Hostname: page-component-f554764f5-wjqwx Total loading time: 0 Render date: 2025-04-17T15:55:23.980Z Has data issue: false hasContentIssue false
  • English
  • Français

Functional food science and defence against reactive oxidative species

Published online by Cambridge University Press:  09 March 2007

A. T. Diplock ,
J.-L. Charuleux ,
G. Crozier-Willi ,
F. J. Kok ,
C. Rice-Evans ,
M. Roberfroid ,
W. Stahl  and
J. Viña-Ribes
A. T. Diplock*
Affiliation:
International Antioxidant Research Centre, UMDS, Guy's Hospital, St Thomas Street, London SEl 9RT, UK
J.-L. Charuleux
Affiliation:
F. Hoffmann-La Roche Ltd, Business Unit Carotenoids, Headofice Kaiseruugst VMl Building, CH04002 Basel, Switzerland
G. Crozier-Willi
Affiliation:
Nestec Ltd, Nestlè Research Center, Vers-Chez-La-Blanc, PO Box 44, CH-1000 Lausanne 26, Switzerland
F. J. Kok
Affiliation:
Division of Human Nutrition and Epidemiology, Wageningen Agricultural University, PO Box 8129, NL 6700 EV, Wageningen, The Netherlands
C. Rice-Evans
Affiliation:
International Antioxidant Research Centre, UMDS, Guy's Hospital, St Thomas Street, London SEl 9RT, UK
M. Roberfroid
Affiliation:
UCL, Ecole de Pharmacie, Tour Van Helmont, Avenue E. Mounier, B-1200 Brussels, Belgium
W. Stahl
Affiliation:
Heinrich-Heine-University Dusseldorf, Medizinische Einrichtungen, Institut für Physiologische Chemie I, Postfach 10 10 07, 0-40001 Dusseldorf, Germany
J. Viña-Ribes
Affiliation:
Universidad de Valencia, Fucultad de Medicina, Departamento de Fisiologia, Avenida Blasco Ibajez 17, E-46010 Valencia, Spain
*
*fax +44 (0) 171403 7195, +44(0) 171 955 4521.
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

This paper assesses critically the science base that underpins the argument that oxidative damage is a significant causative factor in the development of human diseases and that antioxidants are capable of preventing or ameliorating these disease processes. The assessment has been carried out under a number of headings, and some recommendations for future research are made based on the present day knowledge base.

Type
Research Article
Information
British Journal of Nutrition , Volume 80 , Issue S1 , August 1998 , pp. S77 - S112
Copyright
Copyright © The Nutrition Society 1998

References

Abdo, KM, Rao, G & Montgomery, CA (1986) Thirteen week toxicity study of D–alpha-tocopheryl acetate (vitamin E) in Fischer 344 rats. Food and Chemical Toxicology 24, 1043– 1050.CrossRefGoogle ScholarPubMed
Aeschbach, R & Wille, HJ (1993) Procédé d' extraction d' antioxydant d' origine végétale sous forme liquide (Procedure for extraction of antioxidants of vegetable origin in liquid form). European Patent 639336.Google Scholar
Akasaka, K, Ohata, A, Ohrui, H & Meguro, H (1995) Automatic determination of hydroperoxides of phosphatidycholine and phosphatidylethanolamine in human plasma. Journal of Chromatography B 665, 37–43.CrossRefGoogle Scholar
Albanes, D & 22 others (1996) Alpha-tocopherol and beta-carotene supplements and lung cancer incidence in the ATBC cancer prevention study: effects of baseline characteristics and study compliance. Journal of the National Cancer Institute 88, 1560– 1570.CrossRefGoogle ScholarPubMed
Albanes, D, Virtamo, J, Rautalahti, M, Haukka, J, Palmgren, J, Gref, CG & Heinonen, OP (1992) Serum β-carotene before and after β-carotene supplementation. European Journal of Clinical Nutrition 46, 15–24Google ScholarPubMed
Ambe, KS & Tappel, AL (1961) Oxidative damage to amino acids peptides and proteins by radiation. Journal of Food Science and Technology 26, 448–451.Google Scholar
Ames, BN (1989) Endogenous oxidative DNA damage, ageing and cancer. Free Radical Research Communications 7, 121–128.CrossRefGoogle Scholar
Anderson, TW & Reid, DB (1974) A double-blind trial of vitamin E in angina pectoris. American Journal of Clinical Nutrition 27, 1174–1178.CrossRefGoogle ScholarPubMed
Anonymous (1993) Production of light colored cloudy juice. Food Marketing and Technology, December issue, 28–32.Google Scholar
Artz, WE, Rao, SK & Sauer, RM (1992) Lipid oxidation in extruded products during storage as affected by extrusion temperature and selected antioxidants. In Food Extrusion Science and Technology, pp. 55–97 [Kokini, JL, Ho, CT and Karwe, MV editors]. New York: Marcel Dekker Inc.Google Scholar
ATBC: Alpha Tocopherol, Beta Carotene Cancer Prevention Study Group (1994) The effect of vitamin E and beta;-carotene on the incidence of lung cancer and other cancers in male smokers. New England Journal of Medicine 330, 1029–1035.CrossRefGoogle Scholar
Azen, SP, Qian, D, Mack, WJ, Sevanlan, A, Selzer, RH, Liu, Ch, Liu, Ci & Hodis, HN (1996) Effect of supplementary antioxidant vitamin intake on carotid arterial wall intima-media thickness in a controlled clinical trial of cholesterol lowering. Circulation 94, 2369–2372.CrossRefGoogle Scholar
Azzi, A, Boscoboinik, DO, Marilley, D, Ozer, NK, Stauble, B & Tasinato, A (1995) Vitamin E : a sensor and an information transducer of the cell oxidation state. American Journal of Clinical Nutrition 62, 1337S–1346S.CrossRefGoogle Scholar
Babich, H, Borenfreund, E & Stern, A (1993) Comparative cytotoxicities of selected minor dietary non-nutrients with chemopreventive properties. Cancer Letters 73, 127– 133.CrossRefGoogle ScholarPubMed
Bagdon, RE, Zbinden, G & Studer, A (1960) Chronic toxicity studies of β-carotene. Toxicology and Applied Pharmacology 2, 225– 236.CrossRefGoogle ScholarPubMed
Baruah, P & Swain, T (1959) The action of potato phenolase on flavonoid compounds. Journal of the Science of Food and Agriculture 10, 125.CrossRefGoogle Scholar
Beckman, JS (1996) Oxidative damage and tyrosine nitration from peroxynitrite. Chemical Research in Toxicology 9, 836–844.CrossRefGoogle ScholarPubMed
Beckmann, C, Roy, RM & Sproule, A (1982) Modification of radiation-induced sex-linked recessive lethal mutation fre– quency by tocopherol. Mutation Research 105, 73–77.Google Scholar
Bendich, A (1988) The safety of β-carotene. Nutrition and Cancer 11, 207–214.CrossRefGoogle ScholarPubMed
Bendich, A (1990) Antioxidant nutrients and immune functions - introduction. Advances in Experimental Medicine and Biology 262, 1–12.CrossRefGoogle ScholarPubMed
Bendich, A (1997) Vitamin C safety in humans. In Vitamin C in Health and Disease, pp. 367–379 [ Packer, L and Fuchs, K, editors]. New York, NY: Marcel Dekker.Google Scholar
Bendich, A & Langseth, L (1995) The effects of vitamin C supplementation: a review. American Journal of Clinical Nutrition 14, 124–136.Google ScholarPubMed
Bendich, A & Machlin, LJ (1988) Safety of oral intake of vitamin E. American Journal of Clinical Nutrition 48, 642–649.CrossRefGoogle ScholarPubMed
Bendich, A & Machlin, L (1993) The safety of oral intake of vitamin E: data from clinical studies from 1986 to 1991. In Vitamin E in Health and Disease, pp. 411–417 [ Packer, L and Fuchs, K, editors]. New York, NY: Marcel Dekker.Google Scholar
Bendich, A, Machlin, LJ, Scandurra, O, Burton, GW & Wayner, DDM (1986) The antioxidant role of vitamin C. Free Radical Biology and Medicine 2, 419–444.CrossRefGoogle Scholar
