Topical applied nutraceutical antioxidant formulation reduces ocular oxidative stress
DOI:
https://doi.org/10.31989/ffhd.v7i1.297چکیده
Background: Oral nutraceutical antioxidants have shown disappointing clinical results in reducing oxidation-induced age-related cataract and other ocular diseases. Based on the hypothesis that nutraceuticals do not adequately reach the lens by oral administration, we have developed a unique topical antioxidant formulation whose active ingredients have the reported ability to reduce oxidative stress through free radical scavenging and chelating activity. This topical nutraceutical formulation was designed to mimic the in vivo activity of multifunctional antioxidants, compounds which are being developed in our laboratory to independently scavenge free radicals and selectively bind redox metals.
A comparison of the efficacy of this topical nutraceutical to multifunctional antioxidants in laboratory animal models of oxidation-induced lens changes, retinal changes, and dry eye is reviewed. Although it is less potent than the small molecule multifunctional antioxidants that will require FDA approval, the topical nutraceutical formulation beneficially reduces ocular oxidative stress. These studies suggest that this topical antioxidant may fill an unmet therapeutic need by providing a nutraceutical that beneficially reduces the effects of oxidation on age-related ocular diseases.
Keywords: oxidative stress, nutraceutical antioxidants, age-related ocular diseases, dry eye, cataracts, retinal degeneration
چاپ شده
شماره
نوع مقاله
مجوز
حق نشر 2017 Peter F. Kador

این پروژه تحت مجوز بین المللی Creative Commons Attribution 4.0 می باشد.
Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License.
This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged.
By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained.