Mechanisms of action of antioxidants as exemplified in vegetables, tomatoes and tea

Authors
Citation
Jh. Weisburger, Mechanisms of action of antioxidants as exemplified in vegetables, tomatoes and tea, FOOD CHEM T, 37(9-10), 1999, pp. 943-948
Citations number
52
Categorie Soggetti
Food Science/Nutrition","Pharmacology & Toxicology
Journal title
FOOD AND CHEMICAL TOXICOLOGY
ISSN journal
02786915 → ACNP
Volume
37
Issue
9-10
Year of publication
1999
Pages
943 - 948
Database
ISI
SICI code
0278-6915(199909/10)37:9-10<943:MOAOAA>2.0.ZU;2-E
Abstract
Most chronic diseases, including coronary heart disease and many types of c ancer depend on the in vivo conversion of cellular macromolecules or of car cinogens to specific reactive, oxidized forms. For that reason, health prom oting nutrition involves the daily intake of five to 10 vegetables and frui ts, fruit juices, red wine and tea that are rich sources of micronutrients with antioxidant properties, including the antioxidant vitamins C, E and be ta-carotene. Tomatoes contain lycopene, a stable, active antioxidant. Many vegetables contain quercetin and related polyphenolic compounds. Tea is a s ource of epigallocatechin gallate, in green tea, and theaflavin and the ass ociated thearubigins, in black tea. Red wine contains resveratrol. The dive rse antioxidants in foods, red wine and tea provide the necessary antioxida nt resources for the body to control oxidation reactions in the body with p ossible adverse consequences, For example, the oxidation of low density lip oprotein (LDL) cholesterol yields a product that damages the vascular syste m. Thus, a lower intake of saturated fats to decrease the levels of LDL cho lesterol, together with an adequate intake of antioxidants, is the optimal approach to lower heart disease risk. Cancer of the stomach involves the co nsumption of salted, pickled foods yielding direct-acting carcinogens, and their formation is inhibited by Vitamins C and E. Cancer in the colon, brea st, prostate and pancreas may be caused by a new class of carcinogens, the heterocyclic amines, formed during the broiling or frying of creatinine-con taining foods, including fish and meats. Their formation and action can be inhibited by antioxidants such as those in soy, tea, vitamin C and also by the synthetic antioxidants BHA or BHT. The growth, cell proliferation and d evelopment of abnormal pre neoplastic and neoplastic cells also involves ox idation reactions, including the formation of active oxygen or peroxy compo unds. Such reactions can be inhibited by antioxidants, such as those in tea , tomatoes or vegetables. Even ageing and longevity in good health would be favoured by the availability of adequate amounts of varied antioxidants. P revention of the formation and of action of reactive products by antioxidan ts as present in fruits, vegetables, tomatoes, red wine and tea is of great public health importance in decreasing the risk of major diseases. Prevent ion is the optimal approach to disease control, and also as an effective ro ute to lower costs of medical care. (C) 1994 Elsevier Science Ltd. All righ ts reserved.