Berger, L, Gerson, CD & Yu, TY (1977) The effect of ascorbic acid on uric acid excretion with a commentary on the renal handling of ascorbic acid. American Journal of Medicine 62, 71–76.CrossRefGoogle ScholarPubMed
Berliner, JA & Heinecke, JW (1996) The role of oxidized lipoproteins in atherogenesis. Free Radical Biology and Medicine 20, 707–727.CrossRefGoogle ScholarPubMed
Bertram, JS & Bortkiewicz, H (1995) Dietary carotenoids inhibit neoplastic transformation and modulate gene expression in mouse and human cells. American Journal of Clinical Nutrition 62, 1322S–1326S.CrossRefGoogle ScholarPubMed
Bierenbaum, ML, Noonan, FN, Machlin, LJ, Machlin, S, Stier, A, Watson, PB & Naso, AM (1985) The effect of supplemental vitamin E on serum parameters in diabetics, postcoronary and normal subjects. Nutrition Reports International 31, 1171–1180.Google Scholar
Block, G, Patterson, B & Subar, A (1992) Fruit, vegetables and cancer prevention: a review of the epidemiological evidence. Nutrition and Cancer 18, 1–29.CrossRefGoogle ScholarPubMed
Bloeck, M, Iseli-Winters, S, Perren, M, Escher, F & Solms, J (1986) Quality changes during storage of heat sterilized vegetables. In The Shelf Life of Beverages, pp. 393–411 [ Charalambous, G, editor]. Amsterdam: Elsevier.Google Scholar
Blot, WJ, Li, JY, Taylor, RR, Guo, W, Dawsey, S, Wang, GQ, Yang, CS, Zhrug, SF, Gali, M, Li, GY, Liu, BQ, Fangren, J, Sum, YH, Liu, F, Fraument, JF, Zhang, YH & Li, B (1993) Nutrition intervention trials in Linxian, China. Supplementation with specific vitamin and mineral combinations, cancer incidence and disease-specific mortality in the general population. Journal of the National Cancer Institute 85, 1483–1492.CrossRefGoogle ScholarPubMed
Brown, ED, Morris, VM, Rhodes, DG, Sinha, R & Levander, OA (1995) Urinary excretion of malondialdehyde in subjects fed meat cooked at high or low temperatures. Lipids 30, 1053–1056.CrossRefGoogle ScholarPubMed
Brown, JP (1988) Hydrolysis of glycosides and esters. In Role of the Gut Flora in Toxicity and Cancer, pp. 109–144 [Rowlands, IR, editor]. San Diego, CA: Academic Press.CrossRefGoogle Scholar
Burk, RF & Ludden, TM (1989) Exhaled alkanes as indices of in vivo lipid peroxidation. Biochemistry and Pharmacology 38, 1029– 1032.CrossRefGoogle ScholarPubMed
Cao, G & Cutler, RG (1995) Protein oxidation and ageing. Difficulties in measuring reactive protein carbonyls in tissues using 2,4–dinitrophenylhydrazine. Archives of Biochemistry and Biophysics 320, 106–114.CrossRefGoogle Scholar
Cadet, J, Ravanat, JL, Buchko, GW, Yeo, H & Ames, BN (1994) Singlet oxygen DNA damage: chromatographic and mass spectrometric analysis of damage products. Methods in Enzymology 234, 79–88.CrossRefGoogle ScholarPubMed
Chirico, S & Halliwell, B (1994) High performance liquid chromatography-based TBA tests. Methods in Enzymology 233, 314–318.CrossRefGoogle Scholar
Chu, YH & Lin, JY (1993) Factors affecting the content of tocopherol in soyabean oil. Journal of the American Oil Chemists' Society 70, 1263–1268.CrossRefGoogle Scholar
Claycamp, HG (1992) Phenol sensitization of DNA to subsequent oxidative damage in 8-hydroxydeoxyguanosine assays. Carcinogenesis 13, 1289–1292.CrossRefGoogle ScholarPubMed
Clifford, MN (1996) Anthocyanins in foods. In Proceedings of the Symposium of Polyphenols and Anthocyanins as Food Colorants and Antioxidants, pp. 1–19 [Phannhauser, W and Strigl, A, editors]. Vienna: University of Vienna.Google Scholar
Cochrane, HA (1965) Overnutrition in prenatal life: a problem? Canadian Medical Association Journal 93, 893–899.Google ScholarPubMed
Cook, JD, Watson, SS, Simpson, KH, Lipschitz, DA & Skikne, BS (1984) The effect of high ascorbic acid supplementation on body iron stores. Blood 64, 721–726.CrossRefGoogle ScholarPubMed
Corrigan, JJ (1982) The effect of vitamin E on warfarin-induced vitamin K deficiency. Annals of the New York Academy of Sciences 393, 361–368.CrossRefGoogle ScholarPubMed
De Pee, S & West, CE (1996) Dietary carotenoids and their role in combating vitamin A deficiency: review of the literature. European Journal of Clinical Nutrition 50, Suppl 2, 237–259.Google ScholarPubMed
Demole, V (1939) Pharmakologisches über Vitamin E (Pharmacology of vitamin E). Internationale Zeitschrifi für Vitamin-forschung 8, 338–341.Google Scholar
Dhanakoti, SN & Draper, HH (1987) Response of urinary malondialdehyde to factors that stimulate lipid peroxidation in vivo. Lipids 22, 643–646.CrossRefGoogle ScholarPubMed
Diplock, AT (1985) Fat Soluble Vitamins: Their Biochemistry and Applications. London: Heinemann.Google Scholar
Diplock, AT (1994) Antioxidants and disease prevention. In Molecular Aspects of Medicine, vol. 15, pp. 295–376 [Baum, H editor]. Oxford and New York: Pergamon Press.Google Scholar
Diplock, AT (1995) Safety of antioxidant vitamins and β-carotene. American Journal of Clinical Nutrition 62, Suppl. 6, 1510s– 1516s.CrossRefGoogle ScholarPubMed
Dizdaroglu, M (1993 a) Chemistry of free radical damage to DNA and nucleoproteins. In DNA and Free Radicals, pp. 19–39 [Halliwell, B and Aruoma, OJ, editors]. Chichester: Ellis Horwood.Google ScholarPubMed
Dizdaroglu, M (1993 b) Quantitative determination of oxidative base damage to DNA by stable isotope-dilution mass spectrometry. FEBS Letters 315, 1–6.CrossRefGoogle ScholarPubMed
Dysma, HA & Park, J (1975) Excess dietary vitamin E in rats. FASEB Journal 34, 912.Google Scholar
Eldin, AK & Appelqvist, LA (1996) The chemistry and antioxidant properties of tocopherols and tocotrienols. Lipids 32, 671–701.CrossRefGoogle Scholar
El-Sadaani, M, Esterbauer, H, El-Sayed, M, Goher, M, Nassar, AY & Jurgens, G (1989) A spectrophotometric assay for lipid peroxides in serum lipoproteins using a commercially available reagent. Journal of Lipid Research 30, 627–630.CrossRefGoogle Scholar
European Parliament and Council Directive (1994) European Parliament and Council Directive 94/36/EC on colours for use in foodstuffs. L239, 13–29.Google Scholar
Erdman, JW, Bierer, TL & Gugger, ET (1993) Absorption and transport of carotenoids. Annals of the New York Academy of Sciences 691, 76–85.CrossRefGoogle ScholarPubMed
Ernst, E & Matrai, A (1985) Einfluss von α-Tocopherol (Vitamin E) auf die Fliesseigenschaft des Blutes (Influence of α-tocopherol (vitamin E) on blood flow characteristics). Therapiewoche 35, 5701–5702.Google Scholar
Esterbauer, H, Gebicki, J, Puhl, H & Jurgens, G (1992) The role of lipid peroxidation and antioxidants in oxidative modification of LDL. Free Radicals in Biology and Medicine 13, 341–390.CrossRefGoogle ScholarPubMed
Farrell, PM & Bieri, JG (1975) Megavitamin E supplementation in man. American Journal of Clinical Nutrition 28, 1381–1386.CrossRefGoogle ScholarPubMed
Finnegan, MTV, Herbert, KE, Evans, MD, Griffiths, HR & Lunec, J (1996) Evidence for sensitization of DNA to oxidative damage during isolation. Free Radicals in Biology and Medicine 20, 93–98.CrossRefGoogle ScholarPubMed
Floyd, RA, Watson, JJ, Wong, PK, Altmiller, DH & Rickard, RC (1986) Hydroxy-free radical adduct of deoxyguanosine: sensitive detection and mechanisms of formation. Free Radical Research Communications 1, 163–172.CrossRefGoogle Scholar
Fridovich, I (1986) Superoxide dismutases. Advances in Enzymology 58, 61–97.Google ScholarPubMed
