Xs: 6.620726 Ys: 4.222805 Publish year: 2010 keyword: antioxidant_rich_food source: Global title: Antioxidant properties of polyphenol-rich cocoa products industrially processed abstract: Fermentation and roasting are the main causes of polyphenol degradation during the process for obtaining cocoa products. In the present study, a process for obtaining polyphenol-rich cocoa products on an industrial scale is described. The process avoids the fermentation and roasting steps and includes a step for the inactivation of the enzyme Polyphenol Oxidase (PPO), which helps preserve the polyphenol content present in the raw cocoa bean. In addition, our study evaluates the antioxidant capacity and characterizes the flavonoid profile of the polyphenol-rich cocoa products obtained from the natural polyphenol-rich cocoa cake. Using different protocols, we have obtained three cocoa extracts with high polyphenol content, namely extracts A (167 mg/g), B (374 mg/g) and C (787 mg/g). The scavenging capacity of the extracts was measured as their ability to bleach the stable radicals DPPH and ABTS+ while their antioxidant effect was evaluated with the FRAP assay. The results for A, B and C in the DPPH test expressed as Trolox equivalent (μmol)/mg dry weight of extract were 0.2, 1.4 and 3.0, respectively; in the ABTS test the results were 1.0, 4.7 and 9.8. The antioxidant capacity expressed as ascorbic acid equivalent (μmol)/mg dry weight of each product were 17.2, 76.1 and 207.7, respectively. The scavenging properties of cocoa powder against the superoxide anion, H2O2, HClO, and peroxynitrite were also determined. The IC50 (μg/mL) values in the hypoxanthine/xanthine oxidase test were 77.5, 12.3 and 10.3, for A, B and C, respectively, while as an HOCl scavenger the IC50 (μg/mL) values were 225.4, 73.2 and 21.5. As a peroxynitrite anion scavenger, only extract C had a relevant effect, with IC50 (μg/mL) values of 76.1 or 110.0 in the absence or presence of bicarbonate. None of the extracts tested showed activity in the hydrogen peroxide test, but B and C significantly increased the deoxyribose degradation in the absence of ascorbate. Likewise, none of the extracts inhibited the ferrous or copper chelating activity at 100 μg/mL, but they inhibited the lipid peroxidation in brain homogenates and human plasma through non-enzymatic generation systems, with extract C giving the best IC50 (μg/mL) values: 17.4 and 8.1 against lipid peroxidation in brain homogenates and human plasma, respectively. In conclusion, if the extractive protocol is well characterized, defined and optimized, cocoa could constitute a source of polyphenols for enriching foods, nutraceuticals and alimentary supplements.


Xs: 5.316785 Ys: 3.567887 Publish year: 2004 keyword: antioxidant_rich_food source: Global title: The increase in human plasma antioxidant capacity after apple consumption is due to the metabolic effect of fructose on urate, not apple-derived antioxidant flavonoids abstract: Regular fruit consumption lowers the risk of cardiovascular diseases and certain cancers, which has been attributed in part to fruit-derived antioxidant flavonoids. However, flavonoids are poorly absorbed by humans, and the increase in plasma antioxidant capacity observed after consumption of flavonoid-rich foods often greatly exceeds the increase in plasma flavonoids. In the present study, six healthy subjects consumed five Red Delicious apples (1037 +/- 38 g), plain bagels (263.1 +/- 0.9 g) and water matching the carbohydrate content and mass of the apples, and fructose (63.9 +/- 2.9 g) in water matching the fructose content and mass of the apples. The antioxidant capacity of plasma was measured before and up to 6 h after food consumption as ferric reducing antioxidant potential (FRAP), without or with ascorbate oxidase treatment (FRAPAO) to estimate the contribution of ascorbate. Baseline plasma FRAP and FRAPAO were 445 +/- 35 and 363 +/- 35 microM trolox equivalents, respectively. Apple consumption caused an acute, transient increase in both plasma FRAP and FRAPAO, with increases after 1 h of 54.6 +/- 8.7 and 61.3 = 17.2 microM trolox equivalents, respectively. This increase in plasma antioxidant capacity was paralleled by a large increase in plasma urate, a metabolic antioxidant, from 271 +/- 39 microM at baseline to 367 +/- 43 microM after 1 h. In contrast, FRAP and FRAPAO time-dependently decreased after bagel consumption, together with urate. Consumption of fructose mimicked the effects of apples with respect to increased FRAP, FRAPAO, and urate, but not ascorbate. Taken together, our data show that the increase in plasma antioxidant capacity in humans after apple consumption is due mainly to the well-known metabolic effect of fructose on urate, not apple-derived antioxidant flavonoids.


Xs: 6.5352855 Ys: 3.3806448 Publish year: 2013 keyword: antioxidant_rich_food source: Global title: Food Phenolic Compounds: Main Classes, Sources and Their Antioxidant Power abstract: Natural phenolic compounds have received increasing interest in the last years. Studies have shown that they are found in high amounts in plants and the consumption of vegetables and beverages rich in those substances may reduce the risk of developing several diseases. Among plant phenolic compounds, stand out flavonoids, tannins, coumarins, chalcones, and phenolic acids. It is known that a wide variety of foods are rich in phenolic compounds, such as cacao seeds, tomatoes, spinach, citrus and cherries. In addition, beverages such as red wine, coffee, black tea and green tea also contain a variety of such compounds. The importance given to the phenolic compounds is due to their antioxidant power, among others. As a consequence, several studies have also been investigating the antioxidant potential of different plant foods. In this chapter we discuss the main classes of phenolic compounds, their food sources and antioxidant power.


Xs: 4.5906687 Ys: 2.8923995 Publish year: 2005 keyword: antioxidant_rich_food source: Global title: Change in plasma antioxidant capacity and oxidized low-density lipoprotein levels in men after short-term cranberry juice consumption abstract: Low-density lipoprotein (LDL) oxidation is closely implicated in the development of atherosclerotic cardiovascular disease (CVD), and thus, reducing LDL susceptibility to oxidation with antoxidants could be of importance in CVD prevention. Flavonoids, polyphenolic compounds found in a large selection of fruits and vegetables, have been characterized as having a strong antioxidant potential, and intake of flavonoid-rich foods has been related to decreased morbidity and mortality from heart disease. The present study was therefore undertaken to investigate the effect of flavonoid-rich cranberry juice supplementation on plasma lipoprotein levels and LDL oxidation. For that purpose, 21 men (age +/- SD, 38 +/- 8 years) were enrolled in a 14-day intervention and instructed to drink cranberry juice 7 mL/kg body weight per day. Physical and metabolic measures including plasma lipid and oxidized LDL (OxLDL) concentrations as well as antioxidant capacity were performed before and after the intervention. At baseline, we found that plasma OxLDL levels were significantly associated with waist circumference ( r = 0.47, P = .0296) as well as plasma triglyceride ( r = 0.68, P = .0007) and apolipoprotein B ( r = 0.91, P < .0001) concentrations. The intervention led to a reduction in plasma OxLDL levels (-9.9% +/- 17.8%, P = .0131) and increase in antioxidant capacity (+6.5% +/- 10.3%, P = .0140). However, no relationship was found between both of these changes ( r = -.01, not significant). The intervention did not result in any improvement of plasma lipoprotein-lipid or inflammatory marker concentrations. Our results show that short-term cranberry juice supplementation is associated with significant increase in plasma antioxidant capacity and reduction in circulating OxLDL concentrations. Although the physiological relevance of our observations needs to be further examined, our study supports the potential role of antioxidant-rich foods in maintaining health and preventing CVD.


Xs: 6.198722 Ys: 4.1993685 Publish year: 2005 keyword: antioxidant_rich_food source: Global title: Measuring Antioxidant Effectiveness in Food abstract: Many new in vitro methods have been developed to evaluate antioxidant activity. Unfortunately, these in vitro methods often correlate poorly with the ability of compounds to inhibit oxidative deterioration of foods because the in vitro assays do not account for factors such as the physical location of the antioxidant, its interaction with other food components, and environmental conditions. To accurately evaluate the potential of antioxidants in foods, models must be developed that have the chemical, physical, and environmental conditions expected in food products. This paper outlines model systems of the evaluation of antioxidants in three types of foods: bulk oil, oil-in-water emulsions, and muscle foods. These model systems are not intended to be inclusive of all possible methods to measure lipid oxidation and antioxidant activity. However, use of these models would allow researchers to more easily compare research results from one paper to another.


Xs: 6.757234 Ys: 4.3530364 Publish year: 2007 keyword: antioxidant_rich_food source: Global title: Dietary fibre composition, antioxidant capacity and physico-chemical properties of a fibre-rich product from cocoa (Theobroma cacao L.) abstract: The proximate composition and dietary fibre (DF) content of a fibre-rich product obtained from cocoa were studied. This product contained 60.54% (dry matter basis) of DF, made of mainly insoluble fibre although with appreciable amounts of soluble dietary fibre (10.09% d.m.). The presence of associated polyphenolic compounds (1.32% and 4.46% of soluble polyphenols and condensed tannins, respectively) provides this fibre material with intrinsic antioxidant capacity as determined by the FRAP and TEAC methods. Hydration properties (swelling and water holding capacity) and the glucose retardation index of cocoa fibre were similar to other natural commercial insoluble fibres. The antioxidant capacity of this fibre-rich cocoa powder and its physico-chemical properties render it a suitable product to be used in the preparation of low-calorie, high-fibre foods.


Xs: 4.9934053 Ys: 2.8555584 Publish year: 2013 keyword: antioxidant_rich_food source: Global title: Antioxidant Food Supplements and Obesity-Related Inflammation abstract: The obesity prevalence is growing worldwide and largely responsible for the increased incidence of cardiovascular disease, the most common cause of death in the western world. Excessive food intake along with insufficient physical exercise is the basic impetus for this development. The obese state is commonly associated with an increase in leptin levels and chronic immune-mediated inflammation. Despite high leptin levels, the leptin response, normally associated with satiety and satiation, seems to be impaired and individuals continue to consume calorie-rich food. Antioxidant food additives such as sodium sulphite, sodium benzoate and curcumin were shown to suppress the leptin release in lipopolysaccharide- treated murine adipocytes. Based on this, we hypothesize that the insufficient leptin release, caused by excessive consumption of food additives, may lead to a reduced exposure of the central nervous system to leptin and ultimately propagate obesity. On the other hand, leptin has been shown to favor Th1-type activity, which ultimately decreases tryptophan levels. Tryptophan derivatives, serotonin and melatonin, induce satiety/satiation through several mechanisms. In this context, the antioxidant suppression of leptin release and Th1-type activity is beneficial to increase serotonin and melatonin levels. The molecules in the mechanism described in this review are highly integrated in the reward system, and have been implicated in the addiction behavior of obesity. Based on these facts, the involvement of antioxidant food supplements in the mechanisms of the reward-deficiency syndrome which perpetuates obesity will be discussed.


