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6450231 
Journal Article 
UNLEASHING THE POWER OF PHYTOCHEMICALS 
Rosolen, D 
2005 
65 
3 
33-35 
  idants are hot. If there were a Hall of Fame for science, they could be the molecular superstars: they've been linked to anti-aging and disease prevention. However, while scientists know how antioxidants work, they're only at the tip of the iceberg in their research. And for food processors that means there's no consensus among scientists on how much of an antioxidant you'd need to add to a food product to meet daily requirements and which antioxidant is appropriate in each case. But that doesn't mean antioxidants aren't an area worth exploring. 't know much about oxidation and disease truly. If you pool all the literature on antioxidants and disease, you're probably going to come up with no better than 50-50 of them being beneficial and them not being beneficial, says [Colin Kay]. Now chat doesn't mean they're not beneficial. I think that we don't have the proper means to investigate them at this point. can't get up and run away, they're rooted, says [Seeram]. So plants have to defend themselves against harmful UV rays, for example, and they make these antioxidants to protect themselves. All the red colours that go into strawberries, for example, it's a method that the plants are using to protect themselves or to attract pollinators. People have shown that these compounds repel predators like ants and insects. Plants are doing this to protect themselves, so we look and say, 'they can protect us also.' 
; Antioxidants; Preservatives; Food processing industry; Nutrition education; Phytochemicals/