Antioxidants from microbial sources

Microorganisms are one of the most abundant and diverse species found on earth. The exploitation of microorganisms to produce food ingredients has been going on since antiquity. However, the isolation of microbial antioxidants did not become a focus of research until the early 1980s, although Forbes et al.168 and Meisinger et al.169 established a relationship between antioxidants and microorganisms. Since this early work, a vast number of compounds and microorganisms have been characterised....

Diet and gene interactions

As we have seen, carcinogenesis is a prolonged multi-stage process which usually occurs over many years. Because of its complexity there are, in principle, many critical steps at which food-related substances or metabolic processes may interact with the sequence of events so as to accelerate, delay or even reverse it. Diet-related anti-carcinogenesis can usefully be classified into blocking mechanisms, which operate during the initiation phase of carcinogenesis, and suppressing mechanisms,...

Grapes and wines

Chemical Structure Narcotics

Antioxidants in grapes (Vitis vinifera) and grape juices have been recently reviewed by Frankel and Meyer.47 Both fresh grapes and commercial grape juices are a significant source of phenolic antioxidants. Extracts of fresh grapes inhibited human LDL oxidation from 22 to 60 and commercial grape juices from 68 to 75 when standardised at 10 M gallic acid equivalents (GAE).3839 The antioxidant activities of grapes and grape juices were comparable to those found for wines (Table 10.2).40 The LDL...