioxidants and extracts for food application. Specifically, attention should be paid to the photosensitizing effect of chlorophylls in natural extracts. In addition, the level of incorporation of antioxidants in foods should be optimized and the use of chelating agents considered, when and where appropriate. Many antioxidants behave prooxidatively at high concentrations or when present together with ions of transition metals; such effects are also important when considering the in-vivo activity of antioxidants ( Shahidi and Ho, 2000). Some chelators, such as polyphosphates, in addition to metal sequestration, may also exert other beneficial effects such as to improve the cooking yield and juiciness of meat and poultry products or keeping quality of fresh seafoods. The role of natural antioxidants in foods is expected to rise over the years to come.

10. Summary

Antioxidant are molecules that can safely interact with the free radicals and terminate the chain reactions before the vital molecules are damaged.Although there are several enzyme system and vitamins that scavenges free radicals the principle antioxidant in the body are Vitamin E, Vitamin C,beta carotene, catalase enzyme, super oxide dismutase enzyme,glutathion peroxidase enzyme etc.Vitamin E ,a lipid soluble antioxidant prevent peroxidation of phospholipid.Vitamin C is a water soluble chain breaking antioxidant. Beta carotene  protect cell membrane lipid from harmful effect of antioxidant damage.Catalase ,glutathion peroxidase ,super oxide dismutase  etc. enzyme systems also prevent our body oxidative damage by free radicals.

11. Conclusion

Antioxidant plays an important role to prevent cancer,and other disease.They also have role in slowing ageing process and preventing heart disease.So antioxidant are very much necessary for our body .But our body can’t manufacture these chemicals ,so they must be supplied through diet.Although  there is a little doubt that antioxidant are necessary component for good health , no one knows if supplements should be taken or not and if so how much is optimum.Though antioxidant supplement were thought to be harmless but as we are becoming more aware of this chemicals we come to know that antioxidant may be harmful for our body in some cases.In normal concentration vitamin C and beta carotene are antioxidant but at higher concentration they are pro oxidant and thus harmful .Also very little is known about the long term  consequences of megadoses of antioxidant .the body’s finely tuned mechanism are carefully balanced to withstand a variety of insults.Taking chemicals without understanding of all their effect may disrupt this balance. So we should follow the following recommendations. 

1.  It will be helpful for us to follow a balanced training program that emphasizes regular exercise and to eat 5 servings of fruit or vegetables per day. This will ensure that we are developing our inherent antioxidant systems and that our diet is providing the necessary components.

2.  Weekend warriors should strongly consider a more balanced approach to exercise. Failing that, consider supplementation.

3.  For extremely demanding races (such as an ultra distance event ), or when adapting to high altitude, it will be helpful to take a vitamin E supplement @ 100 to 200 IU per day for several weeks  up to and following the race.

4.  We should look for upcoming FDA recommendations, but we should be wary of advertising and media hype.

     5.  We should not over supplement. 

 

 

12. Future Scope of Research  

Antioxidant are necessary for our health but we do not know the exact dose and the way how to supplement it. So further research are required to know more about antioxidant. There are so many flora and fauna in our environment which may contain antioxidant  chemicals. So there is a huge scope to conduct research work in this interesting topic to know

1)    How much antioxidant supplementation is required.

2)    Natural sources of different antioxidant.

3)    To discover antioxidant property of different chemicals.

4)  To know whether they have any other pharmacological and toxicological effect.      

  Bibliography

Anaberta Cardadose et.al. (2003). Antioxidant Activity In Common Beans. Journal of Agricultural and Food Chemistry. pp. 6975-80.

 

Jeong- Chae Lee (2002). Antioxidant Property of An Ethanol Extract of the Stem of Opuntia fiscus. Journal of Agricultural and Food Chemistry. pp. 6490-6496.

 

Jie Sun and Yi Fang (2002). Antioxidant and Antiprofilactive Activities of Common Fruits. Journal of Agricultural and Food Chemistry. pp. 7449-7454.

