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 language | English |
|---|---|
| Pages (from-to) | 1448-1459 |
| Number of pages | 12 |
| Journal | International Journal of Food Science and Technology |
| Volume | 54 |
| Issue number | 5 |
| Early online date | 22 Feb 2019 |
| DOIs | |
| Publication status | Published - May 2019 |
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Keywords
- Antioxidant
- food processing chemistry
- functional foods
- oxidative stress
ASJC Scopus subject areas
- Food Science
- Industrial and Manufacturing Engineering
Cite this
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. / Munialo, Claire D.; Naumovski, Nenad; Sergi, Domenico; Stewart, David; Mellor, Duane D.
In: International Journal of Food Science and Technology, Vol. 54, No. 5, 05.2019, p. 1448-1459.Research output: Contribution to journal › Review article
}
TY - JOUR
T1 - Critical evaluation of the extrapolation of data relative to antioxidant function from the laboratory and their implications on food production and human health
T2 - a review
AU - Munialo, Claire D.
AU - Naumovski, Nenad
AU - Sergi, Domenico
AU - Stewart, David
AU - Mellor, Duane D.
PY - 2019/5
Y1 - 2019/5
N2 - 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.
AB - 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.
KW - Antioxidant
KW - food processing chemistry
KW - functional foods
KW - oxidative stress
UR - http://www.scopus.com/inward/record.url?scp=85061992705&partnerID=8YFLogxK
U2 - 10.1111/ijfs.14135
DO - 10.1111/ijfs.14135
M3 - Review article
VL - 54
SP - 1448
EP - 1459
JO - International Journal of Food Science and Technology
JF - International Journal of Food Science and Technology
SN - 0950-5423
IS - 5
ER -