Antioxidants and their implication in oral health and general health

Swapna, Lingam Amara; Koppolu, Pradeep; Reddy, P. Buddha; Deepak, Koppolu; Goyal, Stuti

doi:10.5348/ijcri-201555-ra-10010

Cited by 10 publications

(5 citation statements)

References 32 publications

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“…This effect is also attributed to the major role of bioactive compounds present in the added by-products as natural source of antioxidants which are responsible for health promoting action 28 . Other authors 41 , 42 reported that high concentration of polyphenols implies that the antioxidants of the by-products significantly increase because of its capacity to block free radicals. This relationship between polyphenols and antioxidants was also reported by others 43 , 44 .…”

Section: Discussionmentioning

confidence: 98%

Enriching laying hens eggs by feeding diets with different fatty acid composition and antioxidants

Vlaicu

Panaite

Turcu

2021

Sci Rep

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The current study was conducted to evaluate egg quality, egg yolk fatty acids, health-related indices and antioxidants from laying hens' eggs fed different combined vegetable by-products, rich in fatty acids and antioxidants. One hundred twenty 50 weeks-old Tetra SL laying hens were divided into three groups. They were given daily a standard diet (Control, C), a diet containing 9% rapeseed meal with 3% grapeseed meal (T1 diet), or a diet containing 9% flaxseed meal and 3% sea buckthorn meal (T2 diet). Hen production performances, egg quality, egg yolk fatty acids total polyphenols content and antioxidant capacity were determined. The T1 diet significantly reduced the egg yolk content of palmitic acid from 76.615 mg (C) to 46.843 mg (T1) and that of oleic acid from 788.13 mg (C) to 682.83 mg (T1). Feeding flaxseed and sea buckthorn meals significantly increased the egg yolk content of α-linolenic acid in T2 yolks (35.297 mg) compared with C yolks (4.752 mg) and that of docosahexaenoic acid (DHA) from 16.282 mg (C) to 74.918 mg (T2). The atherogenicity indices (AI) were not significantly affected, whereas the thrombogenicity indices (TI) decreased significantly (p < 0.0007) from 0.72 (C) to 0.60 (T1) and 0.66 (T2), respectively. Adding this combination of meals to the hens' diets, increased the total polyphenol content and antioxidant capacity in T1 and T2 eggs compared to C eggs. The significant enrichment of eggs with n-3 fatty acids and antioxidant capacity, as well on the health-related indices especially from T2 eggs, represents a potential functional feed ingredient in poultry feeding, to obtain eggs as functional food.

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Section: Discussionmentioning

confidence: 98%

Enriching laying hens eggs by feeding diets with different fatty acid composition and antioxidants

Vlaicu

Panaite

Turcu

2021

Sci Rep

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“…However, the specific harmful effects of antioxidants on the oral area have not been thoroughly addressed in studies yet. It is important to balance antioxidant intake and consult healthcare professionals to avoid adverse effects on oral health [ 29 ].Topical antioxidant remedies can be beneficial in reducing free radicals or reactive oxygen species in the oral environment [ 30 ].…”

Section: Overview On Oxidative Stress Cancer and Antioxidantsmentioning

confidence: 99%

Oxidative Stress in the Pathogenesis of Oral Cancer

Ionescu,

Kamal,

Ciobica

et al. 2024

Biomedicines

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Oxidative stress, arising from an imbalance between reactive oxygen species (ROS) and antioxidants, contributes significantly to oral cancer such as oral squamous cell carcinoma (OSCC) initiation, promotion, and progression. ROS, generated both internally and externally, induce cellular damage including DNA mutations and lipid peroxidation, fostering oncogene activation and carcinogenesis. The objective of this review was to cover and analyze the interplay between ROS and antioxidants, influencing the key processes such as cell proliferation, apoptosis, and angiogenesis, shaping the trajectory of OSCC development. Despite the promise of antioxidants to halt cancer progression and mitigate oxidative damage, their therapeutic efficacy remains debated. The conducted literature search highlighted potential biomarkers that indicate levels of oxidative stress, showing promise for the early detection and monitoring of OSCC. Furthermore, melatonin has emerged as a promising adjunct therapy for OSCC, exerting antioxidant and oncostatic effects by modulating tumor-associated neutrophils and inhibiting cancer cell survival and migration. In addition, this review aims to shed light on developing personalized therapeutic strategies for patients with OSCC such as melatonin therapy, which will be discussed. Research is needed to elucidate the underlying mechanisms and clinical implications of oxidative stress modulation in the context of oral cancer.

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“…Supplementing laying hens' diet with 9% PSM promotes the enrichment with antioxidant compounds in egg white and yolks. This is a beneficial result, considering the fact that antioxidant A c c e p t e d A r t i c l e compounds act synergistically with each other, providing a protective effect against eventual lipid peroxidation [32], especially in eggs with high PUFA concentration. For this reason, simultaneously enrichment of eggs with polyphenol and antioxidant compounds was suggested to decrease fatty acid oxidation and provide a good source of dietary antioxidant [33] which have been associated with beneficial effect on human health.…”

Section: Effect Of Pumpkin Seed Meal On Total Antioxidant Compounds In Eggsmentioning

confidence: 99%

Effect of dietary pumpkin (Cucurbita moschata) seed meal on layer performance and egg quality characteristics

Vlaicu

Panaite

2022

Anim Biosci

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Objective: The objective of this study was to investigate the of dietary pumpkin (Cucurbita moschata) seed meal (PSM) on laying performance, quality, fatty acids, cholesterol, antioxidant compounds and shelf life of eggs.Methods: Eighty Tetra SL laying hens, 50-week-old, were randomly divided into two equal groups, having 10 replicates with 4 birds in each. The control (CON) treatment was fed with basal diet, while experimental treatment was fed a diet with 9% pumpkin seed meal (PSM), for a 6 weeks period.Results: Dietary PSM significantly decreased average daily feed intake (p<0.05), with no significant effect on other performance parameters. The PSM, enriched the eggs with polyunsaturated fatty acids, especially α linolenic acid (0.33 vs. 0.21g/100g) and linoleic acid (20.65 vs. 18.37 g/100g), whereas it reduced the amount of arachidonic acid with 3.91% and n-6/n-3 ratio in PSM eggs compared with CON. The inclusion of 9% PSM significantly (p<0.05) diminished the cholesterol concentration in yolk with 11.31% and in egg with 10.38%, in respect to the CON samples. The significantly (p<0.05) higher concentration of polyphenols and antioxidant compounds, determined in PSM eggs, proved to be effective on shelf life of eggs preserved at refrigerator (5°C) and room temperature (21°C) for 28 days, by delaying the lipid oxidation and protein denaturation. This effect was reflected in significantly (p<0.05) higher Haugh Unit in eggs stored 28 days at 21°C and lower albumen pH values for the overall storage time, both at 5°C and 21°C, proving the antioxidant effect of pumpkin. Conclusion:Dietary PSM supplementation was significantly effective on average daily feed intake and egg quality by increasing some fatty acids while lowering the cholesterol concentration. Also, PSM proved to be effective on shelf life of eggs for 28 days storage time.

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Antioxidants and their implication in oral health and general health

Cited by 10 publications

References 32 publications

Enriching laying hens eggs by feeding diets with different fatty acid composition and antioxidants

Enriching laying hens eggs by feeding diets with different fatty acid composition and antioxidants

Oxidative Stress in the Pathogenesis of Oral Cancer

Effect of dietary pumpkin (Cucurbita moschata) seed meal on layer performance and egg quality characteristics

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