 

Joon Hee Lee et. al. (2003). Antioxidant Polyphenolics in Muscadine Grapes Journal of Agricultural and Food Chemistry. pp 480-485.

 

K.S. Shivashankara and Seiichiro Isobe (2004). Fruit Antioxidant Activity of Irwin Mango Fruits Stored at Low Temperature. Journal of Agricultural and Food Chemistry. pp. 1281-1286.

 

Kagan et al. 1990; Azzi et al. (1993).

Keni Chi Ya na Gimoto et. al. (2002). Antioxidative Activities of Fractions Obtained From Brewed Coffee. Journal of Agricultural and Food Chemistry. pp 1281-1290.

 

Mahinda Wella singh and Kirk Parkin (2002). Phase II Enzyme Inducing Activities of Beet Root From Phenotypes of Different Pigmentation. Journal of Agricultural and Food Chemistry. pp. 6704-09.

 

Qin Yan Zhu et. al.(2001). Antioxidant Activities of Oolong Tea. Journal of Agricultural and Food Chemistry. pp. 1280-1286.

 

Shahidi and Ho. (2000).Valcic, S; Burr ,J.A. Timmermann BN, Liebler DC. Department of Pharmacology and Toxicology, College of Pharmacy, The University of Arizona, Tucson, Arizona 85721, USA.

 

Yi Fang Chu and Xianzona Wu (2002). Antioxidant and Antiprofilactive Activities of Common Vegetables. Journal of Agricultural and Food Chemistry. pp. 381-385.

 

Sylvia Riley asked:


Wouldn’t we all like to age gracefully (if at all for that matter!) and ward off the wrinkly signs and ill symptoms for as long as possible. Keys to longevity may be more accessible than we think, and it appears our diets play a critical role. Antioxidants are the knights in shining armor that subjugate the attack of free radicals in the body, the hazardous molecules that damage cells and procure aging and disease. Though antioxidants are produced naturally in the body, these decline with age, hence an increasing need to acquire them from the foods in our diet.

Before examining antioxidants more closely, it is important to take a look at the free radicals they serve to neutralize.

Free Radicals

Free radicals are created as by-products in our use of oxygen during metabolism such as the burning of food for energy. They are essentially oxidant molecules that are missing an electron and seek to restore themselves by targeting nearby cells in an attempt to recover this electron, potentially harming enzymes, DNA, proteins and cell membranes in the process. This damage can mutate cells and alter cell function, increasing the risk of numerous diseases and chronic conditions including arthritis, diabetes, cataracts, cancer, heart disease and stroke. Free radical damage is implicated in the onset of aging and its degenerative symptoms and diseases.

As well as generated within the body, free radicals come from environmental sources such as pollution, radiation, unhealthy foods, bacteria, viruses, cigarette smoke and UV light.

Antioxidants

Antioxidants serve to mitigate the harmful effect of free radicals by giving up an electron and stabilizing them in the process. Although we produce many of our own antioxidants within the body, food provides an essential source for these key players of our defense system. Vitamins, minerals and phytonutrients all have antioxidant properties. The most common examples include vitamins A, C and E, selenium and zinc, carotenoids, flavonoids, co-enzyme Q10, alpha-lipoic acid and glutathione.

As there are many different types of free radicals in the body a variety of antioxidants are required to protect against them. Antioxidants function best as a team, with each other and other nutrients and phytochemicals, which is why incorporating a wide range of plant foods into your diet is recommended. Phytochemical groups such as flavonoids and carotenoids correspond to the colour, taste and smell attributes of plants, hence eating a rainbow array of vegetables and fruits can offer a diverse selection of these potent antioxidants.

Antioxidant Rich Foods

Foods especially high in antioxidants include berries, plums, pomegranates, oranges, spinach, green tea, avocado, kale, broccoli, peas, onions, grapes and pure chocolate.

Scientists at the USDA (United States Department of Agriculture) have developed a rating scale that measures the total antioxidant capacity of a given food. This is known as the ORAC score (Oxygen Radical Absorbance Capacity).

