A novel function of red wine polyphenols in humans: prevention of absorption of cytotoxic lipid peroxidation products

Red wine prevents the postprandial increase in plasma cholesterol oxidation products: a pilot study

Moderate wine consumption has been shown to lower cardiovascular risk. One of the mechanisms could involve the control of postprandial hyperlipaemia, a well-defined risk factor for atherosclerosis, reasonably by reducing the absorption of lipid oxidised species from the meal. The objective of the present study was to investigate whether wine consumption with the meal is able to reduce the postprandial increase in plasma lipid hydroperoxides and cholesterol oxidation products, in human subjects. In two different study sessions, twelve healthy volunteers consumed the same test meal rich in oxidised and oxidisable lipids (a double cheeseburger), with 300 ml of water (control) or with 300 ml of red wine (wine). The postprandial plasma concentration of cholesterol oxidation products was measured by GC–MS. The control meal induced a significant increase in the plasma concentration of lipid hydroperoxides and of two cholesterol oxidation products, 7-β-hydroxycholesterol and 7-ketocholesterol. The postprandial increase in lipid hydroperoxides and cholesterol oxidation products was fully prevented by wine when consumed with the meal. In conclusion, the present study provides evidence that consumption of wine with the meal could prevent the postprandial increase in plasma cholesterol oxidation products.

Modulation of endogenous antioxidant system by wine polyphenols in human disease

Numerous studies indicate that moderate red wine consumption is associated with a protective effect against all-cause mortality. Since oxidative stress constitutes a unifying mechanism of injury of many types of disease processes, it should be expected that polyphenolic antioxidants account for this beneficial effect. Nevertheless, beyond the well-known antioxidant properties of these compounds, they may exert several other protective mechanisms. Indeed, the overall protective effect of polyphenols is due to their large array of biological actions, such as free radical-scavenging, metal chelation, enzyme modulation, cell signalling pathways modulation and gene expression effects, among others. Wine possesses a variety of polyphenols, being resveratrol its most outstanding representative, due to its pleiotropic biological properties. The presence of ethanol in wine aids to polyphenol absorption, thereby contributing to their bioavailability. Before absorption, polyphenols must be hydrolyzed by intestinal enzymes or by colonic microflora. Then, they undergo intestinal and liver metabolism. There have been no reported polyphenol adverse effects derived from intakes currently associated with the normal diet. However, supplements for health-protection should be cautiously used as no level definition has been given to make sure the dose is safe. The role of oxidative stress and the beneficial effects of wine polyphenols against cardiovascular, cancer, diabetes, microbial, inflammatory, neurodegenerative and kidney diseases and ageing are reviewed. Future large scale randomized clinical trials should be conducted to fully establish the therapeutic use of each individual wine polyphenol against human disease.

Antioxidant capacity and phytochemical content of herbs and spices in dry, fresh and blended herb paste form

We determined whether nine common herbs (basil, chili, cilantro, dill, garlic, ginger, lemongrass, oregano, and parsley) and one herb mixture (Italian Herbs) retain the antioxidant capacity (AC) and content of phenolics and characteristic marker compounds during processing to dry and paste forms. Oregano exhibited the highest AC among the herbs tested in dry and fresh forms. Compared with fresh herbs, the AC in dry form was decreased in garlic, chili, dill, oregano and parsley and paste form of oregano and basil. With the exception of dried garlic and lemongrass in fresh and paste form, all herbs in dry, paste, and fresh form contained significant AC. The AC was correlated significantly to the total phenolic content in both dry and fresh form. However, there was no significant correlation between the AC and the concentration of chemical marker compounds. In summary, processed herbs contribute significant amounts of AC to the diet.

Microbial and host cells acquire enhanced oxidant-scavenging abilities by binding polyphenols

The dilemma whether supplementations of dietary antioxidants might prevent the adverse consequences of oxidative stress, the inadequacy of the analytical methods employed to quantify oxidant scavenging ability (OSA) levels in whole blood and the distribution and fate of polyphenols and their metabolites in various body compartments following oral consumption are discussed. While none-metabolized polyphenols might exert their antioxidant effects mainly in the oral cavity, metabolized polyphenols might be beneficial in the gastrointestinal tract to counteract the toxicity of oxidants and also of the sequelae of inflammatory processes. Although only micromolar amounts of polyphenols and their metabolites eventually reach the blood circulation, these may nevertheless still be highly effective as scavengers of reactive oxygen and nitrogen species because of their ability to synergize with plasma low molecular-weight antioxidants and with albumin. Polyphenols can avidly bind to surfaces of microorganisms and of blood cells to markedly enhance their OSA, therefore the routine quantifications of antioxidant levels conducted in clinical settings should always use catalase-rich whole blood but not as customary, plasma alone. In addition to their antioxidant and metal chelating properties, polyphenols may also act as signaling agents capable of affecting metabolic, inflammatory, autoimmune, carcinogenic and aging processes.

