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Functional food science and defence against reactive oxidative species

Published online by Cambridge University Press:  09 March 2007

A. T. Diplock*
International Antioxidant Research Centre, UMDS, Guy's Hospital, St Thomas Street, London SEl 9RT, UK
J.-L. Charuleux
F. Hoffmann-La Roche Ltd, Business Unit Carotenoids, Headofice Kaiseruugst VMl Building, CH04002 Basel, Switzerland
G. Crozier-Willi
Nestec Ltd, Nestlè Research Center, Vers-Chez-La-Blanc, PO Box 44, CH-1000 Lausanne 26, Switzerland
F. J. Kok
Division of Human Nutrition and Epidemiology, Wageningen Agricultural University, PO Box 8129, NL 6700 EV, Wageningen, The Netherlands
C. Rice-Evans
International Antioxidant Research Centre, UMDS, Guy's Hospital, St Thomas Street, London SEl 9RT, UK
M. Roberfroid
UCL, Ecole de Pharmacie, Tour Van Helmont, Avenue E. Mounier, B-1200 Brussels, Belgium
W. Stahl
Heinrich-Heine-University Dusseldorf, Medizinische Einrichtungen, Institut für Physiologische Chemie I, Postfach 10 10 07, 0-40001 Dusseldorf, Germany
J. Viña-Ribes
Universidad de Valencia, Fucultad de Medicina, Departamento de Fisiologia, Avenida Blasco Ibajez 17, E-46010 Valencia, Spain
*fax +44 (0) 171403 7195, +44(0) 171 955 4521.
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This paper assesses critically the science base that underpins the argument that oxidative damage is a significant causative factor in the development of human diseases and that antioxidants are capable of preventing or ameliorating these disease processes. The assessment has been carried out under a number of headings, and some recommendations for future research are made based on the present day knowledge base.

Research Article
Copyright © The Nutrition Society 1998


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