Antioxidants are molecules that inhibit oxidation. In other words, Antioxidants donate or intercept the lone electron in the outermost ring of free radicals before they can cause damage to the protein, lipid, and cell damage
Free radicals are reactive oxidative species or ROS that are chemically reactive atoms containing oxygen
In other words, ROS includes a number of reactive molecules and free radicals derived from molecular oxygen, including peroxides, superoxide, hydroxyl radical, singlet oxygen, and alpha-oxygen.
Free radicals are unstable molecules. Therefore, in order for them to maintain stable, free radicals must intercept or donate an electron to or from the stable atoms respectively, leading a domino's effect that can not be stopped until all outermost ring electrons are paired or inhibited by antioxidants.
Long-term overexpression of free radicals compared to antioxidants can result in oxidative stress, a leading cause of protein, lipid and cellular damage.
In a healthy individual, antioxidant enzymes produced by the body are good enough to neutralize the levels of free radicals in the body. However, people with a weakened immune system may need an additional dietary source of antioxidants.
The most common risk factors associated with oxidative stress are antioxidants deficiency in the body caused by demographic, physical, lifestyle or nutritional factors.
Some researchers suggested people who smoke may be at an increased risk of oxidative stress.
Hydroxyl radical (OH•) is the most common and very dangerous free radical form of the hydroxide ion (OH–). It is produced from the decomposition of hydroperoxides (ROOH) by the reaction of an elevation in energy level above an arbitrary baseline energy state molecular oxygen with water.
The hydroxyl radical is highly reactive and has a very short in vivo half-life of approx. 10−9 s Hydroxyl radical cannot be eliminated by an enzymatic reaction and can damage virtually all types of macromolecules: carbohydrates, nucleic acids (mutations), lipids (lipid peroxidation) and amino acids.
Believe it or not, free radical levels in a moderate amount are necessary to enhance the body functioning, including vascular relaxation.
By balancing the ratio of free radicals and antioxidants may be the best way to avoid the development of chronic illness associated with oxidative stress.
The onion is a plant in the genus Allium, belonging to the family Alliaceae, a close relation of garlic. It is often called the "king of vegetables" because of its pungent taste and found in a large number of recipes and preparations spanning almost the totality of the world's cultures.
Depending on the variety, an onion can be sharp, spicy, tangy, pungent, mild or sweet.
On finding a potential compound that processed significant antioxidant researchers differentiated the antioxidant compounds in the 'Hyskin' and 'Red Baron' onion.
By comparing the levels of antioxidants in conventional and organic growth onion, researchers found that
* Total flavonoids were higher in 'Red Baron' and when onions were grown under organic soil treatment.
* There are no differences among the total anthocyanins, individual flavonols, individual anthocyanins in both methods of cultivation.
Based on the findings, organically cultivated onion may have a stronger antioxidant activity compared to those of conventional growth due to the higher content of total flavonoids.
Further differentiation of the methods of cultivation, researchers wrote, "Differences were primarily due to different soil management practices used in organic agriculture rather than pesticide/ herbicide application".
Moreover, based on the results of the effect of conventional, organic, and mixed cultivation practices on the content of total phenolics, total flavonoids, and antioxidant activity in the same in two varieties of onion grown over 4 years in a split-plot factorial systems comparison trial, researchers also found that
* Levels of total phenolics and total flavonoids process a significant year-on-year variation.
* Levels of antioxidants were also significantly different between organic and conventional production systems.
* Fully organic onion processed a high antioxidant content compared to those of fully conventional growth
Taken altogether, onion cultivated organically processed higher levels of antioxidants compared to conventional cultivation, pending to the confirmation of the larger sample size and multicenter human study.
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Author Biography
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.,.
Named TOP 50 MEDICAL ESSAYS FOR ARTISTS & AUTHORS TO READ by Disilgold.com Named 50 of the best health Tweeters Canada - Huffington Post
Nominated for shorty award over last 4 years
Some articles have been used as references in medical research, such as international journal Pharma and Bioscience, ISSN 0975-6299.
Sources
(1) Higher Antioxidant Activity, Total Flavonols, and Specific Quercetin Glucosides in Two Different Onion (Allium cepa L.) Varieties Grown under Organic Production: Results from a 6-Year Field Study by Ren F1,2, Reilly K1, Kerry JP2, Gaffney M1, Hossain M1, Rai DK. (PubMed)
(2) Evaluation of polyphenolic content and antioxidant activity in two onion varieties grown under organic and conventional production systems by Ren F1,2, Reilly K1, Gaffney M1, Kerry JP2, Hossain M1, Rai DK. (PubMed).
(3) Antioxidants - Most Common Types of Free Radicals by Kyle J. Norton
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