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Vitamins and Nutrition
Published in Richard J. Sundberg, The Chemical Century, 2017
Riboflavin is a flavin ribonucleotide. It functions as a coenzyme in various redox processes. Natural food sources include egg yolk, milk, fish, and green vegetables. Riboflavin deficiency in humans is rare but typically involves epithelial lesions (lips, tongue) and neurological disorders. Humans also show decreased white blood cells and platelets. Deficiency in domesticated animals, especially poultry, is more common. Riboflavin is used extensively as a supplement in breads and cereals. For this purpose it can be made either by synthesis or produced by microorganism. The latter method is subject to improvement by genetic manipulation.
Sida cordata assisted bio-inspired silver nanoparticles and its antimicrobial, free-radical scavenging, tyrosinase inhibition, and photocatalytic activity (4 in 1 system)
Published in Particulate Science and Technology, 2023
Brindhamani Ravi, Ganesh Mani, Hemalatha Pushparaj, Hyun Tae Jang, Vijayabaskaran Manickam
The free radicals, such as hydroxyl, superoxide, and peroxide are responsible for initiating various diseases like Parkinson's disease, neural disorder, mild cognitive impairment, and aging (Emmanuel et al. 2015; Guntur et al. 2018). These free radicals can be lessened by the regular intake of necessary dietary antioxidants from natural food like fruits and vegetables (Johnson, Obot, and Ukpong 2014). The natural food consumption increases the antioxidant intake, which will improve the quality of life economically by preventing the occurrence of various degenerative diseases and disorders (Lalitha, Subbaiya, and Ponmurugan 2013). In this paper, the antioxidant properties of green synthesized AgNPs using SC extract were assessed against DPPH and compared with standard antioxidant Ascorbic acid (AA). The results of the assay are presented in Figure 12. The results of DPPH scavenging assays confirmed that the synthesized SC-AgNPs possess significant antioxidant properties. Initially, the DPPH radical solution, which showed a deep purple color with maximum absorbance at 517 nm turned into yellow color when it accepted electrons. Discoloration of DPPH started after adding SC-AgNPs due to the antioxidant ability; radical scavenging activity of the SC-AgNPs intensified with an increase in concentration from 1 to 200 μg/mL and in the percentage of inhibition ranging from 12.5 ± 2.9 to 75.47 ± 2.4% (Figure 11). The AgNPs exhibited the highest percentage of inhibition equal to 75.47 ± 2.5% with a concentration of 200 μg/mL. The DPPH activity was lower than standard AA but comparable to AA’s DPPH scavenging activity. The free radical scavenging activity was increased with an increase in the concentration of AgNPs. The Ic50%(AgNPs require to neutralize 50% of DPPH) for DPPH scavenging was found as 94 μg/mL.