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The Biological Significance of Oxidative Stress, Effects of Fruits as Natural Edible Antioxidants

Author(s):

Juana Rosado-Pérez, Itzen Aguiñiga-Sánchez, Taide Laurita Arista-Ugalde, Edelmiro Santiago-Osorio and Víctor Manuel Mendoza-Núñez*   Pages 1 - 18 ( 18 )

Abstract:


Background: Oxidative stress (OxS) is a biochemical process characterized by an imbalance between the production of reactive species (RS) and antioxidants in favor of the former that subsequently induces the oxidative damage of biomolecules and alters cellular physiology. OxS exerts diverse effects and is associated with the pathophysiology of more than 100 diseases, as well as with the aging process. OxS also plays a role in maintaining the homeostasis of both animal and plant organisms.

Methods: we analyze the role and mechanisms of the generation of RS and antioxidants both under physiological conditions and during aging and pathological processes.

Conclusions: Likewise, the potential of antioxidant agents from the diet is considered, specifically fruits such as chayote. We focus on naringenin, a flavonoid with a high antioxidant capacity.

Keywords:

oxidative stress, aging, chronic diseases, natural antioxidants, Sechiumedule.

Affiliation:

Research Unit on Gerontology, FES Zaragoza, National Autonomous University of Mexico, 09230 Mexico City, MEX, Hematopoiesis and Leukemia Laboratory, Research Unit on Cell Differentiation and Cancer, FES Zaragoza, National Autonomous University of Mexico, 09230 Mexico City, MEX, Research Unit on Gerontology, FES Zaragoza, National Autonomous University of Mexico, 09230 Mexico City, MEX, Hematopoiesis and Leukemia Laboratory, Research Unit on Cell Differentiation and Cancer, FES Zaragoza, National Autonomous University of Mexico, 09230 Mexico City, MEX, Research Unit on Gerontology, FES Zaragoza, National Autonomous University of Mexico, 09230 Mexico City, MEX



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