Of 40 common fruits and vegetables measured by the USDA, top ranking scores were those of prunes(5770), raisins (2830), blueberries (2400 – highest of all fresh foods with other berries close behind), kale (1770), spinach (1260), Brussels sprouts (980), plums (949), alfalfa sprouts (930), broccoli florets (890), beetroots (840), oranges (750 ), red peppers (710 ) and red grapes (739).

Pure cocoa surpasses all these foods with a whopping score of 26,00 units, more than 10 times the prestigious blueberry (though one is likely to eat far less in quantity). The extraordinary goji berry from Tibet also has outstanding antioxidant capacity with a score of 18,500 units; hardly surprising as they contain 500 times more vitamin C than oranges and even more beta-carotene than carrots!

According to studies on animals and human blood at the Human Nutrition Research Center on Aging at Tufts in Boston, high-ORAC foods may slow aging processes in the body and brain. Results found that high ORAC foods such as blueberries and spinach could increase the antioxidant power of human blood by 10-25%, prevent loss of long-term memory and learning ability in middle-aged rats, and protect rat blood vessels against oxygen damage.

Antioxidants and Aging

As we age, free radical levels rise and yet the body falls short in producing necessary amounts of antioxidants to meet this challenge. For example, cells generate more of the oxidants hydrogen peroxide and superoxide, yet levels of the necessary antioxidant glutathione required to neutralise these decline. The Free Radical Theory of Aging, first proposed by Harman in 1954, is supported by cross-species examination of animals with regard to life span, free radical damage and antioxidant defence. For example, the white-footed mouse lives about twice as long as the house mouse (8 versus 4 years), and is found to generate less oxidants and have higher levels of antioxidants. As Beckman and Ames write in The Free Radical Theory of Ageing Matures (1998), ‘Together, interspecies comparisons of oxidative damage, antioxidant defences, and oxidant generation provide some of the most compelling evidence that oxidants are one of the most significant determinants of life span.’

Very recent evidence comes from a study on dogs at the University of Toronto by Dr. Dwight Tapp and colleagues who found that ‘old dogs that were on an antioxidant diet performed better on a variety of cognitive tests than dogs that were not on the diet. In fact, the dogs eating antioxidant-fortified foods performed as well as young animals’.

Additional research by Dr. Rabinovitch and his team, studying aging at the University of Washington, Seattle, found that mice engineered to produce high levels of an antioxidant enzyme (catalase) lived 20 per cent longer and had less heart and other age-related diseases than controls.

In light of the role free radicals play in the onset of aging and disease, it is important to ensure our diets include a rich and diverse supply of antioxidants. These protective agents can be found abundantly in vegetables, fruits, nuts and seeds and are particularly high in superfoods.

Richard Williams asked:


We hear a lot today about antioxidants, “free radicals” and what we can do about them. There is much confusion, so it may help to break down the key facts about these important, potentially life-saving and life-extending substances.

1. Oxygen is good and bad. In the human system, this basic element is both a help and a hindrance. Without it, no life. And yet, oxygen can work to break down other substances in the body as it is metabolized, creating what are called “free radicals” that displace electrons from other molecular structures. This is extremely damaging.

2. Oxidation is the name for this damage. An antioxidant, therefore, is anything that works to stop or retard this damaging breakdown by adding back an electron to the free radical and rendering it harmless.

3. We have natural antioxidants. Our bodies can fight this battle naturally, to an extent. Common nutrients such as beta-carotene, vitamin E, vitamin C and selenium have been found to have antioxidant properties.

4. There are serious repercussions. The body actually does need some free radicals to function effectively, but an excessive amount is correlated with such diseases as heart and liver disease, as well as cancer.

5. Environmental factors affect you. Oxidation is exacerbated by stress, tobacco, drinking alcohol, excess exposure to the sun, air and water pollution, and other environmental and behavioral factors. There are things you can do in your lifestyle beyond taken antioxidant supplements to combat this scourge.

