Archive for antioxidants
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Top antioxidant fruits and vegetables
Top Antioxidant Foods
[ORAC* units per 100 grams**]
Fruits
Vegetables
Prunes
5770
Kale
1770
Raisins
2830
Spinach
1260
Blueberries
2400
Brussels sprouts
980
Blackberries
2036
Alfalfa sprouts
930
Strawberries
1540
Broccoli florets
890
Raspberries
1220
Beets
840
Plums
949
Red bell peppers
710
Oranges
750
Onions
450
Red grapes
739
Corn
400
Cherries
670
Eggplant
390
* Oxygen Radical Absorbance Capacity
**About 3.5 ounces
Evaluation of Phenolic Compounds in Commercial Fruit Juices and Fruit Drinks
The total phenolic content of 13 commercially available fruit juices and juice drinks, selected to represent the most popular juice flavors in the United Kingdom, were analyzed using the Folin-Ciocalteu assay. Individual phenolic compounds were identified and quantified using HPLC-PDA-MS2. The catechin content and degree of polymerization of proanthocyanidins were also analyzed. Purple grape juice [...]
Lutein
Lutein (from Latin lutea meaning “yellow”) is one of over 600 known naturally occurring carotenoids. Found in green leafy vegetables such as spinach and kale, lutein is employed by organisms as an antioxidant and for blue light absorption. Lutein is covalently bound to one or more fatty acids present in some fruits and flowers, notably [...]
Flavonoids
Flavonoids (bioflavonoids in the media) are phenylpronanoids, a class of plant-derived organic compounds that are biosynthesized from the amino acid phenylalanine and belonging to the polyphenol group, characterized by the presence of more than one phenol group per molecule. Flavonoids are most commonly known for their antioxidant activity.
Vitamin C
Vitamin C or L-ascorbate is an essential nutrient required to allow a range of essential metabolic reactions in animals and plants, and widely known as the vitamin that prevents scurvy in humans. The pharmacophore of vitamin C is the ascorbate ion. In living organisms, ascorbate is an antioxidant, as it protects the body against oxidative [...]
Retinol
Retinol, the animal form of vitamin A, is a yellow fat-soluble, antioxidant vitamin important in vision and bone growth. It belongs to the family of chemical compounds known as retinoids. Retinol is ingested in a precursor form; animal sources (milk and eggs) contain retinyl esters, whereas plants (carrots, spinach) contain pro-vitamin A carotenoids. Hydrolysis of [...]
Mortality in randomized trials of antioxidant supplements for primary and secondary prevention: systematic review and meta-analysis.
The study was led by the Cochrane Hepato-Biliary Group at Copenhagen University Hospital in Denmark. The researchers first analyzed 68 studies involving 232,606 people and found no significant effect on mortality — neither good nor bad — linked to taking antioxidants. When they eliminated the lower-quality studies and looked only at the most trustworthy ones, [...]
