Borut Poljšak (Author), Vito Kovač (Author), Irina Milisav (Author)

Abstract

The loss and/or modification of natural antioxidants during various food processing techniques and storage methods, like heat/thermal, UV, pulsed electric field treatment, drying, blanching and irradiation is well described. Antioxidants in their reduced form are modified mainly by oxidation, and less by pyrolysis and hydrolysis. Thus, they are chemically converted from the reduced to an oxidized form. Here we describe the neglected role of the oxidized forms of antioxidants produced during food processing and their effect on health. While natural antioxidants in their reduced forms have many well studied health-promoting characteristics, much less is known about the effects of their oxidized forms and other metabolites, which may have some health benefits as well. The oxidized forms of natural antioxidants affect cell signaling, the regulation of transcription factor activities and other determinants of gene expression. Very low doses may trigger hormesis, resulting in specific health benefits by the activation of damage repair processes and antioxidative defense systems. Functional studies determining the antioxidants’ effects on the organisms are important, especially as reduced or oxidized antioxidants and their metabolites may have additional or synergistic effects.

Keywords

antioxidants;polyphenols;food processing;health;oxidation;hormesis;stress response;

Data

Language: English
Year of publishing:
Typology: 1.01 - Original Scientific Article
Organization: UL ZF - University College of Health Studies
UDC: 577:612.39
COBISS: 55190531 Link will open in a new window
ISSN: 2076-3921
Views: 563
Downloads: 185
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Other data

Secondary language: Slovenian
Secondary keywords: antioksidanti;polifenoli;predelava hrane;zdravje;oksidacija;hormeza;odziv na stres;
Type (COBISS): Article
Pages: str. 1-11
Volume: ǂVol. ǂ10
Issue: ǂIss. ǂ3
Chronology: 2021
DOI: 10.3390/antiox10030433
ID: 12649793