{"id":557,"date":"2017-12-01T08:57:11","date_gmt":"2017-12-01T07:57:11","guid":{"rendered":"https:\/\/viscojis.cz\/teens\/2017\/12\/01\/prirodni-a-umele-antioxidanty\/"},"modified":"2025-02-07T15:11:33","modified_gmt":"2025-02-07T14:11:33","slug":"prirodni-a-umele-antioxidanty","status":"publish","type":"post","link":"https:\/\/viscojis.cz\/teens\/prirodni-a-umele-antioxidanty\/","title":{"rendered":"P\u0159\u00edrodn\u00ed a um\u011bl\u00e9 antioxidanty"},"content":{"rendered":"

 O p\u016fvodu antioxidant\u016f<\/span> v na\u0161em t\u011ble a jejich \u00fa\u010dinc\u00edch na n\u00e1\u0161 organismus.<\/span><\/p>\n

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antioxidanty<\/span> maj\u00ed mnoho p\u0159\u00edzniv\u00fdch \u00fa\u010dink\u016f na lidsk\u00e9 zdrav\u00ed. Mnoho z nich je p\u0159irozenou sou\u010d\u00e1st\u00ed potravin rostlinn\u00e9ho p\u016fvodu, n\u011bkter\u00e9 vyr\u00e1b\u00edme synteticky a n\u011bkter\u00e9 si lidsk\u00e9 t\u011blo tvo\u0159\u00ed samo. P\u0159\u00edrodn\u00ed i syntetick\u00e9 antioxidanty<\/span> b\u00fdvaj\u00ed z\u00e1m\u011brn\u011b p\u0159id\u00e1v\u00e1ny do potravin pro jejich p\u0159izniv\u00e9 vlastnosti na udr\u017een\u00ed st\u00e1losti barvy, prodlou\u017een\u00ed trvanlivosti apod. <\/p>\n

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P\u0159\u00edrodn\u00ed antioxidanty<\/span><\/strong><\/p>\n

Mnoho l\u00e1tek rostlinn\u00e9ho p\u016fvodu vykazuje antioxida\u010dn\u00ed \u00fa\u010dinky. Po stalet\u00ed se vyu\u017e\u00edvaj\u00ed k prodlou\u017een\u00ed trvanlivosti potravin, jedn\u00e1 se zejm\u00e9na o byliny a ko\u0159en\u00ed. Velmi \u00fa\u010dinn\u00e9 jsou antioxida\u010dn\u00ed vlastnosti<\/span> rozmar\u00fdny a \u0161alv\u011bje, d\u00e1le tak\u00e9 oreg\u00e1na, tymi\u00e1nu, h\u0159eb\u00ed\u010dku, kurkumy, ovesn\u00e9 mouky a dal\u0161\u00edch.<\/p>\n

Po chemick\u00e9 str\u00e1nce pat\u0159\u00ed mezi nejzn\u00e1m\u011bj\u0161\u00ed p\u0159\u00edrodn\u00ed antioxidanty<\/span> flavonoidy (rutin<\/span>, kvercetin, morin), silymarin, \u010di Ginko biloba<\/em>. K antioxida\u010dn\u00edm vitamin\u016fm \u0159ad\u00edme karotenoidy<\/span> (karoteny, lykopen<\/span>, lutein), vitamin C a E. Tak\u00e9 n\u011bkter\u00e9 stopov\u00e9 prvky vykazuj\u00ed zna\u010dnou antioxida\u010dn\u00ed kapacitu, nap\u0159. zinek, selen, m\u011b\u010f.<\/p>\n

