Diet Antioxidant Capacity: Relationships to Oxidative Stress and Health

¹214 Lakeshore Drive, Searcy, AR 72143, USA

²Hershey Center for Health and Nutrition, The Hershey Company, 1025 Reese Avenue, Hershey, PA 17033, USA

^*Corresponding author:

Ronald L. Prior

214 Lakeshore Drive

Searcy, AR 72143

USA

Email: Rprior10@gmail.com

Abstract

This review will discuss some of the antioxidant assays and biomarkers/measurements used to assess the effect of dietary components on ameliorating in vivo oxidative stress. Although the development of dietary antioxidants has become a major component of the dietary supplement market, this review will focus on foods (primarily fruits and vegetables) and their impact on biomarkers of oxidative stress and the ultimate appearance of disease states. Data is reviewed demonstrating the importance of consumption of dietary antioxidants along with meals to prevent postprandial oxidative stress. Epidemiology studies have demonstrated the relationships between dietary antioxidant intake in the form of polyphenolic type compounds and health outcomes. However, additional research is needed in order to clearly define the mechanism(s) of action of the polyphenolics and whether their effects are direct or indirect in nature.

Keywords: Antioxidant, Oxidative stress, Diet.

Download the full article (PDF)