Optimization of Nutrition: Polyphenols and Vascular Protection

作者：Fulvio Ursini, Franco Tubaro, James X. Rong, Alex Sevanian · 发表于：Nutrition Reviews · 年份：2009 · DOI：10.1111/j.1753-4887.1999.tb06951.x · 被引用次数：61 · 研究领域：Antioxidant Activity and Oxidative Stress、Phytochemicals and Antioxidant Activities、Free Radicals and Antioxidants

The role of polyphenols in human nutrition is discussed on the basis of their redox chemistry, which accounts for the observed antioxidant effect and in turn for their protective effect against atherosclerosis. Epidemiologic data, together with experimental pathology and cell biology, support the recommendation that optimal nutrition should contain polyphenols in amounts that may be better described as a "Recommended Optimal Intake" (ROI) than as a "Recommended Dietary Allowance" (RDA). Because a valid procedure to identify polyphenols in plasma is not available, analysis of plasma antioxidant capacity is instead suggested as a suitable index to define the optimal nutritional intake.