6. Antioxidants can be preventive. They work by reducing the number and effect of free radicals may even work to inhibit the spread of cancerous cells. For one example, they are thought to help prevent the beginnings of heart disease due to oxidation. By limiting the number of unstable, electron-deprived molecules, antioxidants can prevent the free-radical “chain reaction” from starting in the first place, in various places and organs in the body.

7. Antioxidants can be curative. We already have evidence that antioxidants can help ameliorate both symptoms and side effects of many diseases that proliferate because of oxidation in our bodies. It is also clear that antioxidants are effective in the treatment of chronic inflammation, and other applications are being discovered all the time.

8. The body’s natural antioxidant mechanisms can be supported by supplementation.  Our bodies already circulate many nutrients precisely because of their antioxidant properties. They also create antioxidant enzymes expressly for the purpose of controlling free radicals and the damaging chain reactions. Our systems will utilize any other antioxidant substances in these same processes.

9. Mom was right: Take your vitamins. Vitamin E has been shown to suppress the “stickiness” of blood platelets and acts as an anticoagulant to decrease the formation of heart-attack-inducing blood clots. Vitamin C helps in this as well, by inhibiting a blood factor that is used to build clots.

10. Cancer is the next frontier. Antioxidants may have an important role in the fight against cancer through their ability to neutralize the DNA-damaging free radicals.  A huge amount of research is being done in this area right now, all around the world. The good news is that the therapies developed from natural substances will not be limited by the need for a physician’s prescription.

11. Antioxidants are good for the brain, too. Because they prevent injury to blood vessel membranes, antioxidants can help to stabilize and even increase blood flow to the brain and the heart. The additional defense they offer against the DNA damage that is at the root of many cancers also helps lower the risk of cardiovascular disease, dementia and even Alzheimer’s disease.

12. The science is evidence-based, not anecdotal. One of the most important things to remember is that reporting on antioxidants is done by some publications and websites that are also touting crystal power and other spurious cures. The fact is that antioxidant research is being done by real scientists in real labs, in both private enterprise and at leading universities and teaching hospitals.

Information on antioxidants and the ongoing research into their applications can fill a good-sized library, and more is being learned all the time. Your best bet is to stick with the news that is being reported by responsible, mainstream journalists, notwithstanding the occasional media bias against treatments that are portrayed as being “alternative” or “complementary.”

Read broadly, think clearly, ask questions of your doctor and always look for the original sources for any claims about the power of antioxidants. There are many reasons for hope, and the role of antioxidants in fighting both disease and the cell degradation that we call “again” is just starting to become clear. The next several years should see some amazing applications for antioxidant therapy, so stay tuned.

Bernadette Hopkins asked:


I decided to try out a natural cure for fibroids after suffering from fibroids for a couple of years. My doctor advised me to have a hysterectomy as my abdomen resembled a seven month pregnancy and I was in constant discomfort, not to mention pain at times.

I had read about possible ways to shrink fibroids naturally but was always skeptical of trying them out. There seemed to be lots of anecdotal evidence about but as it wasn’t “mainstream” it was difficult to find many people who had tried it out. In addition, fibroids are such a niche area, there are very few doctors indeed who specialize in helping women avoid hysterectomies by using a natural cure for fibroids that it can often seem difficult to find proper information.

It was only when faced with an ultimatum, that I knew I had to take action. I was told by the doctor that I needed 3 months of drug treatment to shrink my fibroids (one of which was as large as a small melon) to make the operation less risky. Not only was I going to lose my uterus, but I faced having menopausal symptoms for the three months before it, as effectively the drugs put you through an early menopause. I was also concerned that even though my ovaries were going to be retained, the shock to my body could still bring on the menopause and this is not a good prospect in your thirties!

I told the doctor that I needed some thinking time and that I wasn’t prepared to make a snap decision about a hysterectomy. He seemed to think I had little choice. A few weeks previously I had read about a natural fibroid cure which I was determined to try out. It was based around eliminating all the possible causes of fibroids and the things which “fuel” them from your life. It did require determination and I would think that if you are the type of person who likes “quick fixes” this type of treatment would not be suitable for you.

