Molecules, Vol. 28, Pages 7269: A Review of Foods of Plant Origin as Sources of Vitamins with Proven Activity in Oxidative Stress Prevention According to EFSA Scientific Evidence

Molecules, Vol. 28, Pages 7269: A Review of Foods of Plant Origin as Sources of Vitamins with Proven Activity in Oxidative Stress Prevention According to EFSA Scientific Evidence Molecules doi: 10.3390/molecules28217269 Authors: María Ciudad-Mulero Laura Domínguez Patricia Morales Virginia Fernández-Ruiz Montaña Cámara Beyond their nutritional benefits, vitamins could decrease the risk of chronic diseases due to their potent antioxidant capacity. The present work is aimed at reviewing the state of the art regarding (1) the vitamins involved in oxidative stress prevention in accordance with the requirements established by the European Food Safety Authority (EFSA) and (2) the foods of plant origin that are sources of those vitamins and have potential benefits against oxidative stress in humans. According to the European regulations based on EFSA scientific evidence, riboflavin, vitamin C, and vitamin E are those vitamins subjected to the approved health claim “contribute to the protection of cells from oxidative stress”. Scientific studies conducted in humans with some natural food sources of riboflavin (almonds, wheat germ, mushrooms, oat bran), vitamin C (guava, kale, black currant, Brussels sprouts, broccoli, orange), and vitamin E (hazelnuts, almonds, peanuts, pistachio nuts, extra virgin olive oil, dates, rye) have been performed and published in the literature. However, no food of plant origin has obtained a favorable EFSA ...
Source: Molecules - Category: Chemistry Authors: Tags: Review Source Type: research