| Oxidative stress can be defined as an imbalance that favors the production of reactive oxygen species over the ability of a biological system to detoxify or reduce such species. Antioxidants have the ability to inhibit oxidation but depending on the circumstances (concentration, presence of other oxidants), a compound may exhibit pro- or antioxidant activity. A balanced diet abundant in foods rich in fruits and vegetables likely contains mixtures of various antioxidants working in concert and synergistically. Polyphenolic compounds as mixtures have synergistic, sometimes additive effects in preventing human low-density lipoprotein (LDL) oxidation in vitro [1]. Our studies focused on examining the potential synergistic effects of other antioxidant mixtures (cocktails) in preventing copper (Cu2+) mediated oxidative stress induced in isolated olive oil. Such information will be useful in determining optimal doses and combinations of antioxidants for reducing rancidity and perhaps models that could be used to modulate various chronic diseases that are associated with oxidative stress. |
