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Am. J. Biomed. Sci. 2013, 5(2), 126-139; doi: 10.5099/aj130200126
Received: 30 January 2013; | Revised: 25 February 2013; | Accepted: 28 March 2013

 

Diet Antioxidant Capacity: Relationships to Oxidative Stress and Health

 

Ronald L. Prior1*, Xianli Wu 2

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.

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