Basics of Antioxidants

March 12, 2009

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Outline

1. Introduction– Definitions– Free Radicals– Antioxidants (AOx)– Oxidative stress

2. Types of AOx– Different AOx:

different mechanisms– Dietary AOx– Flavonoids– Measuring AOx: ORAC

3. Health Effects– Health effects for

Vitamins E, A,C and Flavonoids

4. The AOx Trend: products and claims (Innova)– Market for AOx– AOx trend– Products and claims

for Confectionery and Bakery

5. Summary

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1. INTRODUCTION

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Definitions

• Oxidation=

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Losing electrons

• Reduction=Gaining electrons

Free Radicals 1

• Oxygen→ required for life but it is highly reactive

• During metabolism or infection reactive oxygen species (ROS) are formed→ Free radicals (FR)

– H₂O ₂ = Hydrogen peroxide– HOCl = Hypochloric acid– OH⁻ = Hydroxyl radical– O₂⁻ = Superoxide anion

• Free radicals = unstable and highly reactive molecules (due to unpaired electron)

• The body can initiate the creation of free radicals to defend itself against viruses or bacteria.

5Foster, 2007; EUFIC, 2009; IFIC, 2009

Other Free radicals formed during inflammation and disease:•Reactive Nitrogen Species (RNS)

FR can be formed by exposure to UV light, cigarette smoke, radiation, pollution etc.

Free Radicals 2

• Free radicals attack stable molecules and steal an electron- creating a new radical→ chain reaction.

6*CVD: cardiovascular disease

DNA

Mutations→Cancer

Fatty acids

Lipid peroxidation

→ CVD

Proteins

Enzyme inhibitionDenaturation &

degradation

Halliwell, 1997; Foster, 2007

Antioxidants

• Antioxidants (AOx) are part of the defense system of the body protecting against free radical damage.

• Most AOx donate an electron to FR without becoming FR themselves → chain reaction stopped.

• AOx do not remove FR completely → keep them at an optimum level.

• Dietary AOx not produced in the body→ Food

• Consumption of AOx is thought to provide protection against oxidative stress → positive impact on health

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Image from www.welchs.com

Halliwell, 1997; Foster, 2007

Oxidative stress and disease

AOx

FR

Chronic Injury

Cancer, atherosclerosis, CVD, cataracts, immune dysfunction, Alzheimer´s disease, age-related macular degeneration, rheumatoid arthritis, aging, etc. 8

Oxidative Stress

2. TYPES OF ANTIOXIDANTS

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Types of Antioxidants

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Pokorný, 2007

FRAPORAC TRAP

ORAC*

ORAC of Selected Foods- USDA database 2007* all values presented are Total ORAC= H-ORAC and L-ORAC

Description Mean UnitSpices, cinnamon, ground 2675.4 µmol TE/1gSorghum, bran, hi-tannin 2400.0 µmol TE/1gSpices, Oregano, dried 2001.3 µmol TE/1gSorghum, bran, black 1008.0 µmol TE/1gCocoa, dry powder, unsweetened 809.3 µmol TE/1gSpices, basil, dried 675.5 µmol TE/1gSage, fresh 320.0 µmol TE/1gMarjoram, fresh 273.0 µmol TE/1gRice bran, crude 242.9 µmol TE/1gNuts, pecans 179.4 µmol TE/1gGinger root, raw 148.4 µmol TE/1gElderberries, raw 147.0 µmol TE/1gPeppermint, fresh 139.8 µmol TE/1gNuts, walnuts, english 135.4 µmol TE/1gNuts, hazelnuts 96.5 µmol TE/1gAlchoholic beverage, wine, table, red, Cabernet Savignon 50.3 µmol TE/1gRaspberries, raw 48.8 µmol TE/1gStrawberries, raw 35.8 µmol TE/1gPears, raw 29.4 µmol TE/1gTea, green, brewed 12.5 µmol TE/1gTea, brewed, prepared with tap water 11.2 µmol TE/1g

Lettuce, raw 2.73µmol TE/1g

Cucumber, raw 1µmol TE/1g

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*ORAC= Oxygen Radical Absorbance Capacity

Fruits

Spices/herbs

Cocoa

Nuts

Wine

Tea

ORAC

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ORAC method set up internally to measure AOx capacity of fruits, chocolates, flours, etc.

Ox-Anti (Belcolade)Acticoa (Callebaut)

BerriesTopfil BlueberryTopfil Berrissimo

Rye flourWheat flour

Values measured internally and subject to a certain standard deviation. Please refer to the lab for more information about these ORAC values.

Types of Antioxidants 2

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Enzymes Other Low molecular

weight AOx

Dietary AOx

SOD (Superoxide Dismutase)

Vitamin E, Vitamin C, β-Carotene,

FlavonoidsUric Acid

Glutathione

Polyphenols

Flavonoids Non- Flavonoids

Flavonols→ Quercetin

Flavones

Flavanols→ Catechin

Flavanones

Stilbenes → Resveratrol

Iso-Flavonoids

Anthocyanidins

Vitamins

A E C

ILSI Europe, 1996

Geissler & Powers, 2005

Phenolic alcohols

Hydroxybenzoic acids

Hydroxycinnamic acids

Lignans

Dietary Antioxidants

14Geissler & Powers, 2005Pokorný, 2007

Foster, 2007

Dietary Antioxidants

15Geissler & Powers, 2005Pokorný, 2007

Foster, 2007

Flavonoids

• Flavonols• Flavanols• Flavonones• Anthocyanins• Isoflavones• Flavones

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Flavonoids → most common group of plant phenolics

→ +4000 identified in plants

→ Share a common structure (2 Benzene rings and a central pyran ring) which determines their AOx functioning

D´Archivio, 2007

Flavonoids

17D´Archivio, 2007

3. HEALTH EFFECTS

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Health Effects

• Epidemiologic evidence suggesting a protective effect of Fruits & Vegetables (F&V) against Cancer and Cardiovascular diseases (CVDs).