Fu, S, Gebicki, S, Jessup, W, Gebicki, J & Dean, RT (1995) Biological fate of amino acid, peptide and protein hydroperoxides. Bio-chemical Journal 311, 821–827.Google ScholarPubMed
Gale, CR, Martyn, CN, Winter, PD & Cooper, C (1995) Vitamin C and risk of death from stroke and coronary heart disease in a cohort of elderly people. British Medical Journal 310, 1563–1566.CrossRefGoogle Scholar
Garewal, H (1995) Antioxidants in oral cancer prevention. American Journal of Clinical Nutrition 62, Suppl.6, 1410S–1416S.CrossRefGoogle ScholarPubMed
Gaziano, JM, Johnson, EJ, Russell, RM, Manson, JE, Stampfer, MJ, Ridker, PM, Frei, B, Henekens, CH & Krinsky, NI (1995) Discrimination in absorption or transport of β-carotene isomers after oral supplementation with either all-trans-or 9-cis-β-carotene. American Journal of Clinical Nutrition 61, 1248– 1252.CrossRefGoogle ScholarPubMed
Gebhart, E, Wagner, H, Grziwok, K & Behnsen, M (1985) The actions of anticlastogens in human lymphocyte cultures and their modification by rat liver S9 mix. Chapter II. Studies with vitamins C and E. Mutation Research 149, 83–94.CrossRefGoogle Scholar
Gerster, H (1995) β-carotene, vitamin E and vitamin C in different stages of experimental carcinogenesis. European Journal of Clinical Nutrition 49, 155–168.Google ScholarPubMed
Gillian, RE, Mondell, B & Warbasse, JR (1977) Quantitative evaluation of vitamin E in the treatment of angina pectoris. American Heart Journal 93,444–449.CrossRefGoogle Scholar
Giovanucci, E, Ascherio, A, Rimm, EB, Stampfer, MJ, Colditz, GA & Willett, WC (1995) Intake of carotenoids and retinol in relation to risk of prostate cancer. Journal of the National Cancer Institute 87, 1767–1776.CrossRefGoogle Scholar
Giseg, SP, Simpson, JA, Charlton, TS, Duncan, MW & Dean, RT (1993) Protein-bound, 3,4-dihydroxyphenylalanine is a major reductant formed during hydroxyl radical damage to proteins. Biochemical Journal 32, 4780–4786.CrossRefGoogle Scholar
Giulivi, C & Davies, KJA (1993) Dityrosine and tyrosine oxidation products are endogenous markers for the selective proteolysis of oxidatively modified red blood cell hemoglobin by (the 19s) proteasome. Journal of Biological Chemistry 268, 8752–8759.CrossRefGoogle Scholar
Goodman, GE, Metch, BJ & Omenn, GS (1994) The effect of long-term β-carotene and vitamin A administration on serum concentrations of α-tocopherol. Cancer Epidemiology Biomarkers Prevention 3, 429–432.Google ScholarPubMed
Greenberg, ER & The Polyp Prevention Study Group (1994) A clinical trial of antioxidant vitamins to prevent colorectal adenoma. New England Journal of Medicine 331, 141–147.CrossRefGoogle ScholarPubMed
Griffiths, HR, Lunec, J & Blake, DR (1992) Oxygen radical induced fluorescence in proteins: identification of the fluorescent tryptophan metabolite, N-formylkynurenine, as a biological index of radical damage. Amino Acids 3, 183–194.CrossRefGoogle Scholar
Gugler, RM, Leschik, M & Dengler, HJ (1975) Disposition of quercetin in man after single oral and intravenous doses. European Journal of Clinical Pharmacology 9, 229–234.CrossRefGoogle ScholarPubMed
Gutteridge, JMC & Tickner, TR (1978) The characterisation of thiobarbituric acid reactivity in human plasma and urine. Analytical Biochemistry 91, 250–257.CrossRefGoogle ScholarPubMed
Hackett, AM (1986) The metabolism of flavonoid compounds in mammals. In Progress in Clinical and Biological Research, vol.213, pp. 177–194 [ Cody, VE, Middleton, JR and Harbome, HB, editors]. New York, NY: A.R. Liss.Google Scholar
Hackett, AM, Griffiths, LA, Broillet, A & Wermeille, M (1983) The metabolism and excretion of 1–(14C)-cyanidanol- in man following oral administration. Xenobiotica 13, 279–286.CrossRefGoogle Scholar
Haddad, E, Blankenship, JW & Register, UD (1985) Short-term effect of a low-fat diet on plasma retinol and α-tocopherol and red cell α-tocopherol levels in hyperlipidemic men. American Journal of Clinical Nutrition 41, 599–604.CrossRefGoogle ScholarPubMed
Halliwell, B (1995) Antioxidant characterization; methodology and mechanism. Biochemical Pharmacology 49, 1341–1348.CrossRefGoogle ScholarPubMed
Halliwell, B (1996) Oxidative stress, nutrition and health. Free Radical Research 25, 57–74.CrossRefGoogle ScholarPubMed
Halliwell, B & Chirico, S (1993) Lipid peroxidation: its mechanism, measurement and significance. American Journal of Clinical Nutrition 57, 715S–725S.CrossRefGoogle ScholarPubMed
Halliwell, B & Dizdaroglu, M (1992) The measurement of oxidative damage to DNA by HPLC and GCNS techniques. Free Radical Research Communications 16, 75–87.CrossRefGoogle Scholar
Halliwell, B & Gutteridge, JMC (1989) Free Radicals in Biology and Medicine, 2nd ed. Oxford: Clarendon Press.Google Scholar
Hamberg, M & Zhang, LY (1995) Quantitative determination of 8-hydroxyguanine and guanine by isotope dilution mass spectrometry. Analytical Biochemistry 229, 336–344.CrossRefGoogle ScholarPubMed
Hanck, A (1982) Tolerance and effects of high doses of ascorbic acid. Dosis facit venenum. International Journal of Vitamin and Nutrition Research, Suppl. 23, 221–238.Google ScholarPubMed
Harris, G, Bashir, S & Winyard, PG (1994) 7,8-Dihydro-8-oxo2'-deoxyguanosine present in DNA is not simply an artefact of isolation. Carcinogenesis 15, 411–413.CrossRefGoogle Scholar
Hennekens, CH, Buring, JE, Manson, JE, Stampfer, M, Rosner, B, Cook, NR, Belanger, C, LaMotte, F, Gaziano, JM, Ridker, PM, Willett, W & Peto, R (1996) Lack of effect of long-term supplementation with β-carotene on the incidence of malignant neoplasms and cardiovascular disease. New England Journal of Medicine 334, 1145–1149.CrossRefGoogle ScholarPubMed
Herbert, KE, Evans, MD, Finnegan, MTV, Griffiths, HR & Lunec, J (1996) A novel HPLC procedure for the analysis of 8-oxoguanine in DNA. Free Radicals in Biology and Medicine 3, 467–473.CrossRefGoogle Scholar
Herbert, V & Hacob, E (1974) Destruction of vitamin B12 by ascorbic acid. Journal of the American Medical Association 230, 241–242.CrossRefGoogle ScholarPubMed
Hertog, MGL (1994) Flavonols and flavones in foods and their relation with cancer and coronary heart disease risk. PhD Thesis, Wageningen University, The Netherlands.Google Scholar
Hertog, MGL, Hollman, PCH & van de Putte, B (1993) Content of potentially anticarcinogenic flavonoids in tea infusions, wines and fruit juices. Journal of Agricultural and Food Chemistry 41, 1242–1246.CrossRefGoogle Scholar
Heywood, R, Palmer, AK, Gregson, RL & Hummler, H (1985) The toxicity of 0-carotene. Toxicology 36, 91–100.CrossRefGoogle Scholar
Hirono, I, Ueno, I, Hosaka, S, Takanashi, H, Matshushima, T, Sugimura, T & Natori, S (1981) Carcinogenicity examination of quercetin and nutin in ACI rats. Cancer Letters 13, 15–21.CrossRefGoogle Scholar
Holley, AE & Slater, TF (1991) Measurement of lipid hydroperoxides in normal human blood plasma using HPLC-chemiluminescence linked to a diode array detector for measuring conjugated dienes. Free Radical Research Communications 15, 51–53.CrossRefGoogle ScholarPubMed
Hollman, PC, Vries, JH, Leeuwen, SD, Mengelers, MJ & Katan, MB (1995) Absorption of dietary quercetin glycosides and quercetin in healthy ileostomy volunteers. American Jour– nal of Clinical Nutrition 62, 1276–1282.CrossRefGoogle ScholarPubMed
