Xs: 5.6066985 Ys: 3.6823225 Publish year: 2022 keyword: antioxidant_rich_food source: Global title: Renoprotection of Selected Antioxidant-Rich Foods (Water Spinach and Red Grape) and Probiotics in Gentamicin-Induced Nephrotoxicity and Oxidative Stress in Rats abstract: Objectives:
The current study investigated the curative effects of two selected antioxidant-rich foods (water spinach and red grape) and probiotics on the kidney exposed to nephrotoxicity induced by gentamicin.

Methods:
A total of 30 Wistar Albino female rats equally divided into six groups were studied for seven days. Except for the normal control (NC) group, all groups received 80 mg/kg/day gentamicin (GEN) injection intra-peritoneally for seven days. NC and GEN groups received only regular diet. In the water spinach group (GEN + WS) and red grape (GEN + RG) groups, rats were provided with 20 g/rat/day of boiled water spinach and 5 mL/rat/day of red grape juice, respectively. The probiotic (GEN + P4) and (GEN + P8) groups received 4 × 109 and 8 × 109 viable bacteria, respectively. On the 8th day, all the rats were sacrificed to collect blood and kidney. Serum creatinine, urea, uric acid, malondialdehyde (MDA), nitric oxide (NO), and superoxide dismutase (SOD) were analyzed. In addition, kidney histopathology was taken for final observation.

Results:
Both antioxidant-rich foods and probiotic (P4) significantly (p < 0.05) attenuated the GEN-induced oxidative and nitrosative stress and improved kidney function by lowering uremic toxin (serum creatinine, and uric acid) levels. Histopathological findings of kidney tissues of all groups were consistent with the biochemical findings.

Conclusion:
The current preclinical study suggests that the consumption of antioxidant-rich foods might be a promising fighting option against gentamycin-induced nephrotoxicity and oxidative stress. However, extensive studies and clinical monitoring are immediately required to determine the appropriate probiotic doses and mechanism of action for such effects.


Xs: 6.3156962 Ys: 3.998771 Publish year: 2008 keyword: antioxidant_rich_food source: Global title: Antioxidant from maize and maize fermented by Marasmiellus sp. As stabiliser of lipid-rich foods abstract: Mycelia of Marasmiellus sp. (KUM 50061) were grown on maize for antioxidant production. This formed the mycelial biomass which was then extracted with methanol. Antioxidant activity of methanolic extract was analysed by the TBARS assay, using egg yolk or palm cooking oil as a source of lipid, rather than the conventional rat liver microsomes or linoleic acid. Results showed that at low concentrations of extracts, inhibition of lipid peroxidation in buffered egg yolk was marginal, but significant inhibitory response was evident as the concentrations was increased. The concentration of extract of fermented maize that caused 50% inhibition of lipid peroxidation of buffered egg yolk was 6mg/ml. Results also indicated a decrease in peroxidation in heated cooking oil supplemented with dried extract compared to unsupplemented cooking oil. The concentration range of dried extract supplementation was 0.2–5mg/ml. Increasing the extract concentration did not significantly alter the inhibition of peroxidation. The inhibition effect was still evident even at the lowest concentration tested, and was found to be better than catechin and BHA. This pattern of observation was consistent over the 12-day period of observation. Therefore, the possibility of substituting synthetic antioxidants such as BHA and BHT, which are known to be carcinogenic, with antioxidants of natural origin is suggested.


Xs: 5.793276 Ys: 3.4355142 Publish year: 2010 keyword: antioxidant_rich_food source: Global title: The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide abstract: A plant-based diet protects against chronic oxidative stress-related diseases. Dietary plants contain variable chemical families and amounts of antioxidants. It has been hypothesized that plant antioxidants may contribute to the beneficial health effects of dietary plants. Our objective was to develop a comprehensive food database consisting of the total antioxidant content of typical foods as well as other dietary items such as traditional medicine plants, herbs and spices and dietary supplements. This database is intended for use in a wide range of nutritional research, from in vitro and cell and animal studies, to clinical trials and nutritional epidemiological studies.
We procured samples from countries worldwide and assayed the samples for their total antioxidant content using a modified version of the FRAP assay. Results and sample information (such as country of origin, product and/or brand name) were registered for each individual food sample and constitute the Antioxidant Food Table.
The results demonstrate that there are several thousand-fold differences in antioxidant content of foods. Spices, herbs and supplements include the most antioxidant rich products in our study, some exceptionally high. Berries, fruits, nuts, chocolate, vegetables and products thereof constitute common foods and beverages with high antioxidant values.
This database is to our best knowledge the most comprehensive Antioxidant Food Database published and it shows that plant-based foods introduce significantly more antioxidants into human diet than non-plant foods. Because of the large variations observed between otherwise comparable food samples the study emphasizes the importance of using a comprehensive database combined with a detailed system for food registration in clinical and epidemiological studies. The present antioxidant database is therefore an essential research tool to further elucidate the potential health effects of phytochemical antioxidants in diet.


Xs: 6.7721014 Ys: 3.6661143 Publish year: 2011 keyword: antioxidant_rich_food source: Global title: Colored potatoes (Solanum Tuberosum L.) dried for antioxidant-rich value-added foods abstract: Colored potatoes (Solanum tuberosum L.) are a significant source of antioxidants from polyphenols, carotenoids and ascorbic acid. In this study, the retention of total antioxidants in fresh colored potatoes and processed potato flakes prepared as potential ingredients for snack foods was studied. Total antioxidant capacity, total phenolics and total anthocyanins were higher in purple potato flesh compared with those from red, yellow and white potato cultivars. Peeled purple potatoes were blanched and dehydrated by freeze drying (FD), drum drying and refractance window drying to prepare potato flakes. Results showed no significant losses in total antioxidant capacity and total phenolic content in flakes in all drying methods obtained under study. However, 45, 41 and 23% losses in total anthocyanins content were observed in potato flakes after FD, drum drying and refractive window drying, respectively. Colored potatoes could provide an excellent source of antioxidant-rich ingredient for the production of nutritionally enhanced food products.
Over 50% of potato sales in U.S. are to processors for French fries, chips, dehydrated potatoes and other potato products, while the remainder goes to the fresh market. Potato consumption can be increased through the development of value-added products with enhanced nutrition. In the present study, we found that purple colored potatoes are rich in phenolic compounds that have antioxidant capacity. Different drying methods also retained the antioxidant capacity of the colored potato. Most importantly drum drying that is mostly used in potato industries to produce potato flakes retained most of the phenolic antioxidant compounds. Hence, the use of flours from colored potatoes may be used to produce products such as snack foods high in antioxidants and attractive natural colors so that the developed potato products can be marketed as healthy foods.


Xs: 6.9974566 Ys: 2.5918777 Publish year: 2018 keyword: antioxidant_rich_food source: Global title: Bamboo: A rich source of natural antioxidants and its applications in the food and pharmaceutical industry abstract: Background: Bamboo is a multipurpose plant known mostly for its industrial uses but is now being recognized as a potential source of bioactive compounds and natural antioxidants. All the parts of the bamboo plant such as rhizome, culm shaving, leaves, roots, shoots and seeds have clinical applications. Studies have revealed that bamboo is a rich source of antioxidants and regular consumption of bamboo-based products may reduce the risk of age-related chronic diseases including cardiovascular diseases, Alzheimer's disease, Parkinson's disease, cancer and diabetes. Scope and approach: This review article reports a comprehensive insight concerning antioxidants and antioxidant properties of bamboo shoots and leaves and their prospects for utilization in the development of functional foods and nutraceuticals. Antioxidants are vital constituents in the food and pharmaceutical industry as they scavenge free radicals that cause deterioration of products during processing and storage. They also promote human health by neutralizing cell damage caused by free radicals. Key findings and conclusion: Antioxidants are known to confer health benefits such as prevention of cancer and degenerative diseases, slowing down the aging process and promotion of cardiovascular health. The main antioxidants in bamboo leaves and shoots are phenols, vitamin C & E and mineral elements such as selenium, copper, zinc, iron and manganese. At present, natural antioxidants are in great demand as synthetic antioxidants being used in food and pharmaceuticals may be deleterious to health. Hence, bamboo a fast growing plant with huge biomass can serve as an alternative for the production of natural antioxidants.


Xs: 5.080578 Ys: 3.4889 Publish year: 2024 keyword: antioxidant_rich_food source: Global title: Oxidative Stress in Acute Myocardial Infarction Patients abstract: The aim of this study was to assess and compare the oxidative stress status in STEMI and NSTEMI patients by measuring markers of free radical production and levels of antioxidant. The research was designed as an observational study with a cohort of 83 AMI hospitalized patients divided into a case (STEMI) and control (NSTEMI) group. In the study, we used the data from the patients’ electronic medical records and paper files and two scores (TIMI, and GRACE) analyzed routine biochemical parameters and biochemical assays for ROS. The statistical analysis included descriptive methods, hypothesis testing and bivariate correlation. In our research, the results clearly showed that patients with STEMI had an increased activity of vSOD compared with NSTEMI patients (p<0.01). Also, the levels of TBARS in plasma of patients with STEMI were significantly increased compared to the NSTEMI patients (p<0.01). Importantly, there were no differences between STEMI patients and NSTEMI patients, for the levels of O 2 ⁻ , H 2 O 2 , NO, CAT, GSH. In STEMI patients, we found a positive correlation between TBARS and troponin level and a positive correlation between SOD and troponin level. In addition, our results also showed a positive correlation between AST levels and TBARS and a positive correlation between AST levels and SOD. We also found a positive correlation between GRACE score values and TBARS and SOD. Our study demonstrated that the levels of TBARS and SOD were significantly higher in STEMI patients than in NSTEMI.


Xs: 6.484004 Ys: 4.241066 Publish year: 2015 keyword: antioxidant_rich_food source: Global title: Antioxidant Dietary Fibres: Potential Functional Food Ingredients from Plant Processing By-Products abstract: The number of dietary fibre enriched food products introduced to the food market has been increased due to several beneficial effects of dietary fibres, mainly on the digestive system. In recent years, there has been a trend towards finding new sources of dietary fibre, such as agronomic by-products. Dietary fibres produced from by-products of antioxidant rich foodstuffs comprise important and healthy antioxidants such as polyphenols and carotenoids. This brings along the antioxidant dietary fibre (ADF) concept, which combines beneficial effects of both dietary fibres and antioxidants. This review focuses on the present knowledge in the literature about the sources and potential applications of ADFs as functional ingredients in the food industry. Also it is aimed to attract the attention of producers to the economic importance of converting those food processing by-products into healthy value-added products.


