NO - Besoin d'assistance

Mechanisms and Biomarkers (WG 4) page 30
__________________________________________________________________________________________
The use of biological markers of exposure to oxidative stress has increased dramatically over
the last few years and together with genetic screening, these approaches could yield more
clinically relevant data. The function of dietary anti-oxidants has been discussed recently in
several excellent reviews (Hornstra et al., 1998; Diplock et al., 1999; DeZwart et al., 1998;
Halliwell, 1999; Hughes, 1999)
Table 2. Putative antioxidants in Tomatoes and their cooked products.
Candidate biomarkers for dietary protection against oxidative stress.
PUTATIVE ANTIOXIDANT PROPERTIES
Vitamin C Essential in humans where it performs
many functions in addition to its crucial
antioxidant role. Has pro- oxidant activity
in vitro in the presence of Fe 3+ or Cu 2+
Lycopene , β-carotene
and lutein.
(Woods et al., 1997)
Adequate, dietary-derived body levels
associated with reduced risk of cancer
and cardiovascular disease, particularly in
smokers (Riemersma, 1994). High body
levels associated with pure β-carotene
supplementation in smokers yielded
deleterious effects (ATBC and CARET
trials). Non-antioxidant properties may be
equally or more important in affecting
cell-cell communication (Bertram, 1993),
conversion to retinoids (Nikawa et al.,
1995), and in modulating membrane
fluidity (Havaux, 1998)
Vitamin E Added as a stabiliser to cooked tomato
products, this essential antioxidant
protects against heart disease and severe