Critical evaluation of the extrapolation of data relative to antioxidant function from the laboratory and their implications on food production and human health: a review

Claire D. Munialo, Nenad Naumovski, Domenico Sergi, David Stewart, Duane D. Mellor

    Research output: Contribution to journalReview articlepeer-review

    23 Citations (Scopus)

    Abstract

    The use of the word ‘antioxidant’ has become widespread in food science, nutrition and consumer language, having become associated with potential health benefits linked to consuming sources of antioxidants in our food supply. However, there is significant doubt about direct antioxidant effects on human health. This may partly relate to methodology used for assessing functionality and activity (both in food matrices and in human health) as well as how data is extrapolated with respect to health based on laboratory analyses. In this review, the purpose and impact of antioxidants in food systems and on human health will be discussed, along with highlighting the best current methodology for analysing antioxidant effects. Consideration will also be made with respect to recommendations of how antioxidant activity should be reported, with a focus on being both scientifically accurate as well as minimising the risk of unwarranted extrapolations of benefits which might mislead end consumers.

    Original languageEnglish
    Pages (from-to)1448-1459
    Number of pages12
    JournalInternational Journal of Food Science and Technology
    Volume54
    Issue number5
    Early online date22 Feb 2019
    DOIs
    Publication statusPublished - May 2019

    Keywords

    • Antioxidant
    • food processing chemistry
    • functional foods
    • oxidative stress

    ASJC Scopus subject areas

    • Food Science
    • Industrial and Manufacturing Engineering

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