The Role of Plant-Derived Bioactive Compounds in Mitigating Oxidative Stress

Area of Science:

• Biochemistry and Food Science
• Molecular Biology
• Nutraceuticals

Background:

• Oxidative stress, an imbalance between reactive oxygen species (ROS) and antioxidant defenses, damages macromolecules and contributes to diseases and food spoilage.
• Plant-derived bioactive compounds (BACs), including polyphenols and terpenes, possess antioxidant properties.
• Synthetic antioxidants like BHA and BHT are commonly used but face consumer demand for natural alternatives.

Purpose of the Study:

• To review the mechanisms by which plant-derived bioactive compounds (BACs) mitigate oxidative stress.
• To evaluate the application of BACs in food preservation and their health benefits.
• To compare the efficacy of BACs with synthetic antioxidants.

Main Methods:

• Literature review of studies on polyphenols and terpenes as antioxidants.
• Analysis of signaling pathways (Nrf2-Keap1, NF-κB) modulated by BACs.
• Evaluation of BACs' effects on lipid oxidation, protein digestibility, and gut microbiota.

Main Results:

• Polyphenols activate antioxidant enzymes (SOD, CAT) via Nrf2-Keap1; terpenes offer protection through chain-breaking mechanisms.
• BACs serve as clean-label alternatives to synthetic antioxidants (BHA, BHT), extending food shelf life and maintaining quality.
• BACs exhibit anti-inflammatory effects via NF-κB inhibition and positively modulate gut microbiota, aiding chronic disease prevention.

Conclusions:

• BACs effectively manage oxidative stress in food systems and offer therapeutic potential for human health.
• BACs provide a natural and effective strategy for food preservation, meeting clean-label demands.
• Further research on dosage management is needed to optimize BAC benefits while considering potential interactions.