Bykov I M, Basov A A, Bykov M I, Khanfer'ian R A
Vopr Pitan. 2014;83(4):75-81.
By using the biophysical methods (chemiluminescence, amperometry) in laboratory in vitro experiments it was demonstrated that the study of antioxidant and pro-oxidant activities of different food groups allows to perform a preliminary assessment of their pro-oxidant-antioxidant capacity. It have been shown that some food prevails ability to exert pro-oxidant effects (in vitro) due to the short-term induction of free radical oxidation. Thus, among the fresh juices the increase of the maximum of flash chemiluminescence has been detected in avocado (1080, 89%) and pearjuices (136,33%), whereas the lowest ability to enhance the intensity of free radical processes has been marked for pomegranate (1,63%), orange (9, 68%) and apples juices (12, 84%). Among milk products it has been marked for sour milk (9, 06%) and yogurt (15, 11-16,02%), that allows the use of the past to correct pro-oxidant-antioxidant balance diet for people with potential danger gain peroxide processes, such as special physiological states, sport endurance, mental and emotional overload. The ability to increase the intensity of free radical oxidation have been also identified for snacks, especially buns, biscuits, bread sticks, showing the risk of formation of oxidative stress in the body during their prolonged use, particularly under the above described conditions. In some cases, foods (processed cheese and cheese curds) showed dominance factors sustained oxidative effect (in 2,1-20,7%), that indicates the possibility of an imbalance in the pro-oxidant-antioxidant system after its prolonged use in the diet, even in small quantities, especially in individuals with a reduced level of antioxidant potential of the nonspecific defense system. Investigation of antioxidant activity of foods revealed significant predominance of reducing equivalents in all freshly squeezed and some packaged fruit juices, as well as dairy products, indicating their possibility to increase the capacity of reducing components of nonspecific protection system. The presence in a number of products used for snacking (chips, puffed rice) of sufficiently high levels of antioxidant activity demonstrates the content of substances that act as proton donator having significant reducing ability. It is sufficient for high energy value of such products, indicating on the possibility of involvement of their recovery factors in plastic processes with subsequent enhancement, such as lipogenesis, that may be a prerequisite for the development of obesity, atherosclerosis and otherpathological processes. Using an integrated approach will enable a timely and appropriate to correct the ratio of pro- and antioxidant indicators of diet in order to improve the adaptive capacity of the organism in a particular physiological or pathological conditions involving oxidative metabolism disorders.
通过在实验室体外实验中使用生物物理方法（化学发光法、安培法），结果表明，研究不同食物组的抗氧化和促氧化活性有助于对其促氧化 - 抗氧化能力进行初步评估。结果显示，由于自由基氧化的短期诱导，某些食物在体外具有较强的促氧化作用。因此，在新鲜果汁中，鳄梨汁（1080，89%）和梨汁（136,33%）的闪光化学发光最大值增加，而石榴汁（1,63%）、橙汁（9, 68%）和苹果汁（12, 84%）增强自由基过程强度的能力最低。在乳制品中，酸奶（9, 06%）和酸牛奶（15, 11 - 16,02%）表现出这种能力，这使得可以利用过去的研究结果来纠正具有潜在过氧化过程风险人群（如处于特殊生理状态、运动耐力训练、精神和情绪过载状态的人群）饮食中的促氧化 - 抗氧化平衡。对于零食，尤其是小圆面包、饼干、面包棒，也发现了其增加自由基氧化强度的能力，这表明长期食用这些零食会使体内形成氧化应激的风险增加，特别是在上述条件下。在某些情况下，食品（加工奶酪和凝乳）显示出持续氧化作用的主导因素（2.1 - 20.7%），这表明即使在饮食中少量长期食用这些食品，也可能导致促氧化 - 抗氧化系统失衡，特别是对于非特异性防御系统抗氧化潜力降低的个体。对食物抗氧化活性的研究表明，所有新鲜压榨的果汁和一些包装果汁以及乳制品中还原当量占显著优势，这表明它们有可能增加非特异性保护系统还原成分的能力。许多用于零食的产品（薯片、膨化米）中存在足够高的抗氧化活性，这表明其中含有具有显著还原能力的质子供体物质。对于这些高能量值的产品来说，这足以表明其还原因子可能参与了诸如脂肪生成等代谢过程并随后增强，而这可能是肥胖、动脉粥样硬化和其他病理过程发展的先决条件。采用综合方法将能够及时且适当地纠正饮食中促氧化剂和抗氧化剂指标的比例，以提高机体在涉及氧化代谢紊乱的特定生理或病理条件下的适应能力。