Xs: 5.200455 Ys: 3.57256 Publish year: 2012 keyword: antioxidant_rich_food source: Global title: Manipulating Antioxidant Intake in Asthma: A Randomized Controlled Trial abstract: Antioxidant-rich diets are associated with reduced asthma prevalence in epidemiologic studies. We previously showed that short-term manipulation of antioxidant defenses leads to changes in asthma outcomes.
The objective was to investigate the effects of a high-antioxidant diet compared with those of a low-antioxidant diet, with or without lycopene supplementation, in asthma.
Asthmatic adults (n = 137) were randomly assigned to a high-antioxidant diet (5 servings of vegetables and 2 servings of fruit daily; n = 46) or a low-antioxidant diet (≤2 servings of vegetables and 1 serving of fruit daily; n = 91) for 14 d and then commenced a parallel, randomized, controlled supplementation trial. Subjects who consumed the high-antioxidant diet received placebo. Subjects who consumed the low-antioxidant diet received placebo or tomato extract (45 mg lycopene/d). The intervention continued until week 14 or until an exacerbation occurred.
After 14 d, subjects consuming the low-antioxidant diet had a lower percentage predicted forced expiratory volume in 1 s and percentage predicted forced vital capacity than did those consuming the high-antioxidant diet. Subjects in the low-antioxidant diet group had increased plasma C-reactive protein at week 14. At the end of the trial, time to exacerbation was greater in the high-antioxidant than in the low-antioxidant diet group, and the low-antioxidant diet group was 2.26 (95% CI: 1.04, 4.91; P = 0.039) times as likely to exacerbate. Of the subjects in the low-antioxidant diet group, no difference in airway or systemic inflammation or clinical outcomes was observed between the groups that consumed the tomato extract and those who consumed placebo.
Modifying the dietary intake of carotenoids alters clinical asthma outcomes. Improvements were evident only after increased fruit and vegetable intake, which suggests that whole-food interventions are most effective. This trial was registered at http://www.actr.org.au as ACTRN012606000286549.


Xs: 6.295948 Ys: 3.5711968 Publish year: 2016 keyword: antioxidant_rich_food source: Global title: Potato Wound-Healing Tissues: A Rich Source of Natural Antioxidant Molecules with Potential for Food Preservation abstract: The need for safe, effective preservatives is a prominent issue in the food and drug industries, reflecting demand for natural alternatives to synthetic chemicals viewed as harmful to consumers and the environment. Thus, this study determined the identities and scavenging capacities of antioxidant metabolites produced as a response to potato tuber wounding, using activity-guided fractionation of polar extracts from a Yukon Gold cultivar that had previously exhibited exceptionally high radical-scavenging activity. Activity-guided fractionation using the ABTS+ radical scavenging assay and LC–MS with TOF-MS for compositional analysis of the most potent antioxidant fractions yielded identification of nine constituents: coumaroylputrescine; feruloylquinic acid; isoferuloylputrescine; ferulic acid; 22,25-dimethoxy-3-[[2,3,4-tri-O-methyl-6-O-(2,3,4,6-tetra-O-methyl-β-d-glucopyranosyl)-β-d-glucopyranosyl]oxy]-(3β)-lanost-9(11)-en-24-one; 4-(2Z)-2-decen-1-yl-5-[1-(4-hydroxyphenyl)decyl]-1,2-benzenediol; 8-[(2E)-3,7-dimethyl-2,6-octadien-1-yl]-5-hydroxy-2,8-dimethyl-6-(3-methyl-2-buten-1-yl)-2H-1-benzopyran-4,7(3H,8H)-dione; 3-[(2-O-β-d-glucopyranosyl-β-d-glucopyranosyl)oxy]-20-[(6-O-β-d-xylopyranosyl-β-d-glucopyranosyl)oxy]-dammar-24-en-19-al; (3β)-28-oxo-28-(phenylmethoxy)oleanan-3-yl 2-O-β-d-galactopyranosyl-3-O-(phenylmethyl)-, butyl ester β-d-glucopyranosiduronic acid. A positive correlation was observed between the scavenging activities and the polarities of the active fractions. The antioxidant capacities of the fractions were also characterised by monitoring the activity throughout a 45-minute assay period.


Xs: 7.149846 Ys: 4.209138 Publish year: 2018 keyword: antioxidant_rich_food source: Global title: Mango leaf extract incorporated chitosan antioxidant film for active food packaging abstract: Health hazards associated with usage of plastic films for food preservation demands for development of active films from non-toxic and antioxidant rich bio-sources. The reported work highlights the development, characterization and application studies of chitosan films enhanced for their antioxidant activity by mango leaf extract (MLE) incorporation. Effect of MLE variation (1–5%) on the morphology, optical nature, water exposure and mechanical characteristics of the chitosan-MLE composite films was studied. Increase in the MLE concentration resulted in films with increased thickness and decreased moisture content. Contact angle, water solubility and vapor permeability analysis demonstrated the reduced hydrophilicity and water vapor penetrability of the films due to MLE inclusion. MLE films possessed better tensile strength (maximum of 23.06 ± 0.19 MPa) with reduced elongation ratio than the pure chitosan film (18.14 ± 0.72 MPa). Antioxidants assessment in terms of total phenolic content, DPPH radical scavenging, ferric reducing power and ABTS radical scavenging showed improved antioxidant activity with the incremental amounts of MLE in the chitosan films. Microscopic studies revealed the smooth, compact and dense nature of the MLE-chitosan films favouring low oxygen transport rates. Application studies to cashew nuts preservation for 28 days storage indicated 56% higher oxidation resistance for the 5% MLE film than a commercial polyamide/polyethylene film. Results highlight the potential and promising nature of MLE impregnated chitosan films as suitable alternative for active packaging films for food preservation.


Xs: 6.640165 Ys: 3.348279 Publish year: 2005 keyword: antioxidant_rich_food source: Global title: In vitro study of antioxidant activity of Syzygium cumini fruit abstract: Food rich in antioxidants plays an essential role in the prevention of diseases. The fruits of wild Indian Syzygium cumini (L.) Skeels (Myrtaceae), also known as black plum, are edible. Traditionally they are also used to cure a number of ailments. In this paper, the antioxidant activity of the fruit skin has been analysed using different assays, such as hydroxyl radical-scavenging assay, based on the benzoic acid hydroxylation method, superoxide radical-scavenging assay, based on photochemical reduction of nitroblue tetrazolium (NBT) in the presence of a riboflavin-light-NBT system, DPPH radical-scavenging assay, and lipid peroxidation assay, using egg yolk as the lipid-rich source. Total antioxidant capacity was determined by the assay based on the reduction of Mo(VI)–Mo(V) by the extract and subsequent formation of a green phosphate/Mo(V) complex. In all the systems, a significant correlation existed between concentration of the extract and percentage inhibition of free radicals or percentage inhibition of lipid peroxidation. The antioxidant property of the fruit skin may come in part from the antioxidant vitamins, phenolics or tannins and anthocyanins present in the fruit.


Xs: 4.754163 Ys: 3.3172667 Publish year: 2012 keyword: antioxidant_rich_food source: Global title: Food selection based on high total antioxidant capacity improves endothelial function in a low cardiovascular risk population abstract: Oxidative stress has been advocated as a major cause for cardiovascular disease (CVD), and low plasma antioxidant concentrations are associated with endothelial dysfunction, the first step towards atherosclerosis. However, although the antioxidant content in fruits and vegetables may explain at least in part their protective effect against CVD, supplementation with antioxidant vitamins fails to improve endothelial function and reduce CVD risk. The aim of this study was to investigate the impact of a diet rich in antioxidants on endothelial function measured by flow-mediated dilatation (FMD) in volunteers at low cardiovascular risk.
In a crossover trial, 24 subjects (13 women, mean age 61 ± 3 years), received, in a randomised order, a 14-day high (HT) and a 14-day low (LT) antioxidant diets, with a 2-week wash-out (WO) in between. Both diets were comparable in daily portions of fruits and vegetables, and in alcohol, fibre and macronutrient intake, but differed in their total antioxidant capacity. Before and after each diet, anthropometrics, blood pressure, fasting plasma glucose, lipid profile, hepatic enzymes, circulating antioxidant concentrations, high sensitivity C-reactive protein (hs-CRP) and FMD were assessed. FMD increased significantly during the HT diet compared to the LT (p < 0.000). FMD values were 2.3% higher after HT compared with LT (p < 0.001) after adjustment for age, gender and diet order. α-tocopherol increased significantly (p < 0.05) and hs-CRP and of γ-glutamyltranspeptidase decreased significantly (p < 0.05 and p < 0.01, respectively) during the HT diet, compared with the LT diet.
A short-term HT diet improves endothelial function in volunteers at low cardiovascular risk, which may further reduce their risk of CVD.


Xs: 6.463032 Ys: 4.019076 Publish year: 2021 keyword: antioxidant_rich_food source: Global title: Analytical Methods for Lipid Oxidation and Antioxidant Capacity in Food Systems abstract: Lipid oxidation is the most crucial quality parameter in foods. Many methods were developed to determine the level of oxidation and antioxidant activity. This review compares the methods used to determine lipid oxidation and antioxidant capacity in foods. Lipid oxidation methods developed are based on the direct or indirect measurement of produced primary or secondary oxidation substances. Peroxide values and conjugated diene methods determine the primary oxidative products of lipid oxidation and are commonly used for plant oils and high-fat products. 2-Thiobarbituric acid-reactive substances and chromatographic methods are used to determine the secondary products of oxidation and are suitable for meat and meat-based products. The fluorometric and sensory analyses are indirect methods. The antioxidant capacity of additives is determined indirectly using the lipid oxidation methods mentioned above or directly based on the free-radical scavenging activity of the antioxidant compounds. Each lipid oxidation and antioxidant capacity methods use different approaches, and one method cannot be used for all foods. Therefore, selecting proper methods for specific foods is essential for accurately evaluating lipid oxidation or antioxidant capacity.


Xs: 6.1724143 Ys: 2.7225144 Publish year: 2021 keyword: antioxidant_rich_food source: Global title: Health benefits of phytochemicals from Brazilian native foods and plants: Antioxidant, antimicrobial, anti-cancer, and risk factors of metabolic/endocrine disorders control abstract: Background
Brazil has over 40,000 varied plant species rich in phytochemicals, expressing 20% of the world's flora. Due to its immense diversity, Brazil presents a high potential to produce knowledge and products with added value useful in phytomedicine and food supplements to prevent and treat several types of diseases as infectious/parasitic, cancer, diabetes, cardiovascular, and others endocrine/metabolic disorders.

