Protective effect of plant compounds in pesticides toxicity

• Published in: Journal of environmental health science and engineering 2022-09, Vol.20 (2), p.1035-1045
• Main Authors: Jabłońska – Trypuć, Agata, Wiater, Józefa
• Format: Article
• Language: English
• Subjects: Analysis; Antioxidants; Aqueous solutions; Cellular structure; Chemical compounds; Chronic diseases; Cytokinins; Earth and Environmental Science; Environment; Environmental Economics; Environmental Engineering/Biotechnology; Environmental Health; Environmental Law/Policy/Ecojustice; Food; Food contamination; Food plants; Food selection; Free radicals; Free radicals (Chemistry); Hormones; Ingredients; Molecular modelling; Oxidative stress; Pesticide toxicity; Pesticides; Phenolic compounds; Phenols; Physiological aspects; Physiological effects; Phytohormones; Plant hormones; Pollutants; Polyphenols; Quality of Life Research; Review; Review Article; Toxicity; Waste Management/Waste Technology
• ISSN: 2052-336X; 2052-336X
• DOI: 10.1007/s40201-022-00823-0

Introduction The relationship between pesticide exposure and the occurrence of many chronic diseases, including cancer, is confirmed by literature data. Methods In this review, through the analysis of more than 70 papers, we explore an increase in oxidative stress level caused by exposure to environmental pollutants and the protective effects of plant-origin antioxidants. Results and discussion One of the molecular mechanisms, by which pesticides affect living organisms is the induction of oxidative stress. However, recently many plant-based dietary ingredients with antioxidant properties have been considered as a chemopreventive substances due to their ability to remove free radicals. Such a food component must meet several conditions: eliminate free radicals, be easily absorbed and function at an appropriate physiological level. Its main function is to maintain the redox balance and minimize the cellular damage caused by ROS. Therefore, it should be active in aqueous solutions and membrane domains. These properties are characteristic for phenolic compounds and selected plant hormones. Phenolic compounds have proven antioxidant properties, while increasing number of compounds from the group of plant hormones with a very diverse chemical structure turn out to act as antioxidants, being potential food ingredients that can eliminate negative effects of pesticides.