Using Nature to Preserve Omega Oils - Assignment Example

How Anti-Oxidants and Sporopollenin Protect Omega Oils Abstract Anti-Oxidants are compounds that protect cells from damage by free radicals. Free radicals are by-products produced during a person’s metabolism. Their accumulation leads to aging and other degenerative diseases such as cancer and diabetes. Antioxidants act as the catalysts that enable the conversion of omega 6 oils to omega 3 oils which are vital in the prevention of degenerative diseases. Omega Oils such as Krill Oil and Olive oils contain antioxidants. Some antioxidants are produced by the body while others are obtained from nutrients. Examples of those produced by the body are; lipoic acid and Co-enzyme Q-10. Enzymes of antioxidant nature include: superoxide dismutase and glutathione. Examples of those obtained from nutrients are phytochemicals, amino acids; cysteine, glutamic acid and glycine, Vitamins C, A and E. Sporopollenin is part of the outer wall of pollen grains and has the ability to bind compounds for instance heavy metals, pesticides and toxins. Introduction Lipid oxidation has been reported as one of the vital quality wear and tear processes that take place in lipid bearing foods. The deterioration process can be stopped by antioxidants, which may be available as natural constitutes of certain foods or substances that may be added to products. Anti-oxidant activities in food systems depend on different structures (for instance the position and number of hydroxyl groups that are attached to aromatic rings) and also the anti-oxidant chemical reactivity (for instance metal chelation and radical scavenging) (Jacobson et al, 1999). The key anti-oxidant mechanisms are summarized in the table below: Anti-oxidative Compounds Anti-oxidant Mechanism Tocopherol (1) Free radical scavenger Ascorbic acid/ascorbyl palmitate Free radical scavenger, regeneration of major anti-oxidants for instance tocopherol. Reducing agents. Lactoferrin (9) Metal chelating agent Gallic acid (1) Reducing agent, free radical scavenger Caffeic acid (10) Reducing agent, free radical scavenger, metal chelating activity. Coumaric acid (10) Reducing activity, free radical scavenger Naringenin (5) Free radical scavenger Rutin (5) Metal chelating activity, free radical scavenger The activities of the aforementioned anti-oxidants that are available in food systems depend on numerous factors for instance their physical location, their interactions with ingredients found in food matrices and pH. It has also been noted that anti-oxidant efficacy is affected by oxidation mechanisms that prevail in food systems. The efficacy of various natural oxidants differs in various types of food. For instance, tocopherol can reduce oxidation to a limited extent by the inhibition of n-3 PUFA deterioration that is situated in oil droplets. On the other hand free radical scavengers are able to reduce lipid oxidation that is available in food systems. Microencapsulation by the use of sporopollenin has also been made use of in the masking of unpleasant food tastes in food sciences. It also serves as protection from airborne oxidation and sunlight. Plant spores and pollen from ferns and mosses have exterior skeleton layers that are referred to as exine which is made up of sporopollenin. Exine microencapsulation has been depicted to provide excellent masking taste in fish oils. Research is still going on for their use as an oral delivery method of substances into blood stream which is different from the parenteral route. Body Sporopollenin and Antioxidants Sporopollenin It is a vital component of the walls (tough outer) of pollen grains. The ingredients that make up the grains act as antidepressants and are also analgesics. Sporopollenin is used in the treatment of heavy metal poisoning, in the treatment of microbial diseases, as a cosmetic constituent in age treatment compounds or anti-aging creams, is made use of as a supplemented beverage and as a nutritional supplement that is made use of by vertebrates. It has the ability to bind compounds such as toxins, heavy metals and pesticides by the use of its sponge like ability. The sporopollenin that is available in the market is produced by Kenrico which is located in Japan. Sporopollenin and heavy metals Sporopollenin is made use of in the detoxification of heavy metals at a very high rate. Heavy metals for instance Cadmium (Cd), Arsenic (As) and Lead (Pb) can be reduced effectively by Sporopollenin. The following tables show how effective sporopollenin is heavy metal reduction: Experiment 1 Experiment 2 Antioxidants work in a similar manner to sporopollenin as they both reduce compounds. Sporopollenin reduces metals while anti-oxidants reduce free radicals. Sporopollenin as an anti aging compound Sporopollenin acts an anti aging compound. It eliminates skin wrinkles and can be used in place of Botox or other skin chemicals that are made use of in wrinkle treatment. Its effectiveness in wrinkle removal has been approved by human trials. This is similar to the anti aging effect that antioxidants have on the skin as they both remove free radicals. Omega Oils Essential fatty acids are referred to as omega oils. Omega Oils are further classified into Omega 3 (Alpha Linoleic Acid, LNA) and Omega 6 (Linoleic Acid, LA). They are as necessary as amino acids. Their ideal consumption ratio is 2:1 to 4:1 which is for 6’s to 3’s respectively. It has been noted that it is prudent to consume more Omega 3’s than Omega 6’s to ensure good health. Linoleic acid is the most vital of the fatty acids as it is made use of as a base in the construction of other fatty acids. The aforementioned fatty acids are referred to as polyunsaturated fatty acids. The human brain requires a balance of 1:1 ratio to exist between the fatty acids; Omega 3 and Omega 6. The balance ensures the growth of cerebral cortex. Fat tissues need a ratio of 5:1 of Omega 6’s to Omega 3’s while the ratio needed by other tissues are of the ratio 4:1 (Shahidi & Se Kwon, 2001). Omega oils create different types of chemicals known as eicosanoids which act as body regulators. One of the most vital groups of eicosanoids is prostaglandins. More than a dozen prostaglandins exist. An imbalance of prostaglandins results into the inability of the body to protect itself. The conversion of essential fatty acids to prostaglandins takes place