Scope and approach
This comprehensive review focuses on advances in knowledge and understanding of the bioactive compounds nature of primary and secondary metabolites of native foods in Brazil. It covers antioxidant, antimicrobial, antihelmintic, anti-cancer and targets risk factors of metabolic/endocrine disorders by edible and non-edible parts of fruit products intake.
Key findings and conclusions: The Brazilian native flora rich in bioactive compounds exert high inhibition hates (in most cases, better than the reference antibiotics) and high selectivity index against several parasites, viruses, fungal and bacterias, without cytotoxicity. However, coronaviruses can get more attention. Moreover, several endemic species-rich in polyphenols and terpenoids demonstrated cancer cell selectivity, no cytotoxicity to healthy cells, and the balance between prooxidant and antioxidant levels that define genomic integrity by cell redox status modulation, thus controlling the cancer cells proliferation. Furthermore, oxidative stress and other metabolic syndrome risk factors can also be avoided by Brazilian flora. The Cerrado and Pampa fruits received significant attention targeting cancer and cardiometabolic/endocrine disorders, while little-explored fruits of Caatinga, Amazon, Pantanal and Atlantic forest, rich sources of antioxidants phenolics, flavonoids, polysaccharides, vitamin C, and terpenes, can still generate exciting discoveries, including food packaging solutions.
To free access before May 12, 2021: https://authors.elsevier.com/c/1cnbZ3I9F4Jdgm


Xs: 5.48974 Ys: 4.05789 Publish year: 2000 keyword: antioxidant_rich_food source: Global title: Antioxidant activity in human faeces abstract: Scarcely-absorbed antioxidants might reach the large bowel and exhibit antioxidant activity, opposing the action of reactive O species by bacterial and cellular metabolism and thus contributing to protection from oxidative damage-induced gastrointestinal diseases. This study was carried out to evaluate the antioxidant activity in the faeces of a group of healthy subjects on a freely-selected diet, and to look for possible associations with the intake of some macro- and micronutrients and food groups. Fourteen subjects recorded their food intake three times for a period of 2 d, each time collecting all the faeces passed during the next 24 h. Total antioxidant activity (TAA; mmol 6-hydroxy-2,5,7,8 tetramethylchroman-2-carboxylic acid (Trolox)/kg) of faecal suspensions was measured using the 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid radical cation (ABTS(.+)) decolorisation assay. The average TAA value of faeces was 26.6 (sd 10.2) mmol Trolox/kg wet faeces (range 7.5-50.5). The total amount of antioxidant equivalents excreted over 24 h, derived by multiplying the TAA by the amount of faeces passed over 24 h, was 3.24 (sd 1.51) mmol Trolox (range 0.92-5.82) and this was significantly correlated with the average 24 h intake of coffee red wine and particularly to the sum of coffee and red wine In conclusion, the faeces of healthy subjects show detectable capacity to scavenge radical cations, suggesting that antioxidant activity occurs in the colonic lumen. Moreover, such activity seems at least in part to be related to dietary habits.


Xs: 5.382452 Ys: 3.5327313 Publish year: 2015 keyword: antioxidant_rich_food source: Global title: Contribution of Macromolecular Antioxidants to Dietary Antioxidant Capacity: A Study in the Spanish Mediterranean Diet abstract: Epidemiological and clinical studies show that diets with a high antioxidant capacity, such us those rich in plant food and beverages, are associated with significant decreases in the overall risk of cardiovascular disease or colorectal cancer. Current studies on dietary antioxidants and dietary antioxidant capacity focus exclusively on low molecular weight or soluble antioxidants (vitamins C and E, phenolic compounds and carotenoids), ignoring macromolecular antioxidants. These are polymeric phenolic compounds or polyphenols and carotenoids linked to plant food macromolecules that yield bioavailable metabolites by the action of the microbiota with significant effects either local and/or systemic after absorption. This study determined the antioxidant capacity of the Spanish Mediterranean diet including for the first time both soluble and macromolecular antioxidants. Antioxidant capacity and consumption data of the 54 most consumed plant foods and beverages were used. Results showed that macromolecular antioxidants are the major dietary antioxidants, contributing a 61 % to the diet antioxidant capacity (8000 μmol Trolox, determined by ABTS method). The antioxidant capacity data for foods and beverages provided here may be used to estimate the dietary antioxidant capacity in different populations, where similar contributions of macromolecular antioxidants may be expected, and also to design antioxidant-rich diets. Including macromolecular antioxidants in mechanistic, intervention and observational studies on dietary antioxidants may contribute to a better understanding of the role of antioxidants in nutrition and health.


Xs: 6.006724 Ys: 3.7846684 Publish year: 2012 keyword: antioxidant_rich_food source: Global title: Assay Dilution Factors Confound Measures of Total Antioxidant Capacity in Polyphenol-Rich Juices abstract: Unlabelled:
The extent to which sample dilution factor (DF) affects total antioxidant capacity (TAC) values is poorly understood. Thus, we examined the impact of DF on the ORAC, FRAP, DPPH, and total phenols (TP) assays using pomegranate juice (PJ), grape juice (GJ), selected flavonoids, ascorbic acid, and ellagic acid. For ORAC, GJ was comparable to PJ at DF 750, but at DF 2000, the ORAC value of GJ was 40% more than PJ. Increasing DF increased GJ and PJ, DPPH, TP, and FRAP values 11% and 14%, respectively. Increased test concentrations of quercetin and catechin resulted in 51% and 126% greater ORAC values, but decreased naringenin by 68%. Flavonoids, but not ellagic acid or ascorbic acid, may contribute to the dilution effect on the variation of final TAC values. Thus, reporting TAC or TP using a single DF may introduce uncertainty about the confidence of TAC assay values, especially when comparing different juices. These results underscore the importance of using compatible test standards for reporting TAC values.

Practical application:
Total antioxidant capacity (TAC) values such as the ORAC assay are increasingly used for comparison of polyphenol-rich foods and beverages. Choice of standards and test concentrations, even within the linear range of standards, may introduce variation probably due to synergy/antagonism between antioxidant and thereby, confound final TAC values. Thus, test concentration or dilution factors of samples should be considered in the design of TAC assays and interpretation of their results.


Xs: 5.8871384 Ys: 3.8526232 Publish year: 2003 keyword: antioxidant_rich_food source: Global title: Honey with High Levels of Antioxidants Can Provide Protection to Healthy Human Subjects abstract: Free radicals and reactive oxygen species (ROS) have been implicated in contributing to the processes of aging and disease. Humans protect themselves from these damaging compounds, in part, by absorbing antioxidants from high-antioxidant foods. This report describes the effects of consuming 1.5 g/kg body weight of corn syrup or buckwheat honey on the antioxidant and reducing capacities of plasma in healthy human adults. The corn syrup treatment contained 0.21 +/- 0.06 mg of phenolic antioxidants per gram, and the two buckwheat honey treatments contained 0.79 +/- 0.02 and 1.71 +/- 0.21 mg of phenolic antioxidants per gram. Following consumption of the two honey treatments, plasma total-phenolic content increased (P < 0.05) as did plasma antioxidant and reducing capacities (P < 0.05). These data support the concept that phenolic antioxidants from processed honey are bioavailable, and that they increase antioxidant activity of plasma. It can be speculated that these compounds may augment defenses against oxidative stress and that they might be able to protect humans from oxidative stress. Given that the average sweetener intake by humans is estimated to be in excess of 70 kg per year, the substitution of honey in some foods for traditional sweeteners could result in an enhanced antioxidant defense system in healthy adults.


Xs: 5.5674243 Ys: 3.0871716 Publish year: 2013 keyword: antioxidant_rich_food source: Global title: ROLE OF MICRONUTRIENTS IN BREAST CANCER: A REVIEW abstract: In women, cancer of the breast is the most common incident of cancer and cause of death from cancer. Epidemiological studies tentatively and inconsistently suggest that among individual women, high intake of vitamin A, caroteniods, vitamin E, selenium and vitamin C may be protective against breast cancer. They are potent antioxidants, and thus may provide a cellular defence against reactive oxygen species which damage Deoxyribonucleic acid. The improper balance between reactive oxygen molecules production and antioxidant defences results in oxidative stress, which deregulates the cellular functions leading to cancer. The association of these micro-nutrients with breast cancer has been discussed in this review article. INTRODUCTION In women, cancer of the breast is the most common incident cancer and cause of death from cancer (Parkin, 1989). It is the third most common cancer overall, throughout the world (Potter, 1997). High risk area includes Europe and North America, which together accounted for 400,000 cases of breast cancer in 1996. The lowest rates are reported from Africa and Asia (Potter, 1997). The breast cancer rates are however increasing in most countries, particularly in areas which had previously low rates (Doll et al., 1994). Globally, a wide variation in the incidence of breast cancer ranging from 1657 per 1,00,000 (in developed countries) and 1153 per 1,00,000 (in developing countries) has been reported (WHO 1995). In India, the Age adjusted rate of breast cancer has been reported to range between 8.8 to 28.6 per 1,00,000 population in six different regions of the country (ICMR 2001). Epidemiological studies tentatively and inconsistently suggest that among individual women, high intake of vitamin A, caroteniods, vitamin E, selenium and vitamin C may be protective against breast cancer (Brinton, 1994). They are potent antioxidants, and thus may provide a cellular defense against reactive oxygen species which damage Deoxyribonucleic acid (DNA). The improper balance between reactive oxygen molecules (ROMs) production and antioxidant defenses results in oxidative stress, which deregulates the cellular functions leading to cancer (Ray and Husain, 2001). The association of these micro-nutrients with breast cancer has been discussed in this review article. Vitamin A and Breast Cancer Vitamin A consists of preformed vitamin A (retinol, retinyl esters and related compounds) from animal sources and certain carotenoids-found primarily in fruits and vegetables – which are partially converted to retinol in the intestinal epithelium (carotenoid vitamin A). Many carotenoids are potent antioxidants, and thus may provide a cellular defense against reactive oxygen species which damage DNA and initiate actions such as lipid peroxidation and may have implications not only in the initiation and promotion of breast cancer but also in its spread (Peto, 1983, Hunter and Willett, 1993). Carotenoids have retinoid like effects on cellular differentiation and apoptosis and also exhibit inhibitory effects on mammary cell growth (Micozzi et al., 1990; Dawson et al., 1995; Prakash et al., 2000). Vitamin A also regulates cellular differentiation and may prevent the emergence of malignant cells (Hunter and Willett, 1993; Peto et al., 1981; Sporn and Roberts, 1993). Β-carotene might reduce cancer risk either as a result of its conversion to retinol or through its action as an antioxidant and free radical scavenger (Mayne and Parker, 1989, Zeigler, 1991). Statistically significant inverse association of intake of carotene has been observed with


Xs: 6.445746 Ys: 4.0901766 Publish year: 2021 keyword: antioxidant_rich_food source: Global title: Terpenoids and Polyphenols as Natural Antioxidant Agents in Food Preservation abstract: Synthetic antioxidant food additives, such as BHA, BHT and TBHQ, are going through a difficult time, since these products generate a negative perception in consumers. This has generated an increased pressure on food manufacturers to search for safer natural alternatives like phytochemicals (such as polyphenols, including flavonoids, and essential oils rich in terpenoids, including carotenoids). These plant bioactive compounds have antioxidant activities widely proven in in vitro tests and in diverse food matrices (meat, fish, oil and vegetables). As tons of food are wasted every year due to aesthetic reasons (lipid oxidation) and premature damage caused by inappropriate packaging, there is an urgent need for natural antioxidants capable of replacing the synthetic ones to meet consumer demands. This review summarizes industrially interesting antioxidant bioactivities associated with terpenoids and polyphenols with respect to the prevention of lipid oxidation in high fat containing foods, such as meat (rich in saturated fat), fish (rich in polyunsaturated fat), oil and vegetable products, while avoiding the generation of rancid flavors and negative visual deterioration (such as color changes due to oxidized lipids). Terpenoids (like monoterpenes and carotenoids) and polyphenols (like quercetin and other flavonoids) are important phytochemicals with a broad range of antioxidant effects. These phytochemicals are widely distributed in fruits and vegetables, including agricultural waste, and are remarkably useful in food preservation, as they show bioactivity as plant antioxidants, able to scavenge reactive oxygen and nitrogen species, such as superoxide, hydroxyl or peroxyl radicals in meat and other products, contributing to the prevention of lipid oxidation processes in food matrices.


