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By Jeya Henry

Advances in meals and meals Research acknowledges the vital courting among the meals and dietary sciences and brings jointly notable and accomplished studies that spotlight this dating. Contributions element clinical advancements within the extensive components of nutrients technological know-how and meals and are meant to supply these in academia and with the most recent details on rising examine in those always evolving sciences.

*The most recent vital details for nutrients scientists and nutritionists *Peer-reviewed articles by way of a panel of revered scientists *The go-to sequence on account that 1948

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4. WHY IS THE ANTIOXIDANT CONTENT OF FOOD OF INTEREST? 1. Basic concepts The concept that enhanced optimal antioxidant defense of the body lowers risk of disease and slows biological aging is an attractive one and implies that increased intake of antioxidant-rich foods can promote healthy aging and lower risk of chronic degenerative disease. F. Benzie and Siu-Wai Choi Cancer Research, 2007). This is a simplistic view, but optimal or enhanced antioxidant defense achieved by increased intake of antioxidant-rich foods may confer benefit in relation to lowering risk of chronic age-related disease (Ames, 2006; Benzie, 2005; Frei, 2004; Gey, 1998; Kaliora & Dedoussis, 2007; World Cancer Research Fund/American Institute for Cancer Research, 2007).

2013). These technologies apply mainly to production of supplements, but caution is needed in their development and use. Overcoming the physiological barriers that limit bioavailability of phytochemicals in the human body may not be helpful for health, and indeed may do more harm than the good no doubt intended. Increasing absorption of redox-active phytochemicals could lead to large changes in redox tone that the cells cannot adapt to and overcome, with damage and cytotoxic effects ensuing rather than cytoprotection.

Furthermore, interindividual variation is very high, and these ring scission products of tea polyphenols are not found in all subjects. The variation in response is suggested to be due to differences in the colonic microbiome. , 2013). , 2011). Overall, there is increasing awareness that we have a symbiotic relationship with the microbial inhabitants of our lower intestine, and modifying the microbiome could affect the metabolism, bioactivity, and absorption of unabsorbed antioxidants from food.

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