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发布： 2011-04-27
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1月25日的《新闻周刊》发表了一篇题为“从优雅中堕落：流行的抗氧化剂饮食成分可能没有什么好处，而且实际上可能会有害” 的文章 。这篇文章用一个大大的整合分析显示：他们可能增加你的死亡风险。抗氧化剂的世界一直在推进，并多次重复着没有任何人受益的老路：没有消费者,也没有工业。对于那些在这一前沿领域的抗氧化研究，现在是科学怎么去表演的时候了。在新闻周刊的文章中，Sharon Begley女士声称：第一个暗示是这场[抗氧化剂]浪潮正被来自数以百计的试图评估对人类健康的影响的抗氧化剂研究所摧毁。Sharon Begley女士对67项研究结果进行了的整合分析，得出维生素A和维生素E会增加死亡风险和β-胡萝卜素的死亡率增加了16%，该统计分析结果作为一种循证医学科研系统综述首先发表在《美国医学会杂志》(2007, Vol. 297, p. 842-857) 上。Sharon Begley女士也补充说：目前尚不清楚为什么抗氧化剂补充剂可能会很危险。 By Stephen Daniells 31-Jan-2011 One word: Yawn. Antioxidants = that meta-analysis There is also no mention of the recent revisit of this data by scientists led by Prof Hans Biesalski from the University of Hohenheim, which found that 36 percent of the trials showed a positive outcome or that the antioxidant supplements were beneficial, 60 percent had a null outcome, while only four percent found negative outcome (Nutrients, 2010, 2(9), 929-949). Balance is the key Extra antioxidants from the diet or supplements help redress the scales often tipped in favor of the pro-oxidants by factors such as aging, exposure to pollution, smoking, and excessive exercise: Pro-oxidants do perform important functions, including being involved in cell signaling and immune responses, but it’s about balance between these species and antioxidants. (For an update on thinking of antioxidants and reactive oxygen species, I’d point you in the direction of a new opinion paper by Prof. Barry Halliwell from the National University of Singapore – a leading voice in antioxidant research. Writing in Trends in Pharmacological Sciences, Prof Halliwell notes: “The biology of reactive oxygen species (ROS) and antioxidants is not an esoteric field of study: these species are involved in all aspects of aerobic life. One cannot live without them, nor would one wish to, but ultimately they no doubt contribute to individual mortality. Learning how to stop the latter while preserving the useful functions of ‘reactive species’ should be a major research priority.”) Ms Begley does discuss the pro-oxidant issue, but to cite these reasons, one (controversial) meta-analysis, and four animal studies is not doing the subject of antioxidants any justice whatsoever. Such comments have been echoed by academia and industry: Tufts University’s Prof Jeff Blumberg told NutraIngredients-USA.com: "Regrettably, this piece does not provide a balanced viewpoint of the state-of-the-science of dietary antioxidants and attempts to frighten readers with brief descriptions of a few in vitro experiments, studies in mice and rats, and reliance on controversial meta-analyses." The next phase “Stopping use of the term ‘antioxidant’ provides a terrific opportunity to differentiate yourself and promote the multifunctional benefits of these compounds we now call antioxidants,” said Prof Blumberg in an interview with NutraIngredients in 2010. “Can we tell that story without using the term ’antioxidant’?” Industry, too From an industry perspective, the term ‘antioxidant’ is an established member of the marketer’s little black book of favorite terms, and this is not surprising when we consider the global supplements market in 2009 for antioxidant vitamin C was $3.4bn (€2.49bn), coenzyme Q10 was $897m (€657m), and vitamin E was $1.39bn (€1.02bn), according to Euromonitor. But relying on the term to guarantee future sales is short-sighted. Indeed, various sections of the industry acknowledge the need to move beyond our current thinking. Last year, Dr Michele Kellerhals, research and innovation, functional ingredients director at Coca-Cola Europe told the Fresenius Functional Food conference last year Coca-Cola said he expects antioxidants to be replaced with polyphenols. Such pro-active thinking is what we need in terms of antioxidants. It is clear that consuming these nutrients is beneficial but thinking of them only as antioxidants is getting old. Now that would wake us up and get us thinking. Stephen Daniells is the senior editor for NutraIngredients-USA.com and FoodNavigator-USA.com. He has a PhD in chemistry from Queen's University Belfast and has worked in research in the Netherlands and France. He has been writing about nutrition and food science for over five years, and has commented on the subject of antioxidants previously: “Time for Antioxidants v2.0 ” and “The quest for a radical new world for antioxidants ”.
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