Xs: 6.101061 Ys: 3.5332403 Publish year: 2012 keyword: antioxidant_rich_food source: Global title: Urinary excretion of antioxidants in healthy humans following Queen Garnet plum juice ingestion: a new plum variety rich in antioxidant compounds abstract: In recent years, there has been intense interest in the potential health benefits of dietary derived plant polyphenols and antioxidants. A new variety of Prunus salicina, Queen Garnet plum (QGP), was developed as a high anthocyanin, high antioxidant plum, in a Queensland Government breeding program. Following consumption of 400 mL QGP juice (QGPJ; 1,117 mg anthocyanins) by two healthy male subjects, QGP anthocyanins (cyanidin-3-glucoside and cyanidin-3-rutinoside) were excreted mainly as methylated and glucuronidated metabolites in urine (0.5% of the ingested dose within 24 h). Furthermore, QGPJ intake resulted in a threefold increase in hippuric acid excretion (potential biomarker for total polyphenols intake and metabolite), an increased urinary antioxidant capacity and a decreased malondialdehyde excretion (biomarker for oxidative stress) within 24 h as compared with the polyphenol-/antioxidant-free control. Results from this pilot study suggest that metabolites, and not the native QGP anthocyanins/polyphenols, are most likely the bioactive compounds in vivo.
In recent years, there has been increasing consumer interest in antioxidant-rich foods, which have guided breeders of different crops to consider antioxidant compounds, such as anthocyanins and other polyphenols, as interesting targets in breeding programs. In this manuscript, we are presenting for the first time (1) data about the outstanding antioxidant and anthocyanin content of Queen Garnet plum (QGP), a new variety of Prunus salicina, which was developed in a Queensland Government breeding program, and (2) data about the absorption and metabolism of QGP anthocyanins/antioxidants in healthy humans as assessed by their urinary excretion. The results of this initial work indicate that QGP and/or derived products could represent a new and promising source of anthocyanins as natural ingredients and colorants for the food and nutraceutical industries.


Xs: 5.128844 Ys: 3.6208575 Publish year: 2010 keyword: antioxidant_rich_food source: Global title: Impact of dietary shift to higher antioxidant foods in COPD: A Randomized Trial abstract: Chronic obstructive pulmonary disease (COPD) is characterised by increased oxidative stress. Dietary factors, such as ample consumption of foods rich in antioxidants, such as fruit and vegetables, might have beneficial effects in COPD patients. The association between dietary shift to foods rich in antioxidants and lung function in COPD was investigated in a 3-yr prospective study. A total of 120 COPD patients were randomised to follow either a diet based on increased consumption of fresh fruit and vegetables (intervention group (IG)) or a free diet (control group (CG)). The mean consumption of foods containing antioxidants was higher in the IG than in the CG throughout the study period (p<0.05). The relationship between consumption of foods rich in antioxidants and percentage predicted forced expiratory volume in 1 s was assessed using a general linear model for repeated measures; the two groups overall were different in time (p = 0.03), with the IG showing a better outcome. In investigating the effect of several confounders (sex, age, smoking status, comorbid conditions and exacerbation) of group response over time, nonsignificant interactions were found between confounders, group and time. These findings suggest that a dietary shift to higher-antioxidant food intake may be associated with improvement in lung function, and, in this respect, dietary interventions might be considered in COPD management.


Xs: 6.644531 Ys: 4.277478 Publish year: 2016 keyword: antioxidant_rich_food source: Global title: Microencapsulation of Natural Antioxidantsfor Food Application – The specific case of coffee antioxidants – a review abstract: Functional foods fortified with antioxidants are gaining more popularity since consumption alone of foods naturally rich in antioxidants is insufficient to reduce oxidative stress associated with various diseases. Despite their beneficial effects, natural antioxidants present in coffee are sensitive to heat, light and oxygen, limiting their application in the food industry. Although microencapsulation is able to protect the antioxidant from degradation, mask its taste and control its release, the process of microparticles incorporation affects the original food properties.


Xs: 5.742272 Ys: 3.6930287 Publish year: 2014 keyword: antioxidant_rich_food source: Global title: Antioxidants in Food, Vitamins and Supplements: Prevention and Treatment of Disease abstract: Antioxidants in Food, Vitamins and Supplements bridges the gap between books aimed at consumers and technical volumes written for investigators in antioxidant research. It explores the role of oxidative stress in the pathophysiology of various diseases as well as antioxidant foods, vitamins, and all antioxidant supplements, including herbal supplements. It offers healthcare professionals a rich resource of key clinical information and basic scientific explanations relevant to the development and prevention of specific diseases. The book is written at an intermediate level, and can be easily understood by readers with a college level chemistry and biology background.


Xs: 5.758897 Ys: 3.4165936 Publish year: 2014 keyword: antioxidant_rich_food source: Global title: Strawberry and Human Health: Effects Beyond Antioxidant Activity. abstract: The usefulness of a diet rich in vegetables and fruit on human health has been widely recognized: a high intake of antioxidant and bioactive compounds may in fact play a crucial role in the prevention of several diseases, such as cancer, cardiovascular, neurodegenerative and other chronic pathologies. The strawberry (Fragaria X ananassa,Duch.) possesses a remarkable nutritional composition in terms of micronutrients such as minerals, vitamin C and folates, and non nutrient elements, like phenolic compounds, that are essential for human health. Although strawberry phenolics are known mainly for their anti-inflammatory and antioxidant action, recent studies have demonstrated that their biological activities also spread to other pathways involved in cellular metabolism and cellular survival. This paper has the main objective of reviewing current information about the potential mechanisms involved in the effects elicited by strawberry polyphenols on human health, devoting a special attention to the latest findings.


Xs: 6.7881026 Ys: 3.77378 Publish year: 2007 keyword: antioxidant_rich_food source: Global title: A Comparative Study on Phenolic Profiles and Antioxidant Activities of Legumes as Affected by Extraction Solvents abstract: The objective of this study was to investigate how 6 commonly used solvent systems affected the yields of phenolic substances and the antioxidant capacity of extracts from 8 major classes of food legumes. Several antioxidant-related phytochemical compositions, namely, total phenolic content (TPC), total flavonoids content (TFC), and condensed tannins content (CTC), were investigated. In addition, antioxidant activities were tested using 2,2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging, ferric-reducing antioxidant power (FRAP), and the oxygen radical absorbance capacity (ORAC). The results showed that the 50% acetone extracts exhibited the highest TPC for yellow pea, green pea, chickpea, and yellow soybean. Acidic 70% acetone (+0.5% acetic acid) extracts exhibited the highest TPC, TFC, and FRAP values for black bean, lentil, black soybean, and red kidney bean. The 80% acetone extracts exhibited the highest TFC, CTC, and DPPH-free radical scavenging activity for yellow pea, green pea, chickpea, and yellow soybean. The 70% ethanol extracts exhibited the greatest ORAC value for all selected legumes. These results indicated that solvents with different polarity had significant effects on total phenolic contents, extracted components, and antioxidant activities. High correlations between phenolic compositions and antioxidant activities of legume extracts were observed. The information is of interest to the nutraceutical food/ingredient industries since legumes are a rich source of antioxidants.


Xs: 5.6850433 Ys: 3.6182625 Publish year: 2008 keyword: antioxidant_rich_food source: Global title: Free Radicals, Antioxidants in Disease and Health abstract: Free radicals and oxidants play a dual role as both toxic and beneficial compounds, since they can be either harmful or helpful to the body. They are produced either from normal cell metabolisms in situ or from external sources (pollution, cigarette smoke, radiation, medication). When an overload of free radicals cannot gradually be destroyed, their accumulation in the body generates a phenomenon called oxidative stress. This process plays a major part in the development of chronic and degenerative illness such as cancer, autoimmune disorders, aging, cataract, rheumatoid arthritis, cardiovascular and neurodegenerative diseases. The human body has several mechanisms to counteract oxidative stress by producing antioxidants, which are either naturally produced in situ, or externally supplied through foods and/or supplements. This mini-review deals with the taxonomy, the mechanisms of formation and catabolism of the free radicals, it examines their beneficial and deleterious effects on cellular activities, it highlights the potential role of the antioxidants in preventing and repairing damages caused by oxidative stress, and it discusses the antioxidant supplementation in health maintenance.


Xs: 6.8823175 Ys: 3.791086 Publish year: 2015 keyword: antioxidant_rich_food source: Global title: Antioxidant activity of protocatechuates evaluated by DPPH, ORAC, and CAT methods abstract: Abstract Hibiscus sabdariffa L. is a worldwide consumed plant, principally after infusion of its dried sepals and calyces, which are usually discarded. Nevertheless, they represent a potential source of natural bioactive compounds, e.g. polyphenols, which could add value to this under-exploited plant. Protocatechuic acid (PA) was chosen as a model of the phenolic acids that can be extracted from H. sabdariffa. In order to modify PA hydrophilic character, which limits its use in lipid-rich food products, PA was esterified to C1-C18 alcohols, and the impact of lipophilization on its antioxidant activity was evaluated in both, an homogeneous (DPPH and ORAC methods) and an heterogeneous (CAT method) system. Results herein obtained showed that, depending on the grafted alkyl chain length, lipophilization could positively affect the antioxidant activity of PA in heterogeneous media; therefore, support its use as an innovative way to synthesize molecules with an improved antioxidant capacity and potential to be used as multifunctional preservatives in food.