The multi-faceted approach of the treatment leaves nothing to chance really, but because of this you need to put your diet and lifestyle under close scrutiny and be prepared to make changes which may not be of your choosing. Although I didn’t notice any shrinkage immediately, I did notice a change in my symptoms. Before beginning the natural cure for fibroids, I had terribly heavy periods and these seemed almost normal by the end of the first month after beginning treatment. Also, my abdomen started to feel less bloated within a couple of weeks.

Other symptoms did take longer to go. It probably took me around two months before I could tell that the fibroids were shrinking (and this was confirmed by a scan) and I began to feel normal again. One of my worst symptoms was urine leakage if ever I coughed or exercised so I felt utter relief when I could stop wearing sanitary towels daily! The rest happened gradually.

After six fairly rigorous months, my fibroids had shrunk “significantly” and although they did not disappear altogether, they were small enough to ignore. Now, a year or so further down the line, I don’t even think about my fibroids any more and the symptoms I had are in the past.

It was the lack of real help for women with fibroids led Shola Oslo, an alternative practitioner who specializes in teaching women how to use a natural cure for fibroids, to develop a complete 7 step system which is completely guaranteed. Her busy clinic left her unable to take on many additional patients but the demand was clearly there. As a result, she has now helped thousands of women worldwide who she has never met.

Please bear in mind though, this requires you to be proactive and take charge of your own healing by making dietary and lifestyle changes and following a systematic program-it is not suitable for women who simply want to take a tablet and be cured. Are you ready to get rid of your fibroids once and for all? To see details of her methods, please visit Shrink Fibroids For further general information and to learn all about the different types of fibroids plus the different treatments for each, please visit Natural Cure For Fibroids

Natural Cures Gal asked:


Ever dealt with recurrent yeast infections? If so, then you know that they can be uncomfortable and frustrating. When you finally think that it’s gone away to stay, it comes right back again. Even though you follow your physicians orders exactly, use the medications you’ve been given, and keep clean, there are some types of infections that are just more difficult to get rid of than others.

If you happen to be dealing with a recurrent yeast infection, you may want to try out natural treatments for yeast infections, since there are many benefits to going natural. If you take some time, you’ll find that there are many different natural treatments out there; you just have to figure out which ones may work and which ones are actually just myths.

Before you get your next yeast infection, you should take some time to do a bit of research on the natural yeast infection treatments that are out there. Usually natural treatments for yeast infections do the best when you can use them right when you notice you have a yeast infection and they are great for keeping the problem from getting worse. So, it is important to go ahead and use natural treatments as soon as possible to keep the problem from getting out of control.

When trying out natural yeast infection treatments it is important to remember that not every treatment is going to work just as well for you as it does for the next person. Everyone’s body is different, and it is up to you to figure out which treatments will work and which ones never will.

There are some things that are better for curing your yeast infection than others. Your body is different than any one else’s body and the type of treatment that will work best for you can depend great on the number of infections that you have had in the past, as well as your age, the health problems you have, and many other factors. Remember, what works for your friends may not work the best for you.

In order to find the best natural treatments for your needs, you will definitely have to go through a bit of trial and error. However, the great thing about natural treatments for yeast infections is that there are very few side effects that you have to worry about. When it comes to over the counter options and prescription treatments there are side effects that can occur that may not have a great affect on your body.

When you are looking for treatment for your yeast infection, it may help if you start out small. There are some very simple ways of curing a yeast infection treatment naturally, especially those that keep on coming back. Yogurt is one of the most tried and true of these many natural treatments,  working on both the inside and the outside. Treatment can be administered one of two ways with yogurt; orally and topically are your options. Keep in mind that Trix yogurt won’t do for this–only plain white yogurt will do any good. Anything else may aggravate the situation.

If you are dealing with a recurrent yeast infection, natural treatments are the way to go. Of course you have to be willing to take some time and research the options that are out there today. Take the time to try a few natural treatments and then you’ll find what works best for you. Then, when you know what works for you, you’ll be prepared whenever you end up with a yeast infection.