Xs: 5.710004 Ys: 3.3924885 Publish year: 1997 keyword: antioxidant_rich_food source: Global title: Effects of carotenoid-rich food extracts on the development of preneoplastic lesions in rat liver and on in vivo and in vitro antioxidant status abstract: The effect of dietary carotenoid-rich extracts of carrots, tomatoes, and orange juice on rat liver gamma-glutamyl transpeptidase-positive preneoplastic foci induced by aflatoxin B1 was investigated. Organic extracts were prepared from the foods, dissolved in tricaprylin oil to equivalent concentrations of the major food-specific carotenoids, and fed by intubation to Fischer 344 male rats. The extracts were administered during the 2-week aflatoxin-dosing (initiation) period of the study or during the subsequent 12-week post-dosing (promotion) period. Vitamin status and antioxidant activities were measured in blood and liver. Extract feeding caused an accumulation of carotenoids in the liver, a substantial decrease in spontaneous erythrocyte hemolysis, and lowered plasma glutathione, blood superoxide dismutase, and blood catalase. Differences in foci development among the three extracts were not as consistent or profound as differences between initiation and promotion dosing. The number of gamma-glutamyl transpeptidase-positive foci was decreased by extract feeding during the initiation period, whereas extract feeding during the promotion period caused a decrease in the average diameter of the foci. The total volume of foci was markedly reduced by extract feeding during either period. Extracts were compared with purified carotenoids and alpha-tocopherol in their ability to affect in vitro antioxidation activity and were nearly as effective as the pure compounds. In summary, carotenoid-rich extracts of these three foods substantially inhibited biochemical and cellular events thought to play a role in the early stages of hepatocarcinogenesis.


Xs: 5.345858 Ys: 3.2643914 Publish year: 2004 keyword: antioxidant_rich_food source: Global title: Stanner SA, Hughes J, Kelly CN, Buttriss JA review of the epidemiological evidence for the 'antioxidant hypothesis'. Public Health Nutr 7: 407-422 abstract: The British Nutrition Foundation was recently commissioned by the Food Standards Agency to conduct a review of the government's research programme on Antioxidants in Food. Part of this work involved an independent review of the scientific literature on the role of antioxidants in chronic disease prevention, which is presented in this paper.
There is consistent evidence that diets rich in fruit and vegetables and other plant foods are associated with moderately lower overall mortality rates and lower death rates from cardiovascular disease and some types of cancer. The 'antioxidant hypothesis' proposes that vitamin C, vitamin E, carotenoids and other antioxidant nutrients afford protection against chronic diseases by decreasing oxidative damage.
Although scientific rationale and observational studies have been convincing, randomised primary and secondary intervention trials have failed to show any consistent benefit from the use of antioxidant supplements on cardiovascular disease or cancer risk, with some trials even suggesting possible harm in certain subgroups. These trials have usually involved the administration of single antioxidant nutrients given at relatively high doses. The results of trials investigating the effect of a balanced combination of antioxidants at levels achievable by diet are awaited.
The suggestion that antioxidant supplements can prevent chronic diseases has not been proved or consistently supported by the findings of published intervention trials. Further evidence regarding the efficacy, safety and appropriate dosage of antioxidants in relation to chronic disease is needed. The most prudent public health advice remains to increase the consumption of plant foods, as such dietary patterns are associated with reduced risk of chronic disease.


Xs: 7.4965496 Ys: 4.064908 Publish year: 2011 keyword: antioxidant_rich_food source: Global title: Identification of proglycemic and antihyperglycemic activity in antioxidant rich fraction of some common food grains abstract: Methanolic extract of some common food grains were evaluated for antioxidant activities with
respect to their total polyphenolic and anthocyanins content, prevention of ABTS oxidation, scavenging of free
radicals ABTS·+, DPPH, and H2O2. In vitro inhibition of rat intestinal α-glucosidase and formation of AGEs
were also studied. These extracts were further evaluated for their influence on blood glucose level in normal
rats with starch tolerance test. Polyphenolic content was observed in all the extracts. Bran rice, and black gram
yielded maximum amount. Anthocyanins were detected in bran rice, Bengal gram, black gram and green pea
extracts. All the extracts displayed varying degrees of ABTS·+ radical scavenging activity. A significant positive
correlation between polyphenolic content and ABTS·+ radical scavenging activity was observed. Black gram,
bran rice, pearl millet, and white gram extracts mitigated ABTS oxidation also. Bengal gram, pearl millet, black
gram, white gram and green pea scavenged H2O2. Bran rice and polished rice extracts were potent in scavenging
DPPH radical. Pearl millet, black gram and bran rice inhibited formation of AGEs. Except polished rice, other
extracts displayed very mild α-glucosidase inhibition. Interestingly, pearl millet, white gram, black gram and
white rice extracts despite the presence of antioxidant properties displayed pro-glycemic pattern. However,
in addition to antioxidant activities, bran rice, barley and Bengal gram extracts exhibited antihyperglycemic
property. This is the first report identifying proglycemic and antihyperglycemic activity in antioxidant rich
fraction from food grains.


Xs: 4.1962028 Ys: -0.4556454 Publish year: 2009 keyword: antioxidant_rich_food source: Global title: The Okinawan Diet: Health Implications of a Low-Calorie, Nutrient-Dense, Antioxidant-Rich Dietary Pattern Low in Glycemic Load abstract: Residents of Okinawa, the southernmost prefecture of Japan, are known for their long average life expectancy, high numbers of centenarians, and accompanying low risk of age-associated diseases. Much of the longevity advantage in Okinawa is thought to be related to a healthy lifestyle, particularly the traditional diet, which is low in calories yet nutritionally dense, especially with regard to phytonutrients in the form of antioxidants and flavonoids. Research suggests that diets associated with a reduced risk of chronic diseases are similar to the traditional Okinawan diet, that is, vegetable and fruit heavy (therefore phytonutrient and antioxidant rich) but reduced in meat, refined grains, saturated fat, sugar, salt, and full-fat dairy products. Many of the characteristics of the diet in Okinawa are shared with other healthy dietary patterns, such as the traditional Mediterranean diet or the modern DASH (Dietary Approaches to Stop Hypertension) diet. Features such as the low levels of saturated fat, high antioxidant intake, and low glycemic load in these diets are likely contributing to a decreased risk for cardiovascular disease, some cancers, and other chronic diseases through multiple mechanisms, including reduced oxidative stress. A comparison of the nutrient profiles of the three dietary patterns shows that the traditional Okinawan diet is the lowest in fat intake, particularly in terms of saturated fat, and highest in carbohydrate intake, in keeping with the very high intake of antioxidant-rich yet calorie-poor orange-yellow root vegetables, such as sweet potatoes, and green leafy vegetables. Deeper analyses of the individual components of the Okinawan diet reveal that many of the traditional foods, herbs, or spices consumed on a regular basis could be labeled "functional foods" and, indeed, are currently being explored for their potential health-enhancing properties.


Xs: 5.256247 Ys: 3.497436 Publish year: 2012 keyword: antioxidant_rich_food source: Global title: Serum antioxidant status among young, middle-aged and elderly people before and after antioxidant rich diet abstract: Background:
The influence of factors such as age, sex, life style and smoking on oxidative stress status of the organism remains unclear. There is evidence that dietary intake of antioxidants is thought to enforce the organism ability to counteract free radicals. Administration of synthetic antioxidants as dietary supplements does not seem to have the same beneficial effect as consumption of the same antioxidants as part of food ingredients. This work focuses on the investigation of age and diet effects on oxidative stress and examines the hypotheses of their significant influence.

Methods:
Blood samples of 146 volunteers, were collected and allocated in three age groups. All volunteers completed a questionnaire concerning home and working environmental conditions, special habits and dietary preferences. We implemented a thirty days diet rich in antioxidants in 55 volunteers. Antioxidant activity was estimated before and after the special diet by measuring the influence of serum in oxidation of ABTS by the ferryl myoglobinhydrogen peroxide system.

Results:
Our findings showed unexpected lower serum total antioxidant capacity (TAC) in younger people (ages 18-35 yrs) 79%, compared to middle aged and elderly individuals and a large increase 62% in serum TAC of all age-groups after the one-month special diet.

Conclusion:
These results imply that a diet rich in antioxidants based on antioxidant rich food consumption and not on single antioxidants administration, can increase the antioxidant status of the organism and offer better health. The total serum antioxidant status increases with age and this fact should be taken into account when TAC is measured in different diseases.


Xs: 5.7964416 Ys: 3.756301 Publish year: 2009 keyword: antioxidant_rich_food source: Global title: Total Antioxidant Content of Alternatives to Refined Sugar abstract: Oxidative damage is implicated in the etiology of cancer, cardiovascular disease, and other degenerative disorders. Recent nutritional research has focused on the antioxidant potential of foods, while current dietary recommendations are to increase the intake of antioxidant-rich foods rather than supplement specific nutrients. Many alternatives to refined sugar are available, including raw cane sugar, plant saps/syrups (eg, maple syrup, agave nectar), molasses, honey, and fruit sugars (eg, date sugar). Unrefined sweeteners were hypothesized to contain higher levels of antioxidants, similar to the contrast between whole and refined grain products.
To compare the total antioxidant content of natural sweeteners as alternatives to refined sugar.
The ferric-reducing ability of plasma (FRAP) assay was used to estimate total antioxidant capacity. Major brands of 12 types of sweeteners as well as refined white sugar and corn syrup were sampled from retail outlets in the United States.
Substantial differences in total antioxidant content of different sweeteners were found. Refined sugar, corn syrup, and agave nectar contained minimal antioxidant activity (<0.01 mmol FRAP/100 g); raw cane sugar had a higher FRAP (0.1 mmol/100 g). Dark and blackstrap molasses had the highest FRAP (4.6 to 4.9 mmol/100 g), while maple syrup, brown sugar, and honey showed intermediate antioxidant capacity (0.2 to 0.7 mmol FRAP/100 g). Based on an average intake of 130 g/day refined sugars and the antioxidant activity measured in typical diets, substituting alternative sweeteners could increase antioxidant intake an average of 2.6 mmol/day, similar to the amount found in a serving of berries or nuts.
Many readily available alternatives to refined sugar offer the potential benefit of antioxidant activity.


