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Issue 35, 2015
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Free radicals, natural antioxidants, and their reaction mechanisms

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Abstract

The normal biochemical reactions in our body, increased exposure to the environment, and higher levels of dietary xenobiotic's result in the generation of reactive oxygen species (ROS) and reactive nitrogen species (RNS). The ROS and RNS create oxidative stress in different pathophysiological conditions. The reported chemical evidence suggests that dietary antioxidants help in disease prevention. The antioxidant compounds react in one-electron reactions with free radicals in vivo/in vitro and prevent oxidative damage. Therefore, it is very important to understand the reaction mechanism of antioxidants with the free radicals. This review elaborates the mechanism of action of the natural antioxidant compounds and assays for the evaluation of their antioxidant activities. The reaction mechanisms of the antioxidant assays are briefly discussed (165 references). Practical applications: understanding the reaction mechanisms can help in evaluating the antioxidant activity of various antioxidant compounds as well as in the development of novel antioxidants.

Graphical abstract: Free radicals, natural antioxidants, and their reaction mechanisms

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Article information


Submitted
28 Oct 2014
Accepted
12 Mar 2015
First published
12 Mar 2015

This article is Open Access

RSC Adv., 2015,5, 27986-28006
Article type
Review Article
Author version available

Free radicals, natural antioxidants, and their reaction mechanisms

S. B. Nimse and D. Pal, RSC Adv., 2015, 5, 27986
DOI: 10.1039/C4RA13315C

This article is licensed under a Creative Commons Attribution 3.0 Unported Licence. Material from this article can be used in other publications provided that the correct acknowledgement is given with the reproduced material.

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    [Original citation] - Published by The Royal Society of Chemistry (RSC) on behalf of the European Society for Photobiology, the European Photochemistry Association, and RSC.
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    [Original citation] - Published by The Royal Society of Chemistry.

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