The consumption of antioxidants from food products can aid in preventing oxidative damage in the human body. Oxidative damage is known to be contributing to the onset of various diseases including cardiovascular disease and certain types of cancer. A significant body of evidence is available on the antioxidant potential of various well-known nutrients such as vitamin C and vitamin E. Scientific studies are furthermore conducted into the potential of other nutrients to function as an antioxidant. Examples of such nutrients include green tea polyphenols, of which epigallocatechin gallate is the most well-known, and curcumin. In order to communicate on the relationship between a food product and the antioxidant potential, scientific evidence must be provided which will be assessed by European Food Safety Authority (EFSA). The requirements of this risk assessment, are discussed in detail. It can be concluded that EFSA provides detailed information on the methodology, including the biomarkers, for scientific studies researching the antioxidant effects. This information should be taken into consideration when setting up studies for health claim application.
|Title of host publication
|Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress
|Blanca Hernández-Ledesma, Cristina Martínez-Villaluenga
|Published - 2022