THE 'IN VITRO' CHEMICAL ESTIMATION OF FRUIT-JUICE ANTIOXIDANT POTENTIALS MAY NOT REFLECT THE 'IN VIVO' BENEFICIAL EFFECTS OF PHYTOCHEMICALS

摘要

The health benefits of fruit juice cannot be explained simply by their antioxidant properties measured in a test tube by chemical reactions. Recent studies have shown that this can only be achieved by assessing the physiological properties of juices phytochemicals in vivo. Disease prevention has become an important part of health maintenance programs, and the interest in the health benefits of plant foods, particularly fruits and fruit juices is constantly increasing. Until recently, the attention has focused on the chemical antioxidant properties of food before consumtion, without much consideration for the interactions with the body. The results obtained from these "in vitro" chemical analyses have been widely used to promote the health benefits of fruits, juices, drinks and other types of food. The claims imply that the level of its in vitro antioxidant potential directly determines the health value of a food.