Xs: 5.1083884 Ys: 3.6366482 Publish year: 2006 keyword: antioxidant_rich_food source: Global title: The importance of dietary antioxidants on plasma antioxidant capacity and lipid peroxidation in vivo in middle-aged men abstract: Background : High intake of foods rich in antioxidants is associated with a reduced risk of several diseases, including coronary heart disease and some cancers. Objective : To study associations between dietary antioxidants and antioxidant-rich food items and antioxidant capacity (AOC), as well as lipid peroxidation in vivo. Design : A total of 86 men, with a mean age of 60 years, who were part of a larger population-based study in Sweden, participated. Fourteen 24 h recalls were collected by telephone, evenly distributed during 1 year. AOC was measured in plasma using an enhanced chemiluminescence assay and biomarkers of non-enzymic in vivo lipid peroxidation were determined by measuring F 2 -isoprostanes (8-iso-prostaglandin F 2a) in plasma. Results : Higher intakes of ascorbic acid, tocopherols and b-carotene, and of the combined intake of different antioxidant-rich foods, were related to a higher plasma AOC. The levels of F 2 -isoprostanes were related neither to dietary intake of antioxidants nor to antioxidant-rich foods. Conclusions : Individuals with a higher intake of several different antioxidant-rich foods and of dietary antioxidants had a higher plasma AOC than those with the lowest intake, supporting the importance of a balanced diet rich in various antioxidants. Moreover, the results indicate that non-enzymic lipid peroxidation in vivo, measured as F 2 -isoprostanes in plasma, is not easily affected by the diet.


Xs: 4.9619226 Ys: 3.4956663 Publish year: 2008 keyword: antioxidant_rich_food source: Global title: Food selection based on total antioxidant capacity can modify antioxidant intake, systemic inflammation, and liver function without altering markers of oxidative stress1-3 abstract: It is unknown whether diets with a high dietary total antioxidant capacity (TAC) can modify oxidative stress, low-grade inflammation, or liver dysfunction, all of which are risk factors for type 2 diabetes and cardiovascular disease.
We studied the effect of high- and low-TAC (HT and LT, respectively) diets on markers of antioxidant status, systemic inflammation, and liver dysfunction.
In a crossover intervention, 33 healthy adults (19 men, 14 women) received the HT and LT diets for 2 wk each. Dietary habits were checked with a 3-d food record during both diet periods and the washout period.
Fruit and vegetable, macronutrient, dietary fiber, and alcohol intakes did not differ significantly between the 2 diets, whereas dietary TAC, alpha-tocopherol, and ascorbic acid were significantly (P < 0.001) higher during the HT diet. Plasma alpha-tocopherol rose during the HT and decreased during the LT diet (P < 0.02 for difference) without changes in markers of oxidative stress except plasma malondialdehyde, which decreased unexpectedly during the LT diet (P < 0.05). Plasma high-sensitivity C-reactive protein, alanine aminotransferase, gamma-glutamyltranspeptidase, and alkaline phosphatase concentrations decreased during the HT compared with the LT diet (mean +/- SEM for pre-post changes: -0.72 +/- 0.37 compared with 1.05 +/- 0.60 mg/L, P < 0.01; -1.73 +/- 1.02 compared with 2.33 +/- 2.58 U/L, P < 0.01; -2.12 +/- 1.45 compared with 5.15 +/- 2.98 U/L, P < 0.05; and 1.36 +/- 1.34 compared with 5.06 +/- 2.00 U/L, P < 0.01, respectively).
Selecting foods according to their TAC markedly affects antioxidant intake and modulates hepatic contribution to systemic inflammation without affecting traditional markers of antioxidant status.


Xs: 6.2386665 Ys: 4.0864105 Publish year: 2011 keyword: antioxidant_rich_food source: Global title: Food-derived peptidic antioxidants: A review of their production, assessment, and potential applications abstract: Antioxidant properties of food-derived peptides have been described in an increasing number of studies in recent years. Consequently, these peptides are being considered as potential sources to control various oxidative processes in the human body as well as in food. It is however difficult to compare results from various studies due to the diversity of in vitro assay systems and inconsistency in the conditions used to evaluate antioxidative capacity of peptides and protein hydrolysates. Further, specific assays and biomarkers are yet to be established to confirm their bioactive potential. This review summarizes the literature on food sources and methods of antioxidative peptide production, and the reported efficacies and mechanisms of their action. Furthermore, it presents a critical evaluation of methods used for assessing antioxidative activity of peptides. Examples of promising applications of these peptides in food, nutraceuticals and cosmeceuticals are also discussed with an insight to the future research needs.Highlights► Summary of antioxidative food protein hydrolysates and peptides reported in past 20 years. ► Elucidation of molecular characteristics and antioxidant mechanisms of peptides. ► Comparison of methods for assessing antioxidative capacity of peptides. ► Opportunities and challenges of peptidic antioxidants in functional food applications.


Xs: 4.901483 Ys: 3.4822798 Publish year: 2005 keyword: antioxidant_rich_food source: Global title: Total antioxidant capacity of the diet is inversely and independently related to plasma concentration of high-sensitivity C-reactive protein in adult Italian subjects abstract: Inflammation, a risk factor for cardiovascular disease, is associated with low plasma levels of antioxidant vitamins. In addition to vitamins, other antioxidants modulate the synthesis of inflammatory markers in vitro and contribute to the total antioxidant capacity (TAC) of a diet. However, the relationship between dietary TAC and markers of inflammation has never been evaluated in vivo. We investigated the relationship between dietary TAC and markers of systemic (high-sensitivity C-reactive protein (hs-CRP), leucocytes) and vascular (soluble intercellular cell adhesion molecule-1) inflammation in 243 non-diabetic subjects. General Linear Model (GLM) analysis showed a significant (P=0.005) inverse relationship between hs-CRP and quartiles of energy-adjusted dietary TAC, even when recognized modulating factors of inflammation, namely alcohol, fibre, vitamin C, alpha-tocopherol, beta-carotene, BMI, waist circumference, HDL-cholesterol, hypertension, insulin sensitivity and plasma beta-carotene, were included in the model as covariates (P=0.004). The relationship was stronger for subjects with hypertension (P=0.013 v. P=0.109 for normotensive individuals). Among dietary factors, TAC was significantly higher (5.3 (sd 3.0) v. 4.9 (sd 2.7) mmol Trolox/d; P=0.026) in subjects with low plasma hs-CRP (range: 0.0-4.1 mg/l) than in subjects with high plasma hs-CRP (range: 4.2-27.8 mg/l). We conclude that dietary TAC is inversely and independently correlated with plasma concentrations of hs-CRP and this could be one of the mechanisms explaining the protective effects against CVD of antioxidant-rich foods such as fruits, whole cereals and red wine. This could be of particular significance for subjects with high blood pressure.


Xs: 6.118169 Ys: 4.031065 Publish year: 2006 keyword: antioxidant_rich_food source: Global title: Methodology for the determination of biological antioxidant capacity in vitro: A review abstract: One of the effective means of adding value to agricultural produce is the development of functional foods or dietary supplements enriched with antioxidants. This process involves extraction of antioxidant rich fractions from their sources and then testing for antioxidant activity prior to adding these back to the foods or packing into pills or capsules. Ideally, the antioxidant activity should be tested using both in vitro and in vivo techniques but due to the high cost of conducting animal and human feeding trials, many products undergo only in vitro testing. This review describes popular methods commonly used for testing antioxidant activity in vitro, with particular reference to their reliability, efficiency, accessibility and biological relevance. Copyright © 2006 Society of Chemical Industry


Xs: 6.740007 Ys: 4.1947384 Publish year: 2005 keyword: antioxidant_rich_food source: Global title: Antioxidant and biological activity of phenolic pigments from Theobroma cacao hulls extracted with supercritical CO2 abstract: Theobroma cacao L. (Sterculiaceae) and cocoa-derived products are phenolics-rich food; these products are largely studied because of the antioxidant and antiradical in vitro properties of phenolic constituents. Cocoa hulls are the principal by-product of cocoa, separated from the cotyledons during the pre-roasting process or after the roasting process of T. cacao beans (de-hulling/de-husking step). This by-product is a matrix rich in fiber (namely insoluble, but also represented by pectins) and phenolics. Supercritical CO2 is a powerful mild technology able to extract and fractionate from plant or animal foods without the use of organic solvent. This approach was used to extract some phenolics fractions from cocoa hulls. Only two recovered fractions, (150 bar, 50 °C, re-dissolved in acetone; 200 bar, 50 °C, re-dissolved in acetone), apparently free from (-)epicatechin, catechin and phenolic acids, showed protective action in an in vitro test (SH-SY5Y cells, differentiated to a neuronal phenotype using retinoic acid and then exposed to ischemic damage), similar to the action of cabergoline and vitamin E. We suggest the use of supercritical CO2 for the isolation of bioactive fractions from cocoa hulls and an in vitro model as a useful model to study the antioxidant/antiradical properties of isolated phenolic pigments.


Xs: 7.6413684 Ys: 2.708428 Publish year: 2019 keyword: antioxidant_rich_food source: Global title: Antioxidant Rich Extracts of Terminalia ferdinandiana Inhibit the Growth of Foodborne Bacteria abstract: Terminalia ferdinandiana (Kakadu plum) is a native Australian plant containing phytochemicals with antioxidant capacity. In the search for alternatives to synthetic preservatives, antioxidants from plants and herbs are increasingly being investigated for the preservation of food. In this study, extracts were prepared from Terminalia ferdinandiana fruit, leaves, seedcoats, and bark using different solvents. Hydrolysable and condensed tannin contents in the extracts were determined, as well as antioxidant capacity, by measuring the total phenolic content (TPC) and free radical scavenging activity using the 2, 2-diphenyl-1-picrylhydrazyl (DPPH) assay. Total phenolic content was higher in the fruits and barks with methanol extracts, containing the highest TPC, hydrolysable tannins, and DPPH-free radical scavenging capacity (12.2 ± 2.8 g/100 g dry weight (DW), 55 ± 2 mg/100 g DW, and 93% respectively). Saponins and condensed tannins were highest in bark extracts (7.0 ± 0.2 and 6.5 ± 0.7 g/100 g DW). The antimicrobial activity of extracts from fruit and leaves showed larger zones of inhibition, compared to seedcoats and barks, against the foodborne bacteria Listeria monocytogenes, Bacillus cereus, Methicillin resistant Staphylococcus aureus, and clinical isolates of Pseudomonas aeruginosa. The minimum inhibitory concentration and minimum bactericidal concentration in response to the different extracts ranged from 1.0 to 3.0 mg/mL. Scanning electron microscopy images of the treated bacteria showed morphological changes, leading to cell death. These results suggest that antioxidant rich extracts of Terminalia ferdinandiana fruits and leaves have potential applications as natural antimicrobials in food preservation.


Xs: 4.50985 Ys: 3.0789852 Publish year: 2005 keyword: antioxidant_rich_food source: Global title: Cocoa antioxidants and cardiovascular health abstract: An increasing body of epidemiologic evidence supports the concept that diets rich in fruits and vegetables can promote health and attenuate, or delay, the onset of various diseases. Epidemiologic data support the idea that these health benefits are causally linked to the consumption of certain flavonoids present in fruit and vegetables. In the context of cardiovascular health, a particular group of flavonoids, namely, the flavan-3-ols (flavanols), has received attention. Flavanol-rich, plant-derived foods and beverages include wine, tea, and various fruits and berries, as well as cocoa and cocoa products. Numerous dietary intervention studies in humans and animals indicate that flavanol-rich foods and beverages might exert cardioprotective effects with respect to vascular function and platelet reactivity. This review discusses the bioactivity of flavanols in the context of cardiovascular health, with respect to their bioavailability, their antioxidant properties, and their vascular effects.


