Affiliations: Department of Physiology, The University of Texas Health Science Center, 7703 Floyd Curl Drive, San Antonio, TX 78284‐7756, USA
Note: [] Corresponding author.
Note: [] Current address: Department of Food Science and Technology, Kyung Sung University, Pusan, Korea.
Abstract: The oxidative stress theory of aging is well supported by accumulated evidence from various aging intervention studies. Early antioxidant supplementation studies indicate life span extensions by antioxidant feeding in various experimental organisms. Data collected under tightly controlled conditions show that the feeding of 2‐mercaptoethanol (0.25%) effectively prolonged both the median and maximum life spans of mice. Evidence has been obtained showing dietary vitamin E to protect against oxidative damage to DNA in human lymphocytes and white blood cells. Other clear evidence of vitamin E’s protective effect has been seen in its suppressive action of LDL oxidation both in vitro and in vivo. New evidence on the physiological roles of antioxidants, in addition to their well‐known role as free radical scavengers, is emerging from recent research. For instance, the beneficial effect of vitamin E in improving glucose transport and the insulin sensitivity and its putative role as a regulator of cell proliferation should open new research dimensions. This presentation will review some of the anti‐aging aspects of dietary antioxidant supplementation, as well as the potential problems of its long‐term administration that stem from our lack of knowledge about free radical metabolism and the regulation of endogenous defense mechanisms.
