ANTIOXIDANT CAPACITY OF VARIOUS SAMPLES MEASURED WITH A CHEMILUMINESCENCE SYSTEM BASED ON GZ-11

摘要

Free radicals are reactive molecules that attack your cells, tearing through cellular membranes to react and create havoc with nucleic acids, proteins, and enzymes inside. These attacks by free radicals, collectively known as oxidative stress, are capable of causing cells to lose their structure, their function, and eventually destroying them. Sub-optimum dietary intakes of the phenolic antioxidant and vitamin E, are associated with the free radical-mediated destruction of cellular components and thus may promote the pathogenesis of many diseases. There are many other phenolics in the diet such as catechins, flavonols, anthocyanins, coumarins and cinnamic acids which can act as antioxidants in vitro by readily donating hydrogen atoms or electrons from their hydroxyl groups to free radicals, dietary sources include fruit, vegetables, wine and tea. Many antioxidants are marketed with claims that, by blocking the action of free radicals, they can help prevent cardiovascular disease, cancer, and various other conditions with aging. An enhanced chemiluminescence system based on horseradish peroxidase catalyzed peroxidation of GZ-11 was used for the development of an assay for total antioxidant capacity (AC). To explore the possibilities of this system we decided to measure AC of a number of different samples.