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Title: Benefits of Antioxidants in fruits and vegetables for Humans health
- a review article
K.V.Anand1*
and A.Sandy Subala2
1&2 DMI St.Eugene University, P.O.Box.330081, Great North Road, Lusaka, Zambia
*Corresponding author
ABSTRACT: Some of the most energizing research in the last decennium has been the
discovery of a group of nutrients, which have protective effects against cell oxidation. These
naturally occurring compounds impart bright coloration to fruits and vegetables and act as
antioxidants in the body by scavenging harmful free radicals, which are implicated in most of the
chronic diseases. Epidemiological studies have established a positive correlation between the
intake of fruits and vegetables with the prevention of diseases like atherogenesis, cancer,
diabetes, arthritis and also ageing. Fruits and vegetables have thus had conferred on them the
status of „functional foods‟, capable of promoting good health and forbidding or relieving
diseases. Alkaloids, terpenoids, phenolic flavonoids, lycopene, carotenoids and glucoseamine are
among the most extremely studied antioxidants. The present review highlights the potential of
fruits and vegetables rich in antioxidants, their health benefits and the effect of processing on the
bioavailability of these nutrients.
Key words: antioxidants, vegetables, fruits, diseases.
INTRODUCTION
Antioxidants are substances that inhibit the oxidation of oxidizable substrate. It contains a great
deal of food-based substances such as beta-carotene, lycopene and vitamin C. Researches urged
the benefits of consuming antioxidant foods supplements to slower signs of aging, reduced
cancer risk, detoxification support, longer life span, protection against heart disease and stroke,
reduced risk for vision loss. Fruits and vegetables have a good source of natural antioxidants
such s carotenoids, vitamins, phenolic compounds, flavonoids, dietary glutathione and
International Journal of Pure and Applied MathematicsVolume 119 No. 18 2018, 3683-3691ISSN: 1314-3395 (on-line version)url: http://www.acadpubl.eu/hub/Special Issue http://www.acadpubl.eu/hub/
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endogenous metabolites that reduce the risk of oxidative damages to cells. Hence they are called
as “super foods” or “functional foods”. They function as free radical scavengers, singlet and
triplet oxygen quenchers, enzyme inhibitors and peroxide decomposers.
Common antioxidants in fruits and vegetables
Phenolic compounds
These are secondary metabolites which are directly involve in antioxidant activity, normally
found in plants and are useful in the defense mechanisms against pathogens and radiation. They
retard oxidative degradation of lipids and hence improve the quality and nutritional value of
foods. These substances are developed through phenyl propanoid pathway and shikimic acid
pathway. Flavonoids are a group of phenolic compounds and can be categorized into six groups
such as flavones, flavanols, flavanones, flavan-3-ols, isoflavones and anthocyanidin compounds.
Phenolic compounds have antitumor, antimicrobial and anti-inflammation properties. Other than
phenolic compounds there are several other antioxidants in plants such as fat soluble vitamins (α
tocopherol), water soluble vitamins (ascorbic acid) and enzymes such as gluthione reductase,
catalase and superoxide dismutase. Mellilotus officinalis contain highest amount of flavonoid
and phenolic compounds, exhibited the greatest antioxidant activity (Pourmorad et al., 2006). It
is widely found in fresh fruits and vegetables like orange, papaya, lemon, watermelons cherries,
broccoli, Tomato, peppers and cabbage. The non-peeled Guava fruit has higher total phenol and
ascorbic acid contents compared to the peeled fruit. (Lim et al., 2006).
Carotenoids
The primary source for carotenoid is fruits and vegetables and they play a significant role in diet
because it consists of vitamin A activity. Other than this carotenoids have other important
activities like antioxidant, immune system and intercellular communication. Various studies
shows that carotenoids lower the risk of cancers, cardio vascular diseases, age related muscular
degenerations and cataract formation. (Sonu et al., 2013).
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Vitamin E
Vitamin E consists of Tocopherols and Tocotrienols. It is a well known dietary fat soluble
vitamin and insoluble in water. Both Tocopherols and Tocotrienols have same aromatic
chromanol head although they differ in their hydrocarbon tail. (Mark et al., 2013).
Temperate climate fruits
These types of fruits grow in the areas where the temperature does not extend to extreme cold. In
the peel and pulp parts of pears the total phenolic contents and total flavonoid contents have
varied values over 601.50-619.25, 333.90- 355.80 mg GAE/100g and 543.50-561.30, 270.50-
290.50 mg CE/100g, respectively, additionally the DPPH radical scavenging activity and
inhibition of linoleic acid peroxidation varies from 49.71-49.94% and 60.32-60.60% in peel and
27.89-28.29% and 34.15-34.45% in pulp. (Maleeha et al.,2013). The Anthocyanin, phenolic and
antioxidant activity contents found to be higher in red-flesh than in light-colored flesh peaches.
