Antioxidant Capacity Baste on 06 Jun 2007 10:39 am
More on “Total Antioxidant Capacity”
Source: The Journal of Nutrition 137: 1493-1495
Article Type: Opinion
Author: H. Sies
Several times we discussed already the pros and cons of measuring “total antioxidant capacity” in food or biological fluids.
Today, I would like to somewhat conclude this issue by referring you to a recent article by Helmut Sies from Düsseldorf University, Germany. As there’s nothing to add, I would like to cite the article’s abstract as it is:
“In this contribution, I discuss the applicability of total antioxidant capacity (TAC) data obtained from plasma to human health issues and the use of TAC data for dietary items in epidemiological applications. Against the background of knowledge that major antioxidant defense is enzymatic, the use of the term “total” is not appropriate. Because dietary phytochemicals undergo uptake and metabolism, extrapolation to health effects requires direct molecular information, not a global parameter that uses an arbitrarily selected prooxidant source. Suitable alternatives are given in measuring functional biomarkers (surrogate endpoints). Although using TAC may be helpful in comparing different food items, the extrapolation to their contribution of antioxidant defense in vivo and, further, to health issues, should be discouraged, with the possible exception of the gastrointestinal tract. This is of particular importance because dietary phytochemicals and other small molecules have nonantioxidant activities. Direct assay of urate, ascorbate, and tocopherol, the major small-molecule contributors to TAC, is recommended.”
Image taken from: Crodausa
on 18 Dec 2007 at 10:58 am 1.diet said …
Hi,
The acai fruit is widely becoming well-known as an important source for its antioxidant anthocyanin. Anthocyanin belongs in a group of phytochemicals that are found in red wine and that have almost been proven as fact to have a positive effect on the cardiovascular system.