English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

Oxidative stress due to free radicals can cause various cell damage and its components inside, such as proteins, lipids, and DNA. Oxidative stress can be inhibited through antioxidant compounds. The liver as an essential organ plays a significant role in the metabolism process, produces endogenous antioxidant compounds that function in scavenging the free radicals through a detoxification process. In this process, besides the antioxidant which is produced by liver cells, it can also be obtained from foods intakes such as fruits and vegetables. Guava is one of the tropical plants which is known as high antioxidant resources. This study aims to determine how the ripeness of red guava impact toward its superoxide dismutase (SOD) and catalase activity. The study was conducted through experimental design on 21 male mice which divided into seven groups, i.e., one untreated group as control and six groups which are treated with vitamin C and various dosages of guava's fruit. Period of treatment was driven for 14 days. On the 15th day, the animals were sacrificed, and their liver organs were taken. The liver homogenate was tested for SOD and catalase activity using ELISA kit. The results showed that group which treated by medium ripe guava fruit had a better impact on catalase activity but not in SOD activity, compared with the control group. Keywords—antioxidant; red guava; superoxide dismutase;

The Influence of Maturity Stage on Superoxide Dismutase and Catalase Activity in Red Guava Fruit