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Vol. 8, Issue 1 (2019)

Antioxidant activity assessment of different dietary forms of selenium for fortification in functional foods

Author(s):
AS Vaishnavi, A Mangala Gowri, D Baskaran and VS Vadivoo
Abstract:
Antioxidants have the potential ability to prevent the oxidation in cells and tissue molecules. Plants and animals maintain complex systems of multiple types of antioxidants, such as glutathione, vitamin C and vitamin E as well as enzymes such as catalase, superoxide dismutase and various peroxidases. Antioxidants can scavenge free radicals and other Reactive Oxygen Species that causes oxidative damage which leads to cancer, cardio vascular diseases and other degenerative disorders. Dietary intake of antioxidant compounds is necessary because of the incompetent natural antioxidant mechanism. It is a novel approach to evolve plant based green synthesized nanoparticle that are rich in antioxidant properties in neutraceuticals. The objective of this study is to analyse the antioxidant activity of different forms of dietary selenium in vitro to find out the optimum inclusion of Se for fortification in foods. Green synthesis Nano Selenium (NaSe) was used in this research. Samples with NaSe showed significantly higher antioxidant activity while comparing with organic and inorganic selenium. Hence it can be concluded that the NaSe rich in antioxidant activity can be further validated in in vivo models to assess the suitability of incorporation in food additives for fortification in food.
Pages: 413-416  |  390 Views  59 Downloads


The Pharma Innovation Journal
How to cite this article:
AS Vaishnavi, A Mangala Gowri, D Baskaran, VS Vadivoo. Antioxidant activity assessment of different dietary forms of selenium for fortification in functional foods. Pharma Innovation 2019;8(1):413-416.

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