ANTIOXIDANT

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

David A Bender 2007

Introduction to Nutrition and Metabolism, 4th edition.
 Tissue damage by radicals
 Strand breaks and chemical damage in DNA
 may cause heritable mutations (in germ cells)
 may induce cancer (in somatic cells)
 Oxidation of polyunsaturated fatty acids in lipids
 lipid peroxides are involved in atherogenesis
 lipid peroxides break down to dialdehydes which modify proteins
and nucleic acid bases
 Oxidation of amino acids in proteins
 may lead to formation of antibodies against modified protein, and be
factor in auto-immune disease
 oxidized amino acids may catalyze further formation of oxygen radicals
 oxidized amino acids in LDL are involved in atherogenesis

David A. Bender, 2007I

Introduction to Nutrition and Metabolism, 4th edition.
 Antioxidants

Substances that may protect cells against the

effects of free radicals.
Substances which counteract free radicals and
prevent the damage caused by them.

Slow or prevent damage to body cells

May improve immune function and lower risk for
infection and cancer
Classification of Antioxidants
Ratnam, et al., 2006. Role of Antioxidants in Prophylaxis and Therapy: A Pharmaceutical PerspectiveJournal of Controlled Release 113 : 189–207
Enzymatic Antioxidants:
 Antioxidant enzymes are more potential agents in treating
severe acute insults due to oxidative stress.
 SOD catalyzes dismutation of superoxide into oxygen
and hydrogen peroxide and it is widespread in nature in
eukaryotic and prokaryotic organisms.
 CAT protects cells by catalyzing hydrogen peroxide
decomposition into molecular oxygen and water with no
free radical production.
 SOD and CAT are among the most potent anti-oxidants
known in nature (Ratnam et al., 2006).
Non-Enzymatic Antioxidants
• Many are obtained form dietary sources.
• Vitamins, carotenoids, organosulfural compounds
and minerals.
• Phytochemicals are not classified as nutrient
because they do not have a clear function in the
body and deficiency does not lead to specific
lesions, nevertheless, they are important in the
diet and provide a basis for increasing intake of
fruits and vegetables .
Non-Enzymatic Antioxidants Include :
• -Carotene
• Vitamin E (tocopherol)
• Vitamin C
• Selenium
• Phytosterols
• Isoflavones
 -Carotene
 -carotene and other carotenoids have ability to
react directly with peroxyl radicals involved in
lipid peroxidation. This ability has been
demonstrated in the range of partial pressures of
oxygen that exist under physiological conditions.

 -carotene works synergistically with vitamin E in

scavenging radicals and inhibiting lipid
peroxidation, although vitamin E has higher
reactivity toward peroxyl radicals than does -
carotene.
 Intervention study carotene supplements and
mortality from lung and other cancers

60
cancer mortality

40

20

carotene
0
lung

control
prostate

bladder

colo-rectal

gastric

other

David A Bender 2007

Introduction to Nutrition and Metabolism, 4th edition.
 Vitamin C
 Vitamin C function in general capacity as a reducing
agent or electron donor and thereby has antioxidant
activity.
 Vitamin C is a powerful antioxidant, that helps to
take up the free oxygen arising from cell
metabolism, making it unavailable to fuel the
destructive actions of free radicals.
 This may define a role for vitamin C in preventing
chronic diseases associated with oxidation.
 Vitamin E (Tocopherol)

 Vitamin E acts as nature’s most potent fat-soluble

antioxidant, although particular tocopherol
compound differ in their degree of antioxidant
activity.
 The most vital functional of vitamin E is its action
as an antioxidant in many tissues.
 Vitamin E as a antioxidant join with the unpaired
electron if free radicals and break the chain of
oxidation reactions that continue across tissue.
 Vitamin E can stop reactions involving free
radicals (free radical termination) and can destroy
singlet molecular oxygen.
 Reduction of lipid peroxides by vitamin E
Forming relatively stable tocopheroxyl radical
CH3

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

David A Bender, 2007. Introduction to Nutrition and Metabolism, 4th edition,

 Reduction of lipid peroxides by vitamin E
Forming relatively stable tocopheroxyl radical
which is reduced back to tocopherol by reaction with vitamin C
CH3