– Meta-analysis by Gladys Block (2001)– Studied relation between F& V and different types of Cancer– 126/ 156 studies → beneficial effects– Lung Cancer→24/25 studies showed beneficial effects.

• Conclusion: Increased consumption of F&V is protective against Cancer and CVDs

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Hypothesis: F&V contain compounds responsible for the health effects

ILSI Europe, 1996

Health Effects- Vitamin E

20*IHDis a disease characterized by reduced blood supply to the heart muscle, usually due to coronary artery disease (atherosclerosis of the coronary arteries) Angina Pectoris: severe chest pain. *CHD is Coronary heart disease refers to the failure of coronary circulation to supply adequate circulation to cardiac muscle and surrounding tissue.*MONICA= Monitoring trends and determinants In Cardiovascular disease

*ATBC= Alpha Tocopherol, Beta-Carotene Cancer Prevention Trial.

Health Effects- Vitamin A

21AOx – can potentially become pro-oxidative!

*ATBC= Alpha Tocopherol, Beta-Carotene Cancer Prevention Trial. * CARET=Beta Carotene and Retinol Efficacy Trial

Possibility: Cancer process was accelerated by β-Carotene in smokers

Health Effects- Vitamin C

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EPIC= European Prospective Investigation of Cancer

Li and Schellhorn, 2007

Health Effects- Flavonoids

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Antioxidants and health effects

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Conclusions on Health Effects

• Good evidence for:– the role of FR in Cancer and CVD – modulation of FR events by AOx

• Human studies suggest:– correlation between (some) AOx intakes and

serum concentration and incidence of mortality from cancer and CVD-

– But, results are not consistent!

• Optimal dosages are unknown:– the level of intake of AOx nutrients desirable for

optimal nutrition is still an open question. – Genetics might play a role.

• Fundamental questions:– What causes the health effects? The food matrix

as a whole or the individual components ? – F& V or supplements? 25

?

IFIC, 2006Willet, 20001Toner, 2004

4. THE AOX TREND: PRODUCTS AND CLAIMS

The Innova Database

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Market for AOx

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10% of product launches positioned as “Antioxidant” were tracked in the Bakery and Cereals category

7% of product launches positioned as “Antioxidant” were tracked in the Confectionery category

5 year Data from 02/2004 – 02/ 2009

Antioxidant Trend for 2009 (Mellentin,J.)

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In 2008, AOx were listed as a “Key Trend” for the year.

In 2009, AOx are predicted to become a “Micro Trend”

Mellentin, 2008- 10 Key Trends in Food, Nutrition and Health.

The message has become a category standard→ “all teas and all dark chocolates contain AOx”

Regulatory problem→ what kind of evidence needed to prove health effects?

Industry option= add a point of difference to the AOx message by using specific and scientific marketing (terms like Flavonoids and ORAC)

Industry option= add a point of difference to the AOx message by combining different sources such as Superfruits and Dark Chocolate

Bakery & Cereals and Confectionery categories

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Bakery and Cereals category

Confectionery category 5 year Data from 02/2004 – 02/ 2009

Confectionery

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Brazil

“Natural source of Antioxidant Flavonoids”

“Natural source of Flavanol Antioxidants”

USA

“ With Grape pulp extract, naturally-rich in Antioxidants”

Netherlands

“ With Chilli, natural-source of Antioxidants”

Germany

USA

“Natural source of flavanol antioxidants. measured by an ORAC (Oxygen Radical Absorbance Capacity)

“ Extra Antioxidants from ACTICOA®”

UK

“With Cacao Flavanols for good blood circulation”

Bakery and Cereals

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USA

“Fiber plus Antioxidants”

Sweden

“With two sources of antioxidants: green tea extract and vitamin E”

“A better protection against oxidant stress, thanks to addition of natural antioxidants.”

India

Sweden

“A soft, sliced bread with sunflower seeds. Contains vitamins and minerals, antioxidants, and fiber”

France

“with precious antioxidants in order to protect your body from aging”

“Purpur wheat, contains 10 times more Anthocyanins than other kinds of wheat. Anthocyanins have an antioxidant effect”.

Hungary

“Natural Antioxidants and slow energy”

« Contains natural antioxidants ».

Russia

Other products

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UK

“Contains Antioxidants” Cranberry and Wine sauce

“Naturally rich in Catechins”

Portugal

NL

« natural antioxidants »

“Coffee Arabica enriched with Antioxidants”

France

India

“Source of Antioxidants”

“With fibers, Antioxidants, Vitamins and Minerals (from berries)”

5. SUMMARY

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Summary

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Summary

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Puratos wants to contribute Puratos wants to contribute

to the balanced diet ofto the balanced diet of

consumersconsumers

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