9th Grade

Antioxidants
By Hannah Nicolle Flores and Queen Angel Siscar
Learning Objectives:
● Describe antioxidant;
● Classify antioxidants as natural or synthetic based on their
occurrence and as enzymatic based on their activity ;
● Identify the different antioxidants and its uses; and
● Recognize the nutritional and health benefits of antioxidant.
 Antioxidants
Antioxidants are substances that can prevent or slow damage to
cells caused by potentially harmful molecules known as free radicals,
unstable molecules that the body produces as a reaction to
environmental and other pressures. They are sometimes called “free-
radical scavengers.”
 The Free radicals are molecular compounds with one-electron
deficiency also denominated impaired electron in their outer orbital.
Free radicals are also known as reactive oxygen species (ROS),
examples of ROS are superoxide anion, hydroxyl radical, and
hydrogen peroxide. Factors that increase the production of free radicals
in the body can be internal, such as inflammation, or
external, for example, pollution, UV exposure, and cigarette smoke.
Free radicals
are waste substances produced by cells as the body processes food and reacts to
the environment. If the body cannot process and remove free radicals efficiently, it
may cause a state known as oxidative stress. Oxidative stress (OxS) constitutes a
disturbance caused by an imbalance between the generation of free radicals and
antioxidant system, which causes damage to biomolecules. This, in turn, may lead the
body to the occurrence of many chronic degenerative diseases.This can harm cells
and body function.Oxidative stress has been linked to heart disease, cancer, arthritis,
stroke, respiratory diseases, immune deficiency, emphysema, Parkinson’s disease,
and other inflammatory or ischemic conditions.
 Antioxidants are said to help neutralize free radicals in our bodies, and this is
thought to boost overall health. Certain plant-based foods are thought to be rich in
antioxidants. Plant-based antioxidants are a kind of phytonutrient, or plant-based
nutrient.The body also produces some antioxidants, known as endogenous
antioxidants. The endogenous antioxidants are enzymes, such as superoxide
dismutase (SOD), catalase (CAT), glutathione peroxidase, or non-enzymatic
compounds, such as bilirubin and albumin. Antioxidants that come from outside the
body are called exogenous. Among the most important exogenous antioxidants are
phenolic compounds carotenoids and vitamins C and some minerals such as
selenium and zinc.
Based on their occurrence,
antioxidants are categorized as
natural or synthetic.
 A. Natural antioxidants
They are classified as chain-breaking
antioxidants, which react with radicals and convert
them into more stable products. Generally,
antioxidants of this group are phenolic in structure
and include the following:
1. Antioxidant minerals: these are antioxidant enzymes cofactors like selenium, copper,
iron, zinc, and manganese. Absence of the cofactors will definitely enhance many
macromolecules metabolism such as carbohydrates.

2. Antioxidant vitamins: these are important and required for most body metabolism
functions such as vitamin C, E, A, B, folic acid and beta-carotene.

3. Phytochemicals: these are phenolic compounds derivatives that are neither vitamins nor
minerals. Examples include flavonoids, catechins, carotenoids, carotene, lycopene, and
herbs and spices such as diterpene, rosmariquinone, thyme, nutmeg, clove, black
pepper, ginger, garlic, curcumin, and derivatives.
B. Synthetic antioxidants
These are phenolic compounds that carry out the role of capturing
free radicals and stopping the chain reaction. These compounds include
butylated hydroxyl anisole (BHA), butylated hydroxyltoluene (BHT),
propyl gallate (PG), metal chelating agent (EDTA), tertiary butyl
hydroquinone (TBHQ), and nordihydroguaiaretic acid (NDGA).