Ann Nelson asked:


Herbal tea is all the rage these days and many people are jumping on the bandwagon. So are herbal tea antioxidants worth looking into? The answer is yes; research has shown that different herbal teas can provide you with antioxidants that are important in warding of harmful and life threatening diseases. Besides providing you with important antioxidants you can also receive plenty of other benefits.

Not all herbal teas will give you the antioxidant dose that you need to fight off cancer, heart disease, Alzheimer’s, and even the prevention of blood clots. You have to be careful about the teas that you drink so that you get the right amount of herbal tea antioxidants. Herbal teas are a great supplement to an antioxidant diet.

Green and White Teas

Green tea has been on the market for some time and the health benefits have long been trumpeted by health food stores. Green tea is a great source of herbal tea antioxidants. If you smoke or sun yourself all day then this could be a great way to counterbalance these bad habits.

Free radicals are released into your body everyday by environmental factors such as pollution that no one can really help. Even being exposed to second hand smoke can put you at the risk of free radicals. Free radicals really need to be filtered out of the system as left alone you put yourself at risk for cancer, and other degenerative diseases.

White teas are also a good source of herbal tea antioxidants. In fact white teas are thought to have more antioxidants than super green tea. It even has less caffeine and can help you lose a few pounds. It has been found that regular consumption of green and white tea can speed up your metabolism and help you lose weight.

Fighting Cancer with Tea Antioxidant

Today it seems like so many factors can cause cancer. We are constantly being told of new cancer causing foods that we should avoid and eliminate from out diets. So what can we do besides existing on a boring diet? The answer might lie in tea antioxidants. Antioxidants sound like a strange chemical but they are actually essential to ensuring your body remains healthy.

The logic behind antioxidants is that in our bodies there are certain unstable molecules. These molecules are oxidants, or more commonly called free radicals, and can wreak havoc in your body. The way to get rid of oxidants is of course with antioxidants.

Redbush and Honey bush Tea

Redbush and honey bush tea or more commonly known as Rooibus tea is a tea from South Africa. This is another source of herbal tea antioxidants. You can reduce pre-cancerous cells or they can be eliminated when you regularly consume this herbal tea.

Another plus of this distinctive tea is that it is completely caffeine free. You can also get good amounts of iron, fluoride, and Vitamin C from this wonderful tea. The antioxidants that are found in this tea are thought to be unique and will help you to keep healthy and slow down the aging process. All that in one little cup of tea!

Bryan Len asked:


For most of us, we generally run to go for medicines or to hospitals for even a bit of discomfort in the bodies. I am pretty sure and do not narrate here about troublesome bills those we end up paying!  Like any other health ailments, natural cure for kidney stones is also possible. Nevertheless, prevention has always been better than cure and thus we ought to have healthy lifestyle. In a simple language, kidney stones are actually the residues those get accumulated in the kidneys. The kidney stones occur in several size and they also vary in places.

Natural cure for kidney stones is started as soon as they are diagnosed to avoid its complications since they are quite punishing and generally cause severe pain in the abdomen, ******* area or while ********* and menstruation. Regrettably, removing kidney stones from the body is the only relieving solution. Curing is quite possible through natural ways using some home remedies, exercises, breathing techniques and using some herbal extracts.

As always, the best way to have a natural cure for kidney stones is always preventing the problems and this way you don’t have to really go for any remedy. One natural way of prevention is consuming proper diet and making sure that it contains vitamins, proteins and minerals that help in dissolving the stones. It may really look so funny that often or frequent ********* is also helpful and is a natural cure for kidney stones. In addition to this, a sufferer must also avoid alcohol and smoking that could also help you help in dissolving the stones naturally.

Some health care providers prefer some juices that offer protection. For this, ½ cup of pure lemon juice a day may raise citrate levels in the urine that might protect against kidney stones due to calcium stones as per published papers from the University of Maryland Medical Center. Also, a German study reveals that blackcurrant juice may also prevent uric acid stones. On the other hand, grapefruit juice might put you at increased risks of kidney stones, whereas cranberry juice helps in fighting the urinary tract infections that may cause struvite stones as stated in the Journal of Urology. It was found that it may worsen the case of calcium stones.