HO
CH2OH
HO CH
O
H3C O
CH3 O
CH3 tocopherol

O OH
lipid peroxide
monodehydroascorbate
(semidehydroascorbate)

fatty acid CH2OH

HO CH
CH3 O
O
O

OH OH
H3C O
CH3 ascorbate
CH3
tocopheroxyl radical

David A Bender 2007

Introduction to Nutrition and Metabolism, 4th edition.
 Plasma vitamin E and coronary heart
disease mortality
There is evidence that relatively high intakes of vitamin E, may reduce the risk of
developing cardiovascular disease and some forms of cancer.
CHD mortality /100,000

600

500

400

300

200

100

0
19 21 23 25 27 29
plasma vitamin E, µmol /L

David A Bender 2007

Introduction to Nutrition and Metabolism, 4th edition.
 Selenium
 Selenium functions with specific proteins as an essential part
of an antioxidant enzyme – glutathione peroxidase - which
protects cells and their lipid membranes from oxidation
damage (Selenium is the second line of defense in
preventing oxidative damage to cell membranes).

 An abundance of selenium can help spare the use of vitamin

E, because they both protect against free radical damage
(Schlenker, 2007)
 Source of Selenium

 Most selenium in food us highly available to the body.

 The amount of selenium in food is dependent upon the
quantity of selenium in the soil used to growth animals and
growth plants.
 Seafood are consistently good sources of selenium.
 Grains and other seeds are more variable, depending on the
selenium content of the soil in which the are grown.
 Fruits and vegetables generally contain little selenium.
 Phytosterols

 Also known as plant sterols, are a naturally

occurring class of compounds found in the cells and
membranes of plants.
 These plant lipid-like compounds are present at low
levels in grains, fruits and vegetables.
 There are approximately 250 different sterols and
related compounds in plant and marine materials
with the most common ones beta-sitosterol,
stigmasterol, and campesterol.
 In the present study, the antioxidant effects of phytosterol and its
components, beta-sitosterol, stigmasterol, and campesterol, against
lipid peroxidation were examined (Yazukazu, 2003).
 Phytosterols seem to act through multiple mechanisms of action,
including inhibition of carcinogen production, cancer-cell growth,
angiogenesis, invasion and metastasis, and through the promotion of
apoptosis of cancerous cells (Woyengo, 2009).
 Phytosterol consumption may also increase the activity of antioxidant
enzymes and thereby reduce oxidative stress. In addition to altering
cell-membrane structure and function, phytosterols probably promote
apoptosis by lowering blood cholesterol levels.
 Isoflavones
 Isoflavones are not widely distributed in plants, occurring almost
exclusively in legumes (Coward et al, 1993), with soybeans being
the richest source.
 Research over past two decades has provided significant
epidemiological and other evidence for the health benefits of the
consumption of soy-based foods.
 Among Asian populations with a high intake of soy, epidemiological
evidence has demonstrated a lower incidence of CVD, hormone-
dependent cancers of the breast and prostate, colon cancer,
menopausal symptoms, and osteoporosis (Larkin, 2008).
 In 1999, the U.S. Food and Drug Administration approved a health
claim for cholesterol-lowering effects of soy protein.
 Isoflavones have both estrogenic activity and antioxidant
capacity, related to their structural similarity to 17 -
estradiol (Larkin, et al,2008).
 These activities are relevant to the potential roles of
isoflavones in reducing cancer and CVD risk, as free
radicals, as well as high endogenous hormone levels
have been linked with the development of these
conditions.
 The isoflavones also demonstrate good antioxidant
activity in various systems (Harper et al, 1999). The
inhibition of lipid peroxidation, particularly of LDL by
isoflavones may be an important mechanism by which
they positively influence lipid profiles.
 These activities are relevant to the potential roles of
isoflavones in reducing cancer and CVD risk, as free
radicals, as well as high endogenous hormone levels
have been linked with the development of these
conditions. The isoflavones also demonstrate good
antioxidant activity in various systems (Harper et al,
1999).
 The inhibition of lipid peroxidation, particularly of LDL
by isoflavones may be an important mechanism by
which they positively influence lipid profiles.
 Occurrence of flavonoids in common foods
(Velentzis, et al., 2008; Hooper, et al.,2008)

Flavanoid Example compound Major Dietary sources Estimated

subclass daily intakes
Flavonols Quarcetin, kaempferol, Onions, broccoli, tea, 12.9 mg/d
myricetin, isorhamnetin kale, apples, cherries,
berries
Flavones Apigenin, luteolin, Parsley, celery, thyme, 1.6 mg/d
tangeretin chamomile tea
Flavanones Naringenin, hesperetin Citrus fruits (oranges 14.4 mg/d
and grapefruits)
Flavan-3-ols Catechin & epicatechin Cocoa, apples, grapes, 156.9 mg/d
Tea cathechins green tea

