Evolution of food antioxidants as a core topic of food science for a century

被引：142

作者：

Comert, Ezgi Dogan ^{[1
]}

Gokmen, Vural ^{[1
]}

机构：

[1] Hacettepe Univ, Dept Food Engn, Food Qual & Safety FoQuS Res Grp, TR-06800 Ankara, Turkey

来源：

FOOD RESEARCH INTERNATIONAL | 2018年 / 105卷

关键词：

Food antioxidants; Antioxidant activity; Total antioxidant capacity; Antioxidant capacity measurement; Physiological effects; ULTRASOUND-ASSISTED EXTRACTION; RADICAL SCAVENGING CAPACITY; LONG-TERM CONSUMPTION; IN-VITRO ANTIOXIDANT; BOUND PHENOLIC-ACIDS; NATURAL ANTIOXIDANTS; BIOACTIVE COMPOUNDS; VITAMIN-C; DIETARY FIBER; PHYTOCHEMICAL PROFILES;

D O I：

10.1016/j.foodres.2017.10.056

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Antioxidants are among the most studied topics both in the area of food science and nutrition. Antioxidants were firstly used as just a food preservative, then it was realized that they inhibited the oxidation processes not only in foods but also in human metabolism. Then, they gained the spotlight with their important roles both in foods and in human body. Consequently, significant number of research articles focusing on the antioxidant content of different foods, analytical methods for better estimation and measurement of the antioxidant capacity of foods have been publishing for years. In addition, there is a growing interest among the food scientists in improving the knowledge on the physiological effects of antioxidants in the human body. This review provides a historical overview about antioxidants covering their occurrence and roles in various foods, analytical methods for the determination of their antioxidant capacity, and their physiological effects.

引用

页码：76 / 93

页数：18

共 252 条

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