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The evaluation of the `total antioxidant activity` of foods in relation to their individual antioxidant content. - AN0416

We aim to investigate the extent to which the effectiveness of the antioxidant nutrients, dietary and supplemental, depends on synergism among them. The significant factor underlying this work is to delineate the relationship between the 'total antioxidant activity' of foods (TAA) and the individual contributions made to the antioxidant nutrient content by vitamin E, vitamin C and beta-carotene, as well as by reduced glutathione. The importance of the TAA method is that it can distinguish between additive and synergistic effects of antioxidants. The foods selected will be those known to be rich in the antioxidant nutrients such as fruit and vegetable juices, fish and vegetable oils and margarine and "spreads" manufactured from them, as well as butter.
1. To evaluate the relationship between the antioxidant nutrient content - vitamin E, vitamin C, beta-carotene, lycopene (where relevant) - of certain foodstuffs and their total antioxidant "activity" and thus to investigate the possibility of a synergistic interaction between these substances. 2. To evaluate the stability of antioxidants in foods, both endogenous antioxidants on storage under controlled conditions and after fortification and to determine the effects of deterioration of specific antioxidants on total antioxidant activity. Three groups of foods will be assessed in phase 1, namely fruit juices, cooking oils and dietary supplements.
Time-Scale and Cost
From: 1993

To: 1995

Cost: £96,450
Contractor / Funded Organisations
United Med&Dental Sch. Free Radical Res.