Anthocyanidins Cyanidin, delphinidin, Cranberries, black 3.1 g/d

pelargonidin & malvidin currants, blueberries
Isoflavones Daidzein, genistein, Soy products (tempeh, 1.2 mg/d (USA,
glycetein tofu) Netherland)
25-50 mg/d
(Asia)
 Flavonol and flavone contents of common vegetables,
fruits and beverages (Velentzis, et al. 2008)

Flavonol and flavone Foods

contents
High Broccoli, endive, kale, beans, celery, onions,
(>50mg/kg or 50 mg/lt) cranberries

Medium Lettuce, broad beans, red pepper, tomato,

(<50mg/kg or <50 mg/lt) apples, grapes, cherries, tomato juice, red wine,
tea beverages

Low Cabbage, spinach, carrots, peas, mushrooms,

(<10mg/kg or <10 mg/lt) peaches, strawberries, orange juice, white wine,
brewed cofe
• The U.S. Food and Drug Administration (FDA)
announced that they could not find solid evidence to
support the claim that green tea significantly
reduces the risk of heart disease or certain cancers
(US FDA 2005, 2006).
 Isoflavone contents of soy products

Soy products Total Genistein Daidzein Glycetein

isoflavones
Soy-protein 987 640 191 156
isolate
Tempeh 865 422 405 38

Tofu 532 245 238 49

Protein 73 19 0 54
concentrate
Soy drink 28 21 7 -

Adapted from Wang and Murphy (1994)

 Net change in serum lipids and lipoprotein concentrations in subjects
ingesting the soy-containing diets, as compare with the control diets*

Index No. of No. of Change Percent

studies subjects (mg/dl) change
Total cholesterol 38 730 - 23.2 - 9.3

LDL cholesterol 31 564 - 21.7 - 12.9

HDL cholesterol 30 551 + 1.2 + 2.4

VLDL cholesterol 20 255 - 0.4 - 2.6

Triglycerides 30 628 - 13.3 - 10.5

*Meta-Analysis of The Effects of Soy Protein Intake on Serum Lipids

(Anderson, et al. 1995)
 Effects of Dietary Soy in Humans
with Diabetes Mellitus

Reference Models Effects

Hermansen, K, et al. type 2 diabetic  LDL cholesterol, TAG,
1998 apolipoprotein B-100
Anderson JW, et al. type 2 diabetic with  total cholesterol and TAG
1998 obesity &
hypertension
Tsai AC, et al. 1987 obese type 2 diabetic  Postprandial
hyperglycemi and TAG
Mahalko JR, et al. type 2 diabetic Improved glucose
1984 intolerance and decreased
VLDL cholesterol, TAG,
glycated hemoglobih
TEMPE : Its potential benefit to health

A traditional food originated from Indonesia made

from soaked dehulled and cooked whole soybeans
inoculated with a mould, usually the genus of Rhizopus.

It has been recognized as a super-healthy food because

of its richness in nutrient contents and its potential use
for health
Active Compounds Identified
in Tempe
 Research of Tempe in Indonesia
Mahmud, M.K. The inhibitory effect of tempe on Escherichia
(1987) Coli infection
Sudigbia The effect of tempe on child growth
(1990)
Sugyarto The effect of tempe on hypercholesterolemia
(1990)
Arbai, A. The effect of tempe on uric acid and plasma
(1994) level
Wardani, N. The effect of tempe on cholesterol and ApoB
(2000)
Juweni The effect of tempe on MDA and F2-
(2000) Isoprostan
 Research of Tempe in Indonesia

Sunarto, Y. Antidiarrheal characteristic of tempe in

children aged 6-24 month with acute diarrhea
Biben, A. Formation and bone resorption on pre and
(2001) postmenopausal women
Alrasyid, A. Intake of low IG and tempe on obesity women
(2007)  tissue-type plasminogen activator antigen,
plasminogen antivator inhibitor tipe-1 antigen
dan lipid plasma
Rahardjo, T.B. Intake of tofu and tempe  kognitif on
(2008) elderly

Utari, 2009 Tempe decreased cholesterol, LDL cholesterol,

(unpublished) triacylglycerol, increased of SOD activity, and
decreased of MDA, increased serum Zn on post
menopausal women.
 THANK YOU

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