Synthetic and natural antioxidants: Food quality protectors

Grasas y Aceites

Volumn 47, Issue 3, 1996, Pages 186-196

  B Valenzuela, A ^a   K Nieto, S ^a  

^a UNIVERSITY OF CHILE   (Chile)

Author keywords

Food; Natural antioxidant; Oxidative rancidity; Quality protector; Review (paper); Synthetic antioxidant

Indexed keywords

ANTIOXIDANTS; CHEMICAL INDUSTRY; FOOD PRODUCTS; FREE RADICALS; MOLECULAR OXYGEN; OXIDATION; POLYUNSATURATED FATTY ACIDS; VETERINARY MEDICINE;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; EXPERIMENTAL CONDITIONS; FATTY ACID OXIDATION; NATURAL ANTIOXIDANTS; ORGANIC FREE RADICALS; OXIDATIVE RANCIDITY; SYNTHETIC ANTIOXIDANTS;

OILS AND FATS;

EID: 0041049105     PISSN: 00173495     EISSN: None     Source Type: Journal    
DOI: 10.3989/gya.1996.v47.i3.859     Document Type: Article

References (53)

1. Ames, B. (1983).-«Dietary carcinogens and anticarcinogens». Science 221, 1256-1264.
2. Anonimous (1986). -«Antioxidants' safety examined».-J. Am. Oil Chem. Soc. 63, 724-727.
3. Beretz, A., Cazenave, J., and Anton, R. (1982). -«Inhibition of aggregation and secretion of human platelets by quercetin and other flavonoids. Structure-activity relationships».-Agents Actions 12, 382-387.
4. Bieri, J. (1984). -«Sources and consumption of antioxidants in the diet».-J. Am. Oil Chem. Soc. 61, 1917-1918.
5. Cassels, B. K., Asencio, M., Speisky, H., Videla, L. A., and Lissi, E. (1995). -«Structure-antioxidative activity relationships in benzyl-isoquinilide alkaloids».-Pharmacol. Res. Submitted.
6. Cederbaum, A., Kukielka, E., and Speisky, H. (1992). -«Inhibition of rat liver microsomal lipd peroxidation by boldine».-Biochem. Pharmacol. 44, 1765-1772.
7. Chang, S., Chi-Tang, H., and Houlihan, C. (1984).-«Elucidation of the chemical structure of a novel antioxidant, rosmaridiphenol, extracted from rosemary».-J. Am. Oil. Chem. Soc. 61, 1036-1039.
8. Cuvelier, M. E., Berset, C., Richard H. (1990). -«Use of a new test for determining comparative antioxidant activity of butylated hydroxyanisole, butylated hydroxytoluene, tocopherols, and extracts from rosemary and sage»,-Sci. Aliments 10, 797-806.
9. Das, N. P., and Pereira, T. A. (1990).-Effects of flavonoids on thermal autoxidation of palm oil: Structure-activity relationship».-J. Am. Oil Chern. Soc. 67, 255-258.
10. Decker, E. (1995). -«The role of phenolics, conjugated linoleic acid, carnosine, and pyrroloquinoline quinone as nonessential dietary antioxidants».-Nutr. Rev. 53, 49-58.
11. Duxbury, D. D. (1988). -«Rosemary extract acts as inhibitor of "warmed over flavor"».-Food Process. Mag. Oct. pp. 50-52.
12. Federal Register, USA (1990). Nov. 29, pp. 49576-49577.
13. Fitch-Haumann, B. (1990). -«Antioxidants: Firms seeking products they can label as "natural"».-INFORM 1, 1002-1013.
14. Fraga, C., Martino, V., Ferraro, G., Coussio, J., and Boveris, A. (1987). -«Flavonoids as antioxidants evaluated by in vitro and in situ chemiluminescence».-Biochem. Pharmacol, 36, 717-721.
15. Frankel, E. N. (1984).-«Lipid Oxidation; Mechanisms, products and biological significance».-J. Am. Oil Chem. Soc. 61, 1908-1916.