Xs: 7.0697403 Ys: 3.5079465 Publish year: 2017 keyword: antioxidant_rich_food source: Global title: Process optimization for the preparation of antioxidant rich ginger candy using beetroot pomace extract abstract: Now-a-days, there is an increased interest in fruits and vegetables processing by-products due to potential source of phytochemicals and pigments. Beetroot (Beta vulgaris) pomace extract is a rich source of betalain, phenolics and other bioactive components, which possess significant antioxidant activities. In the present study, process optimization was performed for developing ginger (Zingiber officinale) candy enriched with beetroot pomace extract using response surface methodology (RSM). The effect of two process variables: blanching time (0–10 min) and beetroot pomace extract (0–10%) was evaluated on physicochemical characteristics and phytochemicals content of the developed product. Maximum phytochemicals’ activities were obtained under optimum conditions of 7.81 min blanching time and 9.24% beetroot pomace extract. FTIR analysis also confirmed the significant effect of beetroot pomace extract and it’s blanching on the phytochemical potential of ginger candy. The study would be useful for developing similar novel and antioxidants rich food products supplemented with beetroot pomace extract.


Xs: 5.9770017 Ys: 3.7719178 Publish year: 2008 keyword: antioxidant_rich_food source: Global title: Comparison of Antioxidant Potency of Commonly Consumed Polyphenol-Rich Beverages in the United States abstract: A number of different beverage products claim to have antioxidant potency due to their perceived high content of polyphenols. Basic and applied research indicates that pomegranate juice (PJ), produced from the Wonderful variety of Punica granatum fruits, has strong antioxidant activity and related health benefits. Although consumers are familiar with the concept of free radicals and antioxidants, they are often misled by claims of superior antioxidant activity of different beverages, which are usually based only on testing of a limited spectrum of antioxidant activities. There is no available direct comparison of PJ's antioxidant activity to those of other widely available polyphenol-rich beverage products using a comprehensive variety of antioxidant tests. The present study applied (1) four tests of antioxidant potency [Trolox equivalent antioxidant capacity (TEAC), total oxygen radical absorbance capacity (ORAC), free radical scavenging capacity by 2,2-diphenyl-1-picrylhydrazyl (DPPH), and ferric reducing antioxidant power (FRAP)]; (2) a test of antioxidant functionality, that is, inhibition of low-density lipoprotein (LDL) oxidation by peroxides and malondialdehyde methods; and (3) evaluation of the total polyphenol content [by gallic acid equivalents (GAEs)] of polyphenol-rich beverages in the marketplace. The beverages included several different brands as follows: apple juice (3), açaí juice (3), black cherry juice (3), blueberry juice (3), cranberry juice (3), Concord grape juice (3), orange juice (3), red wines (3), iced tea beverages (10) [black tea (3), green tea (4), white tea (3)], and a major PJ available in the U.S. market. An overall antioxidant potency composite index was calculated by assigning each test equal weight. PJ had the greatest antioxidant potency composite index among the beverages tested and was at least 20% greater than any of the other beverages tested. Antioxidant potency, ability to inhibit LDL oxidation, and total polyphenol content were consistent in classifying the antioxidant capacity of the polyphenol-rich beverages in the following order: PJ>red wine>Concord grape juice>blueberry juice>black cherry juice, açaí juice, cranberry juice>orange juice, iced tea beverages, apple juice. Although in vitro antioxidant potency does not prove in vivo biological activity, there is also consistent clinical evidence of antioxidant potency for the most potent beverages including both PJ and red wine.


Xs: 6.4580636 Ys: 3.9535613 Publish year: 2020 keyword: antioxidant_rich_food source: Global title: Antioxidants and antioxidant methods: an updated overview abstract: Antioxidants had a growing interest owing to their protective roles in food and pharmaceutical products against oxidative deterioration and in the body and against oxidative stress-mediated pathological processes. Screening of antioxidant properties of plants and plant-derived compounds requires appropriate methods, which address the mechanism of antioxidant activity and focus on the kinetics of the reactions including the antioxidants. Many studies evaluating the antioxidant activity of various samples of research interest using different methods in food and human health have been conducted. These methods are classified, described, and discussed in this review. Methods based on inhibited autoxidation are the most suited for termination-enhancing antioxidants and for chain-breaking antioxidants, while different specific studies are needed for preventive antioxidants. For this purpose, the most common methods used in vitro determination of antioxidant capacity of food constituents were examined. Also, a selection of chemical testing methods was critically reviewed and highlighted. In addition, their advantages, disadvantages, limitations and usefulness were discussed and investigated for pure molecules and raw extracts. The effect and influence of the reaction medium on the performance of antioxidants are also addressed. Hence, this overview provides a basis and rationale for developing standardized antioxidant methods for the food, nutraceuticals, and dietary supplement industries. In addition, the most important advantages and shortcomings of each method were detected and highlighted. The chemical principles of these methods are outlined and critically discussed. The chemical principles of methods of 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulphonate) radical (ABTS·+) scavenging, 1,1-diphenyl-2-picrylhydrazyl (DPPH·) radical scavenging, Fe3+–Fe2+ transformation assay, ferric reducing antioxidant power (FRAP) assay, cupric ions (Cu2+) reducing power assay (Cuprac), Folin–Ciocalteu reducing capacity (FCR assay), peroxyl radical (ROO·), superoxide radical anion (O2·−), hydrogen peroxide (H2O2) scavenging assay, hydroxyl radical (OH·) scavenging assay, singlet oxygen (1O2) quenching assay, nitric oxide radical (NO·) scavenging assay and chemiluminescence assay are outlined and critically discussed. Also, the general antioxidant aspects of main food components were discussed by a number of methods, which are currently used for the detection of antioxidant properties of food components. This review consists of two main sections. The first section is devoted to the main components in the food and pharmaceutical applications. The second general section comprises some definitions of the main antioxidant methods commonly used for the determination of the antioxidant activity of components. In addition, some chemical, mechanistic and kinetic basis, and technical details of the used methods are given.


Xs: 6.456556 Ys: 3.7435353 Publish year: 2011 keyword: antioxidant_rich_food source: Global title: Antioxidant Potential and Polyphenol Content of Selected Food abstract: Phenolic compounds are natural antioxidants present in plant foods, which are important to human health. This study aimed to measure the total antioxidant potential with the FRAP (Ferric Reducing Antioxidant Power) method and the total polyphenol content of 44 common consumed foods; represented by vegetables, pulses, fruits, cereals and breads. The antioxidant potential ranged: in vegetables 0.033–3.209, in pulses 0.342–0.387, in fruits 0.312–2.833, and in cereals and breads 0.062–1.709 mmol/100 g in fresh mass, respectively. The antioxidant potential of the foods tested was related to the total polyphenol contents.


Xs: 6.139942 Ys: 3.88459 Publish year: 2014 keyword: antioxidant_rich_food source: Global title: Antioxidants in food: Content, measurement, significance, action, cautions, caveats, and research needs abstract: Cited By (since 1996):1, Export Date: 18 October 2014


Xs: 5.147426 Ys: 3.629126 Publish year: 2003 keyword: antioxidant_rich_food source: Global title: Antioxidant intake, plasma antioxidants and oxidative stress in a randomized, controlled, parallel, Mediterranean dietary intervention study on patients with rheumatoid arthritis abstract: Previously we have reported that patients with rheumatoid arthritis (RA) obtained a significant reduction in disease activity by adopting a Mediterranean-type diet. The present study was carried out to investigate the antioxidant intake, the plasma levels of antioxidants and a marker of oxidative stress (malondialdehyde) during the study presented earlier.
RA patients randomized to either a Mediterranean type diet (MD group; n = 26) or a control diet (CD group; n = 25) were compared during a three month dietary intervention study. Their antioxidant intake was assessed by means of diet history interviews and their intake of antioxidant-rich foods by a self-administered questionnaire. The plasma levels of retinol, antioxidants (alpha- and gamma-tocopherol, beta-carotene, lycopene, vitamin C and uric acid) and urinary malondialdehyde (MDA), a marker for oxidative stress, were determined using high performance liquid chromatography. The Student's t-test for independent samples and paired samples were used to test differences between and within groups. For variables with skewed distributions Mann-Whitney U-test and Wilcoxon signed ranks test were performed. To evaluate associations between dietary intake of antioxidants, as well as between disease activity, MDA and antioxidants we used Pearson's product moment correlation or Spearman's rank correlation.
The MD group had significantly higher intake frequencies of antioxidant-rich foods, and also higher intakes of vitamin C (p = 0.014), vitamin E (p = 0.007) and selenium (p = 0.004), and a lower intake of retinol (p = 0.049), compared to the CD group. However, the difference between the groups regarding vitamin C intake was not significant when under- and over-reporters were excluded (p = 0.066). There were no changes in urine MDA or in the plasma levels of antioxidants (after p-lipid adjustments of the tocopherol results), from baseline to the end of the study. The levels of retinol, vitamin C and uric acid were negatively correlated to disease activity variables. No correlation was found between antioxidant intake and the plasma levels of antioxidants.
Despite an increase in reported consumption of antioxidant-rich foods during the Mediterranean diet intervention, the levels of plasma antioxidants and urine MDA did not change. However, the plasma levels of vitamin C, retinol and uric acid were inversely correlated to variables related to RA disease activity.


Xs: 6.8062625 Ys: 3.979613 Publish year: 2017 keyword: antioxidant_rich_food source: Global title: Valorisation of tomato wastes for development of nutrient-rich antioxidant ingredients: A sustainable approach towards the needs of the today's society abstract: Nutrient-rich antioxidant ingredients were produced from tomato fruit wastes using a microwave-assisted extraction (MAE) process. Different conditions of extraction time (t), temperature (T), ethanol concentration (Et) and solid/liquid ratio (S/L) were combined in a circumscribed central composite design and optimized by response surface methodology. The model was statistically validated and used for prediction in the experimental range. Under the global optimal MAE conditions (t = 20 min, T = 180 °C, Et = 47.4% and S/L = 45 g/L), it was possible to obtain an extraction yield of 75.5% and ingredients with high levels of sugars, proteins, phenolics, and flavonoids, and interesting antioxidant properties measured via ABTS[rad]⁺scavenging activity and oxidative haemolysis inhibition assay (OxHLIA). The antioxidant capacity of the extracts was lower compared to the one of commercial food additives. However, the sustainably developed ingredients may be used in the fortification and functionalisation of food, as well as for incorporation in feed products. Industrial relevance This study addresses current needs of the agri-food sector, namely the recycling of plant wastes and production of valuable extracts for the food/feed industry. A MAE process was developed and optimized to maximize the recovery of nutrients and antioxidants from tomato fruit wastes. The optimum processing conditions established in this study allowed a high extraction yield and reduced solvent consumption. MAE can be considered as a sustainable alternative to conventional extraction methods. These findings will contribute to promote a more sustainable bioeconomy in the agro-food sector.