in three steps that require: special enzymes which work together with zinc (these enzymes unfortunately can be blocked by cholesterol, trans fatty acids, alcohol, saturated fatty acids and processed vegetable oils), enzymes that constitute Vitamin B3 and 6) and lastly enzymes that contain zinc, Vitamin C and B3. In the event that one of the co-factors is missing (aforementioned enzymes) or is not supplied in the right quantity then the production of prostaglandin is not completed or is slowed (Bob, 2005). Some omega oils also contain antioxidants for instance olive oil which have phenolic compounds such as tyrosol, hydroxytyrosol, oleuropein and nutraceuticals which are able to promote healthier cardiovascular systems. Another example is krill oil which provides antioxidant protection to the body. Krill oil is constituted of Omega 3 in very high quantities. It is considered to even have higher quantities than the one found in fish oil. Its constituent power is also thought to be stronger than that of Vitamin E and Vitamin A. The quantities of the nutrients are thought to be over 300 times more than the oxidant power of the aforementioned. Its strength also surpasses that of naturally produced antioxidants like coenzyme Q-10. It is 34 times the strength of the aforementioned antioxidant. Antioxidants Antioxidants are nutrients which are produced by the body and are derived from the consumption of antioxidant rich foods. Antioxidants include; minerals, phytochemicals (plant chemicals) and vitamins. The antioxidants gotten from foods are; phytonutrients which include carotenoids and bioflavonoids, vitamins which include; vitamin C, E and A and Amino Acids which include; glutamic acid, glycine and cysteine (Esterbauer et al, 2000). Oxidants that are manufactured by the body also exist. They include; antioxidant enzymes, lipoic acid and Co-enzyme Q-10. Antioxidant enzymes manufactured by the body include glutathione and superoxide dismutase which is produced from nutritional building blocks for instance manganese, copper, zinc, selenium and iron. The aforementioned building blocks are obtained from diet. They were first discovered by Denham Harmon in 1954. However, the bodily manufactured antioxidants are produced in reducing quantities as a person gets older. The key function of antioxidants is the protection of cells from the damage caused by free radicals. Free radicals are reactive oxygen molecules that are produced as a byproduct of a person’s metabolism. Free radicals are the main cause of aging. In the event the radicals become too numerous and roam freely then oxidative stress sets in which is one of the causes of degenerative diseases and aging (Wiseman et al, 2008). Phytochemicals Phytochemicals are numerous in nature and there are about 900 that exist in foods. It has been noted that a vegetable or fruit serving contains around a 100 different ones. They are the ingredients that make up bright colors in given vegetables and fruits. Lutein is responsible for the yellow color in corn, carotene for the orange in carrots, lycopene for the red in tomatoes and anthocyanins for the blue in blueberries. They are substances that are produced by plants as a form of protection from the stress caused by harsh growing conditions, bacteria, intense sunlight, fungi and viruses. Provitamin A is another name for Carotenoids. Carotenoids can be converted into retinol in the human body. It is noted that approximately 34% of vitamin A taken in by women is in carotenoid form and 26% of vitamin A taken in by men is in the form of carotenoids. Beta-carotene, beta-cryptoxanthin and alpha carotene are forms of carotenoids found in plants. Beta-carotene is the form of carotenoid converted into retinol. Beta-cryptoxanthin and alpha-carotene are the forms of carotenoids that are turned into vitamin A but not as efficiently as that of beta-carotene (Beyer, 1994). Some carotenoids play the role of antioxidants as shown in laboratory studies. They are known to shield cells from roaming free radicals which are in turn destroyed by damaging oxygen products of metabolism. The products may contribute to the progression of chronic diseases. Bioflavanoids which are also known as vitamin P are a type of water soluble pigments that are found in plants which have antioxidative, antiviral, anti-inflammatory, anti-carcinogenic and anti-allergenic properties. It is a collective name that is given to quercetin, rutin and hesperidin. They also include oligomeric pro-cyanidins that are available in red wine. They are required for taking up vitamin C into the human body. They are antioxidants which rid the human body of toxic by products which are generated by everyday chemical reactions and free radicals. Free radicals are produced in the body through smoking, exercise and pollution (Vissers & Katan, 2006). They help in the prevention of cataracts. Bioflavonoids take part in the maintenance of collagen health that binds cells together by the formation of cell basement membranes of cartilage, cells and tissues. They are also function as pain relievers. The rutin component of riboflavonoids is made use of in the treatment of chronic venous insufficiency. The Hesperidin component is utilized in menopause treatment and with the treatment of respiratory ailments while quercetin is an effective antihistamine. The recommended bioflavonoid intake is yet to be determined but approximately 500mg is needed daily and 1000 – 1500mg for women in menopause.  Bioflavonoids are found in citrus fruits and other foods that contain vitamin C which include; berries, apples, red wine, onions, green tea, grape fruit seeds and other fruits. Medicinal plants for instance hawthorn, ginkgo biloba and Chinese skullcap also contain bioflavonoids. Rutin is found in epigallocatechin gallate and buckwheat (Mc Alindon et al, 2000). Anthocyanidins is found in grapefruit and bilberry. Oligomeric proanthocyanidins are contained in grape skins and seeds. Quercetin is contained in apples, tea and onions. Conclusion From the above research it is noted that antioxidants are very essential in the facilitation of the proper working of the body. They also aid in the prevention of degenerative diseases by their ability to get rid of radicals and also in their ability to act as co-factors in the production of prostaglandins. 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