Antioxidants and phytochemicals – a scoping review for Nordic Nutrition Recommendations 2023

IF 3.5 4区 医学 Q2 FOOD SCIENCE & TECHNOLOGY Food & Nutrition Research Pub Date : 2023-12-01 DOI:10.29219/fnr.v67.10324
Mari C. W. Myhrstad, Alicja Wolk
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Abstract

Antioxidants are a collection of substances that may prevent or delay the oxidation of cellular components. The antioxidant defense system includes both endogenously produced antioxidants and dietary antioxidants. The consumption of dietary antioxidants has long been speculated to be important for the defense against cellular oxidation, inflammation, and other disease-related processes. In addition to the well-known dietary antioxidants, such as vitamin C, vitamin E, β-carotene, and selenium, whole plants and plant-products contain numerous compounds, called phytochemicals, with antioxidant properties. These phytochemicals are potentially important modulators of oxidative stress and have been linked to health beneficial effects. However, the mechanisms underlying these potential health beneficial effects are not well understood. Foods containing high levels of phytochemicals with antioxidant properties include berries, fruits, vegetables, whole grains, and nuts and seeds. The aim of this scoping review is to describe the evidence of the role of specific antioxidants and phytochemicals, but not foods rich in these substances, for health outcomes. Based on a literature search from 2011 to March 2022, we identified eight meta-analyses related to the current topic. These studies include evidence of the effect of resveratrol (present mainly in berries, grapes, and peanuts) on health outcomes related to cardiometabolic risk, blood pressure, obesity, oxidative stress, adipokines, inflammation, and bone quality. In summary, resveratrol did elicit several health beneficial effects. However, the magnitude of effects was low, and whether the effects are related to the redox properties of resveratrol is not known. Even though there is a large body of evidence linking a plant-based diet rich in antioxidants and phytochemicals to beneficial health effects, the role of specific antioxidants and phytochemicals is still unclear.

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抗氧化剂和植物化学物质-北欧营养建议2023的范围审查
抗氧化剂是一组物质,可以防止或延缓细胞成分的氧化。抗氧化防御系统包括内源性抗氧化剂和膳食抗氧化剂。长期以来,人们一直推测饮食中抗氧化剂的摄入对抵御细胞氧化、炎症和其他疾病相关过程很重要。除了众所周知的膳食抗氧化剂,如维生素C、维生素E、β-胡萝卜素和硒,整株植物和植物制品含有许多化合物,称为植物化学物质,具有抗氧化特性。这些植物化学物质可能是氧化应激的重要调节剂,对健康有益。然而,这些潜在的健康有益效应背后的机制尚不清楚。含有大量具有抗氧化特性的植物化学物质的食物包括浆果、水果、蔬菜、全谷物、坚果和种子。这项范围审查的目的是描述特定抗氧化剂和植物化学物质作用的证据,而不是富含这些物质的食物,对健康结果的影响。基于2011年至2022年3月的文献检索,我们确定了与当前主题相关的8项元分析。这些研究包括白藜芦醇(主要存在于浆果、葡萄和花生中)对与心脏代谢风险、血压、肥胖、氧化应激、脂肪因子、炎症和骨骼质量相关的健康结果的影响证据。总之,白藜芦醇确实有几种有益健康的作用。然而,影响的程度很低,而且这种影响是否与白藜芦醇的氧化还原特性有关尚不清楚。尽管有大量证据表明富含抗氧化剂和植物化学物质的植物性饮食对健康有益,但具体的抗氧化剂和植物化学物质的作用仍不清楚。
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来源期刊
Food & Nutrition Research
Food & Nutrition Research FOOD SCIENCE & TECHNOLOGY-NUTRITION & DIETETICS
CiteScore
5.20
自引率
9.10%
发文量
47
审稿时长
14 weeks
期刊介绍: Food & Nutrition Research is a peer-reviewed journal that presents the latest scientific research in various fields focusing on human nutrition. The journal publishes both quantitative and qualitative research papers. Through an Open Access publishing model, Food & Nutrition Research opens an important forum for researchers from academic and private arenas to exchange the latest results from research on human nutrition in a broad sense, both original papers and reviews, including: * Associations and effects of foods and nutrients on health * Dietary patterns and health * Molecular nutrition * Health claims on foods * Nutrition and cognitive functions * Nutritional effects of food composition and processing * Nutrition in developing countries * Animal and in vitro models with clear relevance for human nutrition * Nutrition and the Environment * Food and Nutrition Education * Nutrition and Economics Research papers on food chemistry (focus on chemical composition and analysis of foods) are generally not considered eligible, unless the results have a clear impact on human nutrition. The journal focuses on the different aspects of nutrition for people involved in nutrition research such as Dentists, Dieticians, Medical doctors, Nutritionists, Teachers, Journalists and Manufacturers in the food and pharmaceutical industries.
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