Xs: 6.2551346 Ys: 4.1889668 Publish year: 2013 keyword: antioxidant_rich_food source: Global title: Soluble Antioxidant Compounds Regenerate the Antioxidants Bound to Insoluble Parts of Foods abstract: This study aimed to investigate the regeneration potential of antioxidant capacity of insoluble food matrix. Investigations were performed in vitro with several food matrices rich in dietary fiber (DF) and bound antioxidants. After removing soluble fraction, antioxidant capacity (AC) of insoluble fraction was measured by the QUENCHER procedure using ABTS•+ or DPPH• radicals. After measurement, the insoluble residue was washed out to remove the excess of radicals, and treated with pure antioxidant solution or antioxidant-rich beverage to regenerate depleted antioxidants on the fiber. Results revealed that the antioxidant capacity of compounds chemically bound to insoluble moiety could be reconstituted in the presence of other hydrogen donating substances in liquid phase. Regeneration efficiency was found to range between 21.5% and 154.3% depending on the type of insoluble food matrix and regeneration agent. Among the food matrices studied, cereal products were found to have slightly higher regeneration efficiency, while antioxidant-rich beverages were more effective than pure antioxidants as regeneration agents. Taking wheat bran as reference insoluble material, the regeneration abilities of beverages were in the following order: green tea > espresso coffee> black tea > instant coffee > orange juice > red wine. These results highlighted the possible physiological relevance of antioxidants bound to the insoluble food material in gastrointestinal tract. During the digestion process they could react with the free radicals and at the same time they can be regenerated by other soluble antioxidant compounds present in the meal.


Xs: 6.6725235 Ys: 3.816769 Publish year: 2019 keyword: antioxidant_rich_food source: Global title: Millet grain as a candidate antioxidant food resource: a review abstract: Millet is a major drought-resistant crop that serves as a nutrient rich food staple in Africa and Asia. In addition, millet contains an abundance of bioactive compounds with antioxidant activity. The intake of antioxidants through the diet is essential for improving human health. This review aimed to evaluate the antioxidant compounds in millet, as well as the factors that influence antioxidant activity. The Millet contained several natural occurring phenolic compounds which include phenolic acids, flavonoids and tannins, in addition to xylo-oligosaccharides (XOs), insoluble fibers and peptides. Certain lipophilic antioxidants, including vitamin E and carotenoids, were extensively distributed among varieties. Furthermore, the bioactivity of the antioxidants can be affected by food processing. Germination and fermentation could enhance the antioxidant properties, due to increased antioxidants content (phenolic compounds). In summary, it is possible to use millet as a nutraceutical and antioxidant food resource to reduce disease risks and maintain health.


Xs: 5.040959 Ys: 3.0067658 Publish year: 2015 keyword: antioxidant_rich_food source: Global title: How Effective Are Antioxidant Supplements in Obesity and Diabetes? abstract: Obesity is a central health issue due to its epidemic prevalence and its association with type 2 diabetes and other comorbidities. Obesity is not just being overweight. It is a metabolic disorder due to the accumulation of excess dietary calories into visceral fat and the release of high concentrations of free fatty acids into various organs. It represents a state of chronic oxidative stress and low-grade inflammation whose intermediary molecules may include leptin, adiponectin and cytokines. It may progress to hyperglycemia, leading to type 2 diabetes. Whether or not dietary antioxidant supplements are useful in the management of obesity and type 2 diabetes is discussed in this review. Only the benefits for obesity and diabetes are examined here. Other health benefits of antioxidants are not considered. There are difficulties in comparing studies in this field because they differ in the time frame, participants' ethnicity, administration of antioxidant supplements, and even in how obesity was measured. However, the literature presents reasonable evidence for marginal benefits of supplementation with zinc, lipoic acid, carnitine, cinnamon, green tea, and possibly vitamin C plus E, although the evidence is much weaker for omega-3 polyunsaturated fatty acids, coenzyme Q10, green coffee, resveratrol, or lycopene. Overall, antioxidant supplements are not a panacea to compensate for a fast-food and video-game way of living, but antioxidant-rich foods are recommended as part of the lifestyle. Such antioxidant foods are commonly available. © 2015 S. Karger AG, Basel.


Xs: 6.5577593 Ys: 3.795278 Publish year: 2007 keyword: antioxidant_rich_food source: Global title: Determination of antioxidant compounds and antioxidant activity in comercial oilseeds for food use abstract: Different commercial edible oilseed samples were analyzed in order to evaluate the compounds involved in antioxidant activity. Fatty acids, triacylglycerols, tocopherols, chlorophylls, β-carotene, squalene, phenolic compounds and CIE L∗a∗b∗ coordinates were assayed. Strong chemical variability depending on the oilseed variety was observed. Antioxidant activity was evaluated for the oils, both for their methanol-soluble phase and the fraction insoluble in methanol. DPPH radical scavenging activity expressed in TEAC ranged between 0.45 and 2.30 mmol/l in peanut and maize oils, respectively. Free radical scavenging activity was mainly influenced by tocopherols content (r = +0.70) in oils and polyunsaturated fatty acids (r = +0.61) in the fraction nonsoluble in methanol. Variability of the correlation between the antioxidant activity and the composition of the oilseeds could be attributed to the differences in the squalene, chlorophylls, carotenoids, and phenols contents of the oils and their mutual interactions.


Xs: 5.365249 Ys: 3.5638263 Publish year: 2010 keyword: antioxidant_rich_food source: Global title: Development and validation of an algorithm to establish a total antioxidant capacity database of the USA diet abstract: Estimation of total antioxidant intake is the first step to investigate the protective effects of antioxidants on oxidative stress-mediated disease. The present study was designed to develop an algorithm to estimate total antioxidant capacity (TAC) of the US diet. TAC of individual antioxidants and 50 popular antioxidant-rich food items in the US diet were determined by 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) assay and the 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay. Theoretical TAC of foods was calculated as the sum of individual antioxidant capacities of compounds. The top 10 TAC food items in the US diet according to standard serving size were blueberry > plum > green tea > strawberry > green tea (decaffeinated) > red wine > grape juice > black tea > cherry > grape. Major contributors to TAC were the total phenolic content (r = 0.952, P < 0.001) and flavonoid content (r = 0.827, P < 0.001) of 50 foods. Theoretical TAC was positively correlated to experimental TAC of 50 foods determined by the ABTS assay (r = 0.833, P < 0.001) and the DPPH assay (r = 0.696, P < 0.001), and to TAC from the USDA database for the oxygen radical absorbance capacity (r = 0.484, P = 0.001, n = 44). The TAC database of the US diet has been established and validated. In future studies, TAC of the US diet can be linked to biomarkers of chronic disease.


Xs: 6.340144 Ys: 4.00499 Publish year: 2009 keyword: antioxidant_rich_food source: Global title: Direct measurement of the total antioxidant capacity of foods: the ‘QUENCHER’ approach abstract: Extraction-dependent methods were used to evaluate the antioxidant capacity up to now. The extraction conditions applied before the measurement represent a source of variations among laboratories and in some cases are not reliable. The direct procedure described in this paper skips all time-consuming solvent extraction and hydrolysis steps. A review of the solubility and localization of food antioxidant compounds was provided as base to understand the advantage of the direct procedure with respect to the extraction protocols present in the literature. The application of the procedure to some case-studies was also illustrated.


Xs: 5.70421 Ys: 3.6287057 Publish year: 2003 keyword: antioxidant_rich_food source: Global title: Evolution of dietary antioxidants abstract: Oxygen is vital for most organisms but, paradoxically, damages key biological sites. Oxygenic threat is met by antioxidants that evolved in parallel with our oxygenic atmosphere. Plants employ antioxidants to defend their structures against reactive oxygen species (ROS; oxidants) produced during photosynthesis. The human body is exposed to these same oxidants, and we have also evolved an effective antioxidant system. However, this is not infallible. ROS breach defences, oxidative damage ensues, accumulates with age, and causes a variety of pathological changes. Plant-based, antioxidant-rich foods traditionally formed the major part of the human diet, and plant-based dietary antioxidants are hypothesized to have an important role in maintaining human health. This hypothesis is logical in evolutionary terms, especially when we consider the relatively hypoxic environment in which humans may have evolved. In this paper, the human diet is discussed briefly in terms of its evolutionary development, different strategies of antioxidant defence are outlined, and evolution of dietary antioxidants is discussed from the perspectives of plant need and our current dietary requirements. Finally, possibilities in regard to dietary antioxidants, evolution, and human health are presented, and an evolutionary cost-benefit analysis is presented in relation to why we lost the ability to make ascorbic acid (vitamin C) although we retained an absolute requirement for it.


Xs: 4.1888676 Ys: 2.9412413 Publish year: 2000 keyword: antioxidant_rich_food source: Global title: A Diet High in Whole and Unrefined Foods Favorably Alters Lipids, Antioxidant Defenses, and Colon Function abstract: Diets rich in whole and unrefined foods, like whole grains, dark green and yellow/orange-fleshed vegetables and fruits, legumes, nuts and seeds, contain high concentrations of antioxidant phenolics, fibers and numerous other phytochemicals that may be protective against chronic diseases. This study compared the effects of a phytochemical-rich diet versus a refined-food diet on lipoproteins, antioxidant defenses and colon function.
Twelve hyperlipidemic women followed two diets for four weeks starting with a refined-food diet. Subjects then directly crossed over to the phytochemical-rich diet. Duplicate, fasting serum lipids and single, fasting antioxidant enzymes were measured at the end of the four-week refined-food diet period (baseline) and again at the end of the phytochemical-rich diet period.
Total energy and total fat intake were similar during both diet periods, but there was a decrease in saturated fat (SFA) of 61% in the phytochemical-rich diet group. Dietary fiber, vitamin E, vitamin C and carotene intakes were 160%, 145%, 160% and 500% more, respectively, than during the refined-food diet period. The phytochemical-rich diet induced a drop of 13% in total cholesterol (TC) (p < 0.05) and 16% (p < 0.001) in low density lipoprotein-cholesterol (LDL-C). Erythrocyte superoxide dismutase decreased 69% (p < 0.01) and glutathione peroxidase dropped 35% (p < 0.01). Colon function was improved on the phytochemical-rich diet.
A diet abundant in phytochemically-rich foods beneficially affected lipoproteins, decreased need for oxidative defense mechanisms and improved colon function.


