alexa Antioxidant Properties of Nigella sativa
ISSN: 1747-0862

Journal of Molecular and Genetic Medicine
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Review Article

Antioxidant Properties of Nigella sativa

Faris Q Alenzi1*, Mohammed A Alsakran Altamimi2, Omar Kujan2, Bassel Tarakji2, Waleed Tamimi3, Omar Bagader4, Ali Al-Shangiti4, Abdulrahman N. Talohi5, Awwad K Alenezy6, Farhan Al-Swailmi6, Dhaifallah Alenizi6, Mohamed L Salem7 and Richard KH Wyse8

1College of Applied Medical Science, Salman bin Abdulaziz University, Al-Kharj, Saudi Arabia

2Al-Farabi Dental College, Riyadh, Saudi Arabia

3College of Medicine, King Saud Bin Abdulaziz University for Health Sciences, Riyadh, Saudi Arabia

4Riyadh Health Affairs, MOH, Riyadh, Saudi Arabia

5King Fahad Hospital, Tabouk, Saudi Arabia

6College of Medcine, Northern Border University, Arar, Saudi Arabia

7College of Science, Tanta University, Egypt

8Imperial College of Medicine, DuCane Road, London, W12 0NN, UK

*Corresponding Author:
Faris Q Alenzi
Professor of Immunology
College of Applied Medical Sciences
Salman bin Abdulaziz University
PO Box 422 Al-Kharj 11942, Saudi Arabia
Tel: 966 1 5453817
Fax: 966 1 5454586
E-mail: [email protected]

Received date: July 15, 2013; Accepted date: September 03, 2013; Published date: September 05, 2013

Citation: Alenzi FQ, Alsakran Altamimi MA, Kujan O, Tarakji B, Tamimi W, et al. (2013) Antioxidant Properties of Nigella sativa. J Mol Genet Med 7:77. doi: 10.4172/1747-0862.1000077

Copyright: © 2013 Alenzi FQ, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited

 

Abstract

Molecular oxygen (O2) is essential in all species for the production of energy within mitochondria; a process known as oxidative phosphorylation. The end products of this process include adenosine triphosphate (ATP), water (H2O) and carbon dioxide (CO2). In addition, very small amounts of reactive oxygen species (ROS) or free radicals are continuously produced as a consequence of normal metabolism of oxygen but which, on occasions when they become overabundant, may toxically damage cells, and therefore need to be biochemically neutralized or extruded from cells. Antioxidants are defined as substances capable of delaying or inhibiting production of ROS intermediates. Cells can either make these antioxidants endogenously, or receive them through the diet.
 

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