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Review
. 2011 Jul 13;59(13):6837-46.
doi: 10.1021/jf2013875. Epub 2011 Jun 10.

Antioxidants in foods: state of the science important to the food industry

John W Finley  1 , Ah-Ng Kong, Korry J Hintze, Elizabeth H Jeffery, Li Li Ji, Xin Gen Lei
Affiliations
Review

Antioxidants in foods: state of the science important to the food industry

John W Finley et al. J Agric Food Chem. .

Abstract

Antioxidant foods and ingredients are an important component of the food industry. In the past, antioxidants were used primarily to control oxidation and retard spoilage, but today many are used because of putative health benefits. However, the traditional message that oxidative stress, which involves the production of reactive oxygen species (ROS), is the basis for chronic diseases and aging is being reexamined. Accumulating evidence suggests that ROS exert essential metabolic functions and that removal of too many ROS can upset cell signaling pathways and actually increase the risk of chronic disease. It is imperative that the food industry be aware of progress in this field to present the science relative to foods in a forthright and clear manner. This may mean reexamining the health implications of adding large amounts of antioxidants to foods.

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