Division of Toxicology, Wageningen University, Tuinlaan 5, 6703 HE, Wageningen, The Netherlands; WU/TNO Center for Food Toxicology, P.O. Box 8000, 6700 EA, Wageningen, The Netherlands.
Environ Toxicol Pharmacol. 2002 Jul;11(3-4):321-33. doi: 10.1016/s1382-6689(02)00003-0.
Natural antioxidants like vitamin C, vitamin E, carotenoids, and polyphenols like flavonoids, are at present generally considered to be beneficial components from fruit and vegetables. The anti-oxidative properties of these compounds are often claimed to be responsible for various beneficial health effects of these food ingredients. Together these studies provide the basis for the present rapidly increasing interest for the use of natural antioxidants as functional food ingredients and/or as food supplements. However, at higher doses or under certain conditions antioxidant-type functional food ingredients may exert toxic pro-oxidant activities. The present manuscript gives an overview of especially this pro-oxidative chemistry and toxicity of well-known natural antioxidants including vitamin C, vitamin E, carotenoids and flavonoids.
天然抗氧化剂，如维生素 C、维生素 E、类胡萝卜素和多酚类化合物（如黄酮类化合物），目前通常被认为是水果和蔬菜中有益的成分。这些化合物的抗氧化特性通常被认为是这些食物成分对各种有益健康的影响的原因。这些研究为目前对天然抗氧化剂作为功能性食品成分和/或作为食品补充剂的使用的快速增长的兴趣提供了基础。然而，在较高剂量或在某些条件下，抗氧化型功能性食品成分可能会发挥有毒的促氧化剂活性。本文概述了包括维生素 C、维生素 E、类胡萝卜素和黄酮类化合物在内的知名天然抗氧化剂的促氧化化学和毒性。