T\u00edmto v\u0161ak v\u00fd\u010det l\u00e1tek s antioxida\u010dn\u00edm \u00fa\u010dinkem ani zdaleka nekon\u010d\u00ed, spektrum zn\u00e1m\u00fdch p\u0159\u00edrodn\u00edch antioxidant\u016f<\/span> je mnohon\u00e1sobn\u011b vy\u0161\u0161\u00ed, dosud jich bylo izolov\u00e1no, identifikov\u00e1no a testov\u00e1no v\u00edce ne\u017e 5000. Jmenujme alespo\u0148 n\u011bkolik z nich v\u010detn\u011b p\u0159\u00edklad\u016f v\u00fdskytu v potravin\u00e1ch: jednoduch\u00e9 fenoly (ko\u0159en\u00ed), chlorogenov\u00e1 kyselina (k\u00e1va, brambory), glykosidy (semena brukvovit\u00fdch rostlin – \u0159epka), lignany (sezamov\u00e9 sem\u00ednko), kurkuminoidy (oddenky kurkumy, z\u00e1zvor), epigalokatechingal\u00e1t (zelen\u00fd \u010daj) \u2026<\/p>\n

Flavonoidy<\/strong><\/p>\n

Flavonoidy jsou l\u00e1tky, kter\u00e9 maj\u00ed protiz\u00e1n\u011btliv\u00fd, protisklerotick\u00fd a protin\u00e1dorov\u00fd \u00fa\u010dinek. Mnoho se jich nach\u00e1z\u00ed v \u010derven\u00e9m v\u00edn\u011b, zelen\u00e9m a \u010dern\u00e9m \u010daji. V \u010derven\u00e9m v\u00edn\u011b se nach\u00e1zej\u00ed flavonoidy resveratrol a kvercetin s ochrann\u00fdm \u00fa\u010dinkem p\u0159ed ateroskler\u00f3zou.<\/p>\n

Silymarin<\/strong><\/p>\n

Pod n\u00e1zvem silymarin se skr\u00fdv\u00e1 sm\u011bs flavonolignan\u016f z ostropest\u0159ce mari\u00e1nsk\u00e9ho. Silymarin m\u00e1 \u0159adu p\u0159\u00edzniv\u00fdch \u00fa\u010dink\u016f, zejm\u00e9na je v\u00fdborn\u00fdm pomocn\u00edkem pro j\u00e1tra. Preventivn\u011b p\u016fsob\u00ed u akutn\u00ed a chronick\u00e9<\/span> virov\u00e9 hepatitidy, u alkoholick\u00e9 hepatitidy, metabolick\u00fdch poruch apod.<\/p>\n

Ginko biloba<\/strong><\/em><\/p>\n

Ginko biloba<\/em> je extrakt z list\u016f stromu jinanu dvoulalo\u010dn\u00e9ho<\/span>. Podle v\u011bdeck\u00fdch poznatk\u016f p\u016fsob\u00ed ochrann\u011b v oblasti psychick\u00fdch poruch, ve st\u00e1\u0159\u00ed (posiluje n\u011bkter\u00e9 funkce mozku jako je pam\u011b\u0165) a zlep\u0161uje prokrven\u00ed koncov\u00fdch \u010d\u00e1st\u00ed t\u011bla. P\u016fsob\u00ed preventivn\u011b u akutn\u00ed horsk\u00e9 nemoci.<\/p>\n

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antioxidanty<\/span> um\u011ble vyr\u00e1b\u011bn\u00e9 (syntetick\u00e9)<\/strong><\/p>\n

Syntetick\u00e9 antioxidanty<\/span> jsou nap\u0159\u00edklad butylhydroxianisol (v potravin\u00e1ch br\u00e1n\u00ed \u017eluknut\u00ed tuk\u016f a chr\u00e1n\u00ed silice a aroma), butylhydroxytoluen (antioxidant<\/span> \u017eivo\u010di\u0161n\u00fdch tuk\u016f v potravin\u00e1ch), dimethylsulfoxid, dimethylurea, oxidy dus\u00edku, synteticky se dnes vyr\u00e1b\u00ed tak\u00e9 vitamin C (kyselina askorbov\u00e1) a dal\u0161\u00ed.<\/p>\n

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antioxidanty<\/span> p\u0159id\u00e1van\u00e9 z\u00e1m\u011brn\u011b do potravin<\/strong><\/p>\n

