,
Endocrinology and Nephrology, CHU de Québec Research Center, Quebec, QC, Canada
Article InfoHighlights
- •This is a review of the clinical evidence on the antioxidant properties of three functional foods: fish omega-3, red wine and dairy products.
- •Adequate consumption of omega-3 and dairy products as well as moderate red wine intake is recommended for optimal oxidative status.
- •Long-term omega-3 supplementation deserves further investigation.
- •Studies with dealcoholized red wine or a higher dairy intake are needed.
Abstract
An antioxidant-rich diet has been shown to reduce the incidence of diet-induced metabolic diseases, such as obesity, diabetes and cardiovascular conditions, and contributes to healthy ageing. Yet, clinical trials investigating common dietary antioxidants, such as vitamins, have often failed to find a significant lowering effect on markers of oxidative stress. This review examines the latest clinical evidence on whether three novel potential antioxidant foods—fish omega-3 fatty acids, red wine and dairy products—can affect the oxidative status of healthy individuals. Clinical studies have reported heterogeneous results regarding the effect of fish oil, red wine and dairy products on oxidative stress. However, numerous studies have suggested that omega-3, red wine and dairy products may lower lipid peroxidation, a known trigger of cardiovascular disease, without affecting the oxidative status of healthy individuals. Overall, this review suggests that consumption of 1–2 g/day of omega-3, a moderate red wine intake (200–400 ml/day) or 2–3 portions/day of dairy products within a healthy diet exert beneficial effects on oxidative markers. Further investigation to ascertain these effects should focus on the antioxidant effects of long-term omega-3 supplementation, and of intake of dealcoholized red wine or higher dairy product consumption.