Xs: 5.275531 Ys: 3.6721032 Publish year: 2007 keyword: antioxidant_rich_food source: Global title: Is antioxidant plasma status in humans a consequence of the antioxidant food content influence? abstract: A constantly growing part of consumers considers the organic foods healthier than the conventional foods. However, so far few nutritional intervention studies in humans are available on the comparison of organic and conventional food products.
The aim of the present work was to compare the total antioxidant activity of organic versus conventional fruits (apples, pears, red oranges, lemons, strawberries and bananas), vegetables (lettuces, tomatoes, onions, garlics, carrots, beans, potatoes, celeries, peas, courgettes and zucchinies), red wine and milk.
The oxygen radical absorbing capacity (ORAC) procedure was used to determine both the antioxidant activity of food from organic or conventional origin, and the human plasma antioxidant capacity. Ten Caucasian Italian men, aged 30-65 years, were recruited. The subjects were healthy, according to the clinical examination and the disease history, none smoked or took any drug. Anthropometric parameters of all the participants were measured.
The ORAC values of most part of organic foods, i.e. fruits, vegetables as well as red wine and milk were significantly (p < 0.005) higher than those of the conventional homologues. Three organic foods, i.e. pears (-25%) (p < 0.01), lettuces (-20%) (p < 0.01), and tomatoes salsas (-4%) showed ORAC values lower than the conventional homologues. After the consumption of 14 days Mediterranean organic diet a significant (p < 0.005) increase (21%) of the human plasma total antioxidant capacity was observed.
Our results clearly show that the organic food products have an higher total antioxidant activity and bioactivity than the conventional foods. The results could be used in public health campaign to increase the consumption of products able to provide a significant health protection and prevention of chronic diseases.


Xs: 5.5443993 Ys: 3.623597 Publish year: 2015 keyword: antioxidant_rich_food source: Global title: The good and bad of antioxidant foods - An immunological perspective - abstract: Maintenance of redox homeostasis plays a central role in both health and preventing disease, and antioxidant foods are thought to exert protective effects by counteracting oxidative stress. The term "dietary antioxidant" implies a classical reducing or radical-scavenging capacity, but more data on the in vivo bioactivity of such compounds are needed. Indeed, several dietary antioxidants activate signaling cascades that lead to effects that extend beyond radical scavenging, such as the induction of endogenous cryoprotective mechanisms and detoxification. Currently, the overall uptake of antioxidants with diet exceeds actual needs, as food additives that include vitamins, colorants, flavoring agents, and preservatives are often also relatively strong antioxidants. Chronic antioxidative stress favors adverse effects, such as the suppression of T helper (Th) type 1 immune responses and consequent activation of Th2 responses that support the development of asthma, allergies, and obesity. In this context, we discuss the immunoregulatory pathway of tryptophan breakdown by enzyme indoleamine 2,3-dioxygenase (IDO), which represents a central regulatory hub for immune, metabolic, and neuroendocrine processes. Activation of IDO-mediated tryptophan metabolism is strongly redox-sensitive and is therefore susceptible to modulation by dietary components, phytochemicals, preservatives, and drugs.
Copyright © 2015. Published by Elsevier Ltd.


Xs: 6.6575813 Ys: 4.2262454 Publish year: 2014 keyword: antioxidant_rich_food source: Global title: Current trends in the enhancement of antioxidant activity of wheat bread by the addition of plant materials rich in phenolic compounds abstract: In recent years, there has been a global trend towards the use of the natural substances present in the food as a source of antioxidant and functional ingredients. Especially natural antioxidants present in food have received considerable interest because of their safety and potential nutritional and therapeutic effects. Bread and bakery products have an important role in human nutrition. Generally, wheat bread is considered to be a good source of energy and irreplaceable nutrients for the human body. However bread made with white flour is a food with a low antioxidant capacity. This review is focused on enriching the wheat bread with natural raw materials rich in phenolic antioxidants such as cereals and seeds, spices, herbs and parts of green plants, fruit or vegetable products, and waste products from the food industry. These raw materials are often cheap and a very good source of phenolic antioxidants. Beside this, the information about changes in antioxidant activity during the bread making process were also discussed.


Xs: 5.343791 Ys: 3.7379532 Publish year: 2008 keyword: antioxidant_rich_food source: Global title: Total antioxidant capacity: A biomarker in biomedical and nutritional studies abstract: When antioxidant defenses are weakened, body cells and tissues become more prone to develop dysfunction and/or disease. Then, the maintenance of adequate antioxidant levels, but not overdosage, is essential to prevent or even manage a great number of disease conditions. This review strongly describes and discusses the use of TAC, total antioxidant capacity test, as a biomarker of disease in biochemistry, medicine, food and nutritional sciences. In many different pathophysiological conditions (heart and vascular diseases, di-abetes mellitus, neurological and psychiatric disorders, renal disorders and lung diseases), TAC could be a reliable biomarker of diagnostics and prognostics, although several cautions for its use should be carefully done (choice of apropriate method, use of other antioxidant biomarkers such as cell antioxidants, genetic antioxidant-response elements (ARE) or antioxidant vitamins, and use of valuable oxidative/nitrosative biomarkers). TAC could be useful to evaluate nutritional interventions with TAC-rich foods on disease risk and prevention, including anti-aging strategies.


Xs: 4.757962 Ys: 3.4716902 Publish year: 2013 keyword: antioxidant_rich_food source: Global title: Mediterranean diet and non enzymatic antioxidant capacity in the PREDIMED study: Evidence for a mechanism of antioxidant tuning abstract: Background and aims:
The intake of antioxidant-rich foods may increase the blood levels of non enzymatic antioxidant capacity (NEAC). NEAC takes into account all antioxidants from food and synergistic effects between them. We examined the effect of a 1-year intervention with Mediterranean diet on plasma NEAC and assessed whether it was related to baseline NEAC levels.

Methods and results:
Five hundred sixty-four participants at high cardiovascular risk were randomly selected from the PREDIMED (Prevención con DIeta MEDiterránea) Study, a large 3-arm randomized clinical trial. Blood NEAC levels were measured at baseline and after 1-year of dietary intervention with 1) a Mediterranean diet supplemented with virgin olive oil (MED + VOO); 2) a Mediterranean diet supplemented with nuts (MED + nuts), or 3) a control low-fat diet. Plasma NEAC was analyzed using FRAP (ferric reducing antioxidant potential) and TRAP (total radical-trapping antioxidant parameter) assays. Plasma FRAP levels increased after 1-year of intervention with MED + VOO [72.0 μmol/L (95% CI, 34.2-109.9)] and MED + nuts [48.9 μmol/L (24.3-73.5)], but not after the control low-fat diet [13.9 μmol/L (-11.9 to 39.8)]. Participants in the lowest quartile of plasma FRAP at baseline significantly increased their levels after any intervention, while those in the highest quartile decreased. Similar results occurred with TRAP levels.

Conclusions:
This study shows that a 1-year of MED diet intervention increases plasma TAC level in subjects at high risk for cardiovascular disease. Moreover, the effectiveness of dietary supplementation with antioxidants may be related to baseline levels of plasma NEAC.


Xs: 5.878734 Ys: 3.9519122 Publish year: 2011 keyword: antioxidant_rich_food source: Global title: Antioxidants in Foods: State of the Science Important to the Food Industry abstract: Antioxidant foods and ingredients are an important component of the food industry. In the past, antioxidants were used primarily to control oxidation and retard spoilage, but today many are used because of putative health benefits. However, the traditional message that oxidative stress, which involves the production of reactive oxygen species (ROS), is the basis for chronic diseases and aging is being reexamined. Accumulating evidence suggests that ROS exert essential metabolic functions and that removal of too many ROS can upset cell signaling pathways and actually increase the risk of chronic disease. It is imperative that the food industry be aware of progress in this field to present the science relative to foods in a forthright and clear manner. This may mean reexamining the health implications of adding large amounts of antioxidants to foods.


Xs: 5.614174 Ys: 3.5990944 Publish year: 2004 keyword: antioxidant_rich_food source: Global title: Dietary Antioxidant Compounds and Liver Health abstract: Chronic liver damage is a widespread pathology characterized by a progressive evolution from steatosis to chronic hepatitis, fibrosis, cirrhosis, and hepatocellular carcinoma. As the oxidative stress plays a central role in liver diseases pathogenesis and progression, the use of antioxidants have been proposed as therapeutic agents, as well as drug coadjuvants, to counteract liver damage. In this work in vitro and in vivo studies, with emphasis on humans and animals experiments, have been considered and reviewed according to antioxidant typologies. Great differences emerge as far as ingested doses, bioavailability and liver ability to accumulate the various compounds. Results available up to now suggest that lycopene-rich foods could be proposed in therapeutic treatment of some liver pathologies. On the other hand contradictory results have been obtained with alpha-tocopherol, beta-carotene and trans-resveratrol. Quercetin, silymarin, esculetin and thyme and rosemary among phenolic compounds need further studies.


Xs: 5.401484 Ys: 3.730888 Publish year: 2018 keyword: antioxidant_rich_food source: Global title: Twenty-five years of total antioxidant capacity measurement of foods and biological fluids: merits and limitations: Total antioxidant capacity measurement: merits and limitations abstract: This review summarises 25 years of investigations on antioxidants research in foods and biological fluids and critically analyses the merits and limitations of using the total antioxidant capacity (TAC) measurement in the metabolomic era. An enormous bulk of knowledge was produced on the antioxidant capacity of foods and large TAC databases were developed. A direct link between a food TAC value and any health benefit is erroneous and had led to several cases of consumers’ deception. However, the striking epidemiological evidence associating a high dietary TAC with some disease prevention and the availability of well‐done TAC databases deserve attention and must be taken into account to establish the usefulness of measuring TAC in both foods and biological samples.
The in vivo measure of TAC, usually performed in plasma, is influenced by many external factors, such as dietary habits, environmental and behavioural factors, that are integrated towards a homeostatic control by fine physiological mechanisms with a high inter‐individual variability. Therefore, plasma TAC cannot be considered a unique biomarker of individual antioxidant status. However, the combined evaluation of plasma TAC with known markers of disease, individual metabolism, inflammation, and genetics as well as with markers of gut microbiota composition and activity may lead identifying populations that are more responsive to foods/diets TAC. In this framework, appropriate use of TAC measurement both in food and in vivo can still provide support for the interpretation of complex phenomena and be a tool for sample screening to take quick decision to orientate deeper research investigations.
This article is protected by copyright. All rights reserved.


