Abstract
Author(s): Varsha Tegeli*, Pawan Karpe and Vikas Katve
Free radicals and oxidants play a dual role as both toxic and beneficial compounds, since they can be either harmful or helpful tothebody.Theyareproducedeitherfromnormalcellmetabolismsinsituor from external sources(pollution, cigarette smoke, radiation, medication).When an overload of free radicals cannot gradually be destroyed, their accumulation in the body generates a phenomenon called oxidative stress. This process plays a major part in the development of chronic and degenerative illness such as cancer, auto immune disorders, aging, cataract, rheumatoid arthritis, cardio vascular and neurodegenerative diseases. The human body has several mechanisms to counteract oxidative stress by producing antioxidants, which are either naturally produced insitu, or externally supplied through foods and/or supplements. This mini-review deals with the taxonomy, the mechanisms of formation and catabolism of the free radicals, it examines their beneficial and deleterious effects on cellular activities, it highlights the potential role of the antioxidants in preventing and repairing damages caused by oxidative stress, and it discusses the antioxidant supplementation in health maintenance. In recent years, much attention has been focused on the use of nature preservatives to enhance the quality, safety and stability of ready-to-eat food products. These products also undergo gradual changes during storage, due to autoxidation, which releases reactive oxygen species including free radicals into the food. The consumption of seaweed as food and nutraceutical has been well know in the days, increasingly seaweeds are being investigated for the biological activity of their extracts which are finding hundreds of applications in pharmaceuticals, biotechnology and food preservatives. The present study demonstrates that H.elongata contains excellent antimicrobial and antioxidant properties which can provide opportunities for the application of seaweed extract as natural food preservative or nutraceutical for possible applications in food and dietary supplemental products for health promotion.2