Chemical rules on the assessment of antioxidant potential in food and food additives aimed at reducing oxidative stress and neurodegeneration. (15th November 2017)

• Record Type: Journal Article
• Authors: Franco, Rafael; Martínez-Pinilla, Eva
• Is Part Of: Food chemistry. Volume 235(2017)
• Page Start: 318
• Page End: 323
• Publication Date: 2017-11-15
• Subjects: Antioxidants -- Oxidative stress -- Alzheimer's disease -- Reducing power -- Reducing agents -- Vitamin E; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2017.05.040
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: Chemistry laws explain the effects of molecules used to prevent food rotting. Chemistry laws go against antioxidant effect of molecules in living organisms. Antioxidant molecules should boost innate antioxidant mechanisms. Abstract: Antioxidants (aOXs) enlarge the useful life of products consumed by humans. Life requires oxidation of glucose/fatty acids and, therefore, "antioxidant" becomes an oxymoron when trying to define benefits in organisms living in an oxygen-rich atmosphere. According to basic physico-chemical principles, the in vivo aOX potential of food supplements is negligible when compared with the main aOX molecules in the animal Kingdom: glucose and fatty acids. Thus, the aOX assumption to improve life-quality is misleading as oxidative stress and exacerbation occur when oxidant foods (e.g. fava beans) are consumed. Evolution produced potent detoxification mechanisms to handle these situations. When age/genetic/environmental factors negatively impact on detoxification mechanisms, nutrition helps on providing metabolites/precursors needed for boosting innate resources. Ambiguous techniques that attempt to measure in vivo aOX power, should give way to measuring the level of supplements and their metabolites in body fluids/tissues, and to measure the efficacy on antioxidant boosting REDOX pathways.