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Dev Ophthalmol. 2005;38:59-69.

Vitamin C, vitamin E and flavonoids.

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  • 1TUM Weihenstephan, Center of Life and Food Sciences, Lehrstuhl für Phytopathologie, Freising, Germany. k.janisch@agrar.tu-muenchen.de

Abstract

All inflammatory processes include oxygen-activating processes where reactive oxygen species are produced. Intrinsic radical scavenging systems or compounds administered with food warrant metabolic control within certain limits. Antioxidants, which in many cases are free radical scavengers or quenchers of activated states, comprise a vast number of classes of organic molecules including most prominently the phenolics. In this report, mechanisms of protection from oxidative damage by the antioxidants vitamin C and E and flavonoids, as present in most plant extracts used as natural drugs, are summarized. For this purpose the principle of oxygen activation during representative disease processes and the protective actions of antioxidants are outlined in short.

PMID:
15604617
[PubMed - indexed for MEDLINE]
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