Please use this identifier to cite or link to this item: http://hdl.handle.net/10397/24449
Title: Increasing the antioxidant content of food : a personal view on whether this is possible or desirable
Authors: Benzie, IFF 
Wachtel-Galor, S
Keywords: Ascorbic acid
Bioavailability
Dietary antioxidants
Food fortification
FRAP assay
Oxidative stress
Polyphenols
Pro-oxidant
Redox balance
Issue Date: 2012
Publisher: Taylor & Francis
Source: International journal of food sciences and nutrition, 2012, v. 63, no. SUPPL. 1, p. 62-70 How to cite?
Journal: International journal of food sciences and nutrition 
Abstract: A commonly held belief is that higher intake of antioxidants will promote better health through enhanced antioxidant status and lowered oxidative stress. However, the benefits of antioxidant-rich foods have not been reproduced in supplementation trials with pure antioxidants. This has driven research and commercial interest in foods, including traditional foods and their components, with enhanced antioxidant content and improved antioxidant bioavailability, which in many cases is very low. In this paper, evidence for the health benefits of antioxidant-rich foods and methods to increase the antioxidant content and bioavailability of food antioxidants are reviewed briefly, and the concept that increased food antioxidant content/intake per se is beneficial is examined from a cautionary perspective, considering issues of low bioavailability, rapid catabolism, biotransformation and the paradoxical pro-oxidant effects of dietary antioxidants.
URI: http://hdl.handle.net/10397/24449
ISSN: 0963-7486
EISSN: 1465-3478
DOI: 10.3109/09637486.2011.621934
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