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Int. J. Mol. Sci. 2012, 13(1), 173-179; doi:10.3390/ijms13010173

Significance of Dietary Antioxidants for Health

Institute of Cardiovascular and Metabolic Research and Hugh Sinclair Unit of Human Nutrition, Department of Food and Nutritional Sciences, University of Reading, Whiteknights P.O. Box 226, Reading RG6 6AP, UK
Received: 17 November 2011 / Revised: 2 December 2011 / Accepted: 8 December 2011 / Published: 23 December 2011
(This article belongs to the Section Biochemistry, Molecular Biology and Biophysics)
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Since evidence became available that free radicals were involved in mechanisms for the development of major diseases, including cardiovascular disease and cancer, there has been considerable research into the properties of natural dietary antioxidants. However, it has become clear that dietary antioxidants can only have beneficial effects in vivo by radical scavenging or effects on redox potential if they are present in tissues or bodily fluids at sufficient concentrations. For many dietary components, absorption is limited or metabolism into derivatives reduces the antioxidant capacity. For many dietary phytochemicals, direct antioxidant effects may be less important for health than other effects including effects on cell signalling or gene expression in vivo.
Keywords: antioxidants; bioavailability; health antioxidants; bioavailability; health
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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Gordon, M.H. Significance of Dietary Antioxidants for Health. Int. J. Mol. Sci. 2012, 13, 173-179.

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