Xs: 4.5818467 Ys: 3.060769 Publish year: 2004 keyword: antioxidant_rich_food source: Global title: Lycopene from two food sources does not affect antioxidant or cholesterol status of middle-aged adults abstract: Epidemiological studies have reported associations between reduced cardiovascular disease and diets rich in tomato and/or lycopene. Intervention studies have shown that lycopene-containing foods may reduce cholesterol levels and lipid peroxidation, factors implicated in the initiation of cardiovascular disease. The objective of this study was to determine whether consumption of lycopene rich foods conferred cardiovascular protection to middle-aged adults as indicated by plasma lipid concentrations and measures of ex vivo antioxidants.
Ten healthy men and women consumed a low lycopene diet with no added lycopene (control treatment) or supplemented with watermelon or tomato juice each containing 20 mg lycopene. Subjects consumed each treatment for three weeks in a crossover design. Plasma, collected weekly was analyzed for total cholesterol, high density lipoprotein cholesterol (HDL-C) and triglyceride concentrations and for the antioxidant biomarkers of malondialdehyde formation products (MDA), plasma glutathione peroxidase (GPX) and ferric reducing ability of plasma (FRAP). Data were analyzed using Proc Mixed Procedure and associations between antioxidant and lipid measures were identified by Pearson's product moment correlation analysis.
Compared to the control diet, the lycopene-containing foods did not affect plasma lipid concentrations or antioxidant biomarkers. Women had higher total cholesterol, HDL-C and triglyceride concentrations than did the men. Total cholesterol was positively correlated to MDA and FRAP while HDL-C was positively correlated to MDA and GPX. GPX was negatively correlated to triglyceride concentration.
The inclusion of watermelon or tomato juice containing 20 mg lycopene did not affect plasma lipid concentrations or antioxidant status of healthy subjects. However, plasma cholesterol levels impacted the results of MDA and FRAP antioxidant tests.


Xs: 5.487782 Ys: 3.7044744 Publish year: 2003 keyword: antioxidant_rich_food source: Global title: Total Antioxidant Capacity of Plant Foods, Beverages and Oils Consumed in Italy Assessed by Three Different In Vitro Assays abstract: Epidemiologic studies have demonstrated an inverse association between consumption of fruits and vegetables and morbidity and mortality from degenerative diseases. The antioxidant content of fruits and vegetables may contribute to the protection they offer from disease. Because plant foods contain many different classes and types of antioxidants, knowledge of their total antioxidant capacity (TAC), which is the cumulative capacity of food components to scavenge free radicals, would be useful for epidemiologic purposes. To accomplish this, a variety of foods commonly consumed in Italy, including 34 vegetables, 30 fruits, 34 beverages and 6 vegetable oils, were analyzed using three different assays, i.e., Trolox equivalent antioxidant capacity (TEAC), total radical-trapping antioxidant parameter (TRAP) and ferric reducing-antioxidant power (FRAP). These assays, based on different chemical mechanisms, were selected to take into account the wide variety and range of action of antioxidant compounds present in actual foods. Among vegetables, spinach had the highest antioxidant capacity in the TEAC and FRAP assays followed by peppers, whereas asparagus had the greatest antioxidant capacity in the TRAP assay. Among fruits, the highest antioxidant activities were found in berries (i.e., blackberry, redcurrant and raspberry) regardless of the assay used. Among beverages, coffee had the greatest TAC, regardless of the method of preparation or analysis, followed by citrus juices, which exhibited the highest value among soft beverages. Finally, of the oils, soybean oil had the highest antioxidant capacity, followed by extra virgin olive oil, whereas peanut oil was less effective. Such data, coupled with an appropriate questionnaire to estimate antioxidant intake, will allow the investigation of the relation between dietary antioxidants and oxidative stress-induced diseases.


Xs: 6.157402 Ys: 3.1096587 Publish year: 2019 keyword: antioxidant_rich_food source: Global title: Lycopene: Chemistry, Sources, Bioavailability, and Benefits for Human Health abstract: For decades, recommendations for the consumption of fruits and vegetables are increasing because of being rich sources of various phytochemical compounds. There are mostly bioactive substances that show beneficial and nutritional actions. Lycopene is a member of the carotenoid's family. It exhibits close characteristics and functions of some carotenoids that promote it to be an excellent fighter against a series of health problems and diseases. Lycopene is a red pigment which can be found in fresh fruits like tomato, rosehips, watermelon, autumn olive and in their processed products. Type of variety and several environmental factors have major influences on the lycopene contents of fruits. Moreover, the conditions during and after processing could lead to different variations in its content in the final products. Beyond being a color agent, this substance has other functions in its original environments (fruits) to protect them against oxidative stresses, harmful lights, and others. Due to its hydrophobicity and the intake of oils and fats, the bioavailability of lycopene is found to be high after the consumption with lipophilic rich products. After that, this substance would be concentrated in some organs and tissues where it will exert its numerous health effects. Lycopene is considered as an effective antioxidant and agent against several cancer types such as prostate and skin cancer. Also, it has a crucial role to reduce cardiovascular diseases, neurological impairments, diabetes, and related diseases. For this reason, this paper has reviewed the main characteristics of lycopene and its important sources in the human diet. Many recent studies in the literature have reported the efficient contribution and the relation of this substance to fight different diseases. Furthermore, the supplementation of foods with this potential active compound is recommended to be a good alternative to many existing treatments without showing any side effects.


Xs: 5.8287354 Ys: 3.5403216 Publish year: 2008 keyword: antioxidant_rich_food source: Global title: Pharmacokinetics of Anthocyanins and Antioxidant Effects after the Consumption of Anthocyanin-Rich A??ai Juice and Pulp (Euterpe oleracea Mart.) in Human Healthy Volunteers abstract: The acai berry is the fruit of the acai palm and is traditionally consumed in Brazil but has gained popularity abroad as a food and functional ingredient, yet little information exists on its health effect in humans. This study was performed as an acute four-way crossover clinical trial with acai pulp and clarified acai juice compared to applesauce and a non-antioxidant beverage as controls. Healthy volunteers (12) were dosed at 7 mL/kg of body weight after a washout phase and overnight fast, and plasma was repeatedly sampled over 12 h and urine over 24 h after consumption. Noncompartmental pharmacokinetic analysis of total anthocyanins quantified as cyanidin-3-O-glucoside showed Cmax values of 2321 and 1138 ng/L at t max times of 2.2 and 2.0 h, and AUC last values of 8568 and 3314 ng h L(-1) for pulp and juice, respectively. Nonlinear mixed effect modeling identified dose volume as a significant predictor of relative oral bioavailability in a negative nonlinear relationship for acai pulp and juice. Plasma antioxidant capacity was significantly increased by the acai pulp and applesauce. Individual increases in plasma antioxidant capacity of up to 2.3- and 3-fold for acai juice and pulp, respectively were observed. The antioxidant capacity in urine, generation of reactive oxygen species, and uric acid concentrations in plasma were not significantly altered by the treatments. Results demonstrate the absorption and antioxidant effects of anthocyanins in acai in plasma in an acute human consumption trial.


Xs: 4.8263826 Ys: 3.2082636 Publish year: 2010 keyword: antioxidant_rich_food source: Global title: Chronic and acute effects of walnuts on antioxidant capacity and nutritional status in humans: A randomized, cross-over pilot study abstract: Compared with other common plant foods, walnuts (Juglans regia) are consistently ranked among the highest in antioxidant capacity. In vitro, walnut polyphenols inhibit plasma and LDL oxidation, while in animal models they lower biomarkers of oxidative stress and raise antioxidant capacity. A limited number of human feeding trials indicate that walnuts improve some measures of antioxidant status, but not others.
A 19 wk, randomized crossover trial was conducted in 21 generally healthy men and postmenopausal women > or = 50 y to study the dose-response effects of walnut intake on biomarkers of antioxidant activity, oxidative stress, and nutrient status. Subjects were randomized to receive either 21 or 42 g raw walnuts/d during each 6 wk intervention phase with a 6 wk washout between phases. Subjects were instructed to consume their usual diet, but refrain from eating any other tree nuts, seeds, peanuts, or ellagitannin-rich foods during the entire study, and other polyphenol-rich foods for 2 d prior to each study visit.
Compared to baseline levels, red blood cell (RBC) linoleic acid and plasma pyridoxal phosphate (PLP) were significantly higher after 6 wk with 42 g/d walnuts (P < 0.05 for both). Overall, changes in plasma total thiols, and other antioxidant biomarkers, were not significant with either walnut dose. However, when compared to fasting levels, plasma total thiols were elevated within 1 h of walnut consumption with both doses during the baseline and end visits for each intervention phase (P < 0.05 for all). Despite the observed increase in RBC linoleic and linolenic acids associated with walnut consumption, this substrate for lipid peroxidation only minimally affected malondialdehyde (MDA) and antioxidant capacity. The proportional changes in MDA and Oxygen Radical Absorbance Capacity (ORAC) were consistent with a dose-response effect, although no significant within- or between-group differences were observed for these measures.
Walnut consumption did not significantly change the plasma antioxidant capacity of healthy, well-nourished older adults in this pilot study. However, improvements in linoleic acid and pyridoxal phosphate were observed with chronic consumption, while total plasma thiols were enhanced acutely. Future studies investigating the antioxidant effects of walnuts in humans are warranted, but should include either a larger sample size or a controlled feeding intervention.
ClinicalTrials.gov: NCT00626691.


Xs: 7.1181664 Ys: 4.434236 Publish year: 2012 keyword: antioxidant_rich_food source: Global title: Cereal bran: The next super food with significant antioxidant and anticancer potential abstract: Bran is the hard outer layer of cereal grains, rich in a myriad of healthy phytochemicals viz. phenolics, flavonoids, glucans and pigments. Unfortunately, these nutrition-rich components are often discarded during milling out of ignorance, organoleptic reasons and rancidity problems. Knowing the phytochemical constituents and pharmacological profile of bran is expected to give insight to their potential application in promotion of health. This study illustrates the antioxidant and anticancer properties of the cereal bran and its derivatives. The current contribution provides a comprehensive review of the bioactive phytochemical constituents of bran, their extraction techniques, the antioxidant and anticancer properties. The issues associated with bran stabilization in foods and enhancement strategies for extraction and bioavailability of bran nutrients are discussed. Bacteria and yeast fermentation of bran have been observed to improve their nutritional profile. Bran products promise potential applications as nutritional ingredients in functional foods. Leading food manufactures have already started fortifying food products with bran, at the wake of the discovery of its overwhelming health-promoting potentials.


