FREE-RADICALS AND ANTIOXIDANTS IN FOOD AND IN-VIVO - WHAT THEY DO AND HOW THEY WORK

被引:479
作者
HALLIWELL, B
MURCIA, MA
CHIRICO, S
ARUOMA, OI
机构
[1] UNIV CALIF DAVIS, DAVIS MED CTR, SACRAMENTO, CA 95817 USA
[2] UNIV MURCIA, FAC VET, UD BROMATOL, E-30080 MURCIA, SPAIN
关键词
OXYGEN RADICAL; LIPID PEROXIDATION; OXIDATIVE STRESS; HYDROXYL RADICAL; HYDROGEN PEROXIDE; FOOD ANTIOXIDANTS; FOOD PRESERVATION;
D O I
10.1080/10408399509527682
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
A wide variety of oxygen free radicals and other reactive oxygen species can be formed in the human body and in food systems. Transition metal ions accelerate free-radical damage. Antioxidant defenses, both enzymic and nonenzymic, protect the body against oxidative damage, but they are not 100% efficient, and so free-radical damage must be constantly repaired. Nonenzymatic antioxidants are frequently added to foods to prevent lipid peroxidation. Several lipid antioxidants can exert prooxidant effects toward other molecules under certain circumstances, and so antioxidants for food and therapeutic use must be characterized carefully. Methods of measuring oxidative damage and trapping free radicals in vivo are briefly discussed. Such methods are essential in checking proposals that increased intake of food-derived antioxidants (such as antioxidant vitamins) would be beneficial to humans.
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页码:7 / 20
页数:14
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