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Critical evaluation of the extrapolation of data relative to antioxidant function from the laboratory and their implications on food production and human health: a review
Author(s) -
Munialo Claire D.,
Naumovski Nenad,
Sergi Domenico,
Stewart David,
Mellor Duane D.
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14135
Subject(s) - human health , production (economics) , function (biology) , food processing , microbiology and biotechnology , antioxidant , food industry , risk analysis (engineering) , environmental health , biochemical engineering , food science , business , medicine , biology , economics , engineering , biochemistry , evolutionary biology , macroeconomics
Summary The use of the word ‘antioxidant’ has become widespread in food science, nutrition and consumer language, having become associated with potential health benefits linked to consuming sources of antioxidants in our food supply. However, there is significant doubt about direct antioxidant effects on human health. This may partly relate to methodology used for assessing functionality and activity (both in food matrices and in human health) as well as how data is extrapolated with respect to health based on laboratory analyses. In this review, the purpose and impact of antioxidants in food systems and on human health will be discussed, along with highlighting the best current methodology for analysing antioxidant effects. Consideration will also be made with respect to recommendations of how antioxidant activity should be reported, with a focus on being both scientifically accurate as well as minimising the risk of unwarranted extrapolations of benefits which might mislead end consumers.