Should Red Wine Be Considered a Functional Food?

  Functional foods may be regarded as foods that have nutritional value, but in particular, they also have beneficial effects on one or more body functions. Thus, functional foods may improve health and/or reduce the risk of developing certain diseases when taken in amounts that can be consumed in a normal diet. Based on nearly 2 decades of research since the term "French paradox" was first coined in 1992, wine would appear to fit this definition. Yet there seems to be reluctance to consider wine as a functional food. In this review, we present an overview of the accumulated evidence for the health benefits of wine-and its key phenolic components such as resveratrol, quercetin, catechin-and show that these alone are not enough to firmly establish wine as a functional food. What is required is to create clearly defined products based on wine that are targeted to consumers' needs and expectations when it comes to purchasing functional foods. Moreover, the crucial question of alcohol and health also needs to be addressed by the functional food industry. Suggestions are presented for working through this issue, but in many regards, wine is like any other food-it should be consumed sensibly and in amounts that are beneficial to health. Overindulgence of any kind does not promote good health.

Uric acid and antioxidant effects of wine

The aim of this article is to review the role of uric acid in the context of antioxidant effects of wine and its potential implication to human health. We described and discussed the mechanisms of increase in plasma antioxidant capacity after consumption of moderate amounts of wine. Because this effect is largely contributed by acute elevation in plasma uric acid, we paid special attention to wine constituents and metabolic processes that are likely to be involved in uric acid elevation.

Polyphenols enhance total oxidant-scavenging capacities of human blood by binding to red blood cells

The present study offers a new look at the role of erythrocytes and of erythrocytes–polyphenol complexes as potent ‘sinks’ for reactive oxygen species. We hereby show that human erythrocytes have the capacity not only to carry oxygen, but also to bind avidly to their surfaces a large variety of polyphenol antioxidants, which endows upon such complexes enhanced total oxidant-scavenging capacities (TOSC). This was proven by using confocal microscopy, 2,2-diphenyl-1-picrylhydrazyl radical, Folin-Ciocalteu's reagent, cyclic voltammetry and chemiluminescence techniques. The results presented suggest that the true TOSC of blood is the sum of intracellular antioxidants of red blood cells and other blood cells (mainly due to catalase), the polyphenols bound to their surfaces and the antioxidant agents present in plasma. Since erythrocytes can avidly bind and rapidly remove circulating polyphenols, the rule of the thumb to quantify antioxidants in health and disease processes exclusively in plasma as customary in clinical settings, does not represent the true TOSC of whole blood. We also postulate that circulating erythrocytes and possibly also other blood cells might be constantly coated by polyphenols from supplemented nutrients, which act as antioxidant depots and can thus act as protectors against the harmful consequences of oxidative stress. Further studies are needed to determine the faith of polyphenols in the circulation and their sequestration in the spleen.

Antioxidant-rich spice added to hamburger meat during cooking results in reduced meat, plasma, and urine malondialdehyde concentrations

BACKGROUND

Emerging science has shown the effect of oxidation products and inflammation on atherogenesis and carcinogenesis. Cooking hamburger meat can promote the formation of malondialdehyde that can be absorbed after ingestion.

OBJECTIVE

We studied the effect of an antioxidant spice mixture on malondialdehyde formation while cooking hamburger meat and its effects on plasma and urinary malondialdehyde concentrations.

DESIGN

Eleven healthy volunteers consumed 2 kinds of burgers in a randomized order: one burger was seasoned with a spice blend, and one burger was not seasoned with the spice blend. The production of malondialdehyde in burgers and malondialdehyde concentrations in plasma and urine after ingestion were measured by HPLC.