Magnesium and vitamin B6 deficiencies are also linked with kidney stones and hence consuming proper amounts of them may help in preventing the stones. Magnesium supplements might decrease the size of an existing kidney stone and also prevents future ones.

Natural cure for kidney stones also include using some herbs such as Horsetail, goldenrod, and dandelion leaf since they all increase the urine volume. Herbal teas may also promote better kidney health. Herbs such as pashanbhed, guduchi, gokshura and varuna helps in dissolving the kidney stones as stated in Ayurvedic texts.

Mary Hopkinson asked:


If you suffer regularly from this condition, then natural cures for bacterial vaginosis are certainly the best option, as conventional treatments very often do not eliminate the cause. As a result, most women find that they suffer from repeated attacks, never really being free of the terrible symptoms of bacterial vaginosis. Very often, these attacks can go on for a number of years and as well as the obvious embarrassment and discomfort, the longer term implications include pelvic inflammatory disease and even the possibility of infertility.

A visit to the doctor will often result in a prescription for antibiotics. Now although these may initially seem like a good option, understanding how antibiotics work may give you a different perspective. Doctors, when faced with a patient needing to cure a difficult problem will very often go for the “quick fix” option.

Antibiotics work by killing off bacteria. Now as bacterial vaginosis is caused by an overgrowth of harmful bacteria within the vagina, it is understandable why they are given. Indeed the symptoms will begin to subside after two or three days. However, within the vagina, there are actually two types of bacteria-”good” and “bad”. Under normal circumstances, the two cohabit in harmony, with the good bacteria keeping a check on the bad. When antibiotics are taken, these will kill off all bacteria within the vagina, meaning that as soon as the antibiotics have finished working and bacteria begins to naturally repopulate the vagina, any good bacteria is not of sufficient strength to keep things in balance. The bad bacteria grows out of control again and the whole cycle restarts.

This is exactly why over 70% of women who take antibiotics for bacteria vaginosis will go on to have repeat attacks within a few short weeks.

If you have the typical symptoms, which include itching, soreness, burning, a discharge which will be thin and gray/white in color plus a very unpleasant fishy odor, there are some simple natural cures for bacterial vaginosis which you can try right away to give some relief from the symptoms.

* For instant relief from itching and burning, wrap an ice pack or just some ice in a clean towel and apply to the area

* Soak a tampon in natural live yogurt and insert into the ****** for a couple of hours-the beneficial bacteria in it is very similar to the good bacteria naturally present in the vagina, and so it can help replenish supplies-some people find that eating live yogurt can also help

* Take a lukewarm bath into which you should add a couple of cups of cider vinegar

* Wear comfortable cotton panties to allow air to circulate the area

There are some very powerful natural cures for bacterial vaginosis and it is important to understand that these can be very powerful ways of treating this condition as the general theory behind them is that they treat the root causes rather than just the symptoms-which is just what happens with many of the creams and over the counter remedies you can buy. Rather than concentrating on just killing off the bacteria, they tend to work by naturally strengthening the immune system and enhancing the good bacteria ensuring that your body is perfectly equipped to deal with the unwanted infection.

Natural cures for bacterial vaginosis can work very quickly too-typically, antibiotics will begin to work after 2-3 days, whereas there are strategies you can use which will guarantee that you get almost immediate relief from the symptoms and have a full and complete cure within 3 days. Not only that, but you can remain free of this condition for good.

To see details of the guaranteed 3 day treatment, which is available for immediate download, visit Cure Bacterial Vaginosis You can find lots of helpful information about bacterial vaginosis at Bacterial Vaginosis Natural Cures

Ann Nelson asked:


Most people are already aware of antioxidants and what they have to offer us, but if you are not, here is some important information you are going to want to be aware of. Whether it is an antioxidant supplement that you are taking or you are just eating regular food, there are certain foods in which there are high levels of antioxidants.

What are Antioxidants?

