NUTRITIONALLY DERIVED ANTIOXIDANTS

The purpose of this mini-symposium is to present current information on the ways that polyphenols, found in popular food and beverages, may affect exercise and health. Polyphenolic compounds are ubiquitous in plant foods, and a significant quantity is consumed in our daily diet. Antioxidant activities of polyphenols have been recognized for decades, and research and development on the use of natural substances or food ingredients containing polyphenolic antioxidants is of great interest to the food and health industry. The most important biological activity of polyphenols is probably their many observed inhibitory effects on carcinogenesis. We will discuss in detail the polyphenolic antioxidants and health benefits of green tea and herbs. Tannins are high molecular weight polyphenols, known for their ability to bind and precipitate proteins as well as chelate transition metals. The potential for tannins to contribute to antioxidant protection will be addressed. Scientific information concerning isoflavonoids use as a nutritional derived antiatherosclerotic and antioxidant will be presented.