The good and bad of antioxidant foods: An immunological perspective

Food and Chemical Toxicology

Volumn 80, Issue , 2015, Pages 72-79

  Gostner, Johanna M ^a   Becker, Kathrin ^a   Ueberall, Florian ^a   Fuchs, Dietmar ^a  

^a INNSBRUCK MEDICAL UNIVERSITY   (Austria)

Author keywords

Allergy; Antioxidative stress; Dietary antioxidant; Indoleamine 2,3 dioxygenase; Preservative; Tryptophan

Indexed keywords

ANTIOXIDANT; FOOD ADDITIVE; FOOD DYE; GAMMA INTERFERON; INDOLEAMINE 2,3 DIOXYGENASE; POLYPHENOL;

ALLERGIC REACTION; ANTIINFLAMMATORY ACTIVITY; ATTENTION DEFICIT DISORDER; CANCER RISK; CELL PROTECTION; CYTOKINE RELEASE; DEPRESSION; DIETARY INTAKE; ENZYME ACTIVITY; ENZYME MECHANISM; FOOD ALLERGY; FRUIT; HELPER CELL; HOMEOSTASIS; HUMAN; IMMUNE RESPONSE; IMMUNOREGULATION; LYMPHOCYTE PROLIFERATION; MAST CELL DEGRANULATION; MOOD DISORDER; NONHUMAN; OXIDATION REDUCTION STATE; PHYTOCHEMISTRY; PREVALENCE; RED WINE; REVIEW; T LYMPHOCYTE; TEA; TH2 CELL; VEGETABLE; CELLULAR IMMUNITY; DRUG EFFECTS; FOOD ANALYSIS; FUNCTIONAL FOOD;

ANTIOXIDANTS; FOOD ANALYSIS; FUNCTIONAL FOOD; HOMEOSTASIS; HUMANS; IMMUNITY, CELLULAR;

EID: 84924980074     PISSN: 02786915     EISSN: 18736351     Source Type: Journal    
DOI: 10.1016/j.fct.2015.02.012     Document Type: Review

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