A Review of Foods of Plant Origin as Sources of Vitamins with Proven Activity in Oxidative Stress Prevention according to EFSA Scientific Evidence

Abstract

Beyond their nutritional benefits, vitamins could decrease the risk of chronic diseases due to their potent antioxidant capacity. The present work is aimed at reviewing the state of the art regarding (1) the vitamins involved in oxidative stress prevention in accordance with the requirements established by the European Food Safety Authority (EFSA) and (2) the foods of plant origin that are sources of those vitamins and have potential benefits against oxidative stress in humans. According to the European regulations based on EFSA scientific evidence, riboflavin, vitamin C, and vitamin E are those vitamins subjected to the approved health claim “contribute to the protection of cells from oxidative stress”. Scientific studies conducted in humans with some natural food sources of riboflavin (almonds, wheat germ, mushrooms, oat bran), vitamin C (guava, kale, black currant, Brussels sprouts, broccoli, orange), and vitamin E (hazelnuts, almonds, peanuts, pistachio nuts, extra virgin olive oil, dates, rye) have been performed and published in the literature. However, no food of plant origin has obtained a favorable EFSA opinion to substantiate the approval of health claims related to its potential properties related to oxidative stress prevention. Further studies (concretely, well-controlled human intervention studies) must be carried out in accordance with EFSA requirements to provide the highest level of scientific evidence that could demonstrate the potential relationship between foods of plant origin and antioxidant capacity. This review could be useful for the scientific community to study the application of health claims referring to the antioxidant capacity potentially exerted by foods of plant origin.

The Influence of Diet and Its Components on the Development and Prevention of Hepatocellular Carcinoma (HCC)

“…When discussing fat-soluble vitamins, we should also mention vitamins A and E, with the latter comprising tocopherols and tocotrienols. Dietary sources of vitamin E include nuts, almonds, plant oils (especially olive oil), and sprouts [ 59 ]. Although there is no available research indicating the anti-cancer effects of vitamin E on HCC development or progression, its anti-inflammatory properties are utilized in the treatment of liver steatosis and inflammation.…”

Effects of immersing Japanese quail eggs in various doses of riboflavin on reproductive, growth performance traits, blood indices and economics

“…The growth and resilience of chickens to oxidative stress are influenced by the antioxidant properties of riboflavin and its role in protein synthesis. Numerous investigations have shown that riboflavin is required for optimum hatchability ( Ciudad-Mulero et al, 2023 ; Mahmudiono and Haliman, 2023 ). The coenzymes flavin adenine dinucleotide and flavin mononucleotide, which are required for numerous redox actions in significant metabolic processes like the mechanism of the antioxidant system and the production of energy, require riboflavin ( Lienhart et al, 2013 ; Kanwal et al, 2024 ).…”

“…Riboflavin plays an essential part in the antioxidant system. Its involvement in aerobic cell oxidation processes is particularly significant ( Ciudad-Mulero et al, 2023 ). Glutathione disulfide is converted to reduced glutathione ( GSH ) by the enzyme glutathione reductase, which relies on flavin adenine dinucleotides.…”