RESULTS

Rosmarinic acid from oregano was monitored to assess the effect of cooking on spice antioxidant content. Forty percent (19 mg) of the added rosmarinic acid remained in the spiced burger (SB) after cooking. There was a 71% reduction in the malondialdehyde concentration (mean +/- SD: 0.52 +/- 0.02 micromol/250 g) in the meat of the SBs compared with the malondialdehyde concentration (1.79 +/- 0.17 micromol/250 g) in the meat of the control burgers (CBs). The plasma malondialdehyde concentration increased significantly in the CB group as a change from baseline (P = 0.026). There was a significant time-trend difference (P = 0.013) between the 2 groups. Urinary malondialdehyde concentrations (micromol/g creatinine) decreased by 49% (P = 0.021) in subjects consuming the SBs compared with subjects consuming the CBs.

CONCLUSIONS

The overall effect of adding the spice mixture to hamburger meat before cooking was a reduction in malondialdehyde concentrations in the meat, plasma, and urine after ingestion. Therefore, cooking hamburgers with a polyphenol-rich spice mixture can significantly decrease the concentration of malondialdehyde, which suggests potential health benefits for atherogenesis and carcinogenesis. This trial was registered at clinical trials.gov as NCT01027052.

Effect of dietary melanoidins on lipid peroxidation during simulated gastric digestion: their possible role in the prevention of oxidative damage

The ability of high molecular weight melanoidins extracted from coffee, barley coffee, and dark beer to inhibit lipid peroxidation during simulated gastric digestion of turkey meat has been investigated. Results showed that melanoidins decrease the synthesis of lipid hydroperoxides and secondary lipoxidation products. Coffee melanoidins at 3 mg/mL reversed the reaction and broke down hydroperoxides to concentrations lower than the initial value. Barley coffee and dark beer melanoidins were less effective, and even at 12 mg/mL did not reverse the reaction. The proposed mechanism of action involved Fe(2+) chelating capacity, heme-binding ability, and radical-scavenging activity. Melanoidins were characterized for their content in total proteins, carbohydrates, and phenolics, and the relationship between the chemical composition and the antioxidant activity of dietary melanoidins was investigated. Coffee melanoidins, which contain more phenolics and proteins with respect to the other melanoidins, showed greater antioxidant activity with respect to the other melanoidins tested.

Acute effects of vinegar intake on some biochemical risk factors of atherosclerosis in hypercholesterolemic rabbits

Background

Exaggerated postprandial spikes in blood glucose and lipids induce proportional increases in oxidative stress, which acutely trigger impairment endothelial, inflammation and increased risk of future cardiovascular events. In this research, we have investigated acute effects of vinegar intake on some of the biochemical atherosclerosis risk factors in high cholesterol fed rabbits to see if we can find a probable protective value for it.

Methods

The rabbits were randomly divided into four groups: normal diet, high cholesterol diet (%1cholesterol), %1 cholesterol with 5 ml vinegar (low dose), %1 cholesterol with 10 ml vinegar (high dose). After fasting for 12-15 hours, blood samples were taken to determine baseline values. Three hours after feeding, blood samples were collected again to investigate acute effects of vinegar intake on the measured factors.

Results

Using high-dose vinegar with cholesterolemic diet caused significant reduce in LDL-cholesterol (LDL-C), oxidized-LDL (ox-LDL), malondialdehyde (MDA), total cholesterol (TC) and apolipoprotein B (ApoB) in comparison with hypercholesterolemic diet. Consumption low-dose vinegar with cholesterolemic diet induced a significant decrease in fibrinogen and glucose compared to hypercholesterolemic diet. Level of serum nitrite, nitrate, triacylglycerol (TAG), HDL-cholesterol (HDL-C), apolipoprotein A (ApoA), serum glutamic pyruvic transaminase (SGPT), serum glutamic oxaloacetate transaminase (SGOT) and C-reactive protein (CRP) were not significantly difference in low and high doses vinegar with cholesterolemic diet compared to hypercholesterolemic diet. A significant difference was observed for LDL-C, ApoB100 and TC between low and high doses vinegar.

Conclusion

This study suggest that vinegar, might have some acute effects on biochemical risk factors of atherosclerosis and a probable protective value can be considered for its postprandial use.

