The DOI matches its Crossref record; 13 of the 13 references it cites were found in a registry or an index.
Antioxidants in Foods: State of the Science Important to the Food Industry
Abstract
Antioxidant foods and ingredients are an important component of the food industry. In the past, antioxidants were used primarily to control oxidation and retard spoilage, but today many are used because of putative health benefits. However, the traditional message that oxidative stress, which involves the production of reactive oxygen species (ROS), is the basis for chronic diseases and aging is being reexamined. Accumulating evidence suggests that ROS exert essential metabolic functions and that removal of too many ROS can upset cell signaling pathways and actually increase the risk of chronic disease. It is imperative that the food industry be aware of progress in this field to present the science relative to foods in a forthright and clear manner. This may mean reexamining the health implications of adding large amounts of antioxidants to foods.
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Self-citationMitochondrial reactive oxygen species are obligatory signals for glucose-induced insulin secretion
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Ferrostatins Inhibit Oxidative Lipid Damage and Cell Death in Diverse Disease Models
Skouta, R., Dixon, S. J., Wang, J., Dunn, D. E., Orman, M., Shimada, K., Rosenberg, P. A., Lo, D. C., Weinberg, J. M., Linkermann, A., et al. (2014) · Journal of the American Chemical Society · doi:10.1021/ja411006a · Cited by 1,146
Biomarkers of Oxidative Stress and Antioxidant Defense
Demirci-Çekiç, S., Özkan, G., Avan, A. N., Uzunboy, S., Çapanoğlu, E., & Apak, R. (2022) · Journal of Pharmaceutical and Biomedical Analysis · doi:10.1016/j.jpba.2021.114477 · Cited by 587
Gao, Q.-H., Wu, C.-S., & Wang, M. (2013) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf4007032 · Cited by 561
Paradoxical Roles of Antioxidant Enzymes: Basic Mechanisms and Health Implications
Lei, X. G., Zhu, J.-H., Cheng, W.-H., Bao, Y., Ho, Y.-S., Reddi, A. R., Holmgren, A., & Arnér, E. S. J. (2016) · Physiological Reviews · doi:10.1152/physrev.00010.2014 · Cited by 429
Self-citationAntioxidants of Edible Mushrooms
Kozarski, M., Klaus, A., Jakovljevic, D., Todorovic, N., Vunduk, J., Petrović, P., Niksic, M., Vrvic, M., & Van Griensven, L. (2015) · Molecules · doi:10.3390/molecules201019489 · Cited by 413
Metadata
- Authors
- Finley, J. W., Kong, A.-N., Hintze, K. J., Jeffery, E. H., Ji, L. L., & Lei, X. G.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2011-06-10
- Volume
- 59
- Issue
- 13
- Pages
- 6837-6846
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W1981189899
- Cited by
- 336
- References
- 13
- FWCI
- 19.84
- Type
- journal article
- Language
- en
- Open access
- closed
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