Moscow [Russia], January 26 (ANI): Russian scientists have developed an innovative electrochemical DNA sensor capable of evaluating the effectiveness of natural antioxidants in popular beverages in protecting DNA from damage. The technology was created by researchers at the A. M. Butlerov Institute of Chemistry, Kazan Federal University (KFU), and reported by the Russian Ministry of Science and Higher Education, according to TV BRICS.
The newly developed biosensor allows scientists to analyze the antioxidant activity of beverages such as coffee, tea, wine, and fruit juices by assessing their ability to prevent oxidative DNA damage. Researchers note that this approach offers a more biologically relevant evaluation compared to conventional methods that measure only total antioxidant content.
TV BRICS described the development as both high-tech and environmentally safe. The DNA sensor integrates advanced nanotechnology with green chemistry principles, minimizing environmental impact during production and use. A key feature of the sensor is the incorporation of carbon nanomaterials, which provide high electrical conductivity and excellent biocompatibility. These materials enhance the sensor’s sensitivity and ensure stable signal transmission during analysis.
Explaining the working principle, Anastasia Malanina, leading engineer at the Department of Analytical Chemistry at KFU, said antioxidants from different sources influence the sensor’s response in distinct ways. She added that subsequent mathematical processing of the data enables researchers to isolate the contribution of individual antioxidant components to the overall protective effect.
In recent years, DNA damage has become a major focus of scientific research. Oxidative stress, caused by free radicals attacking cells and genetic material, is a key factor in aging and is associated with the development of serious diseases, including cancer and neurodegenerative disorders.
During testing, the sensor is exposed to agents that generate free radicals, simulating oxidative stress conditions in the human body. The system models DNA damage and then evaluates how effectively a particular beverage can counteract this process.
According to the developers, the sensor opens new possibilities for assessing beverages based on their biological efficacy. It may also be applied to study mechanisms of DNA damage and protection, making it relevant for research in molecular biology, biophysics, pharmacology, and medicinal chemistry. (ANI)
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