Assessment of Antioxidant Potential of Dietary Components

Shashank Kumar*, Rapalli Krishna Chaitanya, Victor R. Preedy

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

28 Citations (Scopus)

Abstract

Antioxidants neutralize or mitigate the harmful effects of free radicals. Such antioxidants may be classed as either enzymatic or nonenzymatic. Some components in the diet act as important antioxidants as they may have direct antioxidant activity or are a component of antioxidant systems. Free radical-mediated stress arises when body fails to ameliorate the excess generation of free radicals. In such circumstances the need for supplementary or other dietary antioxidants arises. As a consequence, it is necessary to assay antioxidants status in subjects or antioxidant potential of novel dietary components. Several techniques have been developed to measure the antioxidant potential of dietary components. We describe antioxidants in general, then various platforms using spectroscopic, chromatographic, electrochemical, and photochemical methods. The following in assays and protocols are reviewed: hydrogen atom transfer, oxygen radical absorbance capacity, diphenyl-1-picrylhydrazyl radical scavenging, trolox equivalent antioxidant capacity, ferric-reducing antioxidant power, total radical-trapping antioxidant parameter, metal-chelating capacity, hydroxyl radical antioxidant capacity, diene conjugates, thiobarbituric acid reactive substances, hexanal, 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid, phycoerythrin, bleomycin-iron, copper-1,10-phenanthroline complex, peroxynitrite, lipid-soluble antioxidants, beta-carotene bleaching, hydroxyl radical scavenging, superoxide anion radical scavenging capacity, ferrous oxidation-xylenol orange, ferric thiocyanate, nonenzymatic in vivo and enzymatic in vivo assays.

Original languageEnglish
Title of host publicationHIV/AIDS
Subtitle of host publicationOxidative Stress and Dietary Antioxidants
PublisherElsevier
Pages239-225
Number of pages15
ISBN (Electronic)9780128098547
ISBN (Print)9780128098530
DOIs
Publication statusPublished - 17 Nov 2017

Keywords

  • Antioxidants
  • Assays
  • Biosensors
  • Chromatography
  • Dietary compounds
  • Electrochemical
  • Free radical
  • Spectroscopy

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