Carotenoid content has higher in yellow-flesh peaches than in light-colored ones. In red flesh
plums the Anthocyanin and phenolic contents greater in antioxidant capacity. The total phenolic
content has the most consistent and highest correlation with antioxidant activity, indicating that it
is more important in determining the antioxidant activity of peaches and plums than are the
anthocyanin or carotenoid contents. (Marcia et al, 2007). Passion fruit is also rich in anti-
oxidants. The levels of antioxidant activity obtained from the passion fruit peel were also lower
compared to BHA and α-tocopherol. (Yuh et al, 2014). Phenolic compounds (phenolic acids,
flavonoids, such as anthocyanins and flavonols, and tannins) and ascorbic acid is the bioactive
compounds in berries. (Sona et al, 2015) Another good source of antioxidants is strawberries and
it could be used to prevent injurious effects induced by free radicals. (Panico et al, 2009) Tree
tomato is also a good source of provitamin A, vitamin C, B6, E and iron. The various parts of C.
betacea fruit mainly placenta, endocarp and epicarp are potential functional food ingredient and
their incorporation into human diets might provide protection and help to reduce oxidative
damage in different vital organs. (Palash et al, 2012).
Tropical and subtropical fruits
Tropical and subtropical fruits include members of Anacardiaceae family, which contains of
about 59
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genera and 400 species. The antioxidant activity of Mango (Mangifera indica) kernel due to the
presence of high amount of phytochemicals and antioxidant activity. (Arogba et al., 2012) Guava
has a high quantity of antioxidant such as phenols and ascorbic acid. (Lim et al., 2006).
Pineapple also contains polyphenolics like Gallic acid (31.76 mg/100 g dry extracts), catechin
(58.51 mg/100 g), epicatechin (50.00 mg/100 g), and ferulic acid (19.50 mg/100 g) and also has
high antioxidant activity. (Ti et al., 2014). Papaya (Carica papaya L. cv. Eksotika) is one of the
most commonly consumed tropical fruits by humans. It has the highest antioxidant and free
radicals scavenging activity. (Zuhair et al., 2013). Averrhoacarambola plant contains
flavonoids, alkaloids, saponins and tannins. These active constituents unique or in combining
may be responsible for antioxidant activity. (Sindhu et al.,2013) Banana serves as a store house
of various health benefiting phytochemicals, they have significant differences in the
phytochemical composition and antioxidant properties among different varieties of banana.
(Deepa et al., 2015). Similar to fruits, there are various vegetables available with high
antioxidant activity.
Warm temperate climate vegetables
In African yam bean (Sphenostylisstenocarpa) the seed has high antioxidant capacity and an
appreciable
amount of phenolic extracts.(Victor et al., 2012).In Tomato, one of the four varieties, which is
locally known as round tomato or potato tomato, proved to be the most powerful in antioxidant
activity (EC50 values≤1.63 mg/ml), phenolic compounds (phenolics 31.23 mg ClAE/g extract,
flavonols 6.36 mg QE/g extract and anthocyanins 3.45 mg ME/g extract) and carotenoids (β-
carotene 0.51 mg/100 g and lycopene 9.49 mg/100 g). (Pinela et al., 2012).
Acerola is a type of fruit with a high content of phytochemicals with raised antioxidant activities,
and also it has high in vitro antioxidant activity. (Blessy et al., 2012) On preliminary
phytochemical screening, the aqueous extract of Cucumissativus fruit found to contain
glycosides, steroids, carbohydrates, saponins, and tannins. (Kumar et al., 2010) Watermelon
shows a very high scavenging activity for DPPH and hydrogen peroxide and the activities were
comparable with the known standard antioxidant, BHT. (Adewale et al., 2015). Sweet potato has
high dietary fiber, total phenolics content, and also total antioxidant capacity found to be
significantly high. (Hua et al., 2015).
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Cold climate vegetables
In water spinach (Ipomoea aquatic Forsk) phytochemicals have a significant effect on
antioxidant and anticancer activities and the antioxidant activity is directly in relation with the
total amount of phenolics and flavonoids which is found in the water spinach extracts. (Dong et
al., 2005) Beetroot is also a good source of antioxidant. (Mariya et al., 2016) and also Cabbage
contains high antioxidant activity. Raddish consists of different categories of biologically active
phytochemicals. (Maria et al., 2015) Allium extracts have possessed variable antioxidant
properties and significantly correlated to total phenolics content which was high in red, purple
onions and garlic. (Noureddine et al, 2005) .
CONCLUSION
Antioxidants are the essential source that we have to take with our foods. Though some foods
have more nutrients, Fruits and vegetables are the best source of antioxidants. The antioxidant
activity will be depending on maturity, climate, species and some other factors also. Therefore,
there is a high potential for the use of fruits and vegetables as a disease defending and health
promoting source.
CONFLICTS OF INTEREST
Authors have no conflict of interest.
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