Nutraceuticals, aging, and food oxidation

Handbook of Functional Lipids

Volumn , Issue , 2005, Pages 325-350

  Lee, Jae Hwan ^a   Min, David B ^b  

^a Seoul National University of Science and Technology   (South Korea)

^b OHIO STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 85123397025     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (77)

1. Harman. D., Aging: overview, Annu. New York Acad. Sci., 928, 1, 2000.
2. Spiteller, G., Lipid oxidation in aging and age-dependent disease, Exp. Gerontol., 36, 1425, 2001.
3. Ashok, B. and Ali, R., The aging paradox: free radical theory of aging, Exp. Gerontol., 34, 293, 1999.
4. Ames, B.N., Shigenaga, M.K. and Hagen, T.M., Oxidants, antioxidants, and the degenerative diseases of aging, Proc. Natl. Acad. Sci. USA, 90, 7915, 1993.
5. Stief, T.W., The physiology and pharmacology of singlet oxygen, Med. Hypotheses, 60, 567, 2003.
6. Halliwell, B., Antioxidants and human disease: a general introduction, Nutr. Rev., 55, S44, 1997.
7. Boff, J. and Min, D.B., Chemistry and reaction of singlet oxygen in foods, Compr. Rev. Food Sci. Food Saf., 1, 58, 2002.
8. Gutteridge, J.M.C. and Halliwell, B., Transition metal ions and antioxidant proteins in extracellular fluids, Atmos. Oxid. Antioxid., 3, 71, 1993.
9. Thomas, M.J., The role of free radicals and antioxidants: how do we know that they are working?, Crit. Rev. Food Sci. Nutr., 35, 21, 1995.
10. Wickens, A.P., Aging and the free radical theory, Resp. Physiol., 128, 379, 2001.
11. Rikans, L.E. and Hornbrook, K.R., Lipid peroxidation, antioxidant protection and aging, Biochim. Biophys. Acta, 1362, 116, 1997.
12. Kaur, C. and Kapoor, H.C., Antioxidants in fruits and vegetables - the millennium's health, Int. J. Food Sci. Technol., 36, 703, 2001.
13. Halliwell, B. et al., Free radicals and antioxidants in food and in vivo: what they do and how they work, Crit. Rev. Food Sci. Nutr., 35, 7, 1995.
14. Packer, L. and Weber, S.U., The role of vitamin E in the emerging field of nutraceu-ticals, in Nutraceuticals in Health and Disease Prevention, Kramer, K., Hoppe, P.P. and Packer, L., Eds., Marcel Dekker, New York, 2001, pp. 27, 15.
15. Fang, Y.Z., Yang, S., and Wu, G., Free radicals, antioxidants, and nutrition, Nutrition, 18, 872, 2002.
16. Korycka-Dahl, M.B. and Richardson, T., Activated oxygen species and oxidation of food constituents, Crit. Rev. Food Sci. Nutr., 10, 209, 1978.
17. Padmaja, S. and Madison, S.A., Hydroxyl radical-induced oxidation of azo-dyes: a pulse radiolysis study, J. Phys. Org. Chem., 12, 221, 1999.
18. Stief, T.W., The blood fibrinolysis/deep-sea analogy: a hypothesis on the cell signals singlet oxygen/photons as natural antithrombotics, Thromb. Res., 99, 1, 2000.
19. Takayama, F., Egashira, T., and Yamanaka, Y., Singlet oxygen generation from phosphatidylcholine hydroperoxide in the presence of copper, Life Sci., 68, 1807, 2001.
20. Girotti, A.W. and Korytowski, W., Cholesterol as a singlet oxygen detector in biological systems, in Methods in Enzymology, Packer, L. and Sies, H., Eds., Academic Press, New York, 2000, p. 85.
21. Foote, C.S., Definition of type I and type II photosensitized oxidation, Photochem. Photobiol., 54, 659, 1991.
22. Yamazaki, S. et al., Photogeneration of 3B-hydroxy-5A-cholest-6-ene-5-hydroperoxide in rat skin: evidence for occurrence of singlet oxygen in vivo, Free Radical Biol. Med., 27, 301, 1999.
23. Decker, E.A., Antioxidant mechanisms, in Food Lipids, Chemistry, Nutrition, and Biotechnology, Akoh, C.C. and Min, D.B., Eds., Marcel Dekker, New York, 1998, p. 397.
24. Halliwell, B., Uric acid: an example of antioxidant evaluation, in Handbook of Antiox-idants, Cadenas, E. and Packer, L., Eds., Marcel Dekker, New York, 1996, p. 243.
25. Noguchi, N. and Niki, E., Chemistry of active oxygen species and antioxidants, in Antioxidant Status, Diet, Nutrition, and Health, Papas, A.M., Ed., CRC Press, Boca Raton, FL, 1999, p. 3.
