Can sesame-based ingredients reduce oxidative stress?
New Rochelle, NY, May 17, 2016 — The antioxidant boosting properties of sesame, and especially sesame oil, can have a significant effect on oxidative stress, improving human health, according to a systematic review published in Journal of Medicinal Food, a peer-reviewed journal from Mary Ann Liebert, Inc., publishers. The article is available free on the Journal of Medicinal Food website until June 17, 2016.
Luciana de Almeida Vittori Gouveia and coauthors, Rio de Janeiro State University and Rio de Janeiro Federal University, Brazil, assessed the published evidence on the effects of consuming sesame-based ingredients on markers of oxidative stress in people with high blood pressure, elevated cholesterol, and type 2 diabetes. Multiple clinical trials reported increased levels of antioxidants and a reduction in oxidative stress with sesame consumption, particularly for individuals with hypertension and also with type 2 diabetes.
The article "Effects of the Intake of Sesame Seeds (Sesamm indicum L.) and Derivatives on Oxidative Stress: A Systematic Review" includes further discussion of the potential positive effects of sesame on different populations.
"In addition to the clinical trial results reviewed in this article, preclinical studies have also shown that sesame oil is very effective in preventing atherosclerosis," says Journal of Medicinal Food Editor-in-Chief Sampath Parthasarathy, MBA, PhD, Florida Hospital Chair in Cardiovascular Sciences and Interim Associate Dean, College of Medicine, University of Central Florida.
About the Journal
Journal of Medicinal Food is an authoritative, peer-reviewed, multidisciplinary journal published monthly online with open access options and in print. Led by Editors-in-Chief Sampath Parthasarathy, MBA, PhD, Florida Hospital Chair in Cardiovascular Sciences and Interim Associate Dean, College of Medicine, University of Central Florida, and Yangha Kim, PhD, Ewha Womans University, Seoul, South Korea, the Journal publishes original scientific research on the bioactive substances of functional and medicinal foods, nutraceuticals, herbal substances, and other natural products. The Journal explores the chemistry and biochemistry of these substances, as well as the methods for their extraction and analysis, the use of biomarkers and other methods to assay their biological roles, and the development of bioactive substances for commercial use. Tables of content and a sample issue may be viewed on the Journal of Medicinal Food website.
About the Publisher
Mary Ann Liebert, Inc., publishers is a privately held, fully integrated media company known for establishing authoritative peer-reviewed journals in many promising areas of science and biomedical research, including The Journal of Alternative and Complementary Medicine and Cannabis and Cannabinoid Research. Its biotechnology trade magazine, GEN (Genetic Engineering & Biotechnology News), was the first in its field and is today the industry's most widely read publication worldwide. A complete list of the firm's 80 journals, books, and newsmagazines is available on the Mary Ann Liebert, Inc., publishers website.