Antioxidants can prevent or slow cell damage caused by free radicals. Free radicals are unstable molecules that the body produces as a reaction to environmental and other pressures. They can increase the risk of inflammation and various health issues. They are sometimes called “free-radical scavengers.” The sources of antioxidants can be natural or artificial. Certain plant-based foods are thought to be rich in antioxidants. Plant-based antioxidants are a kind of phytonutrient, or plant-based nutrient. The body also produces some antioxidants, known as endogenous antioxidants. Antioxidants that come from outside the body are called exogenous. Free radicals are waste substances produced by cells as the body processes food and reacts to the environment. If the body cannot process and remove free radicals efficiently, oxidative stress can result. This can harm cells and body function. Free radicals are also known as reactive oxygen species (ROS). Factors that increase the production of free radicals in the body can be internal, such as inflammation, or external, for example, pollution, UV exposure, and cigarette smoke. Oxidative stress has been linked to heart disease, cancer, arthritis, stroke, respiratory diseases, immune deficiency, emphysema, Parkinson’s disease, and other inflammatory or ischemic conditions. Antioxidants are said to help neutralize free radicals in our bodies, and this is thought to boost overall health. Antioxidants can protect against the cell damage that free radicals cause, known as oxidative stress. Activities and processes that can lead to oxidative stress include: mitochondrial activity excessive exercise tissue trauma, due to inflammation and injury ischemia and reperfusion damage consumption of certain foods, especially refined and processed foods, trans fats, artificial sweeteners, and certain dyes and additives smoking environmental pollution radiation exposure to chemicals, such as pesticides and drugs, including chemotherapy industrial solvents ozone

1. ANTI-
OXIDANTS
PRESENTED BY:
REVATHI MAROJU

2. CONTENTS
Introduction
01 02
Anti-oxidants
Functions
03 04
Classification

3. CONTENTS
Sources
05 06
References

4. INTRODUCTION
01

5. OXIDATION
• Oxidation – a natural process that occurs
within our body’s cells, and can produce reactive
substances called free radicals.
Ex: Rust.
Just as rust attacks and breaks down the metal,
free radicals break down body cells and tissue,
attack DNA, fats and proteins.

6. What are Free Radicals?
 Free radicals and oxidants play a dual role as
both toxic and beneficial compounds, since they
can be either harmful or helpful to the body.
 They are produced either from normal cell
metabolisms in the body or from external sources
(pollution, cigarette smoke, radiation, medication).

7. What is Oxidative stress??
 When an overload of free radicals
cannot gradually be destroyed, their
accumulation in the body generates a
phenomenon called oxidative stress.
 This process plays a major part in
the development of chronic and
degenerative illness such as cancer,
autoimmune disorders, aging, cataract,
rheumatoid arthritis, cardiovascular
and neurodegenerative diseases.

8. Counter-action of oxidative stress….
 The human body has several mechanisms to counteract
oxidative stress by producing anti-oxidants, which are
either naturally produced in the body, or externally
supplied through foods and/or supplements.

9. 02
ANTI-OXIDANTS

10. ANTI-OXIDANTS
• Anti = against
• Oxidant = compounds such as oxygen that
combines with another substances.
• In general, anti-oxidants neutralize free
radicals that are generated in the body and
prevent damage to cell proteins, lipids and
carbohydrates.
• Any stabilizer which stops the auto-
oxidation cycle is an Anti-oxidant.

11. How do Antioxidants Work?
● Every cell in human body runs on
oxygen. However as important as
oxygen is, it also causes damage to the
very cells that rely on it to live. This
damage is called oxidation.
● For example – When an apple cut turns
brown when exposed to air.

12.  However, if we put lemon juice on the apple it stays white.
 Here lemon juice acts as anti-oxidant, preventing the damage
to flesh.
 The process is similar in body.

13. FUNCTIONS OF ANTI-
OXIDANTS
03

14. FUNCTIONS OF ANTI-OXIDANTS
Attack free radicals in various ways, such as:
- Removing free radicals from bloodstream.
- Donating electrons to stabilize free radicals.
Repair damage caused by free radicals.
Different anti-oxidants work in different ways
and in different places in the body, so it’s
important to eat a variety of foods to get a variety
of anti-oxidants.
In other words, Vitamin E in almonds may not
act the same way as the Vitamin C in broccoli.

15.  Support kidney function.
 Improve reproduction function.
 Improve nervous system
functioning.
 Maintain good dental health.
 Have anti-ageing effect.
 Support the immune system and
improve defense power of the body.
 Reduce obesity.
 Offer protection against digestive
disorders.
 Improve quality of sleep.
 Support respiratory system.
 Maintain healthy vision.
 Protect the liver.
Benefits of Anti-oxidants

17. 04
CLASSIFICATION OF
ANTI-OXIDANTS

18. ANTI-OXIDANTS
• SOD
• Catalase
• GPx
Enzymatic
• Vitamin C
• Vitamin E
• Carotenoids
• Thiol anti-oxidants
(Glutathione,
Thioredoxin,
and Lipoic acid)
• Flavanoids
• Melatonin
Non-Enzymatic

19. The Anti-oxidants are present in the
Cells are: Glutathione
Vitamin. E
Superoxide desmutase
Plasma are: Bilirubin
Uric acid
Albumin
Transferrin
Ceruloplasmin
Minerals: Selenium
Iron
Copper
Zinc
Vitamins: Flavinoids
Vit. C
Vit. E
 – carotene (Vit. A)

20. SOURCES OF ANTI-
OXIDANTS
05

22. Class / Compound Source Potential Benefit
1. Carotenoids
•  -carotene Carrots, various fruits Neutralize free radicals which
damage all, bolsters cellular
antioxidant defenses.
• Lutein, Zeaxanthin Kale, collards, spinach, corn, egg,
citrus
Many contribute to
maintenance of healthy vision.
• Lycopene Tomato Of prostate health.

23. 2. Flavinoids
• Anthocyanidins
Berries, cherries, red grapes Bolster cellular antioxidant
defenses, may contribute to
brain function.
• Flavanols Tea, cocoa, chocolate, apple,
grapes.
May contribute to heart health.
• Flavanones, flavanoles Citrus foods Neutralize free radicals, which
may damage.
• Flavanones, flavanoles Citrus foods Neutralize free radicals, which
may damage.
3. Whole grains Cereal grains Reduce risk of CHD, DM

24. REFERENCES:
https://www.slideshare.net/TapeshwarYadav1/antioxidant-55787282#:~:text=Minerals
https://www.slideshare.net/cmllfrnndz/antioxidant-nutrients
https://www.medicalnewstoday.com/articles/301506#benefits
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3614697/
https://slideplayer.com/slide/5734466/

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