The potential of Pleurotus-treated olive mill solid waste as cattle feed

The aims of the current study were to follow: (1) the capability of the edible mushroom Pleurotus ostreatus to degrade cell wall components and soluble phenols of the olive mill solid waste (OMSW), and improve it for ruminant nutrition (2) the fate of oil and the lipid-soluble compounds tocopherols, squalene and beta-sitosterol in the fermented OMSW. A significant decrease in oil and lipid-soluble compounds with a concomitant shift in the fatty acid profile and degradation of soluble phenols took place already after 14 d. The utilization of lipids by the fungus shifted the degradation of the structural carbohydrates to a later stage, and significantly reduced the metabolizable energy of the OMSW. We propose that edible fungi with reduced lipase activity would preserve the energy and health promoting ingredients of the oil, and force the fungus to degrade structural carbohydrates, thus improving its digestibility.

Fish, vitamin D, and flavonoids in relation to renal cell cancer among smokers

Fish, vitamin D, flavonoids, and flavonoid-containing foods may have cardiovascular benefits and therefore may also reduce the risk of renal cell cancer. Risk was prospectively assessed in the Alpha-Tocopherol Beta-Carotene Cancer Prevention Study (1985-2002) cohort (N = 27,111; 15.2 mean person-years of follow-up). At enrollment, demographic, health, and dietary history information was recorded. Individuals who smoked less than 5 cigarettes/day, with chronic renal insufficiency or prior cancer, were excluded. Hazard ratios and 95% confidence intervals from Cox regression were used to compare upper quartiles (quartiles 2-4) with the lowest quartile (quartile 1) of dietary intake. Among 228 cases, risk (quartile 4 vs. quartile 1) was associated with consumption of the flavonoid quercetin (hazard ratio = 0.6, 95% confidence interval: 0.4, 0.9; P(trend) = 0.015) and Baltic herring (hazard ratio = 2.0, 95% confidence interval: 1.4, 3.0; P(trend) < 0.001), with adjustment for age, body mass index, smoking, blood pressure, alcohol use, physical activity, urban residence, and education. In geographically stratified models, the risks associated with herring and total fish intake appeared to be highest in the urban coast region, although the interaction was not statistically significant. These results suggest that the flavonoid quercetin may prevent renal cell cancer among male smokers. The possible risk associated with fish intake warrants further investigation before conclusions may be drawn.

Hypoglycaemic activity of four plant extracts traditionally used in South Africa for diabetes

AIM

To validate plant species for hypoglycaemic activity.

MATERIALS AND METHODS

Four plants were investigated for hypoglycaemic activity by evaluating inhibiting effects on carbohydrate-hydrolising enzymes: alpha-glucosidase and alpha-amylase. Acetone plant extracts were screened against C2C12 myocytes, 3T3-L1 preadipocytes and Chang liver cells by measuring glucose uptake. Cytotoxicity was done in preadipocytes and hepatocytes.

RESULTS

Extract of Euclea undulata rootbark exhibited highest activity, displaying a glucose uptake of 162.2% by Chang liver cells at 50 microg/ml. An inhibition concentration of 50% for Euclea undulata was found to be 49.95 microg/ml for alpha-glucosidase and 2.8 microg/ml for alpha-amylase. No cytotoxicity was recorded for Euclea undulata, while Schkuhria pinnata and Elaeodendron transvaalense exhibited cytotoxicity at 12.5 microg/ml. Alpha-glucosidase and alpha-amylase assays showed inhibitory activity on enzymes for three plant extracts.

CONCLUSION

Euclea undulata, Schkuhria pinnata and Elaeodendron transvaalense showed in vitro hypoglycaemic activity. Schkuhria pinnata and Elaeodendron transvaalense indicated cytotoxicity on 3T3-L1 preadipocytes and Chang liver cells. Euclea undulata, Pteronia divaricata and Elaeodendron transvaalense inhibited alpha-glucosidase and alpha-amylase enzymes.

ETHNOPHARMACOLOGICAL RELEVANCE

Screening of plant extracts scientifically validated traditional use of Euclea undulata for treatment of diabetes. Cytotoxicity results revealed that acetone extracts of Schkuhria pinnata and Elaeodendron transvaalense are toxic and raise concern for chronic use.

