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Could Healthy Eating Cause Stress?
April 12, 2002The health benefits of antioxidants in foods including red wine, vitamin E and even tea have been widely researched over the last twenty years, fuelled by evidence that oxidative damage may be implicated in many diseases. On Monday 12 April, 17.30, Dr Edwin N. Frankel, University of California, will explore 'Antioxidants: past, present and future' as he delivers the Society of Chemical Industry (SCI) Julius Lewkowitsch Memorial Lecture at Fitzwilliam College, Cambridge.
Dr Frankel will discuss the present interest and research activities into antioxidants. It has been suggested that to remain healthy, a balance between oxidants and antioxidants is essential. An imbalance resulting from excess oxidants will lead to oxidative stress, causing tissue damage and vulnerability to diseases. Extensive studies are now being carried out worldwide to test this oxidant-antioxidant balance hypothesis.
Dr Frankel will argue that future research into antioxidants should be directed to better understand the chemical role of antioxidants in disease and the intake of antioxidants through diet. He will state that dietary intake of antioxidants is not simple, and until we better understand their mechanism, it is careless to make dietary recommendations. For example, aspirin and vitamin E combinations may increase the incidence of bleeding and tendency to hemorrhagic strokes.
Dr Frankel is currently an adjunct Professor in the Department of Food Science and Technology at the University of California at Davis. He is carrying out research on food and biological antioxidants, including phytochemical antioxidants in wine, fruit, spices and beverages and oxidative studies with oils containing long chain omega 3 polyunsaturated fatty acids.
The Julius Lewkowitsch Memorial Lecture is a highlight of the three day conference 'A fresh look at antioxidants: food applications, nutrition and health' organised by the SCI Oils and Fats Group. Bringing together experts from across the world, the conference highlights SCI's continued strength in food science and technology.
Society of Chemical Industry
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