Xs: 5.462863 Ys: 2.8931963 Publish year: 2023 keyword: antioxidant_rich_food source: Global title: Journey for Sustainable Development and Peace Journal Practices and Importance of Dietary Antioxidant…. 36 Practices and Importance of Dietary Antioxidant Rich Foods in Nepal abstract: Introduction: The role of antioxidant-rich nutritious foods like fruits and vegetables in preventing non-communicable diseases is critical. It helps to neutralize oxidative and nitrosative stresses. The nitrosative stresses are harmful to health and antioxidant-enhancing control of such stresses. Objective: The study aims to explore the benefit of dietary antioxidants such as fruits and vegetables that helps to reduce oxidative and nitrosative stress levels. A high level of oxidative and nitrosative stress levels results in non-communicable disease and depression. Methods: Both primary and secondary data are used for the study. Literature related to antioxidant foods is intensively reviewed. Primary data are collected through structured questionnaires with 68 numbers of respondents in Lalitpur metropolitan city, ward 28 in order to know the usage and knowledge of antioxidant practices at the ground level. There were 68 respondents with 88% of females and 12% of males between 20 and 60 years of age. The food frequency questionnaire was used to collect data. Findings & Discussion: Nepal is rich in antioxidant foods, however, only a small population has access to it. Likewise, many people are unaware of its proper consumption or usage. The consumption of fruits in Nepal is poor; only 2.7 and 1.6 in urban and rural respectively weekly based which is poor and below than average. From the food frequency table of primary data, it is shown that the consumption of fruits once a day is only by 9 among 68 respondents which is poor and below average. The finding suggests that dietary antioxidant source fruit intake is used by small numbers and chances of non-communicable diseases may be high. Conclusions: There has been a practice of dietary antioxidants, though on a small scale and a majority of them were unconscious of the proper use of dietary antioxidants.


Xs: 6.287191 Ys: 3.574547 Publish year: 2006 keyword: antioxidant_rich_food source: Global title: Anthocyanin-rich purple potato flake extract has antioxidant capacity and improves antioxidant potential in rats abstract: Anthocyanins from various vegetables and fruits have antioxidant activities, however, the bioactivities of coloured potato anthocyanins are not well studied. We examined the antioxidant capacities of pigmented fractions from purple potato flakes in vitro, and the antioxidant potentials of purple potato flakes in vivo. 1,1-Diphenyl-2-picrylhydrazyl radical scavenging activity of the pigmented fraction from Hokkai no. 92 (H92) potato flakes was higher than that from Kitamurasaki (KM) potato flakes. Extracts equivalent to 600 microg pigmented fractions from KM and H92 potato flakes inhibited linoleic acid oxidation in the order trolox>H92> or =KM>control. Rats were fed 25% KM or H92 potato flake diets for 4 weeks. The major anthocyanin was identified as petanin. Control rats were fed a diet with cornstarch instead of potato flakes for 4 weeks. The serum antioxidant potential level in the H92 group was significantly higher than that in the control group. The degree of hepatic lipid peroxidation in the H92 group was significantly lower than that in the control group. Hepatic Cu/Zn-superoxide dismutase (SOD), Mn-SOD and glutathione peroxidase (GSH-Px) mRNA levels in the H92 group were significantly higher than those in the control group. Similar significant differences in Cu/Zn-SOD and Mn-SOD mRNA levels between the KM and control groups were found. The present results suggest that purple potato flakes have antioxidant functions with regard to radical scavenging activity and inhibition of linoleic acid oxidation, and that they improve the antioxidant potentials in rats by enhancing hepatic Mn-SOD, Cu/Zn-SOD and GSH-Px mRNA expression.


Xs: 6.122645 Ys: 3.9965692 Publish year: 2007 keyword: antioxidant_rich_food source: Global title: Food antioxidant capacity determined by chemical methods may underestimate the physiological antioxidant capacity abstract: Antioxidant capacity assays are of growing interest in the study of dietary antioxidant properties since they are able to analyse a complex mixture of antioxidants and its synergistic interactions. However, most of the antioxidant capacity assays in the literature are limited by the antioxidant extraction technique, since some antioxidants may remain associated in the extraction residues. The objective of this work was to compare an in vitro physiological procedure for antioxidant extraction with a methanol/acetone/water extraction (chemical procedure). Enzymatic digestions and in vitro colonic fermentations were used on solid plant foods daily consumed in the Spanish diet to estimate the total antioxidant capacity released during the entire digestion process. The in vitro physiological procedure yielded a higher antioxidant capacity than the chemical procedure (7000 and 900μmol trolox equivalents measured by ABTS, respectively). Our results suggest that determination of antioxidant capacity in food chemical extracts may underestimate the real antioxidant capacity that may be in close contact with the intestinal lumen.


Xs: 5.7991514 Ys: 3.681826 Publish year: 2014 keyword: antioxidant_rich_food source: Global title: Antioxidants and vision health: Facts and fiction abstract: A number of nutritional supplements containing antioxidants are advertised for better vision health. Do they benefit the average consumer? The literature was examined for the effectiveness of antioxidants for human eye health, and for the intricacies in collection of such evidence. The following diseases were considered: cataract, glaucoma, age-related macular degeneration (AMD), retinopathy, retinitis pigmentosa, eye infections, and uveitis. The literature indicates that antioxidant supplements plus lutein have a reasonable probability of retarding AMD. For glaucoma, such supplements were ineffectual in some studies but useful in others. In some studies, antioxidant rich fruits and vegetables were also useful for protection against glaucoma. For diabetic retinopathy, antioxidant supplements may have a small benefit, if any, but only as an adjunct to glycemic control. In very high-risk premature retinopathy and retinitis pigmentosa, antioxidant supplements may be beneficial but those with excess Vitamin E should be avoided. For cataract, there is no evidence for an advantage of such nutritional supplements. However, lubricant drops containing N-acetylcarnosine may be helpful in initial stages of the disease. For eye infections and other causes of uveitis, antioxidants have not been found useful. We recommend that a diet high in antioxidant rich foods should be developed as a habit from an early age. However, when initial signs of vision health deterioration are observed, the appropriate nutritional supplement products may be recommended but only to augment the primary medical treatments.


Xs: 5.404157 Ys: 3.3740275 Publish year: 2006 keyword: antioxidant_rich_food source: Global title: Acute intake of phenolic-rich juice improves antioxidant status in healthy subjects abstract: The aim of this study was to evaluate the short-term effect of a phenolic-rich juice made from grape and berries on the antioxidant status of a group of healthy human subjects. After a 48-hour washout period, after an antioxidant-poor diet, 12 fasting subjects (6 men and 6 women) consumed a single dose (400 mL) of the juice. Blood was drawn before (baseline) and 1, 2, 4, and 6 hours post intake. Similarly, urine was collected before, 1, 2, 4, 6, and 24 hours post intake. Urinary excretion of phenolics increased and peaked at 2 hours after the intake and persisted up to 6 hours post intake. Accordingly, a slight increase was observed in serum lipid–bound polyphenols from 2 to 6 hours, which was associated with a significant decrease in serum lipid peroxidation products from 2 to 6 hours. In contrast, the serum protein oxidation increased between 1 and 4 hours post intake, and later fell back to baseline levels at 6 hours. Our data indicate that phenolics from the juice were bioavailable and able to bind with the lipid fraction of serum, therefore reducing lipid peroxidation. These observations lend weight to the widely reported anti-atherosclerotic activity of phenolic compounds. Last but not least, the most striking result of this research is the increase in protein oxidation associated with the juice intake. We think that such an effect could be due to a sugar-mediated oxidation mechanism. However, further studies are needed to elucidate the underlying mechanism of this pro-oxidant response.


Xs: 4.62738 Ys: 3.331638 Publish year: 2012 keyword: antioxidant_rich_food source: Global title: Adherence to Mediterranean diet and close dietetic supervision increase total dietary antioxidant intake and plasma antioxidant capacity in subjects with abdominal obesity abstract: Purpose
To determine the effect of Mediterranean-type diet and close dietetic supervision on dietary antioxidant intake and plasma total antioxidant capacity (TAC) in patients with abdominal obesity.
Methods
Ninety subjects with abdominal obesity, 46 in intervention group, 44 in control group, participated in a 2-month, randomized, parallel dietary intervention. All participants were counseled on Greek Mediterranean diet. The intervention group was under close dietetic supervision, followed a specific relevant daily and weekly food plan consuming antioxidant-rich foods and food products. Total dietary antioxidant intake was calculated from the volunteers’ food diaries, and plasma TAC using plasma ORAC assay and plasma ferric-reducing antioxidant power (FRAP) assay, both at baseline and at 2 months.
Results
Following the 2-month period, total dietary antioxidant intake was increased in the intervention group compared to the control group (P = 0.000). In addition, increased intake of total fat, due to higher consumption of monounsaturated fatty acids, as well as increased intakes of dietary fiber, vitamin C and alcohol was also observed in the intervention group compared to the control group (P < 0.05). Plasma TAC was increased in the intervention group compared to the control group (P = 0.039) using the ORAC assay, while there was a trend toward a TAC increase (P = 0.077) using the FRAP assay.
Conclusion
Adherence to a Mediterranean-type diet, with emphasis on an increase in foods rich in antioxidants and close dietetic supervision, can increase total dietary antioxidant intake and plasma TAC in patients with abdominal obesity.


Xs: 5.191567 Ys: 3.0584266 Publish year: 2014 keyword: antioxidant_rich_food source: Global title: Total antioxidant capacity of diet and serum, dietary antioxidant vitamins intake, and serum hs-CRP levels in relation to depression scales in university male students abstract: Objectives:
Oxidative stress and inflammation have been reported to be higher in subjects with depression, but it is unclear whether this is due to inadequate dietary antioxidant intake or the pathophysiology of depression. The aim of this study was to assess the association between dietary and serum antioxidant status with depression scales in young male university students.

Methods:
This research was a case-control study carried out on 60 male university students (30 students diagnosed with depression and 30 matched healthy controls). Beck Depression Inventory-II was used to assess the major depressive disorder (MDD) scales. A semi-quantitative food frequency questionnaire and 2-day 24-h recalls were used for dietary assessment. Dietary and serum total antioxidant capacity (TAC) and high-sensitive C-reactive protein (hs-CRP) concentrations were also measured.

Results:
MDD subjects consumed less fruits (P < 0.05), legumes (P < 0.001), nuts and seeds (P = 0.003), vitamin C (P = 0.005), beta carotene (P < 0.001), lutein, and zeaxanthin (P = 0.006) than the controls. Moreover, the depressed group had lower serum TAC levels than their controls (P < 0.05). There were no significant differences in serum hs-CRP concentrations and dietary TAC levels between the study groups.

Discussion:
Students with depression had significantly lower intake of dietary antioxidants. However, dietary TAC and serum hs-CRP levels were not significantly different between depressed and normal university male students. Intake of foods rich in antioxidants is encouraged in male students.