26. Papas, A.M., Determinants of antioxidant status in humans, in Antioxidant Status, Diet, Nutrition, and Health, Papas, A.M., Ed., CRC Press, Boca Raton, FL, 1999, p. 21.
27. McVean, M., Kramer-Stickland, K., and Liebler, D.C., Oxidants and antioxidants in ultraviolet-induced nonmelanoma skin cancer, in Antioxidant Status, Diet, Nutrition, and Health, Papas, A.M., Ed., CRC Press, Boca Raton, FL, 1999, p. 401.
28. Babior, B.M., NADPH-oxidase: an update, Blood, 93, 1464, 1999.
29. Stuehr, D.J., Kwon, N.S., and Nathan, C.F., FAD and GSH participate in macrophage synthesis of nitric oxide, Biochem. Biophys. Res. Commun., 168, 558, 1990.
30. Min, D.B., Lipid oxidation of edible oil, in Food Lipids: Chemistry, Nutrition, and Biotechnology, Akoh, C.C. and Min, D.B., Eds., Marcel Dekker, New York, 1998, p. 283.
31. Buettner, G.R., The pecking order of free radicals and antioxidants: lipid peroxidation, a-tocopherol, and ascorbate, Arch. Biochem. Biophys., 300, 535, 1993.
32. Doleiden, F.H. et al., Reactivity of cholesterol and some fatty acids toward singlet oxygen, Photochem. Photobiol., 20, 519, 1974.
33. Frei, B., Cardiovascular disease and nutrient antioxidants: role of low-density lipo-protein oxidation, Crit. Rev. Food Sci. Nutr., 35, 83, 1995.
34. Nedeljkovic, Z.S., Gokce, N., and Loscalzo, J., Mechanisms of oxidative stress and vascular dysfunction, Postgrad. Med., 79, 195, 2003.
35. Wildman, R.E.C., Nutraceuticals: a brief review of historical and teleological aspects, in Handbook of Nutraceuticals and Functional Foods, Wildman, R.E.C., Ed., CRC Press, Boca Raton, FL, 2001a, p. 1.
36. Dillard, C.J. and German, J.B., Phytochemicals: nutraceuticals and human health, J. Sci. Food Agric., 80, 1744, 2000.
37. Wildman, R.E.C., Classifying nutraceuticals, in Handbook of Nutraceuticals and Functional Foods, Wildman, R.E.C., Ed., CRC Press, Boca Raton, FL, 2001, p. 13.
38. Duthie, S.J. et al., Antioxidant supplementation decreases oxidative DNA damage in human lymphocytes, Cancer Res., 56, 1291, 1996.
39. Teoh, C.Y. and Davies, K.J.A., The broad spectrum of antioxidant defense and oxidant repair mechanisms, Free Radical Res., 36, 8, 2002.
40. Wilson, R. et al., Dietary hydroxy fatty acids are absorbed in humans: implications for the measurement of "oxidative stress" in vivo, Free Radical Biol. Med., 32, 62, 2002.
41. Papas, A.M., Other antioxidants, in Antioxidant Status, Diet, Nutrition, and Health, Papas, A.M., Ed., CRC Press, Boca Raton, FL, 1999, p. 231.
42. Frankel, E.N., Chemistry of autoxidation: mechanism, products and flavor significance, AOCS Monogr., 15, 1, 1985.
43. Decker, M. et al., Analysing the antioxidant activity of food products: processing and matrix effects, Toxicol. in Vitro, 13, 797, 1999.
44. Papas, A.M., Diet and antioxidant status, in Antioxidant Status, Diet, Nutrition, and Health, Papas, A.M., Ed., CRC Press, Boca Raton, FL, 1999, p. 89.
45. Decker, E.A., The role of phenolics, conjugated linoleic acid, carnosine, and pyrrolo-quinoline quinone as nonessential dietary antioxidants, Nutr. Rev., 53, 49, 1995.
46. Ramon, R. and Gonzalo, R., Renal damage mediated by oxidative stress: a hypothesis of protective effects of red wine, Free Radical Bio. Med., 33, 409, 2002.
47. Kumuda, D.C. and Chandan, D.K., Thioredoxin, a Singlet oxygen quencher and hydroxyl radical scavenger: redox independent function, Biochem. Biophys. Res. Commun., 277, 443, 2000.
48. Gregory, J.F. III, Vitamins, in Food Chemistry, 3rd ed., Fennema, O.R., Ed., Marcel Dekker, New York, 1996, p. 431.
49. Watkins, T.R., Bierenbaum, M.L., and Giampalolo, A., Tocotrienols: biological and health effects, in Antioxidant Status, Diet, Nutrition, and Health, Papas, A.M., Ed., CRC Press, Boca Raton, FL, 1999, p. 479.
50. Niki, E., A-Tocopherol, in Handbook of Antioxidants, Cadenas, E. and Packer, L. Eds., Marcel Dekker, New York, 1996, p. 3.