Antioxidants are substances or nutrients that are found in certain foods, some more than others, and which can prevent or slow the oxidative damage to our body. When our body uses oxygen, there is a process that takes place, known as the oxidation process. This process, after a while, can end up doing damage to the body, but antioxidants help to slow this process off and make us healthier as a result.

Antioxidants work to kill off the free radicals and hence prevent and repair damage done by them. There are many different health conditions that antioxidants can help to prevent, including heart disease, macular degeneration, diabetes, cancer, and liver disease.

Antioxidant Levels in Food

If you really want to maximize your health and get yourself as healthy as possible, you are going to want to learn about antioxidant levels in foods and which foods contain the most antioxidants. Antioxidant levels in food are very important, as there are certain foods that are chalk full of these things.

Carrots, squash, broccoli, sweet potatoes, tomatoes, kale, cabbage, collards, spinach, apricots, and all bright colored fruits and vegetables are high in antioxidants. Flax seed, oatmeal, barley, rye, grapefruit, watermelon, and tea are all high in antioxidants as well.

Of all the antioxidant levels in food, the highest are found in the cocoa bean. Antioxidant levels in food refer more to nothing more than chocolate, well dark chocolate. No other type of chocolate contains antioxidants as dark chocolate does. Until now it was thought that tea, in particular green tea, contained the most antioxidants, but now we know that it is dark chocolate.

Research also shows that the cocoa butter in the chocolate helps by coating the teeth and thereby helping to protect them by preventing plaque from forming. The sugar in the chocolate can contribute to cavities if you eat too much of course, and you can also gain weight if you do not eat dark chocolate in moderation. As long as you eat all of these foods in moderation and make sure that you include some from all the different food groups, you will be giving yourself the nutrition you need to strive.

You can talk to your doctor to get a more detailed list of the high antioxidant food that is included other than those discussed here. The most important thing is that you are getting interested in something that is going to be helping your health and making sure that you are in the most optimum condition.

Just make sure, as with the chocolate and fish, that any food you start incorporating in your diet you do with moderation. Just because a food may be a high antioxidant food, this doesn’t mean that you can’t overdo it, so introduce these foods gradually and make sure that you are only eating a serving size of each a day, or less, so that you do not end up doing yourself more harm than good.

Alex asked:


Natural cures for anxiety are usually a lot more effective than taking medications, going to expensive therapies and counseling which in most of the cases will not work. If you have been looking for a natural way to overcome anxiety and panic attacks then this is the perfect place to get guidance. Anxiety can be treated without medication. You just need to find the right techniques.

There are a few benefits in treating your anxiety the natural way. Not only you will be avoiding the the bad side effects of medication but you will gain more strength. If you are the one suffering from anxiety and panic attacks or it is maybe someone you love that goes through terrible moments, then I can understand how you feel. Endless worries, fear and anxiety panic attacks which are horrible.

Have you tried therapies without any results? Have you been taking medication for a long time and there isn`t a slight change at all ? Well you can overcome anxiety and eliminate your panic attacks completely and naturally.

Why would anyone suffering from anxiety choose an alternative treatment? The answer will be straight forward. It`s not a secret anymore that conventional medication prescribed by your doctor is NOT a cure, it is only a short time relief. You don`t need to stay isolated in your comfort zone, taking medication.

Medication only tricks your brain and makes you think everything is under control.

The most common side effects of antidepressants are: severe headaches, weight gain or weight loss, constipation, bladder problems, sexual dysfunctions, nausea, dizziness, agitation, nightmares and many more.

Medications will not make you more confident and definitely medication will not cure anxiety. Learning to relax your body and mind is the key to overcome anxiety. You only need to seek for the right anxiety program. This is exactly what I have done. I`ve picked up myself and researched for 2 whole months to find the cure for anxiety and finally I made it, and you can do it as well. It is not easy, but the natural cures for anxiety are far more effective than taking medications or any other therapies, you can even treat yourself from the comfort of your home!

If you are ready to learn more about anxiety and panic attack treatments go on and check out the complete list of Natural Cures for Anxiety