title: benefits of antioxidants in fruits and vegetables for humans … · 2018-09-01 · title:...

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).

International Journal of Pure and Applied Mathematics Special Issue

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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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