Based on their reactivity, antioxidants can be classified as

enzymatic and nonenzymatic antioxidants.
A. Enzymatic antioxidants
There are several enzymes that catalyze reactions to neutralize free
radicals and reactive oxygen species (ROS). These enzymes form the body’s
endogenous defense mechanisms from free radicals to protect the cell. The
enzyme antioxidants GPx, CAT, and SOD are the best-known substances of
the antioxidant protection system, and they are responsible for the free
radical change. Enzymes are important components of the protection and
defense mechanisms, by decreasing ROS generation via removing potential
oxidants/transferring ROS into relatively stable compounds. For optimum
catalytic activity, these enzymes require micronutrient cofactors such as
Se, Fe, Cu, Zn, and Mn.
 Enzymatic Description
antioxidant
Superoxide SOD is an important cellular defense against free
dismutase (SOD) radical damage. SOD antioxidant enzymes are
metal-containing proteins that catalyze the
dismutation of the highly reactive superoxide
anion to O2 and to the less reactive species H2O2
Applications
SOD enzymes enhance the
rejuvenation and cellular repair,
while decreasing the damage caused
by free radicals. This enzyme is also
utilized for inflammatory diseases
treatment, burn injuries, prostate
problems, corneal ulcer, arthritis, and
reversing the long-term
consequences of radiation and smoke
exposure. Furthermore, it prevents
wrinkle formation if the skin lotion
contains this enzyme. Also, it
enhances wound healing, reduces
scars, and lightens skin pigmentation
caused by UV rays.
 Enzymatic Description
antioxidant
Catalase (CAT) It is an enzyme responsible for H2O2 degradation
that is generated by oxidases involved in β-
oxidation of fatty acids, respiration, and purine
catabolism. It is present in nearly all animal cells
as a protective enzyme. The highest levels of
CAT activity are measured in the liver, kidney,
and red blood cells.
Applications
In the food industry, CAT enzyme is
used to remove H2O2 from milk prior
to cheese production, and to prevent
food from oxidizing in food
wrappers. In addition, CAT enzyme
is used in the textile industry for
H2O2 removal from fabrics, to make
sure the material is peroxide free.
Recently, esthetics industries have
begun to use CAT enzyme in facial
masks, as the combination of CAT
enzyme with H2O2 on the face can be
used to increase cellular oxygenation
in the upper layers of the epidermis
 Enzymatic Description Applications
antioxidant

Glutathione GPx is an imperative intracellular enzyme that GPx is an important antioxidant

peroxidases (GPx) catalyzes H2O2 to water and lipid peroxides to
their corresponding alcohols mainly in the
mitochondria and sometimes in the cytosol.
enzyme in the body. Glutathione
(GHS), the master antioxidant, is
important for GPx levels due to the
closely linked relationship; GHS is a
tripeptide that protects the cells
against the negative effects of
pollution and functions as the body’s
immune system booster. An
antioxidant’s role is specifically
essential for the brain because it is
sensitive to the presence of free
radicals. To increase the body’s
protection from free radicals, it is
imperative to combine certain
antioxidants such as glutathione,
vitamin C and E, Se, and GPx.
A. Nonenzymatic antioxidants
Food materials contain a number of natural compounds reported to
have antioxidant characteristics due to the presence of hydroxyl groups
in their structure. Synthetic and natural antioxidants prevent the
oxidative damage to the most important macromolecules such as lipids,
proteins, and nucleic acids found in human body through scavenging
the free radicals formed in different biochemical processes. These
antioxidants consist of small molecules including vitamin C, E, and β-
carotene or natural antioxidants such as flavonoids, tannins,
coumarins, phenolics, and terpenoids.
 Nonenzymatic Description
antioxidant
Glutathione Glutathione (γ-glutamyl-cysteinyl-glycine;
GSH) is a tripeptide and is the most abundant
intracellular antioxidant protecting normal
cells from oxidative injury due to its role as a
substrate of ROS scavenging enzymes.
Glutathione functions as a nonenzymatic
antioxidant through free radical scavenging in
cells and serves as a cofactor for several
enzymes, include GPx, glutathione reductase
(GR), and glutathione transferase (GST)
Applications
GHS plays an essential role in red
blood cells to remain intact and
protects white blood cells, which are
responsible for the immune system.
Recently, there is a new era of
therapeutic applications of glutathione
through the association of decreased
GSH levels with the common features
of aging and a wide range of
pathological conditions, including
neurodegenerative disorders.
Remarkably, depletion and alterations
of GSH in its metabolism appear to be
crucial in the onset of Parkinson’s
disease
 Nonenzymatic Description
antioxidant
2 Vitamin E Vitamin E, C, and β-carotene are the main
antioxidant vitamins for tissues against free
radical damage. Vitamin E, a major lipid
soluble antioxidant, functions as the most
important membrane-bound antioxidant,
neutralizing free radicals, and preventing
oxidation of lipids within membranes. α-
Tocopherol is the main form of vitamin E with
antioxidant and immune functions and has been
revealed to be a more effective inhibitor of
peroxynitrite-induced lipid peroxidation and
inflammatory reactions
Applications
The main function of vitamin E is to
protect against lipid peroxidation
through evidence suggesting that α-
tocopherol and vitamin C function
together in a cyclic type of process. It
has been reported that vitamin E
supplementation in
hypercholesterolemic patients has
shown to increase autoantibody levels
against oxidized LDL, and prevent
ischemic heart disease
 Nonenzymatic Description
antioxidant
Vitamin C In extracellular fluids, vitamin C, a water-
soluble vitamin, is the most important
antioxidant . Vitamin C is an effective
antioxidant located in the aqueous phase of
cells; it simply loses electrons to give stability
to reactive species such as ROS. In addition to
vitamin C’s biological functions as a
superoxide and hydroxyl radicals’ scavenger, it
also functions as an enzyme cofactor
Applications
It can protect biomembranes against
lipid peroxidation injury through
eliminating peroxyl radicals in the
aqueous phase before peroxidation
initiation.
Vitamin C plays an essential function
in the defense against oxidative
damage particularly in leukocytes, as
well as the possible effect it may have
on the treatment of chronic
degenerative diseases, autoimmune
diseases, and cancer
 Nonenzymatic Description Applications
antioxidant

