News Column

Reports on Antioxidants from Center for Food Safety and Applied Nutrition Provide New Insights (Effect of silver nanomaterials on the activity of...

August 19, 2014



Reports on Antioxidants from Center for Food Safety and Applied Nutrition Provide New Insights (Effect of silver nanomaterials on the activity of thiol-containing antioxidants)

By a News Reporter-Staff News Editor at Life Science Weekly -- A new study on Antioxidants is now available. According to news reporting originating in College Park, Maryland, by NewsRx journalists, research stated, "The use of nanomaterials in consumer products is rapidly expanding. In most studies, nanomaterials are examined as isolated ingredients."

The news reporters obtained a quote from the research from Center for Food Safety and Applied Nutrition, "However, consumer products such as foods, cosmetics, and dietary supplements are complex chemical matrixes. Therefore, interactions between nanomaterials and other components of the product must be investigated to ensure the product's performance and safety. Silver nanomaterials are increasingly being used in food packaging as antimicrobial agents. Thiol-containing compounds, such as reduced glutathione (GSH), cysteine, and dihydrolipoic acid, are used as antioxidants in many consumer products. In the current study, we have investigated the interaction between silver nanomaterials and thiol-containing antioxidants. The selected Ag nanomaterials were Ag coated with citrate, Ag coated with poly(vinylpyrrolidone), and Au nanorods coated with Ag in a core/shell structure. We observed direct quenching of the 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) by all three Ag nanomaterials to varying degrees. The Ag nanomaterials also reduced the quenching of DPPH by GSH to varying degrees. In addition, we determined that the mixture of GSH and Au@Ag nanorods held at 37 C was less effective at quenching azo radical than at ambient temperature. Furthermore, we determined that Au@Ag nanorods significantly reduced the ability of GSH and cysteine to quench hydroxyl and superoxide radicals."

According to the news reporters, the research concluded: "The work presented here demonstrates the importance of examining the chemical interactions between nanomaterials used in products and physiologically important antioxidants."

For more information on this research see: Effect of silver nanomaterials on the activity of thiol-containing antioxidants. Journal of Agricultural and Food Chemistry, 2013;61(32):7855-62. (American Chemical Society - www.acs.org; Journal of Agricultural and Food Chemistry - www.pubs.acs.org/journal/jafcau)

Our news correspondents report that additional information may be obtained by contacting Y.T. Zhou, Center for Food Safety and Applied Nutrition, US Food and Drug Administration , College Park, Maryland 20740, United States. Additional authors for this research include W. He, Y.M. Lo, X. Hu, X. Wu and J.J Yin (see also Antioxidants).

Keywords for this news article include: Antioxidants, Maryland, College Park, United States, Protective Agents, North and Central America.

Our reports deliver fact-based news of research and discoveries from around the world. Copyright 2014, NewsRx LLC


For more stories covering the world of technology, please see HispanicBusiness' Tech Channel



Source: Life Science Weekly


Story Tools






HispanicBusiness.com Facebook Linkedin Twitter RSS Feed Email Alerts & Newsletters