Antioxidant Sure

7/30/2019 Antioxidant Sure

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ANTIOXIDANTS IN THEPREVENTION OF

CEREBROVASCULER DISEASE

SURYADI


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INTRODUCTION

Recent findings suggest that oxidative damagemay be involved in atherogenesis, which thenraises the possibility of antioxidants as inhibitorsof the process

There are a number of natural defensemechanisms, recent data in humans have focusedon the potential inhibiting relationship betweendietary antioxidant and cardiovascular disease.

64% of adults in the USA report regularmultivitamin use and 43% of them regular takevitamins C and 34% vitamins E.


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RADICALS

A radical / free radical is a molecule that has anunpaired electron (A.)

Radicals are produced by normal aerobic metabolism

and necessary to life. However, excess amounts ofradicals are harmful because of their reactivity.


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BASIC RESEARCH

Oxidative damage and oxidative stress have beenpostulated in basic research to play a role in the

pathogenesis of many disease, including cancer, arthritis,

and reperfusion injury during myocardial infarction.

Data from in vitro and in vivo studies suggest oxidativedamage to LDL cholesterol significantly increases

atherogenicity.

Oxidized LDL cholesterol may promote several steps in the

atherogenic process, including endothelial cell damage,

foam cell accumulation, and growth and synthesis of

autoantibodies


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BASIC RESEARCH

Change LDL cholesterol alone may initiate and propagate acascade of harmful reaction

In addition, free radicals may directly damage arterialendothelium, promote thrombosis and interfere with normalvasomotor regulation.

Dietary antioxidants as a group represent one of a numberof defenses against oxidative damage.

Vitamins C, vitamin E and - carotene are among the mostabundant and widely studied of these chemical entities.


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FREE RADICAL AND OXIDATIVE STRESS

Free radical (FR) are atoms or molecules which have atleast one unpaired electron in the outer orbital

In aerobic organism FR containing oxygen and/ornitrogen are continuously generated

FR can react with any biological molecule (proteins,lipids, sugars, DNA) altering its structure and often alsoits function.

Living organisms are provided rich system of antioxidantdefenses to prevent the FR attack to other molecules


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FREE RADICAL AND OXIDATIVE STRESS

Oxidative stress (OS) is an imbalance betweenoxidant and antioxidants in favor of oxidants,potentially leading to damage

OS has been involved in aging, as well as in

pathogenesis of several diseases(atherosclerosis, cancer,

neurodegenerative diseases / dementia, stroke)


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Fig. 2: Pathogenesis of brain damage in acute ischemic stroke. IP3 = inositol triphosphate; nNOS= neuronal nitricoxide synthase. (Fisher M., Schaebitz W., 2000)


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ACUTE CEREBRAL ISCHEMIA ASSOCIATEDWITH AN INCREASED GENERATING OF FR

Many studies from animal have use an indirect approachto demonstrate FR producing during cerebral ischemia.

Measuring the products of FR reaction with othermolecules, such as DNA, lipids or proteins or the level ofantioxidant, according to the hypothesis that theirchanges are a consequence of the reaction with radical

Lipid peroxidation products have been studied since thebrain is very rich in polyunsaturated fatty acid, whichhighly susceptible to FR attack.


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ACUTE CEREBRAL ISCHEMIA ASSOCIATED WITHAN INCREASED GENERATING OF FR

An increase of conjugated dienes has beendemonstrated after reperfusion following 30 minutes ofsevere ischemia. Lipid peroxidation products are also

increased Markers of protein oxidation have been evaluated : the

levels of 3 nitro-tyrosine are increased both in theischemic core and in the surrounding penumbra area

during ischemia with a further augment duringreperfusion only in the latter

Recent studies have shown that DNA is a target ofoxidative attack during reperfusion following cerebral

ischemia


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COMMON FOODS AS SOURCES OF BOTHCAROTENE AND VITAMIN C

FOOD Carotene/100 g

(percent RDA**)

Vitamins c/100 g

(percent RDA***)

Spinach 4.2 mg (70 %) 50 mg (83.3%)

Green cabbage 4.1 mg (68.3 %) 105 mg(175 %)

Peppers 4.0 mg (66.7 %) 140 mg (233.3%)

Field salad 3.9 mg (65 %) 35 mg (58.3 %)Mango 3 mg (50 %) 40 mg (66.7 %)

Broccoli 2 mg (33 %) 115 mg (191 %)

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