Flavonoīdu, melanīna un dzērveņu spiedpalieku ekstrakta antioksidatīvie efekti
Loading...
Date
Authors
Advisor
Journal Title
Journal ISSN
Volume Title
Publisher
Latvijas Universitāte
Language
lav
Abstract
Antioksidanti ir vielas, kas var aizsargāt šūnas pret brīvo radikāļu iedarbību. Faktori, kas palielina brīvo radikāļu veidošanos organismā, var būt iekšēji, piemēram, iekaisums vai ārēji, piesārņojums, UV iedarbība un cigarešu dūmi. Lai nodrošinātu organismam normālu fizioloģisko funkciju, ir nepieciešams līdzsvars starp brīvajiem radikāļiem un antioksidantiem. Tāpēc intesīvi tiek meklēti efektīvi antioksidējoši dabiski savienojumi, kas nav toksiski. Labākie antioksidantu avoti ir augu produkti, īpaši augļi un dārzeņi. Darba mērķis: Izpētīt antocianīnu pārstāvja cianidīna, flavonola kvercetīna, melanīna un dzērveņu spiedpalieku ekstrakta antioksidantu īpašības. Iegūtie rezultāti liecina, ka flavonoīdiem, pigmetiem piemīt antioksidatīvās īpašības.
Antioxidants are substances that may protect cells against the effects of free radicals. Factors that increase the production of free radicals in the body can be internal, such as inflammation, or external, pollution, UV exposure, and cigarette smoke. The sources of antioxidants can be natural or artificial. A balance between free radicals and antioxidants is necessary for proper physiological function. Thus, the search for effective, nontoxic natural compounds with antioxidative activity has been intensified. The best sources of antioxidants are plant-based foods, especially fruits and vegetables. Aim of the work: To investigate the antioxidant properties of anthocyanin representative cyanidine, flavonol quercetin, melanin and cranberry extract. The obtained results indicate that flavonoids and pigments have antioxidant properties.
Antioxidants are substances that may protect cells against the effects of free radicals. Factors that increase the production of free radicals in the body can be internal, such as inflammation, or external, pollution, UV exposure, and cigarette smoke. The sources of antioxidants can be natural or artificial. A balance between free radicals and antioxidants is necessary for proper physiological function. Thus, the search for effective, nontoxic natural compounds with antioxidative activity has been intensified. The best sources of antioxidants are plant-based foods, especially fruits and vegetables. Aim of the work: To investigate the antioxidant properties of anthocyanin representative cyanidine, flavonol quercetin, melanin and cranberry extract. The obtained results indicate that flavonoids and pigments have antioxidant properties.