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Title: THE ANTIOXIDANT MICRONUTRIENTS: VITAMIN C, VITAMIN E, AND THE CAROTENIODS

Author
item ROCK, CHERY - UNIVERSITY OF MICHIGAN
item Jacob, Robert
item BOWEN, PHYLLIS - UNIVERSITY OF ILLINOIS

Submitted to: Journal Of The American Dietetic Association
Publication Type: Review Article
Publication Acceptance Date: 7/7/1996
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Under normal circumstances, free radicals that are produced through biological processes and in response to exogenous stimuli are controlled by various enzymes and antioxidants in the body. Laboratory evidence suggests that oxidative stress, occurring when free radical formation exceeds the ability to protect against them, may form the biological basis of several acute medical problems, such as tissue injury following trauma, and chroni conditions, such as atherosclerosis and cancer. A potential role for the circulating antioxidant micronutrients (vitamin C, vitamin E, and the carotenoids) in modifying the risk for conditions that may result from oxidative stress has stimulated intense research efforts, increased interest in micronutrient supplements, and consumer interest in these compounds. However, much remains to be learned about the bioavailability, tissue uptake, metabolism, and biological activities of these micronutrients. These biological characteristics will ultimately determin their clinical usefulness in modulating oxidative stress. Whether or not the antioxidant mechanism explains their relationship with risk for acute and chronic disease in epidemiological studies remains to be determined. Increased knowledge in this area of nutritional science will have an impact on both clinical dietetic practice and public health nutrition guidelines.