Hood, RL (1995) Tocotrienols and cholesterol metabolism. In Nutrition, Lipids, Health and Disease, pp. 133–137 [Ong, ASH, Niki, E and Packer, L, editors]. Champaign, IL: AOCS Press.Google Scholar
Hook, EB, Healey, KM, Niles, AM & Shalko, RC (1974) Vitamin E: teratogen or anti–teratogen? Lancet, 809.CrossRefGoogle ScholarPubMed
Inagaki, Y, Kinoshita, MO, Nakamura, Y & Masuda, YA (1978) Double-blind controlled study of the efficacy of DL-α-tocopherylnicotinate in patients with vascular disease. In Tocopherol, Oxygen and Biomembranes, pp. 339–349 [DeDuve, C and Hayashi, O, editors]. Amsterdam and New York: Elsevier– North Holland Biomedical Press.Google Scholar
International Agency for Research on Cancer (1983) Quercetin. IARC Monographs on the Evaluation of the Carcinogenic Risk of Chemicals to Humans no.31, pp. 213–229. Lyon: IARC.Google Scholar
Ito, N (1992) Is quercetin carcinogenic? Japanese Journal of Cancer Research 83, 312–313.CrossRefGoogle ScholarPubMed
Ito, N, Hagiwara, A, Tamano, S, Kagawa, M, Shibata, M, Kurata, Y & Fukushima, S (1989) Lack of carcinogenicity of quercetin in F344/ Du C j rats. Japanese Journal of Cancer Research 80, 317–325.CrossRefGoogle Scholar
Jacob, RA & Bum, BJ (1996) Oxidative damage and defense. American Journal of Clinical Nutrition 63, 985S–990S.CrossRefGoogle ScholarPubMed
Jiang, ZY, Woodland, ACS & Wolff, SP (1992) Lipid hydroperoxide measurement by oxidation of Fe2+ in the presence of xylenol orange. Comparison with the TBA assay and iodometric method. Lipids 26, 853–857.CrossRefGoogle Scholar
Jideani, VAE (1992) Carotene retention in palm oil by mechanised and traditional processes. Journal of Food Science and Technology 29, 68–69.Google Scholar
Kallner, A, Hartmann, D & Homig, D (1979) Steady–state turnover and body pool of ascorbic acid in man. American Journal of Clinical Nutrition 32, 530–539.CrossRefGoogle ScholarPubMed
Kanofsky, JR (1989) Singlet oxygen production in biological systems. Chemical and Biological Interactions 70, 1–28.CrossRefGoogle ScholarPubMed
Kappus, H & Diplock, AT (1992) Tolerance and safety of vitamin E: a toxicological position report. Free Radicals in Biology and Medicine 13, 55–74.CrossRefGoogle ScholarPubMed
Karam, LS, Bertgold, DS & Simic, MG (1991) Biomarkers of OH radical damage in vivo. Free Radical Research Communications 12/13, 11–16.CrossRefGoogle ScholarPubMed
Katusin, RB, Matic, S, Razem, D & Mihokovic, V (1988) Radiation decontamination of tea herbs. Journal of Food Science and Technology 53, 1120–1126.Google Scholar
Kaugars, GE, Silverman, S, Lovas, JG, Brandt, RB, Riley, WT, Dao, C, Singh, VN & Gallo, J (1994) A clinical trial of antioxidant supplements in the treatment of oral leukoplakia. Oral Surgery, Oral Medicine, Oral Pathology 78, 462–468.CrossRefGoogle ScholarPubMed
Keller, J, Halmes, NC, Hinson, JA & Humford, NR (1993) Immu– nochemical detection of oxidised proteins. Chemical Research in Toxicology 6, 430–433.CrossRefGoogle Scholar
Kennedy, JF, Rivera, ZS, Lloyd, LL, Warner, FP & Jumel, K (1992) Ascorbic acid stability in aseptically processed orange juice in TetraBrik cartons and the effect of oxygen. Food Chemistry 45, 327–331.CrossRefGoogle Scholar
Kennedy, TA & Liebler, DC (1992) Peroxyl radical scavenging by 0-carotene in lipid bilayers. Journal of Biological Chemistry 267, 4658–4663.CrossRefGoogle Scholar
Kim, JM & White, RH (1996) Effect of vitamin E on the anti– coagulant response to warfarin. American Journal of Cardiology 77, 545–546.CrossRefGoogle Scholar
Kiritsakis, A (1990) Chemistry of olive oil. In Olive Oil, pp. 25–55. Champaign, IL: American Oil Chemists Society.Google Scholar
Kitagawa, M & Mino, M (1989) Effects of elevated D-α- (RRR)-tocopherol dosage in man. Journal of Nutritional Science and Vitaminology 35, 133–142.CrossRefGoogle ScholarPubMed
Klaui, H & Pongracz, G (1981) Ascorbic acid and its derivatives as antioxidants in oils and fats. In Vitamin C (Ascorbic Acid), pp. 139– 166 [ Counsell, JN and Hornig, DH, editors]. London and New Jersey: Applied Science Publishers.Google Scholar
Kohlmeier, L & Hastings, SB (1995) Epidemiologic evidence of a role of carotenoids in cardiovascular disease prevention. American Journal of Clinical Nutrition 62, 1370S–1376S.CrossRefGoogle ScholarPubMed
Kondo, T (1996) Parkinsons disease and free radicals. Annals of the New York Academy of Sciences 786, 206–216.CrossRefGoogle ScholarPubMed
Krasavage, WJ & Terhaar, CJ (1977) D-alpha-tocopheryl-polyethyleneglycol 1000 succinate. Acute toxicity, subchronic feeding, reproduction and teratologic studies in the rat. Journal of the Science of Food and Agriculture 25, 273–278.Google ScholarPubMed
Kritharides, L, Jessup, W, Gifford, J & Dean, RT (1994) A method for defining the stages of oxidation by the separation of cholesterol and cholesterol ester oxidation products using HPLC. Analytical Biochemistry 213, 79–89.CrossRefGoogle Scholar
Kuhnau, J (1976) The flavonoids. A class of semi-essential food components: their role in human nutrition. World Review of Nutrition and Dietetics 24, 117–191.CrossRefGoogle ScholarPubMed
Kushi, LH, Fulsom, AR, Prineas, RJ, Mink, PJ, Wu, Y & Bostick, RM (1996) Dietary antioxidant vitamins and death from coronary heart disease in postmenopausal women. New England Journal of Medicine 334, 1156–1162.CrossRefGoogle ScholarPubMed
Labuza, TP (1971) Kinetics of lipid oxidation in foods. CRC Critical Review of Food Technology, 355–405.CrossRefGoogle Scholar
Lachance, PA (1996) Future vitamin and antioxidant RDAs for health promotion. Preventive Medicine 25, 46–47.CrossRefGoogle ScholarPubMed
Lagouri, V & Boskou, D (1996) International Journal of Food Sciences and Nutrition 47, 493–497.CrossRefGoogle Scholar
Lakritz, L & Thayer, DW (1992) Effect of ionising radiation on unesterified tocopherols in fresh chicken breast muscle. Meat Science 32, 257–265.CrossRefGoogle ScholarPubMed
Lakritz, L & Thayer, DW (1994) Effect of gamma radiation on total tocopherols in fresh chicken breast muscle. Meat Science 37, 439–448.CrossRefGoogle ScholarPubMed
Landrum, JT, Bone, RA & Kilburn, MD (1997) The macular pigment: a possible role in protection from age–related macular degeneration. Advances in Pharmacology 38, 537–556.CrossRefGoogle ScholarPubMed
Lee, DS, Chung, SK & Yam, KL (1992) Carotenoid loss in dried red pepper products. International Journal of Food Science and Technology 27, 179–185.CrossRefGoogle Scholar
Levander, OA & Burk, RF (1996) Selenium. In Present Knowledge in Nutrition, pp. 320–328 [Ziegler, EE and Filer, LJ, editors]. Washington, DC: ILSI Press.Google Scholar
Levander, OA, Moms, VC, Higgs, DJ & Varma, RN (1973) Nutritional relationships among vitamin E Selenium antioxidants and ethyl alcohol in the rat. Journal of Nutrition 103, 536–542.CrossRefGoogle Scholar
Levine, M, Conry-Cantilena, C, Wang, Y, Welch, RW, Washko, PW, Dhariwal, KR, Park, JB, Lazarev, A, Graumlich, JF, King, J & Cantilena, LR (1996) Vitamin C pharmacokinetics in healthy volunteers: evidence for a recommended dietary allowance. Proceedings of the National Academy of Sciences USA 93, 3704–3709.CrossRefGoogle ScholarPubMed
