Antyoksydanty owoców i warzyw. Cz.1. Funkcja i działanie

• Autorzy: Achremowicz B. , Oszmianski J. , Puchalski C.

Warianty tytułu

Fruit and vegetables antioxidants. Part I. Function and operation

• Języki publikacji: PL

Abstrakty

PL

Zwiększona konsumpcja owoców i warzyw zmniejsza częstotliwość występowania chorób sercowo-naczyniowych, raka i innych chorób przewlekłych. Działania zdrowotne owoców i warzyw częściowo zależą od obecnych w tych produktach antyutleniaczy flawonoidów. Doprowadziło to do hipotezy, że flawonoidy diety odgrywają znaczącą rolę przeciwutleniaczy in vivo. Pogląd ten jednak został zakwestionowany przez badania na biodostępność flawonoidów, które wskazują, że mają one bardzo niskie stężenia w osoczu krwi ludzkiej po spożyciu pokarmów bogatych we flawonoidy. Ponadto, owoce i warzywa zawierają wiele makro- i mikro składników odżywczych, oprócz flawonoidów, które mogą bezpośrednio, lub przez wpływ na ich metabolizm, podwyższać całkowitą zdolność antyoksydacyjną osocza krwi.

EN

Increased fruit and vegetable consumption reduces the incidence of cardiovascular diseases, cancer, and other chronic diseases. Health effects of fruits and vegetables have been attributed, in part, to antioxidant flavonoids present in these foods. These observations led to the hypothesis that dietary flavonoids play a significant role as antioxidants in vivo. This notion, however, has been challenged by studies on the bioavailability of flavonoids, which indicate that they reach only very low concentrations in human plasma after the consumption of flavonoid- rich foods. Furthermore, fruits and vegetables contain many macro- and micronutrients, in addition to flavonoids, that may directly or through their metabolism affect the total antioxidant capacity of plasma.

Słowa kluczowe

PL

owoce; warzywa; sklad chemiczny; przeciwutleniacze; flawonoidy; polifenole; pojemnosc przeciwutleniajaca; dzialanie prozdrowotne; zdrowie czlowieka; zywienie czlowieka; biodostepnosc

• Wydawca: -
• Czasopismo: Przemysł Fermentacyjny i Owocowo-Warzywny
• Rocznik: 2016
• Tom: 60
• Numer: 03
• Opis fizyczny: s.8-11,rys.,bibliogr.

Twórcy

autor

Achremowicz B.

• Wydział Biologiczno-Rolniczy, Uniwersytet Rzeszowski, Rzeszów

autor

Oszmianski J.

• Wydział Biologiczno-Rolniczy, Uniwersytet Rzeszowski, Rzeszów

autor

Puchalski C.

• Wydział Biologiczno-Rolniczy, Uniwersytet Rzeszowski, Rzeszów

Bibliografia

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Identyfikatory

DOI

10.15199/64.2016.3.3