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Cited by 133Phytochemicals and Antioxidant ActivitiesAntioxidant Activity and Oxidative StressGenomics, phytochemicals, and oxidative stress

Antioxidants, Food Processing and Health

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Poljsak, Borut, Kovač, Vito, Milisav, Irina·2021·Antioxidants
DOI 10.3390/antiox10030433PMC PMC8001021
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Abstract

The loss and/or modification of natural antioxidants during various food processing techniques and storage methods, like heat/thermal, UV, pulsed electric field treatment, drying, blanching and irradiation is well described. Antioxidants in their reduced form are modified mainly by oxidation, and less by pyrolysis and hydrolysis. Thus, they are chemically converted from the reduced to an oxidized form. Here we describe the neglected role of the oxidized forms of antioxidants produced during food processing and their effect on health. While natural antioxidants in their reduced forms have many well studied health-promoting characteristics, much less is known about the effects of their oxidized forms and other metabolites, which may have some health benefits as well. The oxidized forms of natural antioxidants affect cell signaling, the regulation of transcription factor activities and other determinants of gene expression. Very low doses may trigger hormesis, resulting in specific health benefits by the activation of damage repair processes and antioxidative defense systems. Functional studies determining the antioxidants’ effects on the organisms are important, especially as reduced or oxidized antioxidants and their metabolites may have additional or synergistic effects.

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Cited by

Sorted by citations

Authors
Poljsak, B., Kovač, V., & Milisav, I.
Affiliations
  • Laboratory of Oxidative Stress Research, Faculty of Health Sciences, University of Ljubljana, Zdravstvena pot 5, SI-1000 Ljubljana, Slovenia
  • University of Ljubljana (SI)
Corresponding author
Milisav, Irina
ORCID
Venue
Antioxidants
Publisher
MDPI AG
Published
2021-03-11
Volume
10
Issue
3
Pages
433
ISSN
2076-3921 (ISSN-L)
DOI
10.3390/antiox10030433
PMC
PMC8001021
OpenAlex
W3135876057
Cited by
133
References
6
Citations by year
2026: 23 · 2025: 37 · 2024: 37 · 2023: 16 · 2022: 17 · 2021: 3
FWCI
9.94
Type
journal article
Language
en
Open access
Licence
Locations
  • Antioxidants (publishedVersion, cc-by)
  • PubMed Central (publishedVersion, cc-by)
  • PubMed (publishedVersion)
  • Repository of the University of Ljubljana (University of Ljubljana) (publishedVersion, cc-by)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
Funders
Javna Agencija za Raziskovalno Dejavnost RS (P3-0019, P3-0388)
Topics
  • Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
  • Health Sciences › Medicine › Biochemistry › Antioxidant Activity and Oxidative Stress
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Genomics, phytochemicals, and oxidative stress
Keywords
natural antioxidants, food processing, thermal processing, pulsed electric field, blanching, drying, irradiation, antioxidant metabolites, hormesis, signal transduction, transcription factors, gene expression regulation, damage repair, health benefits

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