Levine, RL, Garland, D, Oliver, CN, Amici, A, Climent, I, Lenz, AG, Ahn, BW, Shaltiel, S & Stadtman, ER (1995) Determination of carbonyl content in oxidatively modified protein. Methods in Enzymology 186,464–487.CrossRefGoogle Scholar
Levine, RL, Williams, JA, Stadtman, ER & Shacter, E (1994) Carbonyl assay for determination of oxidatively modified proteins. Methods in Enzymology 233, 346–357.CrossRefGoogle ScholarPubMed
Loeliger, J, Lambelet, P, Aeschbach, R & Prior, E (1996) Natural antioxidants: from radical mechanisms to food stabilisation. In Food Lipids and Health, pp. 68–77 [McDonald, RE and Min, DB, editors]. New York, NY: Marcel Dekker Inc.Google Scholar
Losonczy, KG, Harris, TB & Havlik, RJ (1996) Vitamin E and vitamin C supplement use and risk of all-cause and coronary heart disease mortality in older persons: the Established Populations for Epidemiologic Studies of the Elderly. American Journal of Clinical Nutrition 64, 190–196.CrossRefGoogle ScholarPubMed
Luis, A & Navab, M (1993) Lipoprotein oxidation and gene expression in the artery wall. Biochemical Pharmacology 46, 2119–2126.CrossRefGoogle Scholar
Lunec, J, Herbert, K, Blount, S, Podmore, ID & Griffiths, HR (1994) 8-Hydroxydeoxyguanosine, marker of oxidative DNA damage in systemic lupus erythematosus. FEBS Letters 348, 131–138.CrossRefGoogle ScholarPubMed
Lyras, L, Shaw, PJ, Evans, PJ & Halliwell, B (1996) Oxidative damage and motor neurone disease. Difficulties in the measurement of protein carbonyls in human brain tissue. Free Radical Research 24, 399–406.CrossRefGoogle ScholarPubMed
McDonald, I & Newell, C (1996) Measuring Health. A Guide to Rating Scales and Questionnaires, 2nd ed. Oxford: Oxford University Press.Google Scholar
McLarty, JW (1992) An intervention trial in high-risk asbestos-exposed persons. In The Biology and Prevention of Aerodigestive Tract Cancer, pp. 141–149 [Newell, GR and Hongs, WK, editors]. New York, NY: Plenum Press Inc.CrossRefGoogle Scholar
Malins, DC & Haimonot, R (1991) Major alterations in the nucleotide structure of DNA in cancer of the female breast. Cancer Research 51, 5430–5432.Google ScholarPubMed
Mangels, AR, Block, G, Frey, CM, Patterson, BH, Taylor, PR, Norkus, EP & Levander, OA (1993 a) The bioavailability to humans of ascorbic acid from oranges, orange juice and cooked broccoli is similar to that of synthetic ascorbic acid. Journal of Nutrition 123, 1054–1061.Google ScholarPubMed
Mangels, AR, Holden, JM, Beecher, GR, Forman, R & Lanza, E (1993 b) Carotenoid content of fruits and vegetables: an evaluation of analytic data. Journal of the American Dietetic Association 93, 284–296.CrossRefGoogle ScholarPubMed
Markus, M, Prabhudesai, M & Wassef, S (1980) Stability of vitamin B12 in the presence of ascorbic acid in food and serum: restoration by cyanide of apparent loss. American Journal of Clinical Nutrition 33, 137–143.CrossRefGoogle Scholar
Maskos, Z, Rush, JD & Koppenol, WH (1992) The hydroxylation of tryptophan. Archives of Biochemistry and Biophysics 296, 514– 520.CrossRefGoogle ScholarPubMed
Matthews-Roth, MM (1986) β-carotene therapy for erythropoietic protoporphyria and other photosensitivity diseases. Biochemie 68, 875–884.CrossRefGoogle Scholar
Melia, AT, Kosstwardy, SG & Zhi, JG (1996) The effect of Orlistat, an inhibitor of dietary fat absorption on the absorption of vitamins A and E in healthy volunteers. Journal of Clinical Pharmacology 36, 647–653.CrossRefGoogle Scholar
Meyer, AS & Isaksen, A (1995) Application of enzymes as food antioxidants. Trends in Food Science and Technology 6, 300– 304.CrossRefGoogle Scholar
Mitch, WE, Johnson, MW, Kirshenbaum, JM & Lopez, RE (1981) Effect of large oral doses of ascorbic acid on uric acid excretion by normal subjects. Clinical Pharmacology and Therapeutics 29, 318–321.CrossRefGoogle ScholarPubMed
Mitchell, GE, McLauchlin, RL, Isaacs, AR, Williams, DJ & Nottingham, SM (1992) Effect of low dose irradiation on composition of tropical fruits and vegetables. Journal of Food Composition and Analysis 5, 29 1–3 11.CrossRefGoogle Scholar
Mo, JY, Maki, H & Sekiguchi, M (1992) Hydrolytic elimination of mutagenic nucleotide, 8-oxodGTP, by human 18-kilodalton protein, sanitization of nucleotide pool. Proceedings of the National Academy of Sciences USA 89, 1102 1–11025.CrossRefGoogle ScholarPubMed
Morrow, JD, Frei, B, Longmire, AW, Gaziano, JM, Lynch, SM, Shys, Y, Strauss, WE, Oakes, TA & Roberts, LJ (1995) Increase in circulating products of lipid peroxidation (F2 isoprostanes) in smokers. New England Journal of Medicine 332, 1198–1203.CrossRefGoogle ScholarPubMed
Morrow, JD & Roberts, LJ II (1994) Mass spectrometry of prostanoids: F2, isoprostanes produced by non-cyclooxygenase free radical-catalyzed mechanism. Methods in Enzymology 233, 163– 174.CrossRefGoogle ScholarPubMed
Morrow, JD & Roberts, LJ (1996) The isoprostanes. Biochemical Pharmacology 51, l–9.CrossRefGoogle ScholarPubMed
Mortin, JF (1989) Tannin as carcinogen in bush–tea: tea, mate and khat. In Chemistry and Significance of Condensed Tannins, pp. 403–421 [Hemingway, RW and Karchesy, JJ, editors]. New York, NY: Plenum Press.CrossRefGoogle Scholar
National Toxicological Program (1992) NTP Technical Report on the Toxicology and Carcinogenesis Studies of Quercetin in F344/N Rats. National Institutes of Health Publication no. 91. Washington, DC: National Institutes of Health.Google Scholar
Muldoon, M & Kritchevsky, SB (1996) Flavonoids and heart disease. British Medical Journal 312, 458–459.CrossRefGoogle ScholarPubMed
Newmark, HL, Scheiner, J, Markus, M & Prabhudesai, M (1976) Stability of vitamin B12 in the presence of ascorbic acid. American Journal of Clinical Nutrition 29, 645–649.CrossRefGoogle ScholarPubMed
Nierenberg, DW, Stukel, TA, Mott, LA & Greenberg, ER (1994) Steady-state serum concentration of alpha tocopherol not altered by supplementation with oral beta carotene. The Polyp Prevention Study 1 Group. Journal of the National Cancer Institute 86, 117– 120.CrossRefGoogle Scholar
Niki, E (1987) Antioxidants in relation to lipid peroxidation. Chemistry and Physics of Lipids 44, 227–253.CrossRefGoogle ScholarPubMed
Niki, E, Kawakami, A, Yamamoto, Y & Kamiya, Y (1985) Oxidation of lipids: VIII. Synergistic inhibition of oxidation of phosphatidylcholine liposome in aqueous dispersion by vitamin E and vitamin C. Bulletin of the Chemical Society of Japan 58, 1971–1975.CrossRefGoogle Scholar
Niki, E, Tsuchiya, J, Tanimura, R & Kamiya, Y (1982) Regeneration of vitamin E from α-chromanoxyl radical by glutathione and vitamin C. Chemistry Letters 27, 789–792.CrossRefGoogle Scholar
Norkus, EP & Rosso, P (1975) Changes in the ascorbic acid metabolism of the offspring following high maternal intake of this vitamin in the pregnant guinea pig. Annals of the New York Academy of Sciences 258,401–409.CrossRefGoogle ScholarPubMed
Norkus, EP & Rosso, P (1981) Effects of maternal intake of ascorbic acid on the postnatal metabolism of this vitamin in the guinea pig. Journal of Nutrition 11, 624–630.CrossRefGoogle Scholar
