Antioxidants and Phytochemicals | Laboratory of Physiological Hygiene and Exercise Science

Antioxidants

Antioxidants can be classified into enzymes, vitamins, small molecule antioxidants and plant phytochemicals. They either scavenge ROS or convent more harmful species to a lesser one. Some antioxidants such as vitamin E. C. can only be obtained via diet; some trace elements such as copper, zink, manganese and selenium are essential in the formation of antioxidant enzymes. One of our primary interest is to study how antioxidant enzymes are regulated by exercise, nutrient intake, disease, and aging.

Phytochemicals

Phytochemicals are organic molecules in plants (vegetables, fruits, grain, herbs, etc.) that demonstrate biological functions useful to human. Resveratrol (grape), catechin (tea), isoflavon (soy) are known to most people. Recent research indicates that these compounds serve not only as antioxidants but properties such as DNA binding, anti-inflammation, cancer-inhibiting, just to list a few. Currently our lab is studying anti-inflammatory function of avenanthramide, in oats and oleocanthal in olive oil, both at the gene level to explore their mechanism of action and in clinical trials to learn their efficacy in human.