Summary
This narrative review by Kaur and Kapoor, published in the International Journal of Food Science and Technology in 2001, provides a comprehensive overview of antioxidant constituents in fruits and vegetables, covering their chemical diversity, physiological functions, and potential protective effects against oxidative stress-related conditions. The paper synthesises existing literature on the occurrence and relative abundance of key antioxidant classes across a range of commonly consumed plant foods. It is likely to have served as a foundational reference for researchers and nutritionists working on dietary antioxidants and plant food composition.
UK applicability
Although not UK-specific, the findings are broadly applicable to UK dietary policy and public health guidance, particularly in the context of fruit and vegetable consumption recommendations and the nutritional quality of horticultural produce available in the UK.
Key measures
Antioxidant content (mg/100g or equivalent); types of antioxidant compounds (ascorbic acid, tocopherols, carotenoids, flavonoids, phenolic acids); free radical scavenging activity
Outcomes reported
The review examines the range, distribution and biological roles of antioxidant compounds — including vitamins C and E, carotenoids, and polyphenols — present in fruits and vegetables, and considers their implications for human health and disease prevention.
Topic tags
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