20.500.12556/RUL-125415 Antioxidants, food processing and health The loss and/or modification of natural antioxidants during various food processing techniques and storage methods, like heat/thermal, UV, pulsed electric field treatment, drying, blanching and irradiation is well described. Antioxidants in their reduced form are modified mainly by oxidation, and less by pyrolysis and hydrolysis. Thus, they are chemically converted from the reduced to an oxidized form. Here we describe the neglected role of the oxidized forms of antioxidants produced during food processing and their effect on health. While natural antioxidants in their reduced forms have many well studied health-promoting characteristics, much less is known about the effects of their oxidized forms and other metabolites, which may have some health benefits as well. The oxidized forms of natural antioxidants affect cell signaling, the regulation of transcription factor activities and other determinants of gene expression. Very low doses may trigger hormesis, resulting in specific health benefits by the activation of damage repair processes and antioxidative defense systems. Functional studies determining the antioxidants’ effects on the organisms are important, especially as reduced or oxidized antioxidants and their metabolites may have additional or synergistic effects. antioxidants polyphenols food processing health oxidation hormesis stress response antioksidanti polifenoli predelava hrane zdravje oksidacija hormeza odziv na stres true false true Angleški jezik Slovenski jezik Članek v reviji 2021-03-15 12:14:04 2021-03-15 12:14:04 2023-03-15 12:21:37 0000-00-00 00:00:00 2021 0 0 12 str. iss. 3, art. 433 Vol. 10 2021 0000-00-00 Zaloznikova Objavljeno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 577:612.39 2076-3921 10.3390/antiox10030433 55190531 522976025 RAZ_Poljsak_Borut_2021.pdf RAZ_Poljsak_Borut_2021.pdf 1 2CE4E80240FD654DBD32C76E0A2882D2 27c531986b179f615980d6be31198ea3c5ad8d29266e27162de167b1562ac749 ee3d614c-9aca-11ec-abdb-00155dcfd717 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=154209 https://www.mdpi.com/2076-3921/10/3/433 1 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=141125 Zdravstvena fakulteta Medicinska fakulteta 0 0 0