AN APPROACH ABOUT IN VITRO ANTIOXIDANT CAPACITY OF PLANT FOODS AND BEVERAGES

Authors

  • Maria de Lourdes Reis Giada Universidade Federal do Rio de Janeiro

DOI:

https://doi.org/10.12957/demetra.2014.8256

Keywords:

antioxidantes naturais, capacidade antioxidante, alimentos vegetais, bebidas, métodos analíticos

Abstract

Oxidative stress leads to the formation of potentially toxic andharmful compounds to our body. These compounds can causeharm to our health by increasing the risk of heart diseases anddegenerative diseases, and they also lead to aging. However,several epidemiological studies conducted in recent decadessuggest that the consumption of vegetables and beverages rich innatural antioxidants may reduce the incidence of diseases relatedto oxidative stress. As a result, several studies have evaluated the invitro antioxidant capacity of different plant foods and beverages.Yet, several factors may influence the in vitro antioxidant capacityof a sample, particularly in complex matrices such as wine, fruitsand other vegetables, and lead to significant differences in theresults. In this work, the main factors that may influence the invitro antioxidant capacity of a sample were addressed. It can beconcluded that different tests to different mechanisms still mayand should be employed when determining in vitro antioxidantcapacity. Moreover, the kinetic curve of the antioxidants of thestudied sample should also be drawn, as it allows to explain howantioxidants work. In addition, the curve enables the predictionof the antioxidant behavior in living organisms.

DOI 10.12957/demetra.2014.8256

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Author Biography

Maria de Lourdes Reis Giada, Universidade Federal do Rio de Janeiro

Possui graduação em Nutrição pela Universidade Federal do Rio de Janeiro (UFRJ-1984) e especialização em Nutrição Experimental na área de Bromatologia pela Universidade Federal do Estado do Rio de Janeiro (UNIRIO-1986). Realizou mestrado em Ciência dos Alimentos pela Universidade de São Paulo (USP-1995) e doutorado em Ciência dos Alimentos pela mesma instituição (USP-2006), com parte da formação na University of Reading - Inglaterra. Foi da Diretoria do Conselho Regional de Nutricionistas da 4a. Região (CRN-4) e Conselheira Titular na gestão 1989-1990. Ex-Chefe do Departamento de Nutrição Básica e Experimental/UFRJ (1995-2000) e responsável pelo Laboratório de Composição dos Alimentos e Bromatologia do Instituto de Nutrição/UFRJ (2007-2012). Atualmente, é Professor Adjunto 04 da UFRJ, responsável pela disciplina Bromatologia e coordenadora do Estágio Curricular Supervisionado em Ciência dos Alimentos, do curso de graduação em Nutrição. Atua ainda como coordenadora de projetos de pesquisa e orientadora de alunos de iniciação científica e de pós-graduação. É revisora de artigos científicos de periódicos nacionais e internacionais, tais como Alimentos e Nutrição (FCF/UNESP), European Food Research and Technology, Nutrition Research (NY) e International Journal of Food Science and Technology. Em fevereiro de 2011, a convite dos Doutores Bo Fan, Paul Yang e Ake Ándren-Sandberg, editores da revista North American Journal of Medical Sciences, passou a compor o Corpo Editorial da referida revista. No mês seguinte, aceitou o convite do Prof Dr Yellela Krishnaiah, editor-chefe da revista Journal of Bioequivalence and Bioavailability, e passou a compor também o Corpo Editorial desta revista. Em abril de 2011, sob o patrocínio do Laboratório Labome (New Jersey, USA), vinculou-se a American Association for the Advancement of Science (AAAS) na qualidade de Membro Profissional. No mês de maio de 2012, foi convidada pelo Prof Dr Chaudhary Dilip e passou a compor ainda o Corpo Editorial da revista Asian Journal of Food Science and Nutrition. Em função dos trabalhos de revisão de artigos científicos que vinha desenvolvendo para a revista International Journal for Agro Veterinary and Medical Sciences desde janeiro de 2011, em agosto de 2012 foi convidada pelo editor-chefe da mesma, Prof Dr Sagar M. Goyal, e passou a compor o Corpo Editorial de mais esta revista. Em fevereiro de 2013, juntou-se ao Corpo Editorial de mais três revistas científicas internacionais: American Journal of Veterinary Medical Research, American Journal of Agricultural Research e North American Journal of Sciences. Tem experiência na área de Ciência dos Alimentos e Nutrição, atuando principalmente nos seguintes temas: composição química, compostos bioativos, antioxidantes naturais e lípides.

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Published

2014-03-16

How to Cite

1.
Giada M de LR. AN APPROACH ABOUT IN VITRO ANTIOXIDANT CAPACITY OF PLANT FOODS AND BEVERAGES. DEMETRA [Internet]. 2014 Mar. 16 [cited 2025 May 1];9(1):137-46. Available from: https://www.e-publicacoes.uerj.br/demetra/article/view/8256

Issue

Vol. 9 No. 1 (2014)

Section

ORIGINAL ARTICLE

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