51. Rumsey, S.C., Wang, Y., and Levine, M., Vitamin C, in Antioxidant Status, Diet, Nutrition, and Health, Papas, A.M., Ed., CRC Press, Boca Raton, FL, 1999, p. 479.
52. Buettner, G.R. and Jurkiewicz, B.A., Chemistry and biochemistry of ascorbic acid, in Handbook of Antioxidants, Cadenas, E. and Packer, L. Eds., Marcel Dekker, New York, 1996, p. 91.
53. deMan, J.M., Principles of Food Chemistry, An Aspen publication, Maryland, 1999, p. 239.
54. Giovannucci, E. et al., Intake of carotenoids and retinol in relation to risk of prostate cancer, J. Natl. Cancer Inst., 87, 1767, 1995.
55. Giovannucci, E., Tomatoes, tomato-based products, lycopene, and cancer: review of the epidemiologic literature, J. Natl. Cancer Inst., 91, 317, 1999.
56. Giovannucci, E. and Clinton, S.K., Tomatoes, lycopene, and prostate cancer, Prostate Cancer P. Soc. Exp. Biol. Med., 218, 129, 1998.
57. Pool-Zobel, B.L. et al., Consumption of vegetables reduces genetic damage in humans: first results of a human intervention trial with carotenoid-rich foods, Carcinogenesis, 18, 1847, 1997.
58. Weisburger, J.H., Mechanisms of action of antioxidants as exemplified in vegetables, tomatoes and tea, Food Chem. Toxicol., 37, 943, 1999.
59. Foote, C.S., Photosensitized oxidation and singlet oxygen: consequences in biological systems, in Free Radicals in Biology, Pryor, W.A., Ed., Academic Press, New York, 1976, p. 85.
60. Beutner, S. et al., Synthetic singlet oxygen quenchers, Method. Enzymol., 319, 226, 2000.
61. Liebler, D.C., Antioxidant reactions of carotenoids, Ann. New York Acad. Sci., 691, 20, 1993.
62. Haila, K.M. et al., Carotenoid reaction with free radicals in acetone and toluene at different oxygen partial pressures, Z. Lebensm. Unters Forsch. A., 204, 81, 1997.
63. Mortensen, A., Skibsted, L.H., and Truscott, T.G., The interaction of dietary caro-tenoids with radical species, Arch. Biochem. Biophys., 385, 13, 2001.
64. Lee, J.H., Ozcelik, B., and Min, D.B., Electron donation mechanisms of B-carotene as a free radical scavenger, J. Food Sci., 68, 861, 2003.
65. Mortensen, A. and Skibsted, L.H., Reactivity of B-carotene towards peroxyl radicals studied by laser flash and steady-state photolysis, FEBS Lett, 426, 392, 1998.
66. Edge, R., Garvey, M.C., and Truscott, T.G., The carotenoids as antioxidants -a review, J. Photochem. Photobiol. B: Biol., 41,189, 1997.
67. Edge, R. et al., The reduction potential of the B-carotene"+/B-carotene couple in an aqueous micro-heterogeneous environment, FEBS Lett., 471, 125, 2000.
68. Burton, G.W. and Ingold, K.U., B-Carotene: an unusual type of lipid antioxidant, Science, 224, 569, 1984.
69. Bravo, L., Polyphenols: chemistry, dietary sources, metabolism, and nutritional significance, Nutr. Rev., 56, 317, 1998.
70. Hendrich, S. et al., Isoflavone metabolism and bioavailability, in Antioxidant Status, Diet, Nutrition, and Health, Papas, A.M., Ed., CRC Press, Boca Raton, FL, 1999, p. 211.
71. German, J.B. and Walzem, R.L., The health benefits of wine, Annu. Rev. Nutr., 20, 561, 2000.
72. Wang, H.J. and Murphy, P.A., Isoflavone content in commercial soybean foods, J. Agric. Food Chem., 42, 1666, 1994.
73. Naim, M. et al., Antioxidative and antihemolytic activities of soybean isoflavones, J. Agric. Food Chem., 24, 1174, 1976.
74. Patel, R.P. et al., Antioxidant mechanisms of isoflavones in lipid systems: paradoxical effects of peroxyl radical scavenging, Free Radical Biol. Med., 31, 1570, 2001.
75. Hwang, J. et al., Synergistic inhibition of LDL oxidation by phytoestrogens and ascorbic acid, Free Radical Biol. Med., 29, 79, 2000.
76. Wiseman, H. et al., Isoflavone phytoestrogens consumed in soy decrease F2-isoprostane concentrations and increase resistance of low-density lipoprotein to oxidation in humans, Am. J. Clin. Nutr., 72, 395, 2000.
77. USDA/CNPP (U.S. Department of Agriculture, Center on Nutrition Policy and Promotion), Dietary guidelines for Americans, 2000. http://www.usda.gov/cnpp/Pubs/DG2000.