Sesame consumption significantly increases enzymatic (superoxide dismutase, glutathione peroxidase, catalase) and non-enzymatic (vitamin C, vitamin E, β-carotene, and glutathione) antioxidants.
Meta-analyses revealed that sesame consumption significantly increases enzymatic (superoxide dismutase, glutathione peroxidase, catalase) and non-enzymatic (vitamin C, vitamin E, β-carotene, and glutathione) antioxidants. However, no significant effect was observed on malondialdehyde (MDA), total antioxidant capacity and α-tocopherol levels. It was shown that MDA levels significantly decreases only when sesame seeds were used for supplementation. Sesame consumption is associated with improved oxidative status. High quality randomized controlled clinical trials from diverse regions are still needed.
