Antioxidants in Foods: State of the Science Important to the Food Industry

Abstract

Antioxidant foods and ingredients are an important component of the food industry. In the past, antioxidants were used primarily to control oxidation and retard spoilage, but today many are used because of putative health benefits. However, the traditional message that oxidative stress, which involves the production of reactive oxygen species (ROS), is the basis for chronic diseases and aging is being reexamined. Accumulating evidence suggests that ROS exert essential metabolic functions and that removal of too many ROS can upset cell signaling pathways and actually increase the risk of chronic disease. It is imperative that the food industry be aware of progress in this field to present the science relative to foods in a forthright and clear manner. This may mean reexamining the health implications of adding large amounts of antioxidants to foods.

Chemical composition, antimicrobial and antioxidant properties of seed oil plants of North-East India: A review

“…Oxidative stress is often results in cancer, artheros clerosis, cardiovascular disorder and many other (Valko et al, 2007). Antioxidant activity is attributed by the changes in the metabolizing key enzymes and thereby controlling the unnecessary quick ageing process in the living systems (Finley et al, 2011;Nzaramba et al, 2009). Living cells possess antioxidant defense system mainly comprising of glutathione, ascorbic acid, vitamin E, superoxide dismutase, and glutathione peroxidase to protect themselves against harmful oxidative stress ( Kaplowitz and Tsukamoto, 1996).…”

Suplementações nutricionais e estresse oxidativo: implicações na atividade física e no esporte

“…Estudos têm apontado que o sistema de defesa antioxidante pode ser influenciado por nutrientes específicos (FINLEY et al, 2011;GUTTERIDGE;HALLIWELL, 2010;NIEMAN et al, 2010). Alguns destes nutrientes, bem como seus efeitos sobre o estresse oxidativo induzido pelo exercício físico são abordados no presente estudo.…”

Phytochemicals in Cancer Prevention: A Review of the Evidence

“…Upon entering cells, the phytochemicals are able to hunt free radicals immediately (10,17) and create the signals in response to chemical or electrophilic stress that activate proteins associated to diverse cellular signaling pathways (18,19). The mentioned ability involves the activation of the nuclear factor erythroid-2 (NF-E2)-related factor 2 (Nrf2)-Kelch-like ECH associated protein 1 (Keap1) (Nrf2-Keap1 complex) (20,21).…”