Radicals and antioxidants in relation to human and animal health: a case for functional feeding
Demeyer, D.; Raes, K.; Fievez, V.; De Smet, S.
Communications in Agricultural and Applied Biological Sciences 69(1): 75-91
2004
ISSN/ISBN: 1379-1176 PMID: 15560264 Document Number: 573534
This paper discusses the mechanisms of reactive oxygen species production in tissues, the role of oxidative damage in the development of various human and animal diseases (such as neoplasms and cardiovascular diseases), and the efficacy and safety of antioxidant supplements vs. antioxidants in foods. Methods for measuring antioxidant status are described. The effect of lipid peroxidation on meat quality, and the incorporation of vitamin E and other antioxidants to animal (e.g., cattle) diets to improve the antioxidant quality of meat are also discussed. The chemical and antioxidative properties of various polyphenols (such as flavonoids and hydroxycinnamic acids (coumaric acids)), as well as their absorption and metabolism in humans and animals, are summarized. A tabulated list of major dietary flavonoids, including their major plant food sources (i.e., fruits and vegetables), is also presented.