Xs: 6.5115366 Ys: 4.257733 Publish year: 2007 keyword: antioxidant_rich_food source: Global title: A New Procedure To Measure the Antioxidant Activity of Insoluble Food Components abstract: The measurement of antioxidant activity was limited to soluble components to date. Functional groups, which are bound to insoluble matters, may exert antioxidant activity by a surface reaction phenomenon. This hypothesis was tested on the insoluble matters of foods, food ingredients, and Maillard reaction products (MRPs). Insoluble matters were prepared by consecutive washes with water and methanol followed by a lyophilization of the insoluble residue. The measurement was performed by a new procedure using 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazil (DPPH) colored radicals. These insoluble matters always showed antioxidant activity. Alkali hydrolysis reduced up to 90% the antioxidant activity of cereal-based insoluble matters, thus confirming that fiber-bound compounds have a major role in their antioxidant activity. The antioxidant activity of the insoluble MRPs was not significantly affected by processing conditions, but severe treatments increased the ratio between insoluble and soluble matters. The contribution of insoluble matter to total antioxidant activity was limited for fruits and vegetables, but it was relevant for cereal-based foods and increased over 50% for dietary-fiber-rich ingredients.


Xs: 5.5000157 Ys: 3.318213 Publish year: 2005 keyword: antioxidant_rich_food source: Global title: Collins ARAntioxidant intervention as a route to cancer prevention. Eur J Cancer 41: 1923-1930 abstract: The notion of cancer prevention through antioxidant intervention arises from the fact that fruits and vegetables contain antioxidants and are linked to low cancer rates in those who consume them. Protection against DNA damage by plant food products can be demonstrated in vitro. However, particular care is needed when measuring the damage, since oxidation readily occurs during sample preparation, creating a serious artefact. In the case of DNA oxidation, estimates of background levels in human cells range over 3 orders of magnitude, depending on the method used. Using validated, reliable biomarker assays for DNA oxidation, it is possible to demonstrate a decrease in oxidative damage after supplementation with isolated antioxidants or whole plant foods in humans. In contrast, in several large-scale interventions with disease or death as the endpoint, supplementation with beta-carotene resulted in no effect or an increase in cancer incidence. It is certainly true that we do not yet fully understand the role of phytochemicals as antioxidants, or as modulators of other processes related to carcinogenesis and its prevention.


Xs: 7.3183856 Ys: 2.8045943 Publish year: 2011 keyword: antioxidant_rich_food source: Global title: A review of the antioxidant potential of medicinal plant species abstract: Some researchers suggest that two-thirds of the world's plant species have medicinal value; in particular, many medicinal plants have great antioxidant potential. Antioxidants reduce the oxidative stress in cells and are therefore useful in the treatment of many human diseases, including cancer, cardiovascular diseases and inflammatory diseases. This paper reviews the antioxidant potential of extracts from the stems, roots, bark, leaves, fruits and seeds of several important medicinal species. Synthetic antioxidants such as butylated hydroxytoluene (BHT) and butylated hydroxylanisole (BHA) are currently used as food additives, and many plant species have similar antioxidant potentials as these synthetics. These species include Diospyros abyssinica, Pistacia lentiscus, Geranium sanguineum L., Sargentodoxa cuneata Rehd. Et Wils, Polyalthia cerasoides (Roxb.) Bedd, Crataeva nurvala Buch-Ham., Acacia auriculiformis A. Cunn, Teucrium polium L., Dracocephalum moldavica L., Urtica dioica L., Ficus microcarpa L. fil., Bidens pilosa Linn. Radiata, Leea indica, the Lamiaceae species, Uncaria tomentosa (Willd.) DC, Salvia officinalis L., Momordica Charantia L., Rheum ribes L., and Pelargonium endlicherianum. The literature reveals that these natural antioxidants represent a potentially side effect-free alternative to synthetic antioxidants in the food processing industry and for use in preventive medicine.


Xs: 6.621847 Ys: 3.4609578 Publish year: 2014 keyword: antioxidant_rich_food source: Global title: Antioxidant-rich phytochemicals in miracle berry (Synsepalum dulcificum) and antioxidant activity of its extracts abstract: Miracle berry is known for its unique characteristic of modifying sour flavours to sweet. Twelve phenolics were identified and quantified in the miracle berry flesh at a level from 0.3 for kaempferol to 17.8 mg/100 g FW for epicatechin. Lutein and α-tocopherol were also quantified at a level of 0.4 and 5.8 mg/100 g FW, respectively. The TP and TF contents were 1448.3 GA and 9.9 QR mg Equiv/100 g FW for the flesh, respectively, compared with 306.7 GA and 3.8 mg QR mg Equiv/100 g FW of the seeds. The free radical scavenging and reducing percentage of the flesh extract was 96.3% and 32.5% in DPPH and ABTS assays, respectively. Additionally, the flesh extract had a high FRAP of 22.9 mmol/100 g. It significantly inhibited the oxidation of PUFA in fish oil as well. Thus, miracle berry could also serve as an antioxidant-rich fruit to provide health promoting function.


Xs: 6.503887 Ys: 3.9056842 Publish year: 2017 keyword: antioxidant_rich_food source: Global title: Study Approach of Antioxidant Properties in Foods: Update and Considerations abstract: The assessment of interactions between natural antioxidants and other food matrix components represents the main step in the investigation of total antioxidant properties, in terms of potential health benefits. The diversity of chemical structures of natural compounds, besides their possible interactions, as well as the biological role and different modes of action makes it difficult to assess a single and reliable procedure for the evaluation of antioxidant activity. Today, much attention is given to the distinction between extractable and non-extractable antioxidants as a key tool in the description of the nutritional and healthy properties of food matrices. The starting point for the investigation of antioxidant effects of food extracts is the analysis of antioxidant properties of pure compounds and their interactions. Another complementary approach could be represented by the study of how different biologically active compound-rich extracts contribute to the total antioxidant capacity.


Xs: 5.460371 Ys: 3.772899 Publish year: 2001 keyword: antioxidant_rich_food source: Global title: Total antioxidant capacity as a tool to assess redox status: critical view and experimental data abstract: The measure of antioxidant capacity (AC) considers the cumulative action of all the antioxidants present in plasma and body fluids, thus providing an integrated parameter rather than the simple sum of measurable antioxidants. The capacity of known and unknown antioxidants and their synergistic interaction is therefore assessed, thus giving an insight into the delicate balance in vivo between oxidants and antioxidants. Measuring plasma AC may help in the evaluation of physiological, environmental, and nutritional factors of the redox status in humans. Determining plasma AC may help to identify conditions affecting oxidative status in vivo (e.g., exposure to reactive oxygen species and antioxidant supplementation). Moreover, changes in the plasma AC after supplementation with galenic antioxidants or with antioxidant-rich foods may provide information on the absorption and bioavailability of nutritional compounds. Consequently, this review discusses the rationale, interpretation, confounding factors, measurement limits, and human applications of the measure of plasma AC.


Xs: 5.7734604 Ys: 3.5327618 Publish year: 2009 keyword: antioxidant_rich_food source: Global title: Aspects of antioxidant foods and supplements in health and disease abstract: Free radicals generated as byproducts of normal metabolism can damage biologically relevant molecules. When their generation is increased, damage can also be increased, resulting in the development of many pathological conditions. Antioxidant defenses protect the body from the detrimental effects of free radicals. Dietary fruits and vegetables provide a reasonable amount of compounds that act as physiological antioxidants. Although existing knowledge does not allow a final and conclusive assessment of the relevance of antioxidants for health, it does provide the basis for its rational consideration. This paper addresses the specific aspects of antioxidant supplementation in health and disease.


Xs: 6.702282 Ys: 4.2391505 Publish year: 2006 keyword: antioxidant_rich_food source: Global title: Antioxidant activity and nutrient composition of selected cereals for food use abstract: Whole grain products are recommended for healthy diets as being recognized sources of dietary fiber and antioxidant substances. In the present study, four cereals including barley, pearl millet, rye and sorghum which are adapted to the growing conditions in the United Arab Emirates were evaluated in terms of their composition of dietary fiber, resistant starch, minerals and total phenols and antioxidant properties. Antioxidant activity was evaluated on the basis of scavenging capacity of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals and 2,2′-azino-di-[3-ethylbenzthiazoline sulphonate] (ABTS+ radical cations). The adapted grains exhibited better nutritional quality compared to commercial hard and soft wheat flours, the main ingredients in grain-based food products. They were significantly rich in resistant starch, soluble and insoluble dietary fibers, minerals and antioxidants. Barley had the highest levels of phosphorus, calcium, potassium, magnesium, sodium, copper, and zinc, and the second highest content of iron following millet. Sorghum was exceptionally high in antioxidant activities followed by millet and barley. The antioxidant properties of the three grains were comparable to butylated hydroxytoluene. The nutritional data suggest that the selected grains, particularly barley and sorghum, hold promise as healthy food ingredients.


Xs: 6.0152626 Ys: 3.6935165 Publish year: 2009 keyword: antioxidant_rich_food source: Global title: Effect of domestic cooking methods on the total antioxidant capacity of vegetables abstract: As well as tables of food composition, total antioxidant capacity (TAC) databases--developed in past years for investigating health effects of antioxidant-rich foods in epidemiological and nutritional studies--have been created on the basis of analytical data from raw plant material. However, most vegetables are commonly cooked before consumption. With the aim of completing a previously developed TAC database, the effect of the major domestic practices (i.e. boiling, pan-frying and deep-frying) on the TAC of commonly consumed cooked vegetables was evaluated. Based on dry weight, boiling generally resulted in positive TAC changes whereas a general negative effect on the TAC was observed in pan-fried vegetables. Deep-frying produced a TAC increase of potato, artichoke and aubergine but a TAC reduction of mushroom and onion. The present study clearly indicates that cooking is not always a detrimental process when the TAC is used as an index to evaluate the nutritional characteristics of vegetables.


