期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 59, 期 13, 页码 6837-6846出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf2013875
关键词
antioxidant; cancer; diabetes; exercise; food; gene activation; iron; nrf2; oxidative stress; reactive oxygen species; selenium; thiols
资金
- NIEHS NIH HHS [P30 ES005022] Funding Source: Medline
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.
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