Cömert Ezgi Doğan, Gökmen Vural
Food Quality and Safety (FoQuS) Research Group, Dept. of Food Engineering, Hacettepe Univ., 06800, Beytepe, Ankara, Turkey.
Compr Rev Food Sci Food Saf. 2017 May;16(3):382-399. doi: 10.1111/1541-4337.12263. Epub 2017 Apr 3.
Dietary antioxidants play an important role in human health by counteracting oxidative stress and preventing chronic diseases. Most common dietary antioxidants in foods are vitamins, carotenoids, phenolic compounds, sulfur-containing compounds, and neoformed antioxidants. Antioxidants may be present in free soluble or bound insoluble forms in foods. Antioxidants bound to insoluble food matrices have gained the spotlight because they exert their antioxidant effects much longer than free soluble ones. A direct procedure called QUENCHER has been shown to accurately measure the antioxidant capacity of antioxidants bound to insoluble matrices. This procedure overcomes the drawbacks of extraction-dependent classical assays leading to underestimation of the total antioxidant capacity (TAC) of foods. This review focuses on antioxidants that are found naturally in foods or are formed in foods during processing specifically the antioxidants bound to the insoluble food matrices. The literature gap on the importance of bound antioxidants, their physiological relevance, and methods for measurement of their antioxidant capacity will be filled by this comprehensive review. In particular, chemical properties and health effects of food antioxidants, measurement of the TAC of foods by the QUENCHER method, digestion behavior of bound insoluble antioxidants, and their interactions with free soluble antioxidants are discussed throughout this review.
膳食抗氧化剂通过对抗氧化应激和预防慢性疾病，在人类健康中发挥着重要作用。食物中最常见的膳食抗氧化剂是维生素、类胡萝卜素、酚类化合物、含硫化合物和新形成的抗氧化剂。抗氧化剂在食物中可能以游离可溶形式或结合不可溶形式存在。与不溶性食物基质结合的抗氧化剂备受关注，因为它们发挥抗氧化作用的时间比游离可溶抗氧化剂长得多。一种名为QUENCHER的直接方法已被证明能够准确测量与不溶性基质结合的抗氧化剂的抗氧化能力。该方法克服了依赖提取的经典测定方法的缺点，这些缺点会导致低估食物的总抗氧化能力（TAC）。本综述重点关注食物中天然存在或在加工过程中形成的抗氧化剂，特别是与不溶性食物基质结合的抗氧化剂。本全面综述将填补关于结合抗氧化剂的重要性、其生理相关性以及测量其抗氧化能力方法的文献空白。特别是，本综述将讨论食物抗氧化剂的化学性质和健康影响、用QUENCHER方法测量食物的TAC、结合不溶性抗氧化剂的消化行为以及它们与游离可溶抗氧化剂的相互作用。