Carotenoids Carotenoids are structurally and functionally Carotenoids and some of their
different natural pigments found in many fruits metabolites are proposed to play a
and vegetables. Antioxidant characteristics of protective function in several ROS-
carotenoids include scavenging single oxygen mediated disorders, include
and peroxyl radicals, thiyl, sulfonyl, sulfur, and cardiovascular, cancer, and myocardial
NO2 radicals and giving protection to lipids infarction among smokers.
from superoxide and hydroxyl radical attack Carotenoid-rich food and
supplementation decrease morbidity in
nonsmokers and reduce the risk of
prostate cancer

A combination of carotenoids and

tocopherols antioxidants in the lipid
phase of biological membranes may
enhance better antioxidant
protection than tocopherols alone.
 Nonenzymatic Description Applications
antioxidant

Vitamin A Vitamin A, a lipid soluble vitamin, is important Vitamin A is important for life in
for human health and has free radicals mammals; it cannot be synthesized in
scavenging features that aid it to act as a body and has to be supplied by food.
physiological antioxidant in protecting a Due to its role as antioxidant, vitamin
number of chronic diseases such as A has a new role in preventive
cardiovascular disease and cancer. All nutrition against neurodegenerative
transretinol, the parent compound, are the diseases. Recently, vitamin A has
most abundant dietary form of vitamin A that increased the interest in
occurs naturally in the form of fatty acid esters supplementation via food
such as retinyl palmitate, while retinal and
retinoic acid are the minor natural dietary
components of vitamin A At present, vitamin A
and carotenoids are known for their antioxidant
actions depending on their capability to interact
with radicals and prohibit cell lipid
peroxidation
 Nonenzymatic Description
antioxidant
Uric Acid Uric acid, hyperuricemia, is a potent free
radical scavenger and estimated ~60% of free
radical scavenging capacity in plasma. Uric
acid is a physiological antioxidant and an
effective preventer of the production of ROS
species during the action of xanthine oxidase
(XO) in catalysis reaction of xanthine and
hypoxanthine
Applications
Studies showed that serum uric acid
levels are highly predictive of
mortality in patients with coronary
artery disease, heart failure, or
diabetes. In addition, high uric acid
level is associated with deleterious
effect on vascular function. Recently,
it has been found that patients with
high serum uric acid level had
impaired flow-mediated dilation,
which was normalized by therapy for 3
months with the xo inhibitor
allopurinol
 Nonenzymatic Description
antioxidant
Lipoic Acid Lipoic acid is a strong antioxidant, and it
reveals a great capability of antioxidant when
given natural or as a synthetic drug. Lipoic acid
is a short-chain fatty acid, composed of sulfur
in their structure. Lipoic acid and its reduced
form, dihydrolipoic acid (DHLA), are capable
of quenching free radicals in both lipid and
aqueous domains. Lipoic acid and DHLA have
been revealed to have antioxidant,
cardiovascular, antiaging, detoxifying, anti-
inflammatory, anticancer, and neuroprotective
pharmacological properties
Applications
Regarding the pathology of diabetes,
there are many potential applications
for lipoic acid. In type I diabetes,
destruction of pancreatic β-cells leads
to loss secretion of insulin, while the
major problem in type II diabetes is
insulin resistance of peripheral tissues.
Lipoic acid has potential preventive or
ameliorative effect in both type I and
type II diabetes
 Nonenzymatic Description
antioxidant
Flavonoids Flavonoids are low in molecular weight and are
the main type of phenolic compounds in plants.
Due to their high redox potential, flavonoids
are, in particular, important antioxidants that
allow them to function as reducing agents,
hydrogen donors, and singlet oxygen
quenchers. In addition, they include a metal
chelating potential
Applications
Flavonoids are generally found in
many fruits and vegetables. When
human increasingly consumed it,
flavonoids have been linked with a
decrease in the incidence of diseases
such as prostate or breast cancer.
 Nonenzymatic Description Applications
antioxidant

