Polyphenolics: JSFA highlights issues
Are we pro- or antioxidant?
 Should scientists embrace
‘antioxidant’ as a general term for
public use that might mean any
effect related to redox-related or
inflammatory processes?
Over the past decade, dietary
polyphenolic substances, such as
those found in red wine, green tea
and fruit and vegetables, have
been implicated in many nutritional
and health effects; a large
number of experiments have been
published describing numerous
effects in clinical, animal and in
vitro studies.
A series of short articles published
in the SCI Journal of the
Science of Food and Agriculture (JSFA) will assess the current understanding
of the significance of
polyphenolics and project where
future studies can resolve unanswered
questions. With answers
not always obvious and disputes
growing amongst the experts,
this is a subject worthy of further
investigation.
The topical themes covered in
the next three issues of JSFA will
include:
- Antioxidants: mirage or evolving
etymology?
- Polyphenolics: diverse sources
and effects implicate diet
- Polyphenolics: anti-inflammatory
metabolites underlie health
benefits
To find out more visit JSFA issues
13–15 on Wiley-InterScience
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