Antioxidants and 21st century nutrition

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This review briefly examines relevant food science and nutrition literature relating to antioxidants, and suggests new routes for the provision of specific nutritional advice to consumers, namely, nutrigenomics.

Contents:

  • Key antioxidants: Vitamin C, Vitamin E, carotenoids, and other bioactive compounds
  • Direct evidence of benefits of dietary antioxidants from human studies: epidemiology, observational and case-control studies, and intervention studies
  • Antioxidants and functional foods
  • Cardiovascular disease: an example of integrated thinking?
  • Nutrigenomics – not a panacea

 


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