Reactive oxygen species (ROS) are c

Reactive oxygen species (ROS) are continuously formed as a
by-product of metabolisms in aerobic organisms and are also
produced on exposure to tobacco smoke, ozone, radiations,
organic solvents, and other environmental pollutants [1].
ROS play an important role in various physiological processes,
including energy production, phagocytosis, cellular
signal transduction, cell proliferation, differentiation, and
apoptosis. On the other hand, increasing evidence highlights
that overproduction of ROS can induce oxidative damage
to all biomolecules (lipids, carbohydrates, proteins, enzymes,
DNA, and RNA) and acts as a mediator of numerous
disorders, for example, inflammation, arthritis, diabetes,
arteriosclerosis, cancer, genotoxicity, and neurological disorders
such as Alzheimer’s disease [2]. Antioxidants are very
essential for averting degenerative reactions produced by
free radicals and reactive oxygen species, which have been
concerned with many diseases and in food deterioration and
spoilage [3]. However, the safety of some of the synthetic
antioxidants used in the food industry has been questioned,
because recent studies recognized that they might be carcinogenic
[4]. Hence, there is an emerging interest in natural
antioxidants, which might help to prevent oxidative damage
[5].

Results (Indonesian) 2:

Spesies oksigen reaktif (ROS) terus terbentuk sebagai
produk sampingan dari metabolisme pada organisme aerobik dan juga
diproduksi pada paparan asap tembakau, ozon, radiasi,
pelarut organik, dan polutan lingkungan lainnya [1].
ROS memainkan peran penting dalam berbagai proses fisiologis,
termasuk produksi energi, fagositosis, sel
transduksi sinyal, proliferasi sel, diferensiasi, dan
apoptosis. Di sisi lain, semakin banyak bukti menyoroti
bahwa kelebihan ROS dapat menyebabkan kerusakan oksidatif
untuk semua biomolekul (lipid, karbohidrat, protein, enzim,
DNA, dan RNA) dan bertindak sebagai mediator dari berbagai
gangguan, misalnya, peradangan, arthritis, diabetes ,
arteriosklerosis, kanker, genotoxicity, dan gangguan neurologis
seperti penyakit Alzheimer [2]. Antioksidan sangat
penting untuk mencegah reaksi degeneratif yang diproduksi oleh
radikal bebas dan spesies oksigen reaktif, yang telah
peduli dengan banyak penyakit dan kerusakan makanan dan
pembusukan [3]. Namun, keselamatan beberapa sintetis
antioksidan digunakan dalam industri makanan telah dipertanyakan,
karena studi terbaru mengakui bahwa mereka mungkin karsinogenik
[4]. Oleh karena itu, ada minat yang muncul di alam
antioksidan, yang dapat membantu untuk mencegah kerusakan oksidatif
[5].