16. Gray, J. I., and Monahan, F. J. (1992). -«Measurement of lipid oxidation in meat and meat products».-Trends Food Sci. Technol. 3, 315-319.
17. Gunstone, F. D. (1984). -«Reaction of oxygen and unsaturated fatty acids».-J. Am. Oil Chem. Soc. 61, 441-447.
18. Halliell, B. (1994). -«Free radicals and antioxidants: A personal view».-Nutr. Rev. 52, 253-265.
19. Havsteen, B. (1983). -«Flavonoids, a class of natural products of high pharmacological potency».-Biochem. Pharmacol. 32, 1141-1148.
20. Hudson, B. J., and Lewis, J. I. (1983). -«Polyhydroxy flavonoid antioxidants for edible oils: structural criteria for activity».-Food Chem. 10, 47-51.
21. Ito, N., Hirose, M., Fukushima, S., Tsuda, H., Shirai, T., and Tatematsu, M. (1986). -«Studies on antioxidants: Their carcinogenic and modifiying effects on chemical carcinogenesis».-Food Chem. Toxicol. 24, 1071-1082.
22. Janero, D. R. (1990). -«Malondialdehyde and thiobarbituric acid-reactivity as diagnostic indices of lipid peroxidation and peroxidative tissue injury».-Free Rad. Biol. Med. 9, 515-540.
23. Kashfi, K., Yang, E. L., Chowdhury, J. R., Chowdhury, N. R., and Dannenberg, A. J. (1994). -«Regulation of uridine diphosphate glucuronosyl transferase expression by phenolic antioxidants».-Cancer Res. 54, 5856-5859.
24. Kubow, S. (1992). -«Routes of formation and toxic consequences of lipid oxidation products in foods.»-Free Rad. Biol. Med. 12, 63-81.
25. Kubow, S. (1993). -«Lipid oxidation products in food and atherogenesis».-Nutr. Rev. 51, 33-40.
26. Labuza, P. T. (1971). -«Kinetics of lipid oxidation in foods».-CRC Crit. Rev. Food Technol. 2, 335-405.
27. Logani, M. K., and Davies, R. E. (1980). -«Lipid oxidation: Biological effects and antioxidants, a review». Lipids 15, 485-495.
28. Mahajan, S., Garg, S. K., and Lobana, T. S. (1994). -«Effect of BHA on longevity, antioxygenic enzymes and peroxides in Callosobruchus maculatus». Exp. Geroltol. 29, 585-591.
29. Middleton, E. (1984).-«The flavonoids»,-Trends Pharmacol. Sci. 5, 335-338.
30. Montes, M., and Wilkomirsky, T. (1985). -«Medicina tradicional chilena».-Universidad de Concepción, Concepción, Chile.
31. Namiki, M. (1990). -«Antioxidants/Antimutagens in Food».-Food. Sci. Nutr. 29, 273-300.
32. Nawar, W. W., and Ultin, H. O. (1988). -«Stability of fish oils».-Omega-3 News III, 1-4.
33. Nieto, S., Garrido, A., Sanhueza, J., Loyola, L., Morales, G., Leighton, F., and Valenzuela, A. (1993). -«Flavonoids as stabilizers of fish oil: An alternative to the use of synthetic antioxidants».-J. Am. Oil Chem. Soc. 70, 773-778.
34. Pokorny, J. (1991). -«Natural antioxidants for food use».-Trends Food Sci. Technol. Sept. 223-226.
35. Qureshi, A. A., Qureshi, N., Wright, J. K., Shen, Z., Kramer, G., Gapor, A., Chong, Y. H., DeWitt, G., Ong. A. S., Peterson, D. M., and Bradlow, B. A. (1991). -«Lowering serum cholesterol in hypercholesterolemic humans by tocotrienols (palmvitee)»-. Am. J. Clin. Nutr. 53 (4 suppl), 1021S-1026S.
36. Robak, J., and Gryglewski, R. (1988). -«Flavonoids are scavengers of superoxide radicals».-Biochem. Pharmacol. 37, 837-841.
