Fruit-based functional foods II: the process for identifying potential ingredients
Fruit-based functional foods II: the process for identifying potential ingredients
复制标题
水果类功能食品 II：潜在成分识别过程
DOI：
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复制
发表时间：
2008
期刊：
影响因子：
--
通讯作者：
M. Skinner
中科院分区：
文献类型：
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作者：
D. Hunter;Jingli Zhang;L. Stevenson;M. Skinner
总结
Summary
Developing functional food products requires a structured approach for screening potential ingredients. Using the development of a product with antioxidant properties as a model, eight fruit juice concentrates were screened, including New Zealand fruits. The total phenolic content and the antioxidant capacity, using chemical-based assays (ferric reducing antioxidant power and oxygen radical absorbance capacity assays), were determined. The potential to protect against oxidative stress in Jurkat cells was also determined. Results indicate that the total phenolic content and antioxidant capacity in chemical-based assays were strongly correlated. However, the total phenolic content did not dictate the level of protection from oxidative stress in this cell-based model, suggesting that the type of phenolic compounds present and interactions between them may be important, although the activity of other compounds, such as vitamin C or carotenoids, may also be implicated. This model for screening ingredients may be used to design synergistic combinations of ingredients, and results may provide supportive evidence in the development of functional foods for this and other health targets.
维生素 C 和维生素 E 对氧化 DNA 损伤的影响：随机对照试验的结果。
DOI：
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发表时间：
2000
期刊：
Cancer epidemiology, biomarkers & prevention : a publication of the American Association for Cancer Research, cosponsored by the American Society of Preventive Oncology
影响因子：
--
作者：
Huang,HY;Helzlsouer,KJ;Appel,LJ
通讯作者：
Appel,LJ
影响因子：
5.6
作者：
Seeram, NP;Adams, LS;Heber, D
通讯作者：
Heber, D