Nutrition and health aspects of free radicals and antioxidants

Food and Chemical Toxicology

Volumn 32, Issue 7, 1994, Pages 671-683

  Aruoma, O I ^a  

^a KING'S COLLEGE LONDON   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

FREE RADICAL; HYDROGEN PEROXIDE; HYDROXYL RADICAL; HYPOCHLOROUS ACID; NITRIC ACID DERIVATIVE; OZONE; REACTIVE OXYGEN METABOLITE; SUPEROXIDE DISMUTASE;

AGING; ANTIOXIDANT ACTIVITY; ATHEROSCLEROSIS; CANCER; CANCER RISK; DNA DAMAGE; ENVIRONMENTAL EXPOSURE; HEALTH STATUS; HUMAN; LIPID PEROXIDATION; MALARIA; NUTRITIONAL STATUS; OXIDATIVE STRESS; POLLUTANT; REVIEW; RHEUMATOID ARTHRITIS;

ANIMAL; ANTIOXIDANTS; DNA; FREE RADICALS; HUMAN; HYPOCHLOROUS ACID; LIPID PEROXIDATION; NITRIC OXIDE; NUTRITION; OXYGEN; SUPPORT, NON-U.S. GOV'T; VITAMINS;

EID: 0027939613     PISSN: 02786915     EISSN: None     Source Type: Journal    
DOI: 10.1016/0278-6915(94)90011-6     Document Type: Article

References (101)

