There are lots of literature datas for antioxidant rich products. But i have a question there are any limits to be able to call a food as a antioxidant rich product. When i compare fruits and other related antioxidant rich materials with flour substituted functional food products, antioxidant level decrease significantly after processing.
Functional food products have more antioxidant activity than control food samples. However, is it enough to say it is a rich antioxidant food product ?
I have read somewhere that the value of freshness of fruits and vegetables in terms of antioxidants is very important. Because the antioxidant activity of the fruit and vegetables is beginning to decrease, when it is pull of the tree branch.
Dear Elif.
This study might help you:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2841576/
Kristoffer
As our understanding of nutrigenomics grows and we become more aware of signalling processes initiated by environmental stressors (including food molecules), the notion of striving to consume foods with high 'antioxidant' levels is less relevant. The exception to this is in the gut where there is a role for direct ROS-quenching by food-derived direct-acting antioxidants. Polyphenols as predominant molecules in plant foods are typically very low in bioavailability, so only tiny amounts arrive in the cells. Cellular protection would appear to be greatest when weak stressors activate the signalling that leads to increased gene expression to generate cytoprotective compounds, any of which are enzymes.
Hello Elif. I think your question is about when you can declare a food to be a "product rich in antioxidants" and if there are limits set to be able to make this statement.
I guess when talking about limits, you mean limits established in the legislation to make this statement, in specific foods that are marketed to the final consumer.
As I see you belong to a university in Turkey, I have to say that I do not know Turkish legislation, since I am Spanish, but I can tell you what the European Union legislation says about nutritional and health claims in food.
Specifically in the European Union, nutritional and health claims must be authorized by the European Commission to be used in the labeling or advertising of food. This authorization is based on the reports of the European Food Safety Authority (EFSA). The EFSA bases its reports on scientific evaluations of health claims applications. In many cases of requests for health claims, EFSA has issued negative reports based on the fact that such requests do not establish, through appropriate scientific studies, a causal relationship between the consumption of those foods and the requested health claim (in many cases this is because No human intervention studies are presented, from which conclusions can be drawn for the scientific basis of the healthy declaration by the applicant).
This is the case for all claims for health claims on foods or nutrients with antioxidant properties that have been submitted for authorization in the European Union. So that at present there is still not a single health statement authorized on antioxidant properties of any food throughout the European Union and therefore no declaration can be made on antioxidant properties in the labeling, presentation or advertising of any food that is Commercialize in it.
Nor is there any authoritative nutrition statement that uses the word "antioxidant" in your wording, as you might say: "antioxidant rich product".
If there are nutritional claims of the type HIGH [NAME OF VITAMINS] AND / OR [NAME OF MINERALS], for example the nutritional declaration "High Vitamin C" that can be used if the food has a minimum content of 30 % Of the Reference Value of Nutrients, which in this specific case is 24 mg per 100g or 100ml of food.
I send you an Internet address where you can find all the nutritional and health claims authorized in the European Union: http://ec.europa.eu/food/safety/labelling_nutrition/claims/register/public/?event=register.home
- Badges
- Science topic
- Similar topics
- Medicine
- Nutrition and Dietetics
- Nutritional Medicine
- Food Science