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- 자료유형
- 학술대회자료
- 저자정보
- 발행연도
- 2021.10
- 수록면
- 336 - 336 (1page)
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Diets rich in fruits and vegetables provide antioxidants, including vitamins C and E, carotenoids, and flavonoids, and dietary antioxidants suppress reactive oxygen species generation as radical scavengers. In a recent previous study, we evaluated the association between individual antioxidant vitamin intake and mortality risk in 20,602 US adults using the 1999－2010 the National Health and Nutrition Examination Survey (NHANES). During a median follow-up of 9.3 years, higher intake of vitamin E was associated with lower all-cause mortality and higher intake of vitamin A was associated with lower mortality from cardiovascular disease and cancer. These findings indicate that dietary antioxidant may have beneficial health effects. However, our usual diets consist of antioxidants in various chemical forms with different degrees of antioxidant capacities and these combined antioxidants may exert cumulative or synergistic effects. In this regard, dietary total antioxidant capacity (TAC) has received attention as a useful tool for predicting total antioxidant power in the diet and it may be ^_@span style=color:#999999 ^_# ... ^_@/span^_#^_@a href=javascript:; onclick=onClickReadNode('NODE10668420');fn_statistics('Z354','null','null'); style='color:#999999;font-size:14px;text-decoration:underline;' ^_#전체 초록 보기^_@/a^_#
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