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Research Article | Open Access

Research progress of natural antioxidants in foods for the treatment of diseases

Sen Li, Guowei Chen, Chao Zhang, Man Wu, Shuyan Wu, Qing Liu( )
School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China

Peer review under responsibility of Beijing Academy of Food Sciences.

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Abstract

A large amount of free radicals can be generated in human body during metabolic process. These free radicals can result in oxidative stress and homeostasis imbalance, even some chronic diseases and cancers if they are not promptly removed. Currently, many studies devote to exploring and utilizing natural antioxidants to remove excessive free radicals in human body, thus realizing the prevention and treatment of diseases. In the present study, the major species of natural antioxidants in foods that are benefit for the prevention and treatments of diseases have been summarized. Meanwhile, the research progress and future development have also been proposed. All of these studies, on the one hand, can provide a theoretical basis for the development of drugs and healthy foods; on the other hand, can offer novel development ideas for food industry, especially for food additive industry.

Keywords

Oxidative stressFree radicalNatural antioxidantFunctional food

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Food Science and Human Wellness
Volume 3 Issue 3-4,
December 2014
Pages 110-116
DOI: 10.1016/j.fshw.2014.11.002
Cite this article:
Li S, Chen G, Zhang C, et al. Research progress of natural antioxidants in foods for the treatment of diseases. Food Science and Human Wellness, 2014, 3(3-4): 110-116. https://doi.org/10.1016/j.fshw.2014.11.002

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Received: 08 November 2014
Accepted: 26 November 2014
Published: 03 December 2014
© 2014 Beijing Academy of Food Sciences.
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