Nutrients antioxidants

Cahill, R.J., O Sullivan, K.R, Mathias, P.M., Beattie, S., Hamilton, H. and O Morain, C. (1992). The effect of nutrient antioxidants on colonic crypt cell proliferation in patients with adenomatous polyps. Gastroenterology 102, A919. 

RRR-Tocopherols Concentrate, Mixed / Monographs Function Nutrient antioxidant. 

Function High-Alpha Type Nutrient antioxidant. Low-Alpha Type Antioxidant. 

Boskou, D. (1999) Non-nutrient antioxidants and stability of frying oils, in Frying of Food (eds D. Boskou and I. Elmadfa) Technomic Publishing Co, Inc., Lancaster, pp. 183-204. 

Lagouri V, Boskou D. Nutrient antioxidants in oregano. Int J Food Sci Nutr 1996 47 493-497. 

Wagner, K.-H. and Elmadfa, I. (1999). Nutrient antioxidant and stability of frying oils tocochromanols, P-carotene, phylloquinone, ubiquinone 50, in Frying of Food, Boskou, D. and Elmadfa, 1., Eds., Technomic, Lancaster, PA, 69. 

Boskou, D. 1999. Non-nutrient antioxidants and stability of frying oils, in Frying of Food,... 

It was expected that important evidence linking oxidation to CAD would be demonstrated by nutrient antioxidant trials in humans. The antioxidants were expected to retard arteriosclerosis and reduce CAD in treated persons as compared to placebo (C3). But primary and secondary randomized trials with the antioxidants vitamin E, vitamin C, and vitamin A have so far failed to prevent CAD (Al, V7). Moreover, large amounts of vitamin E (Al, N3, U3, V7) and serum protein antioxidants such as albumin and fibrinogen are found in arteriosclerotic tissue that would be expected to retard oxidation-induced disease (B2, VI). These findings do not necessarily negate the oxidation... 

Products and Uses Used in foods as a flavor enhancer, in tobacco as a taste enhancer, in cosmetics and toiletries as a preservative. Also considered a dietary supplement, nutrient, antioxidant (slows down spoiling), and a salt substitute. 

Frei, B. (1995) Cardiovascular Disease and Nutrient Antioxidants Role of Low-Density Lipoprotein Oxidation, Crit. Rev. Food Sci. 35, 83-98. 

Schwenke, D. C., and Behr, S. R., 1994, Inhibition of atherosclerosis in hypercholesterolemic rabbits by combinations of nutrient antioxidants, Circulation 90 A2187. 

In kaolin (clay) processing, sulfur dioxide reduces colored impurities, eg, iron compounds. In the bromine industry, sulfur dioxide is used as an antioxidant in spent brine to be reinjected underground. In agriculture, especially in California, sulfur dioxide is used to increase water penetration and the avadabiHty of soil nutrients by virtue of its abiHty to acidulate saline—alkaH soils (327). It is also usefiil for cleaning ferric and manganese oxide deposits from tile drains (328). 

Other Acids. Ascorbic acid (3) is used primarily as an antioxidant and to a lesser extent as an added nutrient ia beverages. It oxidizes readily, preventing the oxidation of certain flavoting compounds. Tartaric (4) and adipic acids are used to a lesser extent ia grape flavored beverages. Malic acid can be used as an alternative to citric acid ia some fmit flavored beverages. 

One excellent UV protector for foods is PABA, a B vitamin. Likewise, many of the same antioxidants we ingest as health supplements—such as vitamin C and a similar chemical, erythorbic acid vitamin E and lecithin, a source of the important nutrients choline and inositol—occur naturally in food. 

Vitamin E is added to some food products as a nutrient, but it is better known for its antioxidant properties, which protect oils and fats from oxidation. 

Ascorbic acid—vitamin C—is an essential nutrient that the human body cannot manufacture from other compounds. It is needed for the formation of collagen, the protein that makes up connective tissue, and is essential to muscles, bones, cartilage, and blood vessels. It is a strong antioxidant, preventing damage from oxygen free radicals. 

Some colors are nutrients in their own right, and they have antioxidant properties that are beneficial to health. Beta-carotene, annatto, saffron, and turmeric all have these good properties in addition to their color. In fact, the same chemistry that makes them absorb light also helps them to absorb and neutralize dangerous oxygen free radicals in the body. 

MCDERMOTT J H (2000) Antioxidant nutrients current dietary recommendations and research update , J Am Pharm Assoc, 40, 785. 

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. 

SRB contains high-quality protein, oil, dietary fiber, polysaccharides, fat-soluble phytochemicals (plant derived bioactive compounds) and other bran nutrients. Rice bran and germ are the richest natural sources of B complex vitamins as well as E vitamins, polyphenols, several antioxidants and minerals. It is now available in the commercial food ingredient market as a safe and effective functional food and dietary supplement. 

Nutrient analysis of stabilized rice bran and its derivatives indicates that it is a good source of protein, dietary fiber and carbohydrates, in addition to several valuable phytonutrients, antioxidants, vitamins and minerals (Table 17.1). SRB and its water-soluble and water-insoluble derivatives contain all the nutrients at different levels. They are gluten and lactose free and do not give rise to any food allergy. 

Natural products have been noted for their potential health benefits from time immemorial and are the basis of Ayurveda, an ancient Indian medical practice (Bushkin and Bushkin, 2002). However, the potential benefits of several natural products reside in one or two active ingredients. For example green tea stands for polyphenols, soy for soy estrogens, broccoli for isothiocyanates and grape seed for polyphenols. The beauty of rice bran is that there are more than 100 antioxidants, several categories of bioactive phytonutrients, such as IP6, polyphenols, phytosterols, tocotrienols, y-oryzanol, B vitamins, minerals and trace minerals in addition to fat, protein, fiber, polysaccharides and other nutrients. These phytonutrients and antioxidants of rice bran are believed to act at the cellular level, and their synergestic function is responsible for the positive health benefits. 

At least some of the antioxidant nutrients are essential to human health, and others (such as carotenoids) may be highly beneficial, particularly in preventing cancer (e.g. Block et /., 1992). However, we do not yet know what dietary intakes are optimal. In principle, this could be investigated by varying the dietary intake of antioxidants and measuring free-radical damage in the human body. This is one of our current research directions. 

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