S \u0159adou syntetick\u00fdch a p\u0159\u00edrodn\u00edch antioxidant\u016f<\/span> se denn\u011b setk\u00e1v\u00e1me v potravin\u00e1\u0159sk\u00fdch v\u00fdrobc\u00edch. P\u0159id\u00e1vaj\u00ed se do nich z\u00e1m\u011brn\u011b (jako l\u00e1tky p\u0159\u00eddatn\u00e9 – tzv. \u00c9\u010dka<\/a>) za \u00fa\u010delem prodlou\u017een\u00ed jejich trvanlivosti – br\u00e1n\u00ed nap\u0159\u00edklad \u017eluknut\u00ed tuk\u016f a olej\u016f<\/span>, ne\u017e\u00e1douc\u00edm zm\u011bn\u00e1m barvy su\u0161en\u00fdch v\u00fdrobk\u016f, ztr\u00e1t\u00e1m aktivity slo\u017eek dopl\u0148k\u016f stravy apod. Jako antioxidanty<\/span> se vyu\u017e\u00edvaj\u00ed nej\u010dast\u011bji estery mastn\u00fdch kyselin a kyseliny askorbov\u00e9 (E 304), vitamin E (E 306 \u2013 E 309), gal\u00e1ty (E 310 \u2013 E 312), kyselina erythorbov\u00e1 (E 315) a jej\u00ed s\u016fl (E 316), fenolov\u00e9 l\u00e1tky butylhydroxianisol, BHA (E 320) a butylhydroxytoluen, BHT (E 321), si\u0159i\u010ditany aj.<\/p>\n

antioxidanty<\/span> jsou tak\u00e9 dostupn\u00e9 ve form\u011b dopl\u0148k\u016f stravy<\/a>.<\/p>\n

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antioxidanty<\/span> t\u011blu vlastn\u00ed<\/strong><\/p>\n

Mnoho l\u00e1tek, kter\u00e9 si na\u0161e t\u011blo vyr\u00e1b\u00ed, m\u00e1 p\u0159irozen\u00e9 antioxida\u010dn\u00ed vlastnosti<\/span>. Pat\u0159\u00ed sem nap\u0159\u00edklad koenzym Q, nikotinamid, melatonin, r\u016fzn\u00e9 antioxida\u010dn\u00ed enzymy<\/span> – superoxiddizmut\u00e1za, glutathionperoxid\u00e1za, katal\u00e1za, laktoperoxid\u00e1za.<\/p>\n

Koenzym Q (ubichinon, koenzym Q10)<\/strong> je slou\u010denina, kter\u00e1 mimo jin\u00e9 chr\u00e1n\u00ed bun\u011b\u010dn\u00e9 membr\u00e1ny p\u0159ed voln\u00fdmi radik\u00e1ly. Z \u010d\u00e1sti je vytv\u00e1\u0159en p\u0159\u00edmo v t\u011ble, z \u010d\u00e1sti je p\u0159ij\u00edm\u00e1n potravou. \u010c\u00edm jsme star\u0161\u00ed, t\u00edm si ho na\u0161e t\u011blo dok\u00e1\u017ee vyrobit m\u00e9n\u011b. Jeho pod\u00e1n\u00ed zlep\u0161uje \u010dinnost srdce, p\u016fsob\u00ed jako ochrana proti ateroskler\u00f3ze (kornat\u011bn\u00ed c\u00e9v) a ischemick\u00e9 chorob\u011b srde\u010dn\u00ed, p\u0159\u00edzniv\u011b ovliv\u0148uje zdravotn\u00ed stav lid\u00ed s AIDS a n\u00e1dorov\u00fdmi nemocemi a pravd\u011bpodobn\u011b p\u016fsob\u00ed positivn\u011b i p\u0159i onemocn\u011bn\u00ed d\u00e1sn\u00ed a z\u00e1v\u011bsn\u00e9ho apar\u00e1tu zub\u016f.<\/p>\n

