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Phenolics: prooxidants or antioxidants?

E A Decker1

  • 1Department of Food Science, University of Massachusetts, Amherst 01003, USA.

Nutrition Reviews
|January 8, 1998
PubMed
Summary

Dietary antioxidants offer health benefits but can act as prooxidants. Factors like metal reduction, chelation, pH, and solubility influence phenolic activity and bioavailability, impacting their bioactivity.

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Area of Science:

  • Nutritional Science
  • Biochemistry

Background:

  • Dietary antioxidants, both essential and nonessential, are recognized for potential health benefits.
  • However, a critical aspect is their dual antioxidant/prooxidant behavior under specific physiological conditions.

Purpose of the Study:

  • To highlight the complex nature of antioxidant activity in dietary compounds.
  • To emphasize the factors influencing the bioactivity of dietary phenolics.

Main Methods:

  • Review of existing literature on antioxidant and prooxidant mechanisms.
  • Analysis of factors affecting phenolic compound activity.

Main Results:

  • Antioxidant and prooxidant activity of phenolics is highly context-dependent.
  • Key influencing factors include metal-reducing potential, chelating ability, pH, and solubility.

Conclusions:

  • Bioavailability and tissue stability are crucial for assessing phenolic bioactivity.
  • A comprehensive evaluation requires considering multiple chemical and biological factors beyond simple antioxidant capacity.

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