The curious story of dietary antioxidants, i.e., reducing agents found in considerable amounts in edible plants and often not necessarily understood fully in the context of redox chemistry, can be traced back to the famous statistical analysis of carcinogenic risk factors by Doll and Peto (1981). Their work revealed among others the positive correlation between cancer incidence and meat consumption. In particular, the statistical strength of meat's impact on human health created a kind of a shock that such an obvious component of the human diet may be as carcinogenic as cigarette smoke; unfortunately subsequent epidemiological studies were repeatedly confirming this worrisome association (WCRF/AICR 1997). The emerging results of consecutive statistical analyses derived from ever larger human studies, however, uncovered another, more optimistic association, i.e., a decreased risk of cancer (and also of other chronic diseases) in populations whose diets were rich in plant-based foods, especially in all types of colorful fruits and vegetables, and thus rich in (redox active) secondary metabolites (for sources see Explanatory Box 1).A. Bartoszek (*) Department of Food Chemistry, Technology and Biotechnology, Gdańsk University of Technology, Narutowicza Street 11/12, Gdańsk, Poland e-mail: agnieszka.bartoszek@pg.gda.pl
Explanatory Box 1: Sources of Secondary MetabolitesSecondary metabolites are organic compounds that are not directly involved in the normal growth, development, or reproduction of the organism they originate from. They are found extensively in nature, especially, but not exclusively in plants, where they serve numerous and often diverse purposes,