Xs: 4.396209 Ys: 3.109046 Publish year: 2002 keyword: antioxidant_rich_food source: Global title: Evidence that the antioxidant flavonoids in tea and cocoa are beneficial for cardiovascular health abstract: Epidemiologic studies suggest an inverse association of tea consumption with cardiovascular disease. The antioxidant effects of flavonoids in tea (including preventing oxidative damage to LDL) are among the potential mechanisms that could underlie the protective effects. Other possible mechanisms include attenuating the inflammatory process in atherosclerosis, reducing thrombosis, promoting normal endothelial function, and blocking expression of cellular adhesion molecules. Cocoa and chocolate can also be rich sources of flavonoids. Flavanols and procyanidins isolated from cocoa exhibit strong antioxidant properties in-vitro. In acute feeding studies, flavanol-rich cocoa and chocolate increased plasma antioxidant capacity and reduced platelet reactivity. Based on limited data, approximately 150 mg of flavonoids is needed to trigger a rapid antioxidant effect and changes in prostacyclin. Some dose-response evidence demonstrates an antioxidant effect with approximately 500 mg flavonoids. Brewed tea typically contains approximately 172 mg total flavonoids per 235 ml (brewed for 2 min); hence, consumption of 1 and 3.5 cups of tea would be expected to elicit acute and chronic physiologic effects, respectively. Chocolate is more variable with some products containing essentially no flavonoids (0.09 mg procyanidin/g), whereas others are high in flavonoids (4 mg procyanidin/g). Thus, approximate estimates of flavonoid rich chocolate needed to exert acute and chronic effects are 38 and 125 g, respectively. Collectively, the antioxidant effects of flavonoid-rich foods may reduce cardiovascular disease risk.


Xs: 7.248868 Ys: 3.7020593 Publish year: 2011 keyword: antioxidant_rich_food source: Global title: Antioxidant activity of bioactive compounds extracted from Ampelopsis grossedentata leaves by optimized supercritical carbon dioxide abstract: Supercritical carbon dioxide (SC-CO 2) extraction of bioactive compounds including flavonoids and phenolics from Ampelopsis grossedentata leaves was carried out. Extraction parameters such as pressure, temperature, dynamic time and modifier concentration, were optimized using an orthogonal array design of L 9 (3 4), and antioxidant activities of the extracts were assessed by 2,2-diiphenly-1-picrylhydrazyl (DPPH) free radical scavenging assay and ferrous ion chelating (FIC) assay. Maximal yields of total flavonoids and phenolics were 5.99 and 3.26 mg GAE/g dry material, respectively, which were achieved under the optimal conditions of 200 bar, 50°C, 80 min and with a modifier of 95% ethanol. Moreover, results demonstrated that the obtained extract under optimized conditions showed the best DPPH radical scavenging ability, but an insignificant negative correlation (p > 0.05) was found between FIC and total flavonoid contents (TFC) or total phenolic contents (TPC) by Person correlation analysis. In addition, several unreported flavonoids have been detected in the extracts. These results indicate that SC-CO 2 could be a promising method for the extraction of bioactive compounds from Ampelopsis grossedentata leaves, and the extracts could act as different kinds of natural antioxidants and be applied in the food and pharmaceutical industry.


Xs: 5.2940345 Ys: 3.6746118 Publish year: 2004 keyword: antioxidant_rich_food source: Global title: Understanding the association between dietary antioxidants, redox status and disease: Is the Total Antioxidant Capacity the right tool? abstract: Total Antioxidant Capacity (TAC) considers the cumulative action of all the antioxidants present in plasma and body fluids, thus providing an integrated parameter rather than the simple sum of measurable antioxidants. The capacity of known and unknown antioxidants and their synergistic interaction is, therefore, assessed, thus giving an insight into the delicate balance in vivo between oxidants and antioxidants. There is new evidence indicating the importance of understanding the mechanisms of the homeostatic control of TAC in plasma and tissues and its modification during oxidative stress development. Recently, the epidemiological application of TAC has been proposed as a new tool for investigating the relationship between dietary antioxidants and cancer risk in population studies. This review outlines the pros and cons of the more common assays for measuring plasma TAC and the latest findings on dietary modulation of plasma redox status. Finally, the feasibility of the 'TAC concept' as an innovative tool for investigating the association between diet and oxidative stress is discussed.


Xs: 7.0908985 Ys: 2.9725878 Publish year: 2016 keyword: antioxidant_rich_food source: Global title: Chemical composition and antioxidant activities of some indigenous spices consumed in Nigeria abstract: The chemical compositions and antioxidant capacities of seven spices consumed in Southern Nigeria were determined. They were purchased from majors markets in the study area. Edible portions of the spices were ground into fine powder and their nutrient and phytochemical compositions determined using standard methods. Antioxidant activity were determined on aqueous extract using standard assays, namely, 1,1-diphenyl-2picrylhydrazyl (DPPH) free radical ability and ferric reducing antioxidant potential (FRAP). The spices were rich in macro-and micro-nutrients. Ricinodendron heudelotii had the highest protein (30.6%) and fat (24.6%) contents. Tetrapleura tetraptera had the least fat content. The total phenol, flavonoid and vitamin C contents differed significantly (p < 0.001) from each other. Aframomum citratum had the highest amount of total phenol, flavonoid and DPPH scavenging ability, while Afrostyrax lepidophyllus had the best FRAP. The spices have good nutrient profile and antioxidant potentials. Their increased consumption is recommended and use as functional foods needs to be exploited.


Xs: 5.636355 Ys: 3.4721324 Publish year: 2014 keyword: antioxidant_rich_food source: Global title: Review Effect of fruit and vegetable antioxidants on total antioxidant capacity of blood plasma abstract: Reactive oxygen species Total antioxidant capacity Antioxidants Vitamins Cardiovascular and neurodegenerative diseases a b s t r a c t For a long time, the increased consumption of fruits and vegetables was considered critical in pro-tecting humans against a number of diseases, such as cancer, diabetes, neurodegenerative diseases, and heart and brain vascular diseases. Presently, it is thought that the protective properties of these foods result from the presence of low-molecular antioxidants that protect the cells and their struc-tures against oxidative damage. The alleged effect of reducing the risk for many diseases is not only due to the effect of individual antioxidants, such as a-tocopherol, ascorbic acid, or b-carotene, but also may be the result of antioxidant compounds not yet known or synergy of several different antioxi-dants present in fruits and vegetables. Studies on macromolecules (DNA, nucleotides, proteins) free-radical–related damage showed that diets enriched with extra servings of fruits and vegetables rich in b-carotene, tocopherols, and ascorbic acid had only limited effect on the inhibition of oxidation processes. A number of studies have shown, however, that consuming less common fruits and veg-etables contribute much more to the reduction of free-radical processes, most likely because they contain a large amount of non-vitamin antioxidants, such as polyphenols and anthocyanins.


Xs: 6.5907364 Ys: 3.9222493 Publish year: 2020 keyword: antioxidant_rich_food source: Global title: Concept, mechanism, and applications of phenolic antioxidants in foods abstract: In this review, the concept of phenolic antioxidants, mechanisms of action, and applications have been reviewed. Phenolic compounds (PCs) acts as an antioxidant by reacting with a variety of free radicals. The mechanism of antioxidant actions involved either by hydrogen atom transfer, transfer of a single electron, sequential proton loss electron transfer, and chelation of transition metals. In foods, the PCs act as antioxidants which are measured with several in vitro spectroscopic methods. The PCs have been found in milk and a wide range of dairy products with sole purposes of color, taste, storage stability, and quality enhancement. The role of PCs in three types of food additives, that is, antimicrobial, antioxidant, and flavoring agents have been critically reviewed. The literature revealed that PCs present in a variety of foods possess several health benefits such as antibacterial, antihyperlipidemic, anticancer, antioxidants, cardioprotective, neuroprotective, and antidiabetic properties.

Practical applications
Phenolic compounds are strong antioxidants and are safer than synthetic antioxidants. The wide occurrence in plant foods warranted continuous review applications. This review, therefore, presented an updated comprehensive overview of the concept, mechanism, and applications of phenolic antioxidants in foods.


Xs: 5.7734942 Ys: 3.7353706 Publish year: 2007 keyword: antioxidant_rich_food source: Global title: Are natural antioxidants better - and safer - Than synthetic antioxidants? abstract: Antioxidants are necessary in the Western diet as it is rich in polyenoic fatty acids, which are easily oxidized with formation of free radicals that are harmful if present in higher amounts. Consumers prefer natural antioxidants to synthetic antioxidants, mainly for emotional reasons. The common Western daily diet contains about 1 g natural antioxidants even if no natural antioxidants have been added for lipid stabilization. Their main sources are cereals, fruits, vegetables, and beverages. Only a part of the natural antioxidants is absorbed and used as free-radical scavengers in vivo. Natural antioxidants should be added to food in larger amounts than synthetic antioxidants as they are less active, but the actual activity depends very much on particular conditions and food composition. Nevertheless, the addition of additional antioxidants is still negligible in comparison with the dietary supply of native antioxidants. The safety limits of natural antioxidants are mostly not known, but they are hardly safer than synthetic antioxidants. The best protection would be to replace high-polyenoic oils in the diet with high-oleic oils, and to use alternative methods of food protection against autoxidation.


Xs: 6.364191 Ys: 4.161888 Publish year: 2011 keyword: antioxidant_rich_food source: Global title: Oat-based breakfast cereals are a rich source of polyphenols and high in antioxidant potential abstract: Oats are a rich source of β-glucans and bioactive phytochemicals. The established health-beneficial properties of oats have led to an increase in the consumption of oats and oat-based food products in recent years. The objective of the present study was to analyse and compare the polyphenol content and total antioxidant capacity (via FRAP (ferric ion reducing antioxidant power) and DPPH (2,2-diphenyl-1-picrylhydrazyl) inhibition) of 30 commercially available oat-based breakfast cereals. All of the breakfast cereals analysed were a significant source of polyphenols (1506–1853 μg gallic acid equivalents (GAE)/g) and antioxidants (1682–3542 μmol/l FRAP; 30–201% inhibition of DPPH compared to gallic acid standard). There was little difference between premium and budget brand varieties of the breakfast cereals. The polyphenol levels in an average serving (40 g) of an oat-based breakfast cereal are comparable to those found in fruits and vegetables. Overall, our findings suggest that consumption of oat-based breakfast cereals could be a significant contributor to the total polyphenol content and antioxidant potential of the diet.


