Antioxidants and prevention of chronic disease
JK Willcox, SL Ash, GL Catignani - Critical reviews in food science …, 2004 - Taylor & Francis
The generation of reactive oxygen species (ROS) and other free radicals (R•) during
metabolism is a necessary and normal process that ideally is compensated for by an …
metabolism is a necessary and normal process that ideally is compensated for by an …
Free radicals and antioxidants: updating a personal view
B Halliwell - Nutrition reviews, 2012 - academic.oup.com
This article looks back to the antioxidant/free radical field in 1994 and discusses how it has
progressed in the past 18 years. In some areas, there has been little change: the role of …
progressed in the past 18 years. In some areas, there has been little change: the role of …
Dietary antioxidants and assessment of oxidative stress
TM Bray - Nutrition, 2000 - Elsevier
The recent growth in knowledge of reactive oxygen species (ROS) and antioxidants in
biology is producing a medical revolution that promises a new age of health. In fact, the …
biology is producing a medical revolution that promises a new age of health. In fact, the …
Aspects of antioxidant foods and supplements in health and disease
E Herrera, R Jiménez, OI Aruoma, S Hercberg… - Nutrition …, 2009 - academic.oup.com
Free radicals generated as byproducts of normal metabolism can damage biologically
relevant molecules. When their generation is increased, damage can also be increased …
relevant molecules. When their generation is increased, damage can also be increased …
Antioxidants in foods: state of the science important to the food industry
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 …
past, antioxidants were used primarily to control oxidation and retard spoilage, but today …
Free radicals and antioxidants: a personal view
B Halliwell - Nutrition reviews, 1994 - academic.oup.com
Free radicals and other oxygen-derived species are constantly generated in vivo, both by
“accidents of chemistry” and for specific metabolic purposes. The reactivity of different free …
“accidents of chemistry” and for specific metabolic purposes. The reactivity of different free …
Antioxidants: Differing meanings in food science and health science
“Antioxidant” is a term commonly used in food science to describe compounds that block
lipid peroxidation and other oxidative reactions, thereby maintaining freshness and …
lipid peroxidation and other oxidative reactions, thereby maintaining freshness and …
Antioxidants: an integrative approach
PA Lachance, Z Nakat, WS Jeong - Nutrition, 2001 - Elsevier
Whenever one searched the biochemistry and function of vitamin E in the past 25 y, treatises
written or edited by Lawrence J. Machlin surfaced and served as primary references. 1, 2 In …
written or edited by Lawrence J. Machlin surfaced and served as primary references. 1, 2 In …
A review of the interaction among dietary antioxidants and reactive oxygen species
HE Seifried, DE Anderson, EI Fisher… - The Journal of nutritional …, 2007 - Elsevier
During normal cellular activities, various processes inside of cells produce reactive oxygen
species (ROS). Some of the most common ROS are hydrogen peroxide (H2O2), superoxide …
species (ROS). Some of the most common ROS are hydrogen peroxide (H2O2), superoxide …
Antioxidants in food: mere myth or magic medicine?
RG Berger, S Lunkenbein, A Ströhle… - Critical reviews in food …, 2012 - Taylor & Francis
The powerful action of antioxidants in preventing premature lipid oxidation in food suggests
that the same compounds, when consumed with the daily diet, could unfold …
that the same compounds, when consumed with the daily diet, could unfold …