Scientific Publications
Extractable and non-extractable antioxidants composition in the eBASIS database: a key tool for dietary assessment in human health and disease research.
Nutrients, Special Issue: Dietary Assessment in Human Health and Disease, 12(11), 3045
The antioxidant properties of foods are crucial in nutrition, food chemistry, and medicine studies but are often underestimated with significant amounts of bioactive compounds containing physiological and biochemical properties remaining in the residue from extraction as non-extractable antioxidants. Over the last decade, extractable and non-extractable compounds have become key in the evaluation/determination of the antioxidant properties of food matrices because of the relevance in human health. This has led to the need to include extractable and non-extractable antioxidants into comprehensive and harmonized food composition databases for a wide range of applications within in research, food, pharmaceutical, nutraceutical, and cosmeceutical area.. Additionally the databases are invaluable as part of the health claims application process. eBASIS (http://ebasis.eurofir.org), a comprehensive database containing quality evaluated scientific data, covering the composition of bioactive compounds present in foods, has flexible structures allowing it to be extended to include newly emerging data on extractable and non-extractable compounds. Search criteria were developed and defined for compiling suitable peer reviewed literature. Data quality assessment methods were established for addition of composition data and antioxidant activity with a focus on various parameters including: the extraction procedure; the antioxidant measurements; the expression of results. 437 quality evaluated, data points on the composition of extractable and/or non-extractable compounds have been entered into the database. This database update represents one of the first examples of building a database dedicated to antioxidant properties. This expansion of eBASIS provides a novel and unique tool for nutritionists, dietitians, researchers to use for a wide range of applications, such as dietary assessment, exposure studies and epidemiological studies, and may contribute to an increase in high bioactive food consumption by consumers.
Nutrients, Special Issue: Dietary Assessment in Human Health and Disease, 12(11), 3045
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