Open AccessPhenolics: Prooxidants or Antioxidants?
Author(s) -
Decker A.
Publication year - 1997
Publication title -
nutrition reviews
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.958
H-Index - 150
eISSN - 1753-4887
pISSN - 0029-6643
DOI - 10.1111/j.1753-4887.1997.tb01580.x
Subject(s) - bioavailability , antioxidant , chemistry , chelation , solubility , food science , pro oxidant , biochemistry , pharmacology , biology , organic chemistry
Both essential and nonessential dietary antioxidants have been suggested to be beneficial for health. However, studies show that many antioxidants can also exhibit prooxidant behavior under certain conditions. The antioxidant/prooxidant activity of phenolics is dependent on such factors as metal‐reducing potential, chelating behavior, pH, and solubility characteristics. These factors, in addition to bioavailability and stability in tissues, should be considered when evaluating the potential bioactivity of dietary phenolics.