Antioxidants and Phytonutrients
Antioxidants and Phytonutrients
Antioxidants and Phytonutrients
AND PHYTONUTRIENTS
Rimbawan
Community Nutrition Department
Bogor Agricultural University
Vegetables and fruits are most sources of
vitamin and mineral that important for metabolism
in human body, while legumes are sources of
protein.
Vegetables, fruits and legumes also consist of
phytochemicals. Some of vitamins, minerals, and
phytochemicals popular as an antioxidants.
Free radicals
are molecules
produced when
the body breaks
down food, or by
environmental
exposures like
tobacco smoke
and radiation.
Free radicals can
damage cells, and may
play a role in heart
disease, cancer,
diabetes, aging and
other diseases.
The major radicals causing tissue
damage are oxygen radicals:
Superoxide •O -
2
Perhydroxyl •O
2H
Hydroxyl •OH
60
cancer mortality
40
20
carotene
0
lung
control
prostate
bladder
colo-rectal
gastric
other
CH3 O
HO
R O
CH3
CH3
H3C O
CH3
CH3 tocopherol
CH2
HO
lipid peroxide
R O
fatty acid CH3
CH3
CH3
CH3
O
O
H3C O
CH3 R O
CH3
CH3 CH3
tocopheroxyl radical
HO
CH2OH
HO CH
O
H3C O
CH3 O
CH3 tocopherol
O OH
lipid peroxide
monodehydroascorbate
(semidehydroascorbate)
OH OH
H3C O
CH3 ascorbate
CH3
tocopheroxyl radical
600
500
400
300
200
100
0
19 21 23 25 27 29
plasma vitamin E, µmol /L
Protein 73 19 0 54
concentrate
Soy drink 28 21 7 -