Antioxidants, nutritional

Radicals may have a role in a number of health problems, including those mentioned previously, along with cancer and the aging process. This has recently led to widespread use of antioxidant nutritional supplements. Unfortunately, little has yet been proved about the effectiveness of such supplements. A healthy lifestyle, including a good diet, will probably be more beneficial. 

Carr AC, Zhu BZ, and Frei B (2000) Potential antiatherogenic mechanisms of ascorbate (vitamin C) and alpha-tocopherol (vitamin E). Circulation Research 87,349-54. Diplock AT (2001) Antioxidants, nutrition and health. In Food and Nutritional Supplements Their Role in Health and Disease, IK Ransley, IK Donnelly, and NWRead (eds.), pp. 65-80. Berlin Springer. 

Thomas, M.J., The role of free radicals and antioxidants, Nutrition, 16, 716, 2000. 

Wetting and dispersing agent emulsifier Modification of baking properties emulsifier antioxidant Viscosity reduction antioxidant Emulsifier antispattering agent antioxidant Nutritional supplement... 

Stabilization into Antioxidant/Nutritional Supplier-Edible Films 1083... 

Development oe Polysaccharide Networks EOR L-(+)-Ascorbic Acid Stabilization INTO Antioxidant/Nutritional Supplier-Edible Films... 

Food. Lecithin is a widely used nutritional supplement rich ia polyunsaturated fatty acids, phosphatidylcholine, phosphatidylethanolamine, phosphatidjhnositol, and organically combiaed phosphoms, with emulsifying and antioxidant properties (38). 

In 1922, Evans and Bishop named the animal nutritional factor essential of reproduction Vitamin E . In the 1960s, vitamin E was associated with antioxidant function. Twenty-five years later, vitamin E has been found to possess functions that are independent of its antioxidant and free radical scavenging ability. a-Tocopherol specific molecular mechanisms were discovered which are still under investigation. 

Ascorbic acid is added to many foods for its nutritive value. It is used extensively as an antioxidant to prevent flavors and colors from being damaged by oxidation. It is often used in canned or frozen fruits to prevent the browning that accompanies oxidation. While not as powerful an antioxidant as sodium bisulfite, it has a better nutritional reputation. 

KAPLAN M and AVIRAM M (1999) Oxidized low density lipoprotein atherogenic and proinflammatoiy characteristics during macrophage foam cell formation. An inhibitory role for nutritional antioxidants and serum paraoxonase Clinical Chemistry Laboratory Medicine 37,111-9,1. 

CARBONNEAU M-A, LEGER c L, MONNIER L (1997) Supplementation with wine phenolic compormds increases the antioxidant capacity of plasma and vitamin E of low-density lipoprotein without changing the lipoprotein Cu -oxidizability possible explanation by phenolic location, European Journal of Clinical Nutrition, 51, 682-90. 

SERAFiNi M, GHisELLi A, FERRO-Luzzi A (1996) In vivo antioxidant effect of green and black tea in man, European Journal of Clinical Nutrition, 50, 28-32. 

Natural antioxidants may be classified according to their nutritive value or according to their solubility. The hydrophobic vitamin E and the hydrophilic vitamin C are thus important both as nutrients and as antioxidants. The nonnutritive antioxidants may similarly be divided into lipid-soluble and water-soluble antioxidants, as shown in Fig. 16.3, which will also form the basis for a discussion of exploitation of combinations of anhoxidants in order to improve protective effects. 

This research was part of the frame programme Antioxidative Defence Interaction between Nutritive and Non-nutritive Antioxidants sponsored by the F0TEK programme (Danish Research Councils) through LMC-Centre for Advanced Food Studies. 

PORTER w L (1993) Paradoxical behaviour of antioxidants in food and biological systems, in Williams GM Antioxidants Chemical, Physiological, Nutritional and Toxicological A. ipects, Princeton Scientific, Princeton, N J, 93-122. 

Squalene is an isoprenoid compound that is found in large quantities in shark liver and in smaller quantities in olives, rice bran and wheat germ. It is a bactericidal compound and an antioxidant and it aids in skin nutrition. Several cosmetic applications of rice bran and rice bran oil arise from the biological effects of their squalene, vitamin E and y-oryzanol content. Since these compounds are fat-soluble, rice bran oil is used for all these preparations. 

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