Olson, JA & Krinsky, NI (1995) Introduction: the colorful fascinating world of carotenoids: important biological modulators. FEBS Letters 9, 1547–1550.Google Scholar
O'Leary, V, Darley-Usmar, V, Rusell, L & Stone, D (1992) Prooxidant effects of lipoxygenase-derived peroxides and antioxidants on the copper-initiated oxidation of low density lipoprotein. Biochemical Journal 282, 631–634.CrossRefGoogle Scholar
Office Life Sciences Research (1979) Evaluation of the health aspects of carotene (β-carotene) as a food ingredient. Federation of European Biochemistry and Societies ' Letters Bethesda Md, USA Contract Number (FDA) 223–75–2004.Google Scholar
Olinski, R, Zastawny, T, Bubzbon, J, Foksincki, M, Barecki, A & Dizdaroglu, M (1992) DNA base modifications in chromatin of human cancerous tissues. FEBS Letters 309, 193–198.CrossRefGoogle ScholarPubMed
Oliver, CN, Ahn, BA & Moerman, EJ (1987) Age related changes in oxidised proteins. Journal of Biological Chemistry 262, 5488– 5491.CrossRefGoogle Scholar
Omenn, GS, Goodman, GE, Thornquist, MD, Balmes, J, Cullen, MR, Glass, A, Keogh, JP, Meyskens, FL, Valanis, B, Williams, JH, Bamhardt, S & Hammar, S (1996) Effects of combination of β-carotene and vitamin A on lung cancer and cardiovascular disease. New England Journal of Medicine 334, 1150–1155.CrossRefGoogle ScholarPubMed
Onyewu, PN (1985) Thermal degradation of beta carotene under simulated time and temperature conditions of various food processes. Dissertation Abstracts International B46, 716.Google Scholar
Oshima, H, Freisen, M, Brouet, I & Bartsch, H (1990) Nitrotyrosine as a new marker for endogenous nitrosation and nitration of proteins. Food and Chemical Toxicology 28, 647–652.CrossRefGoogle Scholar
Özer, NK, Boscoboinik, DO & Azzi, A (1995) New roles of lipoproteins and vitamin E in the pathogenesis of atherosclerosis. Biochemistry and Molecular Biology International 35, 117–124.Google ScholarPubMed
Packer, L (1996) Nitric oxide. Part A: sources and detection of NO; NO synthase. Methods in Enzymology 268,331–340.Google Scholar
Padula, M & Rodriguez, ADB (1987) Changes in individual carotenoids and vitamin C on processing and storage of guava juice. Acta Alimentaria 16, 209–216.Google Scholar
Paganga, G & Rice–Evans, CA (1997) The identification of flavonoids as glycosides in human plasma. FEBS LettersCrossRefGoogle ScholarPubMed
Palozza, P & Krinsky, NI (1992) Antioxidant effects of carotenoids in vivo and in vitro: an overview. Methods in Enzymology 268, 127–136.Google Scholar
Parker, RS (1989) Dietary and biochemical aspects of vitamin E. Advances in Food Nutrition and Research 33, 157–232.CrossRefGoogle ScholarPubMed
Patterson, RLS & Stevenson, MH (1995) Irradiation-induced off odour in chicken and its possible control. British Journal of Poultry Science 36, 425–441.CrossRefGoogle ScholarPubMed
Poor, CL, Bierer, TL, Merchen, NR, Fahey, GC & Erdman, J (1993) The accumulation of a! and 0 carotene in serum and tissues of preruminant calves fed raw and steamed carrot slumes. Journal of Nutrition 123, 1296–1304.CrossRefGoogle Scholar
Pothakamury, UR & Barbaosa-Canovas, GV (1995) Fundamental aspects of controlled release in foods. Trends in Food Science and Technology 6,397–406.CrossRefGoogle Scholar
Potter, NN & Hotchkiss, JH (1995) Food Science. New York, NY: Chapman and Hall.CrossRefGoogle Scholar
Pryor, WA, Squadrito, GL & Friedman, M (1995) The cascade mechanism to explain ozone toxicity: the role of lipid ozonation products. Free Radicals in Biology and Medicine 19, 935–941.CrossRefGoogle ScholarPubMed
Quackenbush, FW (1987) Reverse phase HPLC separation of cisand trans-carotenoids and its application to 7beta;-carotenes in food materials. Journal of Liquid Chromatography 10, 643–653.Google Scholar
Ranhota, GS, Gelroth, J, Langemeier, A & Rogers, DE (1995) Stability and contribution of beta carotene added to whole wheat bread and crackers. Cereal Chemistry 72, 139–141.Google Scholar
Ravanat, JL, Turesky, RJH, Gremaud, E, Trudel, LJ & Stadler, RH (1995) Determination of 8-oxoguanine in DNA by gas chromatography-mass spectrometry and HPLC-electrochemical detection: overestimation of the background level of the oxidised base by the gas chromatography-mass spectrometry assay. Chemical Research in Toxicology 8, 1039– 1045.CrossRefGoogle ScholarPubMed
Reaven, PD & Witztum, JL (1996) Oxidized low density lipoproteins in atherogenesis: role of dietary modification. Annual Reviews in Nutrition 16, 5 1–71.CrossRefGoogle ScholarPubMed
Rhead, WA & Schrauzer, GN (1971) Risks of long-term ascorbic acid overdosage. Nutrition Reviews 29, 262–263.Google ScholarPubMed
Ribaya-Mercado, JD, Ordovas, JM & Russell, RM (1995) Effect of β-carotene supplementation on the concentrations and distribution of carotenoids, vitamin E, A and cholesterol in plasma lipoprotein and non-lipoprotein fractions in healthy older women. Journal of the American College of Nutrition 14, 614– 620.CrossRefGoogle ScholarPubMed
Rice-Evans, C, Diplock, AT & Symons, MCR (1991) Techniques in Free Radical Research, pp. 143–147. Amsterdam, London and New York: Elsevier.Google Scholar
Rice-Evans, C, Leake, D, Bruckdorfer, KR & Diplock, AT (1996) Practical approaches to low density lipoprotein oxidation: whys, wherefores and pitfalls. Free Radical Research 25, 285–311.CrossRefGoogle ScholarPubMed
Rice-Evans, C & Miller, NJ (1996) Antioxidant activities of flavonoids as bioactive components of food. Biochemical Society Transactions 24, 790–795.CrossRefGoogle ScholarPubMed
Rice-Evans, C, Miller, NJ, Bolwell, PG, Bramley, PM & Pridham, JB (1995) The relative antioxidant activity of plant–derived polyphenolic flavonoids. Free Radical Research 22, 375–383.CrossRefGoogle ScholarPubMed
Rimm, EB, Stampfer, MJ, Ascherio, A, Giovannucci, E, Colditz, GA & Willett, WC (1993) Vitamin E consumption and the risk of coronary heart disease in men. New England Journal of Medicine 328, 1450–1456.CrossRefGoogle ScholarPubMed
Rivers, JM (1989) Safety of high-level vitamin C ingestion. International Journal of Vitamin and Nutrition Research 30, Suppl., 95–102.Google ScholarPubMed
Rock, CL, Jacob, RA & Bowen, PE (1996) Update on the biological characteristics of the antioxidant micronutrients: vitamin C, vitamin E, the carotenoids. Journal of the American Dietetics Association 96, 693–702.CrossRefGoogle ScholarPubMed
Rodriguez, MS & Irwin, MI (1972) A conspectus of research on vitamin A requirements in man. Journal of Nutrition 102, 909–968.CrossRefGoogle Scholar
Rommel, A & Wrolstad, RE (1993 a) Ellagic acid content of red raspberry juice as influenced by cultivar, processing and environmental factors. Journal of Agricultural and Food Chemistry 41, 1951–1960.CrossRefGoogle Scholar
Rommel, A & Wrolstad, RE (1993 b) Composition of flavonols in red raspbeny juice as influenced by cultivar, processing and environmental factors. Journal of Agricultural and Food Chem– istry 41, 1941–1950.CrossRefGoogle Scholar
Rowland, I (1993) Dietary modification of the activity of food mutagens. Mutagenesis 8, 476.Google Scholar
Sahu, SC (1992) Effect of ascorbic acid and curcumin on quercetin induced nuclear DNA damage, lipid peroxidation and protein degradation. Cancer Letters 83, 237–241.CrossRefGoogle Scholar