Antioxidant activity of wine pigments derived from anthocyanins: hydrogen transfer reactions to the dpph radical and inhibition of the heme-induced peroxidation of linoleic acid

The consumption of red wine can provide substantial concentrations of antioxidant polyphenols, in particular grape anthocyanins (e.g., malvidin-3-O-beta-d-glucoside (1)) and specific red wine pigments formed by reaction between anthocyanins and other wine components such as catechin (3), ethanol, and hydroxycinnamic acids. In this work, the antioxidant properties of red wine pigments (RWPs) are evaluated by the DPPH assay and by inhibition of the heme-induced peroxidation of linoleic acid in acidic conditions (a model of antioxidant action in the gastric compartment). RWPs having a 1 and 3 moieties linked via a CH(3)-CH bridge appear more potent than the pigment with a direct 1-3 linkage. Pyranoanthocyanins derived from 1 reduce more DPPH radicals than 1 irrespective of the substitution of their additional aromatic ring. Pyranoanthocyanins are also efficient inhibitors of the heme-induced lipid peroxidation, although the highly hydrophilic pigment derived from pyruvic acid appears less active.

Wine and oxidative stress: up-to-date evidence of the effects of moderate wine consumption on oxidative damage in humans

Wine and alcohol consumption has been considered to be protective against coronary heart disease development, an oxidative stress associated disease. Wine contains polyphenols displaying antioxidant properties tested in in vitro and in vivo studies. Due to this, a general consensus exists, both among the general public and the scientific community, that wine, particularly red wine, is an antioxidant beverage. Alcohol consumption, however, is associated with oxidative damage. Several studies have been carried out on the antioxidant health benefits of wine and wine polyphenols. However, adequate scientific evidence (Level I or II) is required to be provided before recommendations or statements which can reach the general public can be formulated. Here, we summarize the state of the art of the up-to-date body of knowledge, and the extent to which there exists evidence of the benefits of moderate wine consumption on oxidative damage in humans. From the available data, there is no evidence, at present, that sustained wine consumption provides antioxidant benefits in healthy volunteers other than to counteract a possible pro-oxidative effect of the alcohol. On the contrary, data on the antioxidant protective effect of red wine in oxidative stress situations are promising. In this way, the postprandial oxidative stress after a meal, despite the diversity of biomarkers used for its evaluation, is counteracted by the ingestion of wine. Further studies are warranted.

The wanderings of a free radical

In my career I have moved from chemistry to biochemistry to plant science to clinical chemistry and back again (in a partial way) to plants. This review presents a brief history of my research achievements (ascorbate-glutathione cycle, role of iron in oxidative damage and human disease, biomarkers of free radical damage, and studies on atherosclerosis and neurodegeneration) and how they relate to my research activities today. The field of free radicals/other reactive species/antioxidants underpins all of modern Biology. These agents helped to drive human evolution and the basic principles of the field are repeatedly found to be relevant in other research areas. It was an exciting field when I started some 40 years ago, and it still is today, but some major challenges must be faced.

Phenolic compounds rutin and o-coumaric acid ameliorate obesity induced by high-fat diet in rats

Dietary fat is one of the most important environmental factors associated with the incidence of cardiovascular diseases. In this study, the antiobesity effects of rutin (R) and o-coumaric acid (oCA) were investigated. Wistar rats were divided into normal and obese groups, and obese rats were prefed a high-fat diet (HFD) containing 40% beef tallow for 4 weeks. Then, R and oCA were given as a supplement to obese rats at doses of 50 and 100 mg/kg, respectively, for a period of 8 weeks. The results showed that body, liver organ, and adipose tissue weights of peritoneal and epididymal fat pads in the HFD+ R and HFD+oCA groups were significantly decreased as compared to those in the HFD group. Serum lipid profiles, insulin, and leptin were significantly decreased in the HFD+ R (high dose, HD) and HFD+oCA (HD) groups as compared to those in the HFD group. Hepatic triacylglycerol and cholesterol levels were significantly decreased in the HFD+ R (HD) and HFD+oCA (HD) groups as compared to those in the HFD group. Moreover, the consumption of R and oCA reduced oxidative stress and glutathione disulfide (GSSG) content, and enhanced the levels of glutathione (GSH), GSH peroxidase (GPx), GSH reductase (GRd), and GSH S-transferase (GST) in the hepatic tissue of rats with HFD-induced obesity. These results demonstrate that intake of R and oCA can be beneficial for the suppression of high-fat-diet-induced dyslipidemia, hepatosteatosis, and oxidative stress in rats.