Tannins Tannins are relatively high-molecular Because of tannin features, such as

compounds, which comprise the third essential being the potential metal ion chelators,
group of phenolics and can be divided into protein-precipitating agents, and
condensed and hydrolysable tannins. biological antioxidants, tannins have
Condensed tannins are produced by the different effects on biological systems.
polymerization of flavonoid units. As a consequence of the diverse
Hydrolysable tannins are heterogeneous tannins biological roles and structural
polymers containing phenolic acids. variation, it has been difficult to
modify models that would let a precise
prediction of their effects in any
system. Therefore, the tannin structure
modification and activity relationship
are important to predict their
biological effect
 Antioxidants are inhibitors of oxidation, even at small concentrations;
therefore, antioxidants have different physiological functions in the body. In
addition, antioxidants act as free radical scavengers, by reacting with the
reactive radicals and demolishing them to become less active, less dangerous,
and long-lived substance than those radicals that have been neutralized.
Antioxidants may be able to neutralize free radicals via accepting or donating
electron(s) to remove the unpaired status of the radical. Also, antioxidants can
be defined as compounds able to inhibit oxygen-mediated oxidation of
different substances from simple molecule to polymer and complicated bio-
system.
 The US Food and Drug Administration (FDA) defined antioxidants as
substances utilized to preserve food by retarding deterioration, rancidity, or
discoloration owing to oxidation. Whereas antioxidants are important to the food
industry to prevent rancidity, antioxidants are also important to biologists and
clinicians as they may assist to protect the human body against diseases from ROS
danger by regulating ROS-related enzymes. Cellular level of free radicals may be
decreased by antioxidants either via inhibiting the activities or expression of free
radical generating enzymes such as NAD(P)H oxidase and xanthine oxidase (XO),
or by promoting the activities and expression of antioxidant enzymes such as
superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GPx).
 Antioxidants can protect the cells and organs of the body against the harmful effect
of the oxidative stress through various defense mechanisms by both enzymatic and
nonenzymatic reactions, which work synergistically and together with each other. To
prevent lipid peroxidation in food, nonenzymatic antioxidants are often added. The use of
antioxidants for food and therapeutic purposes must be characterized carefully, because
several lipid antioxidants can exert a prooxidant effect to other molecules under particular
circumstances.

The feature of a perfect antioxidant is that it should be readily absorbed, eliminate

free radicals, and chelate redox metals at physiologically suitable levels. In addition, it
should work in both aqueous and membrane domains, and have a positive effect on gene
expression.

Plant foods are rich sources of antioxidants. They are most abundant in fruits and
vegetables, as well as other foods including nuts, whole grains and some meats, poultry
and fish. Good sources of specific antioxidants include:
 Antioxidant Source

anthocyanins eggplant, grapes and berries

catechins red wine and tea

copper seafood, lean meat, milk and nuts

cryptoxanthins red capsicum, pumpkin and mangoes

beta-carotene pumpkin, mangoes, apricots, carrots, spinach and

parsley

lycopene tomatoes, pink grapefruit and watermelon

lutein green, leafy vegetables like spinach, and corn

lignans sesame seeds, bran, whole grains and vegetables

isoflavonoids soybeans, tofu, lentils, peas and milk

 Antioxidant Source

flavonoids tea, green tea, citrus fruits, red wine, onion and apples

manganese seafood, lean meat, milk and nuts

vitamin A liver, sweet potatoes, carrots, milk, and egg yolks

selenium seafood, offal, lean meat and whole grains

vitamin C oranges, blackcurrants, kiwifruit, mangoes, broccoli, spinach, capsicum and

strawberries

vitamin E vegetable oils (such as wheatgerm oil), avocados, nuts, seeds and whole
grains

zinc seafood, lean meat, milk and nuts

allium sulphur compounds leeks, onions and garlic

indoles cruciferous vegetables such as broccoli, cabbage and cauliflower

TEST TIME!
01
Identification
 Energy
Identify.
1. Substances that can prevent or slow
damage to cells caused by potentially 4. Free radicals are also
harmful molecules. known as

