Antioxidants present in substantial amounts in foods, plant-based products in particular, have been suggested as chemopreventive agents that can curb the development of undesirable health effects caused by oxidative stress simply by enriching diet in such compounds. This idea has been enthusiastically accepted by consumers, as well as food and pharmaceutical industry, and created great demand for products containing antioxidant phytochemicals. However, human studies failed to confirm benefits of supplementation with antioxidant nutrients. The chapter discusses possible oversimplifications in understanding the biological role of reactive oxygen species with emphasis on the chemistry behind presumed protective action of antioxidants.
Autorzy
Informacje dodatkowe
- DOI
- Cyfrowy identyfikator dokumentu elektronicznego link otwiera się w nowej karcie 10.1007/978-94-017-8953-0
- Kategoria
- Publikacja monograficzna
- Typ
- rozdział, artykuł w książce - dziele zbiorowym /podręczniku w języku o zasięgu międzynarodowym
- Język
- angielski
- Rok wydania
- 2014
