Free radicals, antioxidants and functional foods: Impact on human health.
Free radicals, antioxidants and functional foods: Impact on human health.
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DOI：
10.4103/0973-7847.70902
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发表时间：
2010-07
期刊：
影响因子：
--
通讯作者：
Chandra N
中科院分区：
文献类型：
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作者：
Lobo V;Patil A;Phatak A;Chandra N
近年来，自由基化学领域受到了极大的关注。自由基活性氧和活性氮是由我们的身体产生的各种内源性系统，暴露于不同的生理化学条件或病理状态。自由基和抗氧化剂之间的平衡对于正常的生理功能是必要的。如果自由基超过了身体的调节能力，一种被称为氧化应激的情况就会发生。因此，自由基会对脂质、蛋白质和DNA产生不利影响，并引发许多人类疾病。因此，应用外部来源的抗氧化剂可以帮助应对这种氧化应激。合成抗氧化剂如丁基化羟基甲苯和丁基化羟基苯甲醚最近被报道对人类健康是危险的。因此，近年来，人们加强了对具有抗氧化活性的有效、无毒的天然化合物的研究。本文综述了氧化应激介导的细胞损伤和膳食抗氧化剂作为功能性食品在人类疾病管理中的作用。
In recent years, there has been a great deal of attention toward the field of free radical chemistry. Free radicals reactive oxygen species and reactive nitrogen species are generated by our body by various endogenous systems, exposure to different physiochemical conditions or pathological states. A balance between free radicals and antioxidants is necessary for proper physiological function. If free radicals overwhelm the body's ability to regulate them, a condition known as oxidative stress ensues. Free radicals thus adversely alter lipids, proteins, and DNA and trigger a number of human diseases. Hence application of external source of antioxidants can assist in coping this oxidative stress. Synthetic antioxidants such as butylated hydroxytoluene and butylated hydroxyanisole have recently been reported to be dangerous for human health. Thus, the search for effective, nontoxic natural compounds with antioxidative activity has been intensified in recent years. The present review provides a brief overview on oxidative stress mediated cellular damages and role of dietary antioxidants as functional foods in the management of human diseases.