Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey.
Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey.
Food Res Int. 2018 Mar;105:76-93. doi: 10.1016/j.foodres.2017.10.056. Epub 2017 Nov 3.
Antioxidants are among the most studied topics both in the area of food science and nutrition. Antioxidants were firstly used as just a food preservative, then it was realized that they inhibited the oxidation processes not only in foods but also in human metabolism. Then, they gained the spotlight with their important roles both in foods and in human body. Consequently, significant number of research articles focusing on the antioxidant content of different foods, analytical methods for better estimation and measurement of the antioxidant capacity of foods have been publishing for years. In addition, there is a growing interest among the food scientists in improving the knowledge on the physiological effects of antioxidants in the human body. This review provides a historical overview about antioxidants covering their occurrence and roles in various foods, analytical methods for the determination of their antioxidant capacity, and their physiological effects.
抗氧化剂是食品科学和营养领域中研究最多的课题之一。抗氧化剂最初仅被用作食品防腐剂，后来人们意识到它们不仅可以抑制食品中的氧化过程，还可以抑制人体新陈代谢中的氧化过程。然后，由于它们在食品和人体中都具有重要作用，因此备受关注。因此，多年来，大量研究文章都集中在不同食品的抗氧化剂含量、更好地估计和测量食品抗氧化能力的分析方法上。此外，食品科学家对提高人体中抗氧化剂生理作用的认识越来越感兴趣。本文综述了抗氧化剂的历史概况，包括它们在各种食品中的存在和作用、测定其抗氧化能力的分析方法以及它们的生理作用。
