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

作者：Finley, John W.^*; Kong, Ah-Ng; Hintze, Korry J.; Jeffery, Elizabeth H.; Ji, Li Li; Lei, Xin Gen

来源：Journal of Agricultural and Food Chemistry, 2011, 59(13): 6837-6846.

DOI：10.1021/jf2013875

• antioxidant
• cancer
• diabetes
• exercise
• food
• gene activation
• iron
• nrf2
• oxidative stress
• reactive oxygen species
• selenium
• thiols

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.

• 出版日期2011-7-13
• 单位rutgers