37. Rogers, E. J., Rice, S. M., Nicolosi, R. J., Carpender, D. R., Mc Clelland, C. A., and Romanczyk, Jr., L. R. (1993). -«Identification and quantitation of gamma-oryzanol components and simultaneous assessments of tocols in rice bran oil».-J. Am. Oil Chem. Soc. 70, 301-307.
38. Shahidi, F., Janitha, P. K., and Wanasundara, P. D. (1992). -«Phenolic antioxidants».-Crit. Rev. Food Sci. Nutr. 32, 67-103.
39. Spath, E. and Tharrer, K. (1933).-«Konstitution des boldins».-Bericht 66B, 988-995.
40. Speisky, H., Cassels, B. K., Lissi, E., and Videla, L. A. (1991). -«Antioxidant properties of the alkaloid boldine in systems undergoing lipid peroxidation and enzyme inactivation».-Biochem. Pharmacol. 41, 1575-1581.
41. Speisky, H. Ellahueñe, M., Cofré, S., Núñez-Vergara, L., and De La Fuente, N. (1995). -«Evaluation of the lethality and genotoxicity of boldine in mice».-Mutation Res. In press.
42. Speisky, H., and Cassels, B. K. (1994). -«Boldo and boldine: An emerging case of natural drug development».-Pharmacol. res. 29, 1-12.
43. Thompson, D., and Moldéus, P. (1988). -«Cytotoxicity of butylated hydroxyanisole and butylated hydroxytoluene in isolated rat hepatocytes»,-Biochem. Pharmacol. 37, 2201-2207.
44. Thompson, M., Williams, C. R., and Elliot, G. E. (1976). -«Stability of flavonoids complexes of copper (II) and flavonoid antioxidant activity».-Analyt. Chim. Acta 85, 375-381.
45. Valenzuela, A. (1991).-«Minireview: The biological significance of malondialdehyde determination in the assessment of tissue oxidative stress»,-Life Scien. 48, 301-309.
46. Valenzuela, A., and Garrido, A. (1994). -«Biochemical bases of the pharmacological action of the flavonoid silymarin and of its structural isomer silibinin».-Biol. Res. 27, 105-112.
47. Valenzuela, A., Nieto, S., Cassels, B., and Speisky, H. (1991). -«Inhibitory effect fo boldine on fish oil oxidation».-J. Am. Oil Chem. Soc. 68, 935-937.
48. Valenzuela, A., Nieto, S., Ganga, A. and Sanhueza, J. (1995). -«Inhibition of the thermally-induced oxidation of n-3 polyunsaturated fatty acid concentrates by boldine: a new natural antioxidant».-J. Am. Oil Chem. Soc., submitted.
49. Vladutiu, G. D., and Middleton, E. (1986). -«Effects of flavonoids on enzyme secretion and endocytosis in normal and mucolipidosis II fibroblasts».-Life Sci. 39, 717-726.
50. Winter, R. (1994). -«A consumer's dictionary of food additives».-Crown Trade Paperbacks, New York.
51. Wu, J., Lee, M., Ho, C. and Chang, S. (1982).-«Elucidation of the chemical structures of natural antioxidants isolated from rosemary».-J. Am. Oil Chem. Soc. 59, 339-345.
52. Xiu, R. J., Freyschuss, A., Ying, X., Berglund, L., Henriksson, P., and Bjorkhem, I. (1994). -«The antioxidant butylated hydroxytoluene prevents early cholesterol-induced microcirculatory changes in rabbits».-J. Clin. Invest 93, 2732-2737.
53. Yi, O. S., Han, D. and Shin, H. K. (1991). -«Synergistic antioxidative effects of tocopherols and ascorbic acid in fish oil/lecithin/water system»,-J. Am. Oil Chem. Soc. 68, 881-883.