Melatonin<\/strong> sni\u017euje v\u00fdskyt vedlej\u0161\u00edch \u00fa\u010dink\u016f chemoterapie a ve studi\u00edch byly ji\u017e prok\u00e1z\u00e1ny jeho protirakovinn\u00e9 \u00fa\u010dinky, i kdy\u017e jeho hlavn\u00ed funkc\u00ed je \u00faprava sp\u00e1nku.<\/p>\n

Barva a \u010derstvost hraje prim<\/strong><\/p>\n

Nejlep\u0161\u00edmi p\u0159\u00edrodn\u00edmi zdroji antioxidant\u016f<\/span> jsou ovoce, zelenina, obiloviny, lu\u0161t\u011bniny, o\u0159echy,  sem\u00ednka, bylinky a ko\u0159en\u00ed. V\u00edce antioxidant\u016f<\/span> obsahuje v\u017edy barevn\u00e1 zelenina a ovoce, nap\u0159\u00edklad \u010derven\u00e1 cibule, zel\u00ed, \u010di v\u00edno jich maj\u00ed v\u00edce ne\u017e b\u00edl\u00e9. Mno\u017estv\u00ed antioxidant\u016f<\/span> je d\u00e1le ovlivn\u011bno klimatick\u00fdmi podm\u00ednkami, mno\u017estv\u00edm mikro\u017eivin v p\u016fd\u011b a p\u0159\u00edpadn\u00fdmi chemick\u00fdmi post\u0159iky. Po sklizni ovliv\u0148uje mno\u017estv\u00ed antioxidant\u016f<\/span> teplota, zp\u016fsob a d\u00e9lka skladov\u00e1n\u00ed, oxidace vzdu\u0161n\u00fdm kysl\u00edkem apod. Bylo nap\u0159\u00edklad zji\u0161t\u011bno, \u017ee vitamin C se ni\u010d\u00ed p\u0159i kontaktu se vzduchem ji\u017e b\u011bhem n\u011bkolika m\u00e1lo minut.<\/p>\n

Dostate\u010dn\u00fd p\u0159\u00edjem antioxidant\u016f<\/span> n\u00e1m zajist\u00ed pestr\u00e1 strava s dostatkem r\u016fzn\u00fdch druh\u016f ovoce, zeleniny, lu\u0161t\u011bnin, obilovin, o\u0159ech\u016f, sem\u00ednek, bylinek. A nezapome\u0148te – ovoce i zeleninu je t\u0159eba j\u00edst co nej\u010derstv\u011bj\u0161\u00ed, t\u0159eba ji nakr\u00e1jet a\u017e t\u011bsn\u011b p\u0159ed konzumac\u00ed, aby do\u0161lo k co nejmen\u0161\u00edm ztr\u00e1t\u00e1m cenn\u00fdch l\u00e1tek.<\/strong><\/p>\n

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Pou\u017eit\u00e1 literatura:<\/span><\/em><\/strong><\/p>\n

Vel\u00ed\u0161ek J. Chemie potravin 2; str. 2. Ossis, T\u00e1bor 1999.
Vel\u00ed\u0161ek J. Chemie potravin 3; str. 68-71. Ossis, T\u00e1bor 1999.
antioxidanty<\/span>. Bezpe\u010dnost potravin A-Z, www.bezpecnostpotravin.cz\/az\/<\/a><\/em><\/span>
<\/span><\/em>\u0160t\u00edpek S. a kol. antioxidanty<\/span> a voln\u00e9 radik\u00e1ly ve zdrav\u00ed a v nemoci. Grada 2000.
H\u0159eb\u00ed\u010dkov\u00e1 \u0160. antioxidanty<\/span> a voln\u00e9 radik\u00e1ly: rozd\u011blen\u00ed, jejich kapacita a aktivita. V\u00fd\u017eiva a potraviny. 2009; 2: 30-32.<\/span><\/em><\/p>\n

 
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