A variety of food and drink improves CVD profile

An inverse association between alcohol consumption and risk of CHD in diverse populations has been reported in over forty prospective studies(1).

Use of an in vitro digestion model to study the bioaccessibility of 4-hydroxy-2-nonenal and related aldehydes present in oxidized oils rich in omega-6 acyl groups

Mixtures of either sunflower oil or thermodegraded sunflower oil and a standard meal were submitted to an in vitro digestion model. The same experiment was carried out with fluid deep-frying fat and thermodegraded fluid deep-frying fat. The thermodegradation of the oil and fat was provoked by submitting them to 190 degrees C with aeration in a convection oven, and the presence in the headspace of the thermodegraded oil and fat of oxygenated alpha,beta-unsaturated aldehydes (OalphabetaUAs), such as 4-hydroxy-2-nonenal (HNE), 4-oxo-2-nonenal (ONE), and 4,5-epoxy-2-decenal (EDE), was monitored by solid phase microextraction (SPME) followed by gas chromatography-mass spectrometry (GC-MS). The digestion products were separated by centrifugation in a lipidic phase, an aqueous phase, and a pellet phase. The headspace of these three phases was also studied by SPME/GC-MS to check if the toxic and very reactive OalphabetaUAs above-mentioned remained unaltered after the in vitro digestion process or if they had reacted with the various compounds present in the digestion products, so disappearing from the samples. With the same aim the extract in ethyl acetate of the aqueous and pellet phases, and of the lipidic phase after dilution, were studied by GC-MS. All results obtained showed that a certain proportion of the toxic OalphabetaUAs remains unaltered after digestion, dispersed in the three phases above-mentioned, and thus are bioaccessible in the gastrointestinal tract and so could reach the systemic circulation. Compounds that may originate in Maillard type reactions (2-pentylpyridine) are found among digestion products, proving that these reactions are possible in this process if adequate substrates are present. In addition, it has been shown that toxic metabolites from the synthetic antioxidant BHT, present in fat before digestion, remain unaltered after this process and could reach the systemic circulation.

How to standardize the multiplicity of methods to evaluate natural antioxidants

A great multiplicity of methods has been used to evaluate the activity of natural antioxidants by using different techniques of inducing and catalyzing oxidation and measuring the end point of oxidation for foods and biological systems. Antioxidant in vitro protocols for foods should be based on analyses at relatively low levels of oxidation under mild conditions and on the formation and decomposition of hydroperoxides. For antioxidant in vivo protocols, widely different methods have been used to test the biological protective activity of phenolic compounds. Unfortunately, many of these protocols have been based on questionable methodology to accurately measure oxidative damage and to assess relevant changes in biological targets. Many studies testing the ex vivo activity of phenolic compounds to inhibit human low-density lilpoprotein (LDL) oxidation have been difficult to evaluate because of the structural complexity of LDL particles and because a multitude of markers of oxidative damage have been used. Although studies with animal models of atherosclerosis have demonstrated the antioxidant effect of phenolic compounds in delaying the progress of this disease, human clinical trials of antioxidants have reported inconsistent and mixed results. Complex mixtures of plant polyphenols have been shown to be absorbed to varying degrees as metabolites in the intestine, but little is known about their interactions, bioavailability, and their in vivo antioxidant activity. Several metabolites identified in human plasma after consuming flavonoids need to be tested for possible nonantioxidant activities. More research and better-designed human studies are required to clarify the complex questions of bioavailability of polyphenols and the factors affecting their in vivo activities. Until we know what relevant in vivo activities to measure, any claims on the biological and health protective effects of natural polyphenolic compounds in our diet are premature.

Nutrients and phytochemicals: from bioavailability to bioefficacy beyond antioxidants

The effect of any dietary compound is influenced by the active bioavailable dose rather than the dose ingested. Depending on the individual predisposition, including genetics and medication, a bioavailable dose may cause different magnitudes of effects in different people. Age might affect the predisposition and thus the requirements for nutrients including phytonutrients (e.g. phytochemicals such as flavonoids, phenolic acids and glucosinolates). These are not essential for growth and development but to maintain body functions and health throughout the adult and later phases of life; they are 'lifespan essentials'. Major mechanisms involved in chronic, age-related diseases include the oxidant/antioxidant balance, but the latest research indicates indirect effects of dietary bioactives in vivo and adaptive responses in addition to direct radical scavenging.