[HTML][HTML] Health promotion by flavonoids, tocopherols, tocotrienols, and other phenols: direct or indirect effects? Antioxidant or not?

B Halliwell, J Rafter, A Jenner - The American journal of clinical nutrition, 2005 - Elsevier
Foods and beverages rich in phenolic compounds, especially flavonoids, have often been
associated with decreased risk of developing several diseases. However, it remains unclear …

Dietary polyphenols: good, bad, or indifferent for your health?

B Halliwell - Cardiovascular research, 2007 - academic.oup.com
Flavonoids and other polyphenolic compounds have powerful antioxidant effects in vitro in
many test systems, but can act as pro-oxidants in some others. Whether pro-oxidant …

The wanderings of a free radical

B Halliwell - Free Radical Biology and Medicine, 2009 - Elsevier
In my career I have moved from chemistry to biochemistry to plant science to clinical
chemistry and back again (in a partial way) to plants. This review presents a brief history of …

The gastrointestinal tract: a major site of antioxidant action?

B Halliwell, K Zhao, M Whiteman - Free radical research, 2000 - Taylor & Francis
Diets rich in fruits and vegetables delay the onset of many age-related diseases, and contain
a complex mixture of antioxidants (including ascorbate, carotenoids, vitamin E and other …

Dietary advanced lipid oxidation endproducts are risk factors to human health

J Kanner - Molecular nutrition & food research, 2007 - Wiley Online Library
Lipid oxidation in foods is one of the major degradative processes responsible for losses in
food quality. The oxidation of unsaturated fatty acids results in significant generation of …

Potential adverse public health effects afforded by the ingestion of dietary lipid oxidation product toxins: Significance of fried food sources

M Grootveld, BC Percival, J Leenders, PB Wilson - Nutrients, 2020 - mdpi.com
Exposure of polyunsaturated fatty acid (PUFA)-rich culinary oils (COs) to high temperature
frying practices generates high concentrations of cytotoxic and genotoxic lipid oxidation …

Lipid peroxidation, antioxidants and cardiovascular disease: how should we move forward?

B Halliwell - Cardiovascular research, 2000 - academic.oup.com
1. Introduction antioxidants, or combinations of a few antioxidants. For example the
intervention trials with b-carotene convincing-It is widely agreed that increased consumption …

Establishing the significance and optimal intake of dietary antioxidants: the biomarker concept

B Halliwell - Nutrition reviews, 1999 - academic.oup.com
Diets rich in fruits and vegetables are associated with decreased risk of cardiovascular
disease and cancer. Biomarkers of oxidative DNA damage and lipid peroxidation can be …

Food polyphenols as preventive medicine

J Kanner - Antioxidants, 2023 - mdpi.com
Reactive oxygen species (ROS) are the initiators in foods and in the stomach of oxidized
dietary lipids, proteins, and lipid-oxidation end-products (ALEs), inducing in humans the …

Aldehydes contained in edible oils of a very different nature after prolonged heating at frying temperature: Presence of toxic oxygenated α, β unsaturated aldehydes

MD Guillén, PS Uriarte - Food Chemistry, 2012 - Elsevier
The evolution of the abundance of the different types of aldehydes, including those that are
genotoxic and cytotoxic, oxygenated α, β unsaturated, in the headspace of extra virgin olive …