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The versatility of antioxidant assays in food science and safety—chemistry, applications, strengths, and limitations
Scopus
Open Access Toplam 625 atıf DOI
Currently, there is a growing interest in screening and quantifying antioxidants from biological samples in the quest for natural and effective antioxidants to combat free radical-related pathological complications. Antioxidant assays play a crucial role in high-throughput and cost-effective assessment of antioxidant capacities of natural products such as medicinal plants and food samples. However, several investigators have expressed concerns about the reliability of existing in vitro assays. Such concerns arise mainly from the poor correlation between in vitro and in vivo results. In addition, in vitro assays have the problem of reproducibility. To date, antioxidant capacities are measured using a panel of assays whereby each assay has its own advantages and limitations. This unparalleled review hotly disputes on in vitro antioxidant assays and elaborates on the chemistry behind each assay with the aim to point out respective principles/concepts. The following critical questions are also addressed: (1) What make antioxidant assays coloured? (2) What is the reason for working at a particular wavelength? (3) What are the advantages and limitations of each assay? and (4) Why is a particular colour observed in antioxidant–oxidant chemical reactions? Furthermore, this review details the chemical mechanism of reactions that occur in each assay together with a colour ribbon to illustrate changes in colour. The review ends with a critical conclusion on existing assays and suggests constructive improvements on how to develop an adequate and universal antioxidant assay.
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Nanovesicles from Rosa canina: A Treasure Trove of Antioxidant Potential for Oxidative Stress, Inflammation, and Gut Microbiota Modulation
Scopus
Havuzumuzda Open Access
Background/Objectives: Extracellular vesicles (EVs) have become key facilitators of communication between cells, significantly influencing various physiological functions. Although EVs originating from mammalian cells have been heavily researched for their therapeutic applications, there is a growing interest in extracellular vesicles derived from edible plants (PDEVs) because of their unique bioactive characteristics. These nanovesicles (NVs) exhibit remarkable biocompatibility, low immunogenicity, and the ability to overcome biological barriers, making them promising candidates for biomedical applications. This study aimed to evaluate the antioxidant and anti-inflammatory properties of NVs isolated from Rosa canina berries. Methods: Antioxidant activity was assessed through in vitro assays, confirming their ability to fight oxidative stress. Additionally, enzymatic inhibition tests were conducted to explore their potential role in regulating key metabolic pathways associated with inflammation and oxidative damage. The antioxidant and anti-inflammatory activity of Rosa canina NVs was further tested on a THP-1 cell-based inflammation model, demonstrating their ability to modulate the inflammatory response at the cellular level. Moreover, the impact of these NVs on gut microbiota was investigated to assess their protective effects on antibiotic-induced dysbiosis. Results: The results demonstrated their ability to modulate oxidative stress, regulate enzymatic pathways, reduce inflammation in THP-1 cells, and influence gut microbiota in a positive manner.
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Kurumlar (4)
Selçuk Üniversitesi
Selçuklu, Turkey
Università degli Studi di Perugia
Perugia, Italy
Universitatea de Stiinte Agronomice si Medicina Veterinara din Bucuresti
Bucharest, Romania
Universitatea Transilvania din Brașov
Brasov, Romania