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Antioxidants: Difference between revisions
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Antioxidants are important compounds that help us stay healthy, attenuating the oxidative stress which arises from overproduction of reactive oxygen or nitrogen species (ROS/RNS). The collective terms "reactive oxygen species (ROS) and reactive nitrogen species (RNS)" have been applied to a variety of free radicals such as superoxide, hydroxyl, peroxyl, nitric oxide, nitrogen dioxide radicals, as well as to non-radical reactive intermediates like hydrogen peroxide (H2O2) and peroxynitrite (ONOO−). These free radicals are currently produced under normal physiological conditions in our organism, but its generation is exacerbated under pathological conditions, and they play an important role in pathological processes and regulatory activities. Antioxidants can act in different ways, they can scavenge free radicals, inhibit prooxidative enzymes, and chelate metal ions, among others [2].<ref name=marcab>Martinez-Gomez A, Caballero I, Blanco CA. [https://www.mdpi.com/2218-273X/10/3/400 Phenols and melanoidins as natural antioxidants in beer. Structure, reactivity and antioxidant activity.] ''Biomolecules.'' 2020;10(3):400.</ref> | Antioxidants are important compounds that help us stay healthy, attenuating the oxidative stress which arises from overproduction of reactive oxygen or nitrogen species (ROS/RNS). The collective terms "reactive oxygen species (ROS) and reactive nitrogen species (RNS)" have been applied to a variety of free radicals such as superoxide, hydroxyl, peroxyl, nitric oxide, nitrogen dioxide radicals, as well as to non-radical reactive intermediates like hydrogen peroxide (H2O2) and peroxynitrite (ONOO−). These free radicals are currently produced under normal physiological conditions in our organism, but its generation is exacerbated under pathological conditions, and they play an important role in pathological processes and regulatory activities. Antioxidants can act in different ways, they can scavenge free radicals, inhibit prooxidative enzymes, and chelate metal ions, among others [2].<ref name=marcab>Martinez-Gomez A, Caballero I, Blanco CA. [https://www.mdpi.com/2218-273X/10/3/400 Phenols and melanoidins as natural antioxidants in beer. Structure, reactivity and antioxidant activity.] ''Biomolecules.'' 2020;10(3):400.</ref> | ||
The main antioxidant compounds in beer are phenolic compounds and melanoidins (formed throughout Maillard reaction). In addition, some antioxidant additives used in beer (i.e., vitamin C) may also contribute to its antioxidant capacity.<ref name=marcab/> | |||
*http://www.themodernbrewhouse.com/brewing-methods/low-oxygen-brewing-malt-antioxidants/ | *http://www.themodernbrewhouse.com/brewing-methods/low-oxygen-brewing-malt-antioxidants/ | ||
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*[https://www.mdpi.com/2218-273X/10/3/400 Phenols and Melanoidins as Natural Antioxidants in Beer. Structure, Reactivity and Antioxidant Activity] | *[https://www.mdpi.com/2218-273X/10/3/400 Phenols and Melanoidins as Natural Antioxidants in Beer. Structure, Reactivity and Antioxidant Activity] | ||
*Huang D, Ou B, Prior RL (2005) The chemistry behind antioxidant capacity assays. J Agric Food Chem 53(6):1841–1856 | *Huang D, Ou B, Prior RL (2005) The chemistry behind antioxidant capacity assays. J Agric Food Chem 53(6):1841–1856 | ||
*Zhao, H. Endogenous Antioxidants and Antioxidant Activities of Beers. In Processing and Impact on Antioxidants in Beverages; Elsevier: Amsterdam, The Netherlands, 2014; pp. 15–24. | |||
==See also== | ==See also== | ||