Nutrition and oxidative stress: a systematic review of human studies

Abstract

Oxidative stress (OS) - defined as the imbalance between free radical production and antioxidant defences - is a condition associated with chronic-degenerative disease, such as cancer, metabolic and disease cardiovascular diseases (CVDs). Several studies have shown that diet and some of its components could influence the intensity of OS damage. The aim of this review was to critically examine some pieces of evidence from observational and intervention study in human beings to assess whether diet and its components can really modify OS in vivo. Furthermore, we tried to find out the possible mechanism behind this association. We considered all studies in MEDLINE which fitted with the following criteria: (1) adult subjects who were healthy or affected by metabolic disease and CVDs; (2) no food supplements, pillows, powder but only common foods and beverages and (3) OS assessment with well-known and validated in vivo biomarkers.

Therapeutic value of oral supplementation with melon superoxide dismutase and wheat gliadin combination

“…It is well established that consumption of antioxidant-rich foods such as fruits and vegetables correlates to an overall positive health status [10]. Broad acceptance of this relationship has been responsible for the steady growth of the dietary supplement industry.…”

Lifestyle and Dietary Risk Factors for Peripheral Artery Disease

“…66 The main mechanisms that account for this protection are related to the effects of specific nutrients in decreasing endothelial function, 67 through the reduction of low-grade inflammation, 68 and through the influence that these nutrients may exert on oxidative stress. 69 The role that nutrition, and specifically a dietary pattern, has on the primary prevention of PAD remains elusive. 46,70, 71 The Table shows the epidemiological studies that have found an inverse association between several nutritional factors or dietary patterns and PAD.…”

The Bioavailability and Metabolism of Phenolics, a Class of Antioxidants Found in Grains

“…When produced in excess, they result in oxidative stress and can damage proteins, lipids, and DNA (21). Oxidative damage increases the risk of chronic diseases, such as cancer, metabolic disorders, and cardiovascular disease (55). Antioxidants are compounds that interact with ROS and prevent cellular damage by terminating the otherwise harmful chain reactions these unstable molecules set in motion.…”