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Dietary intake of natural antioxidants: vitamins and polyphenols.
Crit Rev Food Sci Nutr. 2013; 53(7):706-21.CR

Abstract

Oxidative stress is a condition in which oxidant metabolites exert their toxic effect because of an increased production or an altered cellular mechanism of protection; oxidative stress is rapidly gaining recognition as a key phenomenon in chronic diseases. Antioxidants terminate these chain reactions by removing free radical intermediates, and inhibit other oxidation reactions by being oxidized themselves. Endogenous defence mechanisms are inadequate for the complete prevention of oxidative damage, and different sources of dietary antioxidants may be especially important. This article calls attention to the dietary antioxidants, such as vitamins A, C, and E and polyphenols. Compelling evidence has led to the conclusion that diet is a key environmental factor and a potential tool for the control of chronic diseases. More specifically, fruits and vegetables have been shown to exert a protective effect. The high content of minerals and natural antioxidant as vitamins A, C, and E and polyphenols in fruits and vegetables may be a main factor responsible for these effects.

Authors+Show Affiliations

Departamento de Biotecnología de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos-IATA, Consejo Superior de Investigaciones Científicas-CSIC, Avda. Agustín Escardino 7, 46980 Paterna-Valencia, España. landete.josem@inia.es

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't
Review

Language

eng

PubMed ID

23638931

Citation

Landete, J M.. "Dietary Intake of Natural Antioxidants: Vitamins and Polyphenols." Critical Reviews in Food Science and Nutrition, vol. 53, no. 7, 2013, pp. 706-21.
Landete JM. Dietary intake of natural antioxidants: vitamins and polyphenols. Crit Rev Food Sci Nutr. 2013;53(7):706-21.
Landete, J. M. (2013). Dietary intake of natural antioxidants: vitamins and polyphenols. Critical Reviews in Food Science and Nutrition, 53(7), 706-21. https://doi.org/10.1080/10408398.2011.555018
Landete JM. Dietary Intake of Natural Antioxidants: Vitamins and Polyphenols. Crit Rev Food Sci Nutr. 2013;53(7):706-21. PubMed PMID: 23638931.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Dietary intake of natural antioxidants: vitamins and polyphenols. A1 - Landete,J M, PY - 2013/5/4/entrez PY - 2013/5/4/pubmed PY - 2013/12/16/medline SP - 706 EP - 21 JF - Critical reviews in food science and nutrition JO - Crit Rev Food Sci Nutr VL - 53 IS - 7 N2 - Oxidative stress is a condition in which oxidant metabolites exert their toxic effect because of an increased production or an altered cellular mechanism of protection; oxidative stress is rapidly gaining recognition as a key phenomenon in chronic diseases. Antioxidants terminate these chain reactions by removing free radical intermediates, and inhibit other oxidation reactions by being oxidized themselves. Endogenous defence mechanisms are inadequate for the complete prevention of oxidative damage, and different sources of dietary antioxidants may be especially important. This article calls attention to the dietary antioxidants, such as vitamins A, C, and E and polyphenols. Compelling evidence has led to the conclusion that diet is a key environmental factor and a potential tool for the control of chronic diseases. More specifically, fruits and vegetables have been shown to exert a protective effect. The high content of minerals and natural antioxidant as vitamins A, C, and E and polyphenols in fruits and vegetables may be a main factor responsible for these effects. SN - 1549-7852 UR - https://www.unboundmedicine.com/medline/citation/23638931/Dietary_intake_of_natural_antioxidants:_vitamins_and_polyphenols_ L2 - https://www.tandfonline.com/doi/full/10.1080/10408398.2011.555018 DB - PRIME DP - Unbound Medicine ER -