Amplified oxidative stress is supposed to be one of the contributory features for many persistent diseases such as; neurodegenerative diseases, cancer, coronary heart disease, Parkinson’s disease and perhaps Alzheimer’s disease, diabetes mellitus and inflammatory diseases1. Moreover the increased oxidative stress is one of the foremost sources for aging.
Free radicals production is normal in all cell parts for optimal cellular working. However the excess production of free radicals can be source of many harmful diseases2. The disturbance between the equilibrium of free radicals production and cellular antioxidant defense system is known as Oxidative Stress.
Damage caused by free radicals can be reduced by using natural antioxidants. They do it wither by inhibiting the chain imitations of free radicals or by scavenging activity (breaking chain propagation)3. Thus, antioxidants fight free radicals and protect us from various diseases.
Human body has its own antioxidant system for fighting with free radicals. But the consumption of fruits and vegetables was related with reduced risks of diseases. Many studies have proved the longer life spans and slowed down aging process by regular and consistent consumption of fruits and vegetables.
Sodium nitrite is an oxidizing agent. It is used as food additive for preservation of meat and fish products and as a color fixative for them4. Despite reported by FDA that this additive is harmful due to its toxicity and carcinogenetic; still it is widely used as there is no alternate preservative available. Sodium nitrate also causes gastrointestinal cancer in adults, increased incidence of brain tumors, nasopharyngeal tumors and leukemia in children5.
Using natural antioxidants is one way to reduce not only the oxidative stress but also reverse the damage caused by nitrates intake. Citrus fruits and juices are such important sources of bioactive compounds including antioxidants such as ascorbic acid, carotenoids, flavonoids, phenolic compounds and pectin6.
Orange peel with its elevated content of antioxidants was accounted before for having many health benefits such as; minimizing central nervous system disorders. It has high content of antioxidants that can be used in food industries as antioxidant to inhibit lipid per-oxidation7.
Keeping in view the above context, scientists conducted a study in which they used a bakery product (Biscuits) and added the dried orange peel in it for easy intake. Orange peel with its elevated content of natural antioxidants antagonized the harmful effect of increased oxidative stress in Wistar rats7.
Researchers used different drying methods for orange peel and the method that gave the best antioxidant activity was chosen. Sodium nitrite was chosen to be the inducer for the increased oxidative stress in this study as it is one of the widely used food additives in the food industry.
It was found that antioxidant activity and polyphenol content for the three drying methods of orange peel revealed that solar energy was the best drying method. An important decrease in body weight gain, feed intake and feed efficiency ratio was noticed for the same group. These parameters were restored in the group of rats that was fed on biscuits with dried orange peel along with sodium nitrite.
Written by: Rabeeia
Your email address will not be published. Required fields are marked *
17 November, 2019