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 article

1 Citation (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

Fingerprint

Antioxidants
food production
Extrapolation
human health
Health
antioxidants
Food
Food supply
food matrix
Food Technology
Food Supply
food science
Insurance Benefits
Nutrition
antioxidant activity
nutrition
Language
methodology

Keywords

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

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering

Cite this

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