2. Unstable molecules that the body produces 5. Constitutes a disturbance caused

as a reaction to environmental and other by an imbalance between the
pressures. generation of free radicals and
antioxidant system, which causes
damage to biomolecules.
3. Antioxidants are
sometimes called
Identify.
6. Antioxidants that come from
outside the body are called

9-10. Based on their

7. They are classified as chain- occurrence, antioxidants are
breaking antioxidants categorized as

8. These are phenolic compounds

that carry out the role of
capturing free radicals and
stopping the chain reaction.
02
Multiple Choice
Choose the letter of the correct answer.
11. These are antioxidant enzymes cofactors like selenium,
copper, iron, zinc, and manganese. Absence of the cofactors will
definitely enhance many macromolecules metabolism such as
carbohydrates.
A. Antioxidant minerals
B. Antioxidant vitamins
C. Phytochemicals
Choose the letter of the correct answer.
12. These are waste substances produced by cells as the body
processes food and reacts to the environment.
A. Natural antioxidants
B. Antimicrobials
C. Free radicals
Choose the letter of the correct answer.
13. Which organization/administration defined antioxidants as
substances utilized to preserve food by retarding deterioration,
rancidity, or discoloration owing to oxidation.
A. Us Food And Drug Administration
B. US Food and Cosmetics Administrations
C. US Food and Nutrition Service
Choose the letter of the correct answer.
14. It is an enzyme responsible for H2O2 degradation that is
generated by oxidases involved in β-oxidation of fatty acids,
respiration, and purine catabolism.
A. Vitamin C
B. Catalase
C. Carotenoids
Choose the letter of the correct answer.
15. This is a physiological antioxidant and an effective preventer
of the production of ROS species during the action of xanthine
oxidase (XO) in catalysis reaction of xanthine and hypoxanthine.
A. Lipoic Acid
B. Uric Acid
C. Muriatic Acid
Choose the letter of the correct answer.
16. are relatively high-molecular compounds, which comprise the
third essential group of phenolics and can be divided into
condensed and hydrolysable _______.
A. Tannins
B. Indoles
C. Copper
Choose the letter of the correct answer.
17. These antioxidants are found in red wines and teas.
A. Lutein
B. Lycopene
C. Catechins
Choose the letter of the correct answer.
18. These antioxidants are found in pumpkins, apricots, mangoes,
spinaches, parsleys, and carrots.
A. Cryptoxanthins
B. Beta-carotene
C. Lignans
Choose the letter of the correct answer.
19. These are structurally and functionally different natural
pigments found in many fruits and vegetables.
A. Carotenoids
B. Glutathiones
C. Vitamin A
Choose the letter of the correct answer.
20. This is a strong antioxidant, and it reveals a great capability of
antioxidant when given natural or as a synthetic drug.
A. Uric Acid
B. Lipoic Acid
C. Muriatic
03
True or False
Write T if the sentence is correct and F if it is
incorrect.
21. SOD enzymes enhance the rejuvenation and cellular repair, while
decreasing the damage caused by free radicals.
22. CAT enzyme is used to remove H2O2 from milk prior to cheese
production, and to prevent food from oxidizing in food wrappers.
23. Carotenoids plays an essential role in red blood cells to remain
intact and protects white blood cells, which are responsible for the
immune system.
Write T if the sentence is correct and F if it is
incorrect.

24. Vitamin C is important for life in mammals; it cannot be

synthesized in body and has to be supplied by food.
25. Vitamin A can protect biomembranes against lipid peroxidation
injury through eliminating peroxyl radicals in the aqueous phase before
peroxidation initiation.
 CHECKING!!!!!!
IDENTIFICATION
1. Antioxidants
2. Free radicals
3. Free-radical scavengers
4. Reactive oxygen species
5. Oxidative stress
6. Exogenous
7. Natural antioxidants
8. Synthetic antioxidants
9. Natural
10.Synthetic
 CHECKING!!!!!!
MULTIPLE CHOICE
11. A
12. C
13. A
14. B
15. B
16. A
17. C
18. B
19. A
20. B
 CHECKING!!!!!!
TRUE OR FALSE
21. T
22. T
23. F
24. F
25. F
THANK YOU FOR
LISTENING!!!