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

Povzetek

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.

Ključne besede

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

Podatki

Jezik: Angleški jezik
Leto izida:
Tipologija: 1.01 - Izvirni znanstveni članek
Organizacija: UL ZF - Zdravstvena fakulteta
UDK: 577:612.39
COBISS: 55190531 Povezava se bo odprla v novem oknu
ISSN: 2076-3921
Št. ogledov: 563
Št. prenosov: 185
Ocena: 0 (0 glasov)
Metapodatki: JSON JSON-RDF JSON-LD TURTLE N-TRIPLES XML RDFA MICRODATA DC-XML DC-RDF RDF

Ostali podatki

Sekundarni jezik: Slovenski jezik
Sekundarne ključne besede: antioksidanti;polifenoli;predelava hrane;zdravje;oksidacija;hormeza;odziv na stres;
Vrsta dela (COBISS): Članek v reviji
Strani: str. 1-11
Letnik: ǂVol. ǂ10
Zvezek: ǂIss. ǂ3
Čas izdaje: 2021
DOI: 10.3390/antiox10030433
ID: 12649793