In the search of natural therapy for the prevention and treatment of diseases involved oxidative stress, scientists may have found a dietary whole fruit with the efficacy compared to that of conventional medicine, according to studies.
Antioxidants are stable atoms which inhibit free radical and stop the free radicals chain reaction.
Free radicals on the other hand are unstable and highly reactive molecules with a single or unpaired electron on the outer ring. In order to maintain the balance, free radicals are ready either to donate or intercept an electron from another stable atom, leading to domino's effect which can not be stopped until the electron is paired or inhibited by an antioxidant.
Overexpression of free radicals and suppressed levels of antioxidants cause oxidative stress, leading to the damage cell structure, protein and lipid and alternation of cell DNA.
Every day, the human body is bombarded by the invasion of free radicals. Some foods we eat, the polluted air we breathe, the use of the toxic chemical substances and the body metabolism all contribute to the expression of free radicals in our body.
Luckily, for a healthy individual, our body antioxidant enzymes are good enough to maintain the balance ratio, regardless of the levels of free radicals produced.
However, for the people with suppressed antioxidant enzymes in the body, dietary sources of antioxidants from fruits and vegetable can be very helpful.
Researchers at the Karolinska Institutet suggested that a high intake of fruit and vegetables is related to low oxidative stress.
Dr. Rikard Åsgård, the lead scientist said, "Fruit and vegetable intake was inversely related to oxidative stress" and " An increased intake of fruit and vegetables can, therefore, be beneficial for patients with type 2 diabetes since these patients are documented to have raised oxidative stress and inflammation".
The results clearly encouraged that people who suppress antioxidant produced by the body should add some portions of fruits and vegetables into their diet.
Avocado is a commercially valuable fruit cultivated in tropical climates throughout the world. It is a green-skinned, pear-shaped fruit that ripens after harvesting and native to the Caribbean, Mexico, South America, and Central America, belonging to the flowering plant family Lauraceae.
The fruit contains campesterol, high amounts of β-sitosterol (average 76.4 mg/100 g); fatty acids (approximately 60% monounsaturated, 20% saturated, and 20% unsaturated); high amounts of glutathione (27.7 mg/100 g); approximately 2% protein; 6–9% carbohydrates and sugars (glucose, fructose, d-mannoheptulose, a taloheptulose, and an alloheptulose); two bitter substances (1-acetoxy-2,4-dihydroxyheptadeca-16-ene and 1,2,4-trihydroxyheptadeca-16-ene); carnitine; proanthocyanidins; persenones A and B.
With an aim to find natural ingredients with significant antioxidant effects against bacterial infection in the induction of oxidative stress, researchers examine the thyl acetate, containing 70% acetone, and 70% methanol extracts of the peel, pulp, and seed from two avocadi (Persea Americana Mill) against Gram-positive bacteria.
Peels and seeds were found to possess higher amounts of phenolics and had a more intense in vitro antioxidant potential, compared to the pulp.
The efficacy of the peels and seeds against Gram-positive bacteria were associated with the rich in catechins, procyanidins, and hydroxycinnamic acids, whereas the pulp was particularly rich in hydroxybenzoic and hydroxycinnamic acids and procyanidins.
The results indicated that avocado displays moderate antimicrobial effects against Gram-positive bacteria.
Furthermore, injection of the extracts (70% acetone) from avocado peels and seeds as inhibitors of oxidative reactions in meat patties, researchers also found that avocado extracts protected meat lipids and proteins against oxidation with the effect on lipids being dependent on the avocado variety.
Moreover, in the examine the antioxidant activity of other compounds such as monounsaturated fatty acids, tocopherols, carotenes, acetogenins and sterols found in avocado researchers once again confirmed the antioxidant property by comparing the lipophilic AOC of the pulp and the fruit hydrophilic AOC.
According to the chemical assay of oxygen radical absorbance capacity (ORAC), the highest antioxidant activity of lipophilic AOC was attributed to the presence of high levels of acetogenins, compared to other compounds.
The findings showed that the presence of emulsifying agents which are soluble in both fat and water could serve as novel lipophilic antioxidants in a food matrix.
Interestingly, the University of California in the study "the effect of harvest date on nutritional compounds and antioxidant activity (AOC) in avocado (Persea Americana Mill. cv Hass) fruit" , suggested that AOC in early harvested fruit after storage for 35 days was much higher antioxidant contents than that in late-harvested fruit after storage for 21 days.
Taken altogether, there is no doubt that whole fruit avocado processed a strong antioxidant property may be considered a functional food for the prevention and treatment of oxidative stress-related diseases
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Kyle J. Norton (Scholar, Master of Nutrition, All right reserved)
Health article writer and researcher; Over 10.000 articles and research papers have been written and published online, including worldwide health, ezine articles, article base, health blogs, self-growth, best before it's news, the karate GB daily, etc.,.
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Some articles have been used as references in medical research, such as international journal Pharma and Bioscience, ISSN 0975-6299.
(1) Avocado (Persea americana Mill.) phenolics, in vitro antioxidant and antimicrobial activities, and inhibition of lipid and protein oxidation in porcine patties by Rodríguez-Carpena JG1, Morcuende D, Andrade MJ, Kylli P, Estévez M.(PubMed)
(2) Activity-guided identification of acetogenins as novel lipophilic antioxidants present in avocado pulp (Persea americana) by Rodríguez-Sánchez D1, Silva-Platas C, Rojo RP, García N, Cisneros-Zevallos L, García-Rivas G, Hernández-Brenes C.(PubMed)
(3) Effect of harvest date on the nutritional quality and antioxidant capacity in 'Hass' avocado during storage by Wang M1, Zheng Y, Khuong T, Lovatt CJ.(PubMed)
(4) High intake of fruit and vegetables is related to low oxidative stress and inflammation in a group of patients with type 2 diabetes by Rikard Åsgård,1 Elisabet Rytter,2 Samar Basu,2 Lilianne Abramsson-Zetterberg,3Lennart Möller,1 and Bengt Vessby. (PMC)
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