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antioxidants

Flavonoids comprise a group of polyphenolic compounds widely distributed in fruits and vegetables, as well as in black tea, coffee, cocoa, beer and wine rojo.1-3 may occur from simple phenolic compounds molecules to very polymerised higher than 30,000 Da molecular weight.
There is a consensus that the antioxidant activity of flavonoids results from a combination of its iron chelating and sequestering properties of free radicals (RL). Other authors also refer to inhibition of oxidases such as lipoxygenase (LO), cyclooxygenase (CO), myeloperoxidase (MPO), NADPH oxidase and xanthine oxidase (XO); preventing the generation of reactive oxygen species (ROS) in vivo, as well as organic hydroperoxides.
ROS react with biomolecules leading to cellular and tissue damage. Fortunately, the body has effective mechanisms to protect themselves from the harmful effects of these chemical species. These mechanisms consist of enzymes and nonenzymatic compounds such as glutathione (GSH), ascorbic acid, a-tocopherol content in the membrane, flavonoids and carotenoids.
Flavonoids isolated from Solanum melongena (brinjal) exerted a potent antioxidant, lifting, significantly (p <0 .01="" 100g="" 1="" activity="" administration="" after="" and="" brinjal="" bw="" cat="" d.="" flavonoid="" font="" gsh="" in="" intraperitoneal="" levels="" mg="" of="" rats="">

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