Foods and beverages rich in phenolic compounds, especially flavonoids, have often been
associated with decreased risk of developing several diseases. However, it remains unclear …

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 …

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 …

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 …

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 …

Exposure of polyunsaturated fatty acid (PUFA)-rich culinary oils (COs) to high temperature
frying practices generates high concentrations of cytotoxic and genotoxic lipid oxidation …

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 …

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 …

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 …

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 …