Functional food science and defence against reactive oxidative species

British Journal of Nutrition - Tập 80 Số S1 - Trang S77-S112 - 1998
A. T. Diplock1, J.-L. Charuleux2, Gayle Crozier-Willi3, Frans J. Kok4, Catherine Rice‐Evans1, Marcel Roberfroid5, Wilhelm Stahl6, José Viña7
1International Antioxidant Research Centre, UMDS, Guy's Hospital, St Thomas Street, London SEl 9RT, UK
2F. Hoffmann-La Roche Ltd, Business Unit Carotenoids, Headofice Kaiseruugst VMl Building, CH04002 Basel, Switzerland
3Nestec Ltd, Nestlè Research Center, Vers-Chez-La-Blanc, PO Box 44, CH-1000 Lausanne 26, Switzerland
4Division of Human Nutrition and Epidemiology, Wageningen Agricultural University, PO Box 8129, NL 6700 EV, Wageningen, The Netherlands
5UCL, Ecole de Pharmacie, Tour Van Helmont, Avenue E. Mounier, B-1200 Brussels, Belgium
6Heinrich-Heine-University Dusseldorf, Medizinische Einrichtungen, Institut für Physiologische Chemie I, Postfach 10 10 07, 0-40001 Dusseldorf, Germany
7Universidad de Valencia, Fucultad de Medicina, Departamento de Fisiologia, Avenida Blasco Ibajez 17, E-46010 Valencia, Spain

Tóm tắt

AbstractThis paper assesses critically the science base that underpins the argument that oxidative damage is a significant causative factor in the development of human diseases and that antioxidants are capable of preventing or ameliorating these disease processes. The assessment has been carried out under a number of headings, and some recommendations for future research are made based on the present day knowledge base.

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