British Journal of Nutrition

Research Article

Functional food science and defence against reactive oxidative species

A. T. Diplocka1 c1, J.-L. Charuleuxa2, G. Crozier-Willia3, F. J. Koka4, C. Rice-Evansa1, M. Roberfroida5, W. Stahla6 and J. Viña-Ribesa7

a1 International Antioxidant Research Centre, UMDS, Guy's Hospital, St Thomas Street, London SEl 9RT, UK

a2 F. Hoffmann-La Roche Ltd, Business Unit Carotenoids, Headofice Kaiseruugst VMl Building, CH04002 Basel, Switzerland

a3 Nestec Ltd, Nestlè Research Center, Vers-Chez-La-Blanc, PO Box 44, CH-1000 Lausanne 26, Switzerland

a4 Division of Human Nutrition and Epidemiology, Wageningen Agricultural University, PO Box 8129, NL 6700 EV, Wageningen, The Netherlands

a5 UCL, Ecole de Pharmacie, Tour Van Helmont, Avenue E. Mounier, B-1200 Brussels, Belgium

a6 Heinrich-Heine-University Dusseldorf, Medizinische Einrichtungen, Institut für Physiologische Chemie I, Postfach 10 10 07, 0-40001 Dusseldorf, Germany

a7 Universidad de Valencia, Fucultad de Medicina, Departamento de Fisiologia, Avenida Blasco Ibajez 17, E-46010 Valencia, Spain


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.


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