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Antioxidant activity of food constituents: Relevance for the risk of chronic human diseases

机译:食品成分的抗氧化活性:与人类慢性疾病风险的关系

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The relevance of antioxidative food constituents and the risk of developing several chronic human diseases have long been discussed. For example, the consumption of fruits and vegetables has been associated with a reduced risk of coronary atherosclerosis. This may be caused by the antioxidative activity of phenolics and flavonoids that inhibit the oxidation of low-density lipoprotein cholesterol. The editors are pleased that Ilhami Gulcin from Atatiirk University in Erzurum, Turkey, has accepted our invitation to review this important but controversial topic (Gulcin 2012; this issue). The comprehensive review focuses on the methods commonly used for determination of the antioxidative capacity of food constituents. What is the chemistry underlying the assays?
机译:长期以来,人们一直在讨论抗氧化食品成分的相关性和发展几种慢性人类疾病的风险。例如,食用水果和蔬菜与降低冠状动脉粥样硬化的风险有关。这可能是由于酚类和类黄酮的抗氧化活性抑制了低密度脂蛋白胆固醇的氧化。编辑很高兴,来自土耳其埃尔祖鲁姆Atatiirk大学的Ilhami Gulcin接受了我们的邀请,以审查这个重要但有争议的话题(Gulcin 2012;本期)。全面的审查集中于通常用于确定食品成分抗氧化能力的方法。分析的基础化学是什么?

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