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Free radicals and antioxidants in food and in vivo: what they do and how they work.
Crit Rev Food Sci Nutr 1995; 35(1-2):7-20CR

Abstract

A wide variety of oxygen free radicals and other reactive oxygen species can be formed in the human body and in food systems. Transition metal ions accelerate free-radical damage. Antioxidant defenses, both enzymic and nonenzymic, protect the body against oxidative damage, but they are not 100% efficient, and so free-radical damage must be constantly repaired. Nonenzymatic antioxidants are frequently added to foods to prevent lipid peroxidation. Several lipid antioxidants can exert prooxidant effects toward other molecules under certain circumstances, and so antioxidants for food and therapeutic use must be characterized carefully. Methods of measuring oxidative damage and trapping free radicals in vivo are briefly discussed. Such methods are essential in checking proposals that increased intake of food-derived antioxidants (such as antioxidant vitamins) would be beneficial to humans.

Authors+Show Affiliations

Pharmacology Group, University of London Kings College, UK.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Review

Language

eng

PubMed ID

7748482

Citation

Halliwell, B, et al. "Free Radicals and Antioxidants in Food and in Vivo: what They Do and How They Work." Critical Reviews in Food Science and Nutrition, vol. 35, no. 1-2, 1995, pp. 7-20.
Halliwell B, Murcia MA, Chirico S, et al. Free radicals and antioxidants in food and in vivo: what they do and how they work. Crit Rev Food Sci Nutr. 1995;35(1-2):7-20.
Halliwell, B., Murcia, M. A., Chirico, S., & Aruoma, O. I. (1995). Free radicals and antioxidants in food and in vivo: what they do and how they work. Critical Reviews in Food Science and Nutrition, 35(1-2), pp. 7-20.
Halliwell B, et al. Free Radicals and Antioxidants in Food and in Vivo: what They Do and How They Work. Crit Rev Food Sci Nutr. 1995;35(1-2):7-20. PubMed PMID: 7748482.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Free radicals and antioxidants in food and in vivo: what they do and how they work. AU - Halliwell,B, AU - Murcia,M A, AU - Chirico,S, AU - Aruoma,O I, PY - 1995/1/1/pubmed PY - 1995/1/1/medline PY - 1995/1/1/entrez SP - 7 EP - 20 JF - Critical reviews in food science and nutrition JO - Crit Rev Food Sci Nutr VL - 35 IS - 1-2 N2 - A wide variety of oxygen free radicals and other reactive oxygen species can be formed in the human body and in food systems. Transition metal ions accelerate free-radical damage. Antioxidant defenses, both enzymic and nonenzymic, protect the body against oxidative damage, but they are not 100% efficient, and so free-radical damage must be constantly repaired. Nonenzymatic antioxidants are frequently added to foods to prevent lipid peroxidation. Several lipid antioxidants can exert prooxidant effects toward other molecules under certain circumstances, and so antioxidants for food and therapeutic use must be characterized carefully. Methods of measuring oxidative damage and trapping free radicals in vivo are briefly discussed. Such methods are essential in checking proposals that increased intake of food-derived antioxidants (such as antioxidant vitamins) would be beneficial to humans. SN - 1040-8398 UR - https://www.unboundmedicine.com/medline/citation/7748482/Free_radicals_and_antioxidants_in_food_and_in_vivo:_what_they_do_and_how_they_work_ L2 - http://www.tandfonline.com/doi/full/10.1080/10408399509527682 DB - PRIME DP - Unbound Medicine ER -