Congolese Traditional Foods as Sources of Antioxidant Nutrients for Disease Prevention

Abstract

Oxidative stress, characterized by excessive production of reactive species, is involved in several chronic diseases such as cardiovascular, chronic obstructive pulmonary, sickle cell, chronic kidney, neurodegenerative, and cancer. The negative impact of ROS and RNS, produced by endogenous and exogenous processes, is neutralized by antioxidant defenses. Given the importance of oxidative stress to human health, the use of antioxidants as therapy directs medical research toward the specificity of antioxidants causing each disease. Fruits and vegetables contain antioxidants, such as nutraceuticals, pharmaceuticals, and phytoceuticals, the consumption of which reduces the risk of developing chronic diseases. Flora of African countries is endowed with plant species that would make a putative source for new antioxidants. This article reports antioxidant activities of traditional foods from Democratic Republic of the Congo. Further studies are needed to ensure mechanisms of their functionality in the human body.

Utilization, Phytochemistry and Biological Activity of Hua gabonii Pierre ex De Wild.

“…Different parts of this plant used mainly as a condiment can, given its nutrient composition, contribute to the improvement of the physiological conditions of the organism. As far as minerals are concerned, they provide the organism with essential elements for protection and functioning and participate in specific metabolic reactions 41 . Calcium and phosphorus play an essential role in the formation of the skeleton.…”

Phytochemical Study and Evaluation of the Antioxidant Activity of Aqueous and Ethanolic Extracts of Hua gabonii

“…As to natural antioxidants, several studies reported their benefits in preventing oxidative stress and chronic non-communicable diseases like cancer, diabetes, cardiovascular disease, etc. 1,[7][8] . Recently, the use of natural antioxidants has been of great interest due to studies indicating the possible adverse effects associated with the consumption of synthetic antioxidants.…”