Far from being a simple question: The complexity between in vitro and in vivo responses from nutrients and bioactive compounds with antioxidant potential

Food nutrients and bioactive compounds have been widely explored due to the increased prevalence of chronic non-communicable diseases. Antioxidant supplementation might be a crucial non-pharmacological strategy against oxidative stress. However, although some assays evaluate the antioxidant potential of a particular food or food compound, in vivo responses related to oxidative stress in the body may not be reproduced or directly correlated with in vitro values. Therefore, this review aims to discuss the relationship between data obtained in vitro for the antioxidant potential of food/food compounds and the effects observed in vivo. More specifically, we examined in vitro methods for evaluating antioxidant potential, their limitations, and the effects of consuming food rich in antioxidants on oxidative stress biomarkers. This review will help to understand the effects of antioxidant compounds on oxidative stress biomarkers (usually measured in vivo) and their use as health pa-rameters to explain the effects of dietary antioxidants.