VARIABILITY OF THE CONTENT OF POLIFENOLS AND TOTAL ANTOCIANS IN BLUE HONEYSUCKLE FRUITS
Journal Title: FRUIT GROWING RESEARCH - Year 2017, Vol 0, Issue
Abstract
The presence of large amounts of free radicals has a negative effect on living organisms. The presence of an unpaired electron or the ability to extract an electron from other molecules, free radicals can react with different molecules-lipids, proteins, DNA, causing their biodegradation. They are associated with the pathology of some diseases (Durackova, 2014). Reactive oxygen species (ROS) such as superoxide radicals, hydrogen peroxide and hydroxyl radicals can cause lesions on cellular structures and functional molecules (DNA, proteins and lipids) (Finkel and Holbrook, 2000). Many researches suggests that oxidative stress is a major cause of many diseases, including aging, cancer, diabetes, cardiovascular disease, Alzheimer's disease and other neurodegenerative disorders (Halliwell, 1994; Durackova, 2014). Antioxidants are considered to be very effective in managing ROS-mediated tissue insufficiency. Antioxidants are molecules that can safely interact with free radicals and end the chain reaction before the vital molecules are damaged. Although there are several enzymatic systems in the body that eliminate free radicals, the main micronutrient antioxidants are vitamin C, polyphenols, anthocyanins. The body cannot produce these micronutrients, so they must be assimilated from the diet.
Authors and Affiliations
Mihaela Ciucu, Claudia Nicola, Alina Florea
Keywords
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