Research Paper of the Day
This review explores natural antioxidants (polyphenols, carotenoids) in foods/medicinal plants, their health benefits, and extraction methods. Non-conventional techniques like ultrasound, microwave, and enzyme-assisted extraction boost efficiency while reducing solvent use. Key sources include berries, citrus, tea, spices, and medicinal herbs. Antioxidant activity is assessed via chemical assays (TEAC, FRAP) and cellular models. Sustainable extraction and antioxidant-rich diets combat oxidative stress-linked diseases.
“Antioxidants are like tiny superheroes in fruits, veggies, and herbs that protect our bodies from bad guys called free radicals. Scientists found better ways to get these heroes out of plants using sound waves, microwaves, and enzymes. Eat blueberries, oranges, spinach, and spices like cinnamon to stay healthy. Avoid fake antioxidants in junk food!” 🌟
Extraction Innovations:
• Ultrasound (UAE): Uses sound waves to break plant cells (e.g., boosts anthocyanins in blueberries by 2.5×) Table 1.
• Microwave (MAE): Heats solvents quickly (e.g., triples polyphenol yields in Achillea leaves) Table 1.
• Enzyme-assisted (EAE): Breaks cell walls (pectinase doubles lycopene from tomato waste) Table 1.
• Supercritical CO₂ (SFE): Eco-friendly for heat-sensitive compounds (e.g., 20× higher antioxidant capacity in myrtle) Table 1.
Assessment Methods:
• TEAC/FRAP: Measure free radical scavenging and reducing power.
• Cellular assays: Test protection against oxidative damage in human cells.
Top Sources: Medicinal plants (e.g., Salvia miltiorrhiza) and berries (wild blueberries) show the highest antioxidant activity
Prioritize:
• Citrus fruits (oranges, grapefruit)
• Dark greens (spinach, broccoli)
• Nuts/seeds (walnuts, flaxseed)
• Spices (oregano, cinnamon, cloves)
• Green/black tea
• Berries (blueberries, raspberries)
Limit:
• Low-phenolic cereals (rice, wheat) and legumes (chickpeas, lentils).
• Processed foods with synthetic antioxidants (BHA/BHT).
• Overcooked veggies (heat degrades antioxidants).
• Check labels for “natural extracts” vs. artificial additives.
Comprehensive review of extraction methods and sources, but lacks new experimental data. Strong focus on lab techniques over practical dietary guidance.
Natural antioxidants reduce chronic disease risk (cancer, heart disease) by neutralizing free radicals. Efficient extraction methods minimize environmental impact (less solvents, energy). Prioritizing antioxidant-rich foods supports health and sustainable food tech.
Blend + Strain: Make smoothies with berries/spinach, then strain—blending breaks cell walls, releasing 3× more antioxidants than whole fruits. Add olive oil to boost absorption of fat-soluble carotenoids!
• “Oregano and cinnamon rank highest in antioxidant activity among spices.” Table 3, PDF p.21
• “Supercritical CO₂ extraction yields 20–40× higher antioxidant capacity in myrtle vs. traditional methods.” Table 1, PDF p.8
• “Ultrasound-assisted extraction increased anthocyanins in blueberries by 148% vs. conventional methods.” Table 1, PDF p.5
Xu, D.-P., Li, Y., Meng, X., Zhou, T., Zhou, Y., Zheng, J., Zhang, J.-J., & Li, H.-B. (2017). Natural Antioxidants in Foods and Medicinal Plants: Extraction, Assessment and Resources. International Journal of Molecular Sciences, 18(1), 96. https://doi.org/10.3390/ijms18010096