Sahu, SC & Gray, GC (1993) Interaction of flavonoids, trace metals and oxygen. Nuclear damage and lipid peroxidation induced by myricetin. Cancer Letters 70, 73–79.CrossRefGoogle ScholarPubMed
Sahu, SC & Gray, GC (1994) Kaempferol-induced nuclear DNA damage and lipid peroxidation. Cancer Letters 85, 159–164.CrossRefGoogle ScholarPubMed
Sakumi, K, Furuichi, M, Tsuzuki, T & Kakuma, T (1993) Cloning and expression of cDNA for a human enzyme that hydrolyzes 8-oxo-dGTP, a mutagenic substrate for DNA synthesis. Journal of Biological Chemistry 268, 23524–23530.CrossRefGoogle ScholarPubMed
Sandmeier, D (1996) Prooxidative Effekte von Gewürzen unter Lichteinfluss (Prooxidative effects on spices under the influence of light). Fett/Lipid 98, 199–202.CrossRefGoogle Scholar
Sarkkinen, ES, Uusitupa, MI, Nyyssonen, K, Parviainen, M, Pentitila, I & Salonen, J (1993) Effects of two low-fat diets, high and low in polyunsaturated fatty acids, on plasma lipid peroxides and serum vitamin E levels in free-living hypercholesterolaemic men. European Journal of Clinical Nutrition 47, 623–630.Google ScholarPubMed
Schalch, W (1992) Carotenoids in the retina - a review of their possible role in preventing or limiting change caused by light and oxygen. In Free Radicals and Ageing, pp. 280–289 [Emerit, I and Chance, B, editors]. Basel: Birkhauser Verlag.CrossRefGoogle Scholar
Schmidt, KH, Hagmaier, V, Homig, DH, Vuilleumier, JP & Rutishauser, G (1981) Urinary oxalate excretion after large intakes of ascorbic acid in man. American Journal of Clinical Nutrition 34, 305–311.CrossRefGoogle ScholarPubMed
Schreck, R & Baeuerle, PA (1994) Assessing oxygen radicals as mediators in activation of inducible eukariotic transcription factor NF-κB. Methods in Enzymology 234, 151–163.CrossRefGoogle Scholar
Seddon, JM, Ajani, UA, Sperduto, RD, Hiller, R, Blair, N, Burton, TC, Farber, MD, Gragoudas, ES, Haller, J, Miller, DT, Yannuuzzi, LA & Willett, WC (1994 a) Dietary carotenoids, vitamins A, C, and E, advanced age-related macular degeneration. Journal of the American Medical Association 272, 1413– 1420.CrossRefGoogle Scholar
Seddon, JM, Christen, WG, Manson, JE, LaMotte, FS, Glynn, RJ, Buring, JE & Hennekens, CH (1994 b) The use of vitamin supplements and the risk of cataract among US male physicians. American Journal Public Health 84, 788–792.CrossRefGoogle ScholarPubMed
Sen, CK & Packer, L (1996) Antioxidant and redox regulation of gene transcription. FEBS Letters 10, 709–720.Google ScholarPubMed
Shamberger, RJ, Corlett, CL, Beaman, KD & Kasten, BL (1979) Antioxidants reduce the mutagenic effect of malonaldehyde and β-propiolactone. Part IX. Antioxidants and cancer. Mutation Research 66, 349–355.CrossRefGoogle ScholarPubMed
Sharoni, Y & Levi, J (1996) Anticarcinogenic properties of lycopene. In Natural Antioxidants and Food Quality in Athero– sclerosis and Cancer Prevention, pp. 378–385 [ Kumpulainen, JT and Salonen, J, editors]. Cambridge: Royal Society of Chemistry.Google Scholar
Shigenaga, MK, Aboujaoude, EN, Chen, Q & Ames, BN (1994) Assays of oxidative DNA damage biomarkers. Methods in Enzymology 234, 16–33.CrossRefGoogle ScholarPubMed
Sian, NK & Soleha, I (1991) Carotenoid and anthocyanin contents of papaya and pineapple: influence of blanching and predrying treatments. Food Chemistry 39, 175– 185.CrossRefGoogle Scholar
Sies, H (1991) Oxidative stress: from basic research to clinical application. American Journal of Medicine 91, 31S–39S.CrossRefGoogle ScholarPubMed
Sies, H (1993) Strategies of antioxidant defence. European Journal of Biochemistry 215, 213–219.CrossRefGoogle Scholar
Sies, H (1997) Antioxidants in Disease Mechanisms and Therapy. London: Academic Press.Google Scholar
Sies, H & Stahl, W (1995) Vitamins E and C, β-carotene, and other carotenoids as antioxidants. American Journal of Clinical Nutrition 62, 1315S–1321S.CrossRefGoogle Scholar
Simonian, NA & Coyle, JT (1996) Oxidative stress in neurodegen– erative diseases. Annual Reviews of Pharmacology and Toxicol– ogy 36, 83–106.CrossRefGoogle Scholar
Singleton, VL & Kratzer, FH (1989) Toxicity and related physiological activity of phenolic substances of plant origin. Journal of Agricultural and Food Chemistry 17, 497–512.CrossRefGoogle Scholar
Sokol, RJ (1996)Vitamin E. In Present Knowledge in Nutrition, pp. 130–136 [Ziegler, EE and Filer, LJ, editors]. Washington, DC: ILSI Press.Google Scholar
Spanos, GA & Wrolstad, RE (1990) Influence of processing and storage on the phenolic compositions of Thompson seedless grape juice. Journal of Agricultural and Food Chemistry 38, 565–571.Google Scholar
Spilker, B (1996) Quality of Life and Phamacoeconomics in Clinical Trials, 2nd ed. London: Lippincott Raven.Google Scholar
Springfield, JR & Levitt, MD (1994) Pitfalls in the use of breath pentane measurements to assess lipid peroxidation. Journal of Lipid Research 35, 1497–1504.CrossRefGoogle ScholarPubMed
Stahl, W & Sies, H (1992) Uptake of lycopene and its geometrical isomers is greater from heat processed than from unprocessed tomato juice in humans. Journal of Nutrition 122, 2161–2166.CrossRefGoogle ScholarPubMed
Stahl, W & Sies, H (1993) Physical quenching of singlet-oxygen and cis-trans isomerization of carotenoids. Annals of the New York Academy of Sciences 691, 10–19.CrossRefGoogle ScholarPubMed
Stampfer, MJ, Hennekens, CH, Manson, JE, Colditz, GA, Rosner, B & Willett, WC (1993) Vitamin E consumption and the risk of coronary disease in women. New England Journal of Medicine 328, 1444–1449.CrossRefGoogle ScholarPubMed
Stampfer, MJ, Willett, W, Castelli, WP, Taylor, JO, Fine, J & Hennekens, VCH (1983) Effect of vitamin E on lipids. American Journal of Clinical Nutrition 79, 714–716.Google ScholarPubMed
Stavric, B (1994) Quercetin in our diet: from potent mutagen to probable anticarcinogen. Clinical Biochemistry 27, 245–248.CrossRefGoogle ScholarPubMed
Stavric, B, Mutula, TI, Klassen, R & Downie, RH (1990) Inhibitory effect of flavonoids against mutagenic and carcinogenic xeno– biotics in foods. In Flavonoids in Biology and Medicine. III Current Issues in Flavonoid Research, pp. 515–529 [ Das, NP, editor]. Singapore: National University of Singapore.Google Scholar
Steinberg, D (1993) Antioxidant vitamins and coronary heart disease (editorial; comment). New England Journal of Medicine 328, 1487–1489.CrossRefGoogle Scholar
Steinmetz, A & Potter, JD (1991) Review: vegetables, fruit, and cancer. 1. Epidemiology. Cancer Causes and Control 2, 325–357.CrossRefGoogle Scholar
Stephens, NG, Parsons, A, Schofield, PM, Kelly, F, Cheeseman, K & Mitchinson, MJ (1996) Randomised controlled trial of vitamin E in patients with coronary disease: Cambridge Heart Antioxidant Study (CHAOS). Lancet 347, 781–786.CrossRefGoogle ScholarPubMed
Stillwell, WG, Xu, HX, Adkins, JA, Cramp, FT & Jenski, LJ (1989) Analysis of methylated and oxidised purines in urine by capillary gas chromatography-mass spectrometry. Chemical Research in Toxicology 2, 94–99.CrossRefGoogle ScholarPubMed
Stocker, R, Boewry, V & Frei, B (1991) Ubiquinol-10 protects human low density lipoprotein more efficiently against lipid peroxida– tion than does alpha tocopherol. Proceedings of the National Academy of Sciences USA 88, 1646–1650.CrossRefGoogle Scholar