1. The potential health aspects of lipid oxidation products in food
2. The antioxidant actions of thymol, carvacrol, 6-gingerol, zingerone and hydroxytyrosol
3. Dietary carcinogens and anticarcinogens: oxygen radicals and degenerative diseases
4. Oxidants, antioxidants and the degenerative diseases of aging
5. Pro-oxidant properties: an important consideration for food additives and or nutrient components
6. Free radicals and food
7. Use of DNA damage as a measure of pro-oxidant actions of antioxidant food additives and nutrient components
8. Experimental tools in free radical research
9. Free radicals: their role in nutrition
10. Deoxyribose assay for detecting hydroxyl radicals
11. Evaluation of the ability of the angiotensin-converting enzyme inhibitor captoril to scavenge reactive oxygen species
12. An evaluation of the antioxidant and potential pro-oxidant properties of food additives and trolox C, vitamin E and probucol
13. Action of hypochlorous acid on the antioxidant protective enzymes superoxide dismutase, catalase and glutathione peroxidase
14. Antioxidant and pro-oxidant properties of active rosemary constituents: carnosol and carnosic acid
15. Iron ion dependent modification of bases in DNA by the superoxide radical generating system hypoxanthine/xanthine oxidase
16. Evaluation of the antioxidant actions of gallic acid and its derivatives
17. Apparent hydroxyl radical production by peroxynitrite: implications for endothelial injury from nitric oxide and superoxide
18. Beyond vitamins
19. Free radicals in biological systems—a review oriented to inflammatory processes
20. Fruit, vegetables, and cancer prevention: a review of the epidemiological evidence
21. Tocopherol mediated peroxidation
22. Molecular mechanisms of oxygen radical carcinogenesis and mutagenesis
23. Biochemistry of methionine sulfoxide residues in proteins
24. The pecking order of free radicals and antioxidants: lipid peroxidation, α-tocopherol and ascorbate
25. Vanillin: More than a flavouring agent—a potent antioxidant
26. Pro-oxidant states and tumour activation
27. Lipid peroxidation and cancer
28. Chronic granulomatous disease
29. Putative anticarcinogenic actions of carotenoids: nutritional implications
30. Lipid peroxidation and cancer
31. Chemical determination of free radical-induced damage to DNA
32. Garlic and its significance for the prevention of cancer in humans: a critical view
33. Use of repair endonucleases to characterize DNA damage induced by reactive oxygen species in cellular and cell-free systems
34. Hydroxyl free radical adduct of deoxyguanosine: sensitive detection and mechanism of formation
35. In search of better methods to evaluate natural antioxidants and oxidative stability in food lipids
36. Quantitative high performance chromatography analysis of DNA oxidized in vitro and in vivo
37. Superoxide dismutases
38. Enhancement of bleomycin-iron free radical damage to DNA by antioxidants and their inhibition of lipid peroxidation
39. Superoxide, iron, vascular endothelium and reperfusion injury
40. How to characterize a biological antioxidant
41. DNA damage by oxygen-derived species
42. Antimutagens and anticarcinogens: a survey of putative interceptor molecules
43. Antioxidants: health implications
44. Quantitation of oxidative DNA modification in mitochondria
45. The effect of vitamin E and beta carotene on the incidence of lung cancer and other cancers in male smokers
46. Dietary antioxidant flavonoids and risk of coronary heart disease: the Zutphen elderly study
47. The reaction of NO with superoxide
48. Generation of free radical intermediates from foreign compounds by neutrophil-derived oxidants
49. Tolerance and safety of vitamin E: a toxicological position report
50. Oral administration of the renal carcinogen, potasium bromate, specifically produces 8-hydroxydeoxyguanosine in rat target organ DNA
51. Possible mechanism for the protective role of antioxidants in wine and plant food
52. Routes of formation and toxic consequences of lipid oxidation products in foods
53. Antioxidant and pro-oxidant actions of the plant phenolics quercetin, gossypol and myricetin
54. Antioxidant and pro-oxidant activities of p-hydroxybenzyl alcohol and vanillin: effects on free radicals, brain peroxidation and degradation of benzoate deoxyribose, amino acids and DNA
55. Oxidative DNA damage estimated by 8-hydroxydeoxyguanosine excretion in humans: influence of smoking, gender and body mass index
56. The use of antioxidants in foods
57. Human disease, free radicals and the oxidant/antioxidant balance
58. Superoxide dismutase
59. Endogenous DNA adducts: potential and paradox
60. Flavonoids as antioxidants
61. Modulation of fibroblast proliferation by oxygen free radicals
62. Beta-carotene: helpful or harmful?
63. Oxidation of biologic molecules by ozone: the effect of pH
64. Health effects of nutritional antioxidants
65. Vascular endothelium cell synthesize nitric oxide from l-arginine
66. Detection of DNA adducts by high-performance lipid chromatography with electro-chemical detection
67. A rapid screening test to determine the antioxidant potencies of natural and synthetic antioxidants
68. Effect of DNA repair enzymes on mutagenesis by oxygen free radicals
69. Current status of antioxidant therapy
70. Vitamin E and the risk of coronary heart disease in men
71. kB: an oxidative stress-responsible transcription factor of eukaryotic cells
72. Evaluation of the antioxidant actions of ferulic acid and catechins
73. The cytotoxic and mutagenic properties of cholesterol oxidation products
74. Phenolic antioxidants
75. Urinary 8-hydroxy-2′-deoxyguanosine as a biological marker of in vivo oxidative DNA damage
76. Free radicals in medicine
77. Endothelium-derived relaxing factor reduces platelet adhesion to bovine endothelial cells.
78. Metal-catalyzed oxidation of proteins
79. Biochemistry of nitric oxide and its redox-activated forms
80. Vitamin E consumption and the associated risk of coronary disease in women
81. Antioxidant vitamins and coronary heart disease
82. Beyond cholesterol
83. The beneficial and hazardous effects of simple phenolic compounds
84. Methods for the analysis of oxidized nucleoside by gas chromatography/mass spectrometry
85. Evidence for a role of taurine in the in vitro oxidative toxicity of neutrophils toward erythrocytes
86. Human plasma proteinase inhibitors
87. Fenton's reagent revisited
88. The antioxidant action of human extracellular fluids: effect of human serum and its protein components on the inactivation of α, -antiproteinase by hypochlorous acid and by hydrogen peroxide
89. Tissue destruction by neutrophils
90. Long-lived oxidants generated by human neutrophils characterization and bioactivity
91. Diet and health; what should we eat?