Xs: 6.3775535 Ys: 3.4490569 Publish year: 2007 keyword: antioxidant_rich_food source: Global title: Birds use fruit colour as honest signal of dietary antioxidant rewards abstract: Summary 1. Fruits are among the most antioxidant-rich foods in nature and thus can be important dietary sources for combating oxidative stress in animals and humans. 2. Because fruits are pigmented by important plant antioxidants such as anthocyanins and caro- tenoids, frugivores may be able to gauge the antioxidant value of a fruit by its colour. However, although the importance of dietary antioxidants and oxidative stress is increasingly being acknow- ledged in evolutionary ecology, it is unknown whether animals can use visual signals to detect the presence of antioxidants in their food. 3. We studied the colour and pigment content of 60 bird-dispersed fruits and used an avian eye model to assess the ability of birds to visually discriminate carotenoid and anthocyanin contents of fruits. We then tested whether the frugivorous European blackcap ( Sylvia atricapilla ) preferentially consumes food containing anthocyanins. 4. Fruit colour variation was explained by variation in anthocyanin contents, and birds were cap- able of discriminating anthocyanin concentrations in fruits based on colour because fruits rich in anthocyanins are black or UV reflecting. However, we found that birds could not use colouration to determine the carotenoid contents of fruits. Ripe fruits contained more anthocyanins than unripe fruits, while there was no difference between ripe and unripe fruits in carotenoid contents. Anthocyanin contents correlated with caloric value in fruits, while there was no such correlation between carotenoids and total energy contents. 5. In food choice experiments, blackcaps selected food containing anthocyanins over food without anthocyanins. 6. In sum, our results indicate that birds actively selected for anthocyanins in their food and that they may use fruit colour as a foraging signal of anthocyanin antioxidant rewards.


Xs: 6.4165854 Ys: 2.8520064 Publish year: 2020 keyword: antioxidant_rich_food source: Global title: Nutritional and antioxidant components and antioxidant capacity in green morph Amaranthus leafy vegetable abstract: Amaranth has two morphological types described as red and green morphs. Previous studies have extensively characterised red morph amaranth regarding both morphological and chemical properties including antioxidant activity, antioxidant phytochemical profile, mineral content and proximate composition. However, there is scarce information concerning green morph amaranth. Hence, the present study evaluated 12 green morph genotypes for proximate composition, antioxidant activity, antioxidant pigments, minerals, and phytochemicals. Green morph amaranth was found to contain abundant carbohydrates, dietary fiber and protein. We found notable levels of inorganic minerals including potassium, calcium, magnesium, iron, manganese, copper and zinc. Antioxidant capacity quantified as free radical quenching capacity varied between 27 and 48 μg g⁻¹ Trolox equivalents. We additionally quantified antioxidants, including total phenolics, total flavonoid equivalents and vitamin C, as well as the antioxidant pigments carotenoids, chlorophylls and betalains. These data indicated that four green morph genotypes could be considered as enriched in their antioxidant profiles. Green morph amaranth could be a potential source of nutritional components and antioxidant phytochemicals in the human diet providing opportunities to address mineral nutrient deficiencies and provide an antioxidant rich food


Xs: 5.481278 Ys: 3.520205 Publish year: 2004 keyword: antioxidant_rich_food source: Global title: Effect of Tomato Product Consumption on the Plasma Status of Antioxidant Microconstituents and on the Plasma Total Antioxidant Capacity in Healthy Subjects abstract: to identify the plasma antioxidant microconstituents mainly affected by tomato product consumption, to check whether tomato product consumption can affect antioxidant status, and to identify tomato-product antioxidant-microconstituents mainly involved in the effect of these products on oxidative stress.
Medium-term dietary supplementation study.
Human Nutrition Laboratory, Clermont-Ferrand, France.
Twenty healthy young (20 < years < 40), non obese (18 < BMI (kg/m2) < 25), females were recruited by advertisement. All of them completed the study.
The usual diet of the subjects was supplemented for three weeks with 96 g/day tomato puree. The volunteers then avoided tomato-product-rich foods for a subsequent three-week period. Measures of Outcome: Fasting blood samples were collected the day before supplementation, the day after the supplementation period, and the day after the depletion period. The status of several antioxidant microconstituents (plasma microconstituent concentrations), and the antioxidant status (plasma total antioxidant capacity) were assessed.
Supplementation with tomato puree significantly increased plasma lycopene, beta-carotene and lutein. Conversely it did not significantly affect plasma vitamin C and E, plasma antioxidant trace metals (Cu, Zn and Se), and plasma total antioxidant capacity. Avoidance of tomato-product-rich foods for three weeks significantly (p < 0.05) decreased plasma lycopene, beta-carotene, lutein and vitamin C, as well as plasma total antioxidant capacity. Plasma total antioxidant capacity, as measured by chemiluminescence, was positively related (p < 0.05) to the status of lycopene, vitamin C and beta-carotene.
Tomato product consumption can affect not only the lycopene status, but also that of other antioxidant microconstituents (beta-carotene and lutein). Lycopene, but also beta-carotene, are apparently the main tomato microconstituents responsible for the effect of tomato products on antioxidant status.


Xs: 7.1006775 Ys: 3.4684517 Publish year: 2006 keyword: antioxidant_rich_food source: Global title: Rose Petal Tea as an Antioxidant‐rich Beverage: Cultivar Effects abstract: ABSTRACT Twelve rose cultivars were selected by field tasting as potential sources of edible flowers. Hot water infusions (teas) of air-dried petals of these cultivars were assayed for antioxidant activity, total phenols, and total anthocyanins contents. Their composition was analyzed by high-performance liquid chromatography (HPLC). Green tea was tested in parallel as a reference antioxidant-rich beverage. Rose petal teas from different cultivars exhibited scavenging capacity toward 2,2′-azino-bis-(3-ethylbenzothiazoline)-6-sulfonate cation radical (ABTS+) ranging between 712.7 and 1770.7 μM Trolox equivalents (TE) per gram of dry petals, as compared with 1227.6 μM TE/g dry weight in the green tea. The range of total phenols content in rose teas was 50.7 to 119.5 mg gallic acid equivalents (GAE) per gram of dry matter, as compared with 62.1 mg GAE/g dry weight in the green tea. The rose teas were rich in free gallic acid. The highest values of antioxidant activity, total phenols, and gallic acid contents were found in the cultivars San Francisco, Katharina Zeimet, and Mercedes and in the essential-oil-bearing rose Rosa damascena. The correlation coefficients between antioxidant activity, on the 1 hand, and the contents of total phenols and of gallic acid in various rose cultivars, on the other hand, were 0.79 and 0.81, respectively. No clear relationship between anthocyanin level and radical-scavenging activity was revealed. Teas from different rose cultivars significantly differed in their sensory properties. It was concluded that dried rose petals may be used for preparing antioxidant-rich caffeine-free beverages, either separately or in combination with other herbal materials.


Xs: 6.4911866 Ys: 4.091109 Publish year: 2000 keyword: antioxidant_rich_food source: Global title: Antioxidants in food and food antioxidants abstract: Antioxidants may be present in foods as endogenous factors or may be added to preserve their lipid components from quality deterioration. Synthetic antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), propyl gallate (PG) and tert-butylhydroquinone (TBHQ) are commonly used in food formulations. However, due to safety concerns, interest in natural antioxidants has intensified. To address the demand by consumers, mixed tocopherols, herbal extracts such as those of rosemary and sage, as well as tea extracts have been commercialized for food and nutraceutical applications. An overview of the topic is provided in this article.


Xs: 5.2197404 Ys: 3.684211 Publish year: 2011 keyword: antioxidant_rich_food source: Global title: Compliance, tolerability and safety of two antioxidant-rich diets: A randomised controlled trial in male smokers abstract: It has been suggested that antioxidants attenuate oxidative stress and prevent oxidative stress-related diseases. Paradoxically, randomised controlled trials (RCT) using pharmacological doses of antioxidant supplements have demonstrated harmful effects in smokers. The aim of the present study was to test the compliance, tolerability and safety of two food-based antioxidant-rich diets in smokers. One of the diets provided antioxidants at levels similar to that used in RCT using supplements which previously have generated harmful effects. The present study followed a randomised, parallel-arm dietary intervention for 8 weeks (n 102) in male smokers (age ≥ 45 years). Participants were randomised to either antioxidant-rich diet, kiwi fruit or control groups. The antioxidant-rich foods provided about 300 mmol antioxidants/week from a wide range of plant-based food items. The kiwi fruit group consumed three kiwi fruits/d. Compliance to both diets was good. Only mild, undesirable events were reported by a minority of the participants. The safety of both diets was demonstrated as no potentially harmful or pro-oxidative effects were observed. In the antioxidant-rich diet group, the mean intake of antioxidants increased from 30 mmol/d at baseline to 62 mmol/d during the intervention. In conclusion, we have demonstrated that male smokers can comply with two food-based antioxidant-rich diets. Furthermore, the present study is the first to demonstrate the tolerability and safety of dietary antioxidants at levels similar to dosages provided in RCT using supplements. Such diets may be useful in future studies investigating whether dietary antioxidants may reduce oxidative stress and related diseases.


Xs: 5.3671575 Ys: 3.7326725 Publish year: 2018 keyword: antioxidant_rich_food source: Global title: The Assessment of the Integrated Antioxidant System of the Body in the Course of Radon Therapy: A Pilot Study abstract: Introduction
The sources of Reactive Oxidative Species (ROS) in the organism are the respiratory processes occurring in cells catalyzed by different enzymes. Operation of ROS is balanced by antioxidants, the compounds; although present in low concentrations, they significantly inhibit the degree of oxidation of particular molecules.

The Aim of the Study
The aim of this study was to assess the changes in the integrated antioxidant system under the influence of radon therapy in osteoarthritis patients.

Material and Methods
Observation included 35 patients suffering from degenerative joints and disc disease (mean age 56.5 years) undergoing radon water therapy and control group that consisted of 15 osteoarthritis patients (mean age 54.2) without contact with radon water. Before therapy and after 18 days of treatment, serum total antioxidant status (TAS) was assessed with the use of standard colorimetric assay.

Results
In the study group, we observed trends to increase TAS concentration, whereas, in the control group, TAS concentration was decreasing.

Conclusions
(1) Radon waters treatment influenced the level of TAS of osteoarthritis patients treated with the radon water. (2) The change in TAS concentrations in the study group may be the result of low doses of ionizing radiation, but further studies on larger patient's groups are demanded. This study is registered with number NCT03274128.