Street, DA, Comstock, GW, Salkeld, RM, Schuep, W & Klag, MJ (1994) Serum antioxidants and myocardial infarction. Are low levels of carotenoids and α-tocopherol risk factors for myocar– dial infarction? Circulation 90, 1154– 1161.CrossRefGoogle ScholarPubMed
Sugimura, T, Nagao, M, Matshushima, T, Yahagi, T, Selno, Y, Shiral, A, Sawamura, M, Natori, S, Yoshihira, K, Fukuoka, M & Kuroyanagi, M (1977) Mutagenicity of flavone derivatives. Pro– ceedings of the Japanese Academy of Science B 853, 194–197.CrossRefGoogle Scholar
Sweeney, JP & Marsh, AC (1974) Liver storage of vitamin A by rats fed carrots in various forms. Journal of Nutrition 104, 115–120.CrossRefGoogle ScholarPubMed
Takamatsu, S, Takamatsu, M, Satoh, K, Imaizumi, T, Yoshida, H, Hiramoto, M, Koyama, M, Ohgushi, Y & Mizuno, S (1995) Effects on health of dietary supplementation with 100mg d-alpha- tocopheryl acetate daily for 6 years. Journal of International Medical Research 23, 342–357.CrossRefGoogle Scholar
Taylor, A (1993) Cataract: relationship between nutrition and oxidation. Journal of the American College of Nutrition 12, 138–146.CrossRefGoogle ScholarPubMed
Taylor-Mayne, S (1996) β-carotene, carotenoids, and disease prevention in humans. FASEB Journal 10, 690–701.CrossRefGoogle Scholar
Ternes, W, Gronemeyer, M & Schwartz, K (1995) Determination of pcymene-2,3-diol, thymol, and carvacrol in different foodstuffs. Zeitschrift Lebensmittel Unterschri' Forschungen 201, 544–547.CrossRefGoogle Scholar
Thomas, SM, Jessup, W, Gebicki, JM & Dean, RT (1989) A continuous-flow automated assay of iodometric estimation of hydroperoxides. Analytical Biochemistry 176, 353–359.CrossRefGoogle ScholarPubMed
Timberlake, CF (1988) The biological properties of anthocyanins. National Quarterly Information Bulletin, 4–15.Google Scholar
Traber, MG & Sies, H (1996) Vitamin E in humans: demand and delivery. Annual Reviews of Nutrition 16, 321–347.CrossRefGoogle ScholarPubMed
Trägardh, G (1995) New developments in membrane processing. In Food Processing: Recent Developments, pp. 231–237 [Gaonkar, AG, editor]. Amsterdam: Elsevier Science BV.Google Scholar
Truscott, TG (1990) The photophysics and photochemistry of the carotenoids. Journal of Photochemistry and Photobiology 6, 359–371.CrossRefGoogle Scholar
Tsai, AC, Kelly, JJ, Peng, B & Cook, N (1978) Study on the effect of megavitamin supplementation in man. American Journal of Clinical Nutrition 31, 831–838.CrossRefGoogle Scholar
Tsuda, T, Mizuno, K & Ohshima, K, Kawakishi, S & Osawa, T (1995) Supercritical carbon dioxide extraction of antioxidative components from tamarind (Tamarindus indica L) seed coat. Journal of Agricultural and Food Chemistry 43, 2803–2806.CrossRefGoogle Scholar
Turk, PW & Weitzman, SA (1995) Free radical DNA adduct, 8-hydroxydeoxyguanosine affects activity of HPAII and MSPI restriction endonucleases. Free Radical Research 23, 255–258.CrossRefGoogle Scholar
Uchida, K & Kawakishi, S (1993) 2-Oxo-histidine as a novel biological marker for oxidatively modified proteins. FEBS LRtters 332, 208–210.CrossRefGoogle ScholarPubMed
Uchida, K & Kawakishi, S (1994) Identification of oxidised histidine generated at the active site of Cu, Zn-superoxide dismutase exposed to H2O2. Journal of Biological Chemistry 269, 2405–2410.CrossRefGoogle ScholarPubMed
Unilever(1995) Diet and Health News, vol. 1. Vlardingen: Uni lever Research Laboratories.Google Scholar
van Poppel, G & Goldbohm, RA (1995) Epidemiologic evidence for β-carotene and cancer prevention. American Journal of Clinical Nutrition 62, Suppl., 1393S–1402S.CrossRefGoogle ScholarPubMed
van Poppel, G, Kardinaal, A, Princen, H & Kok, FJ (1994) Antioxidants and coronary heart disease. Annals of Medicine 26, 429–434.CrossRefGoogle ScholarPubMed
Velthuis-te Wierik, EJ, Van den Berg, H, Weststrate, JA, Van het Hof, KH & deGraaf, C (1996) Consumption of reduced-fat products: effects on parameters of antioxidative capacity. European Journal of Clinical Nutrition 50, 214–219.Google Scholar
Wandzilak, TR, D'Andre, SD, Davis, PA & Williams, HE (1994) Effect of high dose vitamin C on urinary oxalate levels. Journal of Urology 151, 834–837.CrossRefGoogle ScholarPubMed
Wang, XD (1994) Review: absorption and metabolism of p-carotene. Journal of the American College of Nutrition 13, 314–325.CrossRefGoogle Scholar
Wang, Z, Ciabattoni, G & Creminon, C (1995) Immunological characterization of urinary 8–epi-prostaglandin F2a excretion in man. Journal of Pharmacology and Experimental Therapeutics 275, 94–100.Google Scholar
Weber, P, Bendich, A & Schalch, W (1996) Vitamin C and human health - a review of recent data relevant to human requirements. International Journal of Vitamin and Nutrition Research 66, 19–30.Google Scholar
Weissberger, LH & Harris, PL (1943) Effect of tocopherols on phosphorus metabolism. Journal of Biological Chemistry 151, 543–551.CrossRefGoogle Scholar
Weldon, GH, Bhatt, A, Keller, P & Hummler, H (1983) dl-α-Tocopheryl acetate (vitamin E): a long-term toxicity and carcinogenicity study in rats. International Journal of Vitamin and Nutrition Research 53, 287–296.Google Scholar
Wells-Knecht, MC, Huggins, TG, Dyer, DG, Thorpe, SR & Baynes, JW (1993) Oxidised amino acids in lens proteins with age. Measurement of o–tyrosine and dityrosine in the ageing human lens. Journal of Biological Chemistry 268, 12348– 12352.CrossRefGoogle Scholar
Willett, WC, Stampfer, MJ, Underwood, BA, Taylor, JO & Hennekens, CH (1983) Vitamins A, E and carotene: effect of supplementation on their plasma levels. American Journal of Clinical Nutrition 38, 559–566.CrossRefGoogle Scholar
Wiseman, H & Halliwell, B (1996) Damage to DNA by reactive oxygen and nitrogen species: role in inflammatory disease and progression to cancer. Biochemical Journal 313, 17–29.CrossRefGoogle ScholarPubMed
Wolff, SP (1994) Ferrous ion oxidation in the presence of the ferricion indicator xylenol orange for measurement of hydroperoxides. Methods in Enzymology 233, 182–189.CrossRefGoogle Scholar
World Health Organization (1982) Anthocyanins. Toxicological Evaluation of Certain Food Additives. Technical Report Series no. 17, pp. 42–49. Geneva: WHO.Google Scholar
Xu, MJ, Plezia, PM, Alberts, DS, Emerson, SS, Peng, YM, Sayers, SM, Liu, Y, Ritenbaugh, C & Gensler, HL (1992) Reduction in plasma or skin α- tocopherol concentration with long-term oral administration of β-carotene in humans and mice. Journal of the National Cancer Institute 84, 1559–1565.CrossRefGoogle ScholarPubMed
Yamamoto, Y (1994) Chemiluminescence-based high performance liquid chromatography assay of lipid hydroperoxides. Methods in Enzymology 233, 319–324.CrossRefGoogle ScholarPubMed
Yamana, T, Nakatani, H, Kiknoka, B, Matsumoto, H, Iwata, Y, Kitao, Y, Oya, K & Takahashi, T (1996) Inhibitory effects and toxicity of green tea polyphenols for gastrointestinal carcinogenesis. Cancer 8, 1662–1667.3.0.CO;2-W>CrossRefGoogle Scholar
Yang, NY & Desai, ID (1977) Effect of high levels of dietary vitamin E on hematological indices and biochemical parameters in rats. Journal of Nutrition 107, 1410–1417.CrossRefGoogle Scholar