Studies of the Antioxidant Mechanisms Produced by Black Raspberries extracts (Rubus niveus Thunb) and Magnesium Salts Mixtures in Red Blood Cells.

Magnesium salts as gluconate, citrate, and sulfate exhibit free radical scavenging and deactivation activity. This was studied using galvinoxyl radical and DPPH (2,2-diphenyl-1-picrylhydrazyl) assay were used, a rapid spectrophotometric method to measure the antioxidant capacity or free-radical scavenging ability of a substance excitation and emission spectrophotometry and chemiluminescence. The efficacy of these antioxidants in radical neutralization was evaluated. These spectra, along with the chemiluminescence assay (luminol/H₂O₂), provide information on the interaction between these salts and reactive oxygen species (ROS), such as hydroxyl radicals (.OH). The pH and salinity of the solutions can influence the scavenging capacity of these free radicals. In this research work also the antioxidant mechanisms of black raspberry (Rubus niveus Thunb) extracts in combination with mixtures of magnesium salts have been examined in vitro in red blood cells and albumin, revealing synergistic effects. Antioxidant capacity is defined as the ability of chemical compounds, whether naturally occurring or synthetic, to neutralize reactive oxygen species (ROS). These species can cause cellular damage, leading to cardiovascular diseases, cancer, and more. In this regard, compounds with antioxidant capacity have been shown to mitigate the development of these diseases, thereby assisting in the maintenance of body functions at the molecular and cellular levels.