antioxidants

• antioxidants are molecules that neutralize or prevent cellular damage caused by free radicals and reactive oxygen species (ros). they protect cells from oxidative stress, which can lead to cellular injury, inflammation, aging, and chronic diseases such as cardiovascular diseases, cancer, and neurodegenerative disorders.
  • types:
  • vitamins
    • vitamin c,
    • vitamin e,
  • carotenoids
    • lutein,
    • zeaxanthin,
    • β-carotene,
  • polyphenols
    • flavonoids,
    • phenolic acids,
  • enzymes
    • superoxide dismutase,
    • glutathione peroxidase,
    • catalase
  • mechanism of action: donates electrons to stabilize free radicals, preventing them from causing cellular damage
  • solubility: varies; some antioxidants are water-soluble (e.g., vitamin c), others fat-soluble (e.g., vitamin e, carotenoids)

  • usefulness in medicine

    • antioxidants are widely used to prevent and manage conditions related to oxidative stress, such as cardiovascular diseases, certain cancers, and age-related degenerative diseases (e.g., alzheimer’s, parkinson’s disease).
    • topical antioxidants protect skin from oxidative damage caused by uv radiation, reducing skin aging and improving wound healing.
    • antioxidants support immune function by protecting immune cells from oxidative damage and enhancing their effectiveness.

  • antimicrobial activity

    • antioxidants indirectly exhibit antimicrobial activity by reducing oxidative stress, thereby enhancing immune function and limiting microbial virulence factors like biofilm formation and bacterial adhesion.
    • bacteria:
      • escherichia coli
      • staphylococcus aureus
      • pseudomonas aeruginosa
      • salmonella spp.
      • helicobacter pylori
    • fungi:
      • candida albicans
      • aspergillus flavus