Cancer has a complex etiology with multiple risk factors that involve the interplay between genetic and environmental influences. There is compelling evidence that dietary plant foods appear to be protective against certain type of cancers. Among a number of mechanistic hypotheses, diet-derived antioxidants have been proposed to contribute to explain these findings. However, contrasting results...

Prophylactic doses of 120 mg of iron (Fe) are commonly used to prevent Fe-deficiency anemia in vulnerable populations, especially in developing countries. Evidence shows that residual Fe in the large bowel may alter the normal antioxidant capacity of the fecal stream. Our objective was to evaluate the effect of dietary antioxidants from the Carotino Tocotrienol-Carotene Mixed Concentrate (CTCMC...

Dear Sir: In a recent issue of the Journal, Dragsted et al (1) investigated whether fruit and vegetable intake affects biomarkers of oxidative stress or antioxidant defenses. They conducted a well-designed, 25-d, randomized, partly blinded intervention trial. Some of their conclusions related to an apparent lack of effect on markers of total antioxidant capacity [TAC; namely, the ferric-reducin...

Cell culture data indicate that quercetin and catechin may affect the activity of phase II and antioxidant enzymes. However, little is known about the impact of dietary flavonoids in vivo. Therefore, the present study aimed to investigate the in vivo effects of the flavonoids quercetin and catechin on mRNA and activity levels of phase II enzymes glutathione-S transferase (GST) and NAD(P)H quino...

This study was conducted to explore the antioxidant potential and functional value of guava (Psidium guajava L.) powder in muscle foods. Guava powder was used as a source of antioxidant dietary fibre in sheep meat nuggets at two different levels i.e., 0.5% (Treatment I) and 1.0% (Treatment II) and its effect was evaluated against control. Guava powder is rich in dietary fibre (43.21%), phenolic...

In order to supply new information on the antioxidant function of selected beverages for nutritionists and the general public, total phenolic contents of 51 kinds of herbal and tea infusions made in China were measured by the Folin-Ciocalteu method, and their antioxidant capacities were evaluated using ferric reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) as...

The objective of this study was to determine sources and patterns of antioxidant and flavonoid intakes in the elderly (61-74 yrs) in comparison with young (20-40 yrs) and middle age (41-60 yrs) groups in a cross-sectional study. More than 6000 subjects of both genders, aged 20-74 years, participants of the National Multicenter Health Survey (WOBASZ) took part in this study. Daily food consumpti...

Dietary intake, either through specific nutrients or representative food groups, can influence obesity-related oxidative stress markers. This study evaluated the potential associations between vitamin A intake and several anthropometrical, biochemical and dietary features in healthy young adults, emphasizing the putative relationships between total antioxidant consumption and vitamin A intake. ...

Lycopene, a red non-provitamin A carotenoid, mainly presenting in tomato and tomato byproducts, has the highest antioxidant activity among carotenoids because of its high number of conjugated double bonds. The objective of this study was to investigate the effect of lycopene supplementation in the diet on plasma lipid profile, lipid peroxidation and antioxidant defense system in feedlot lamb. T...

Reactive oxygen and nitrogen species produced by metabolism and immune defenses can cause extensive damage to biomolecules. To counteract this damage, organisms rely on exogenous and endogenous antioxidants, although their relative importance in maintaining redox balance is unclear. We supplemented captive greenfinches with dietary antioxidants--carotenoids and vitamin E--and injected them with...