Xs: 7.6378894 Ys: 4.1317945 Publish year: 2018 keyword: antioxidant_rich_food source: Global title: Compositional and antioxidant properties of anthocyanin-rich products prepared from purple wheat abstract: Demands for anthocyanin-rich ingredients are steadily growing due to their positive functions in human health and food coloration. Commercially available purple wheat was evaluated as a source of functional ingredients based on anthocyanin composition and antioxidant properties. Anthocyanins were concentrated in the bran fraction by about 2-fold and then the bran was further processed into anthocyanin-rich powder using ethanol extraction and column purification. Batch studies showed that anthocyanin concentration factor increased by about 81- to 135-fold in the powder depending on batch size. Characterization of anthocyanins with a triple quad mass spectrometry showed a complex anthocyanin profile with 5 pigments making up 93–96% of the total anthocyanin content. These pigments were cyanidin-3-glucoside, cyanidin-3-(6-malonyl glucoside), cyanidin-3-rutinoside, peonidin-3-glucoside and peonidin-3-(6-malonylglucoside) but their concentrations varied between bran and powder. The purple wheat bran and powder exhibited exceptional antioxidant capacity based on scavenging of DPPH, ABTS and peroxyl radicals holding a promise as functional ingredients.


Xs: 5.0458245 Ys: 3.1877549 Publish year: 2019 keyword: antioxidant_rich_food source: Global title: Anti-hypertensive Effect of Cereal Antioxidant Ferulic Acid and Its Mechanism of Action abstract: Ferulic acid is a simple phenolic acid found mainly in cereals and grains, used as an antioxidant and food preservative. Recent evidence suggests that ferulic acid possess anti-inflammatory, anti-diabetic, anticancer, and cardioprotective properties. Several investigations also have shown that ferulic acid rich food might prevent hypertension. As a potent scavenger of free radicals (ROS, reactive oxygen species), ferulic acid attenuates oxidative stress, which is responsible for lowering elevated blood-pressure through improved endothelial function and increased bioavailability of the nitric oxide in the arterial vasculature. This review article describes the role of ferulic acid in the pathophysiology of vascular dysfunction and hypertension along with highlighted the merit of further scientific and clinical exploration.


Xs: 6.051614 Ys: 3.368477 Publish year: 2008 keyword: antioxidant_rich_food source: Global title: Antioxidant, Mutagenic, and Antimutagenic Activity of Frozen Fruits abstract: Many studies have focused on the effect of fresh fruits on the risk of developing cancer and other diseases involved with reactive species and free radicals. The intake of frozen fruits has spread widely in the last years, but, until now, their biological activity is not completely known. In this study, 23 samples of frozen fruits were analyzed for their nutritional composition, total polyphenols, total carotenoids, and vitamin C content. Antioxidant, mutagenic, and antimutagenic effects were also evaluated. Antioxidant assays included 2,2-diphenyl-1-picrylhydrazyl radical (DPPH(.)) scavenging activity and determination of superoxide dismutase (SOD)- and catalase (CAT)-like activities. Mutagenic and antimutagenic evaluations were performed in eukaryotic cells of Saccharomyces cerevisiae yeast. Most samples (74%) showed antioxidant activity similar to vitamin C in the DPPH(.) assay, and this activity was positively correlated (r = 0.366; P <or= .01) with carotenoid contents. All samples showed CAT-like activity. SOD-like activity was detected in 56% of samples assayed. Only four fruits (acai, cashew apple, kiwi fruit, and strawberry) showed mutagenic activity when tested in high (5%, 10%, and 15% [wt/vol]) concentrations. Twelve samples presented antimutagenic effects against hydrogen peroxide, and this effect was positively correlated with CAT-like activity (r = 0.400; P <or= .01). Evaluation of polyphenols, carotenoids, and ascorbic acid showed considerable levels of these compounds in frozen fruits, even after freezing. These data suggest that frozen fruits contribute to the prevention of biological damages.


Xs: 6.8949175 Ys: 3.5463996 Publish year: 2018 keyword: antioxidant_rich_food source: Global title: A comprehensive study of polyphenols contents and antioxidant potential of 39 widely used spices and food condiments abstract: Spices and condiments are rich sources of potent antioxidants. In the present investigation, total equivalent antioxidant capacities (TEAC) of 39 spices were studied using 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging, 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) scavenging, and cupric reducing antioxidant capacity (CUPRAC) assays. Their total phenolic contents (TPC) and total flavonoid contents (TFC) were also determined. TEAC, TPC, and TFC varied significantly (P < 0.05) among these spices. ABTS, DPPH, and CUPRAC assay values of studied spices ranged from 1.42 to 112.94 mg ascorbic acid equivalents (AAE)/g, 1.14 to 91.09 mg Trolox equivalents (TE)/g, and 0.52 to 54.47 mg TE/g, respectively (dry weight basis; DW). Based on Folin–Ciocalteu assay, TPC ranged from 2.93 to 160.55 mg of gallic acid equivalents (GAE)/g DW. Strong correlations between TPC and TEAC values (R = 0.966, 0.825, and 0.954 for ABTS, DPPH, and CUPRAC, respectively) were found. This indicates that phenolic compounds are potent antioxidants in these spices. Principal component analysis (PCA) indicated that cloves (flower buds of Syzygium aromaticum) had the most distinct and potent antioxidant capacity, followed by allspice (fruits of Pimenta dioica) and cinnamon (bark of Cinnamomum verum). Results of the present study provide adequate evidence that polyphenols are responsible for their compelling antioxidant capacities of studied spices. Thus, consumption of antioxidant-rich spices such as cloves, allspice, and cinnamon can significantly prevent oxidative stress in the human body.


Xs: 5.127719 Ys: 3.687194 Publish year: 2007 keyword: antioxidant_rich_food source: Global title: Development and Validation of a Food Frequency Questionnaire for the Assessment of Dietary Total Antioxidant Capacity1,2 abstract: The total antioxidant capacity (TAC) of the diet may be an important tool to monitor the protective effect of plant foods in epidemiological studies. We developed a semi-quantitative FFQ for the assessment of dietary TAC by 3 different assays, i.e., Trolox equivalent antioxidant capacity (TEAC), total radical-trapping antioxidant parameter (TRAP) and ferric reducing-antioxidant power (FRAP). The FFQ consists of 53 questions about the major sources of dietary TAC in Northern Italy and was validated against a 3-d weighed food record (3D-WR) in 285 individuals (159 males and 126 females) aged 35-88 y and living in the province of Parma (Italy). Plasma TAC was also evaluated in a subgroup of subjects using the TEAC and FRAP assays. The FFQ was associated with 3D-WR (quadratic-weighted kappa = 0.49 for TEAC, 0.53 for TRAP, and 0.49 for FRAP; P < 0.0001) and proved reasonably accurate to classify individuals into quartiles of TAC intake. The FFQ had a good repeatability when readministered after 1 y in 55 subjects (quadratic-weighted kappa for intertertile agreement = 0.66 for TEAC, 0.70 for TRAP and 0.68 for FRAP; P < 0.0001). With both dietary instruments, the main contributors to TAC intake were coffee and tea in women and alcoholic beverages in men, followed by fruits and vegetables in both sexes. Plasma TAC and dietary TAC were not associated. In conclusion, our FFQ has the potential for being used to rank subjects on the basis of their antioxidant intake as determined by dietary TAC in large epidemiological studies. The FFQ should be validated in external populations before being used for research purposes.


Xs: 6.095343 Ys: 4.2228007 Publish year: 2009 keyword: antioxidant_rich_food source: Global title: Development of antioxidant rich peptides from milk protein by microbial proteases and analysis of their effects on lipid peroxidation in cooked beef abstract: Three microbial proteases, validase (Val) from Aspergillus oryze, alkaline protease (AP) from Bacillus licheniformis, and neutral protease (NP) from Bacillus subtilis, were investigated for producing antioxidant hydrolysates/peptides from milk protein isolate. The hydrolysates were fractionated by sequential ultra-filtration and their antioxidant properties examined. The oxygen radical absorbance capacity (ORAC) of the twelve hydrolysate fractions varied significantly ranging from 62.9 to 246.6 μmol Trolox equivalents (TE) per gram with Val-F3 fraction possessing the highest value. The 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) scavenging activities of the hydrolysate fractions also varied significantly ranging from 3.1 to 35.4 μmol TE/g. The results revealed that most hydrolysate fractions exerted weak chelating activities of ranging from 0.1 to 0.9 mg ethylenediaminetetraacetic acid (EDTA) equivalents/g. However, the NP-F2 fraction exerted an exceptionally higher activity of 4.7 mg EDTA equivalents/g. Val-F3, Val-F2, and NP-F2 were incorporated into ground beef to determine their impact on lipid peroxidation. Only the Val-F3 fraction (200 μg/g in the meat) significantly reduced meat lipid peroxidation. Increasing the dosage of VAL-F3 (800 μg/g) did not enhance the inhibition on meat lipid oxidation.


Xs: 5.579871 Ys: 3.8724558 Publish year: 2011 keyword: antioxidant_rich_food source: Global title: Antioxidant-rich coffee reduces DNA damage, elevates glutathione status and contributes to weight control: Results from an intervention study abstract: Epidemiological and experimental evidence increasingly suggests coffee consumption to be correlated to prevention or delay of degenerative diseases connected with oxidative cellular stress. In an intervention study comprising 33 healthy volunteers, we examined DNA-protective and antioxidative effects exerted in vivo by daily ingestion of 750 mL of freshly brewed coffee rich in both green coffee bean constituents as well as roast products. The study design encompassed an initial 4 wk of wash-out, followed by 4 wk of coffee intake and 4 wk of second wash-out. At the start and after each study phase blood samples were taken to monitor biomarkers of oxidative stress response. In addition, body weight/composition and intake of energy/nutrients were recorded. In the coffee ingestion period, the primary endpoint, oxidative DNA damage as measured by the Comet assay (± FPG), was markedly reduced (p<0.001). Glutathione level (p<0.05) and GSR-activity (p<0.01) were elevated. Body weight (p<0.01)/body fat (p<0.05) and energy (p<0.001)/nutrient (p<0.001-0.05) intake were reduced. Our results allow to conclude that daily consumption of 3-4 cups of brew from a special Arabica coffee exerts health beneficial effects, as evidenced by reduced oxidative damage, body fat mass and energy/nutrient uptake.


Xs: 3.7594302 Ys: 4.257301 Publish year: 2021 keyword: antioxidant_rich_food source: Global title: Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds for food and by-products abstract: The existing health concerns for chemical additives entail natural preservation methods of food. The diversity of lactic acid bacteria (LAB) which can release a large panel of metabolites provide opportunities to utilize lactic acid fermentation (LAF) to serve the purpose. Some of released metabolites such as organic acids, alcohols, phenolics, exopolysaccharides, bacteriocins, and bioactive peptides etc. have been proved to exert antimicrobial and antioxidant activities. This directs for natural preservation of food along with potential health benefits. Further, LAF can also help in valorising food wastes through the release of bioactives and is an eco-friendly approach. To enhance the yield of bioactives, the utmost importance of modulating culture conditions, substrates and new strains has been emphasized. Specifically, this review summarises recently explored LAB genera involved in fermentation of foods or by-products, focusing on LAB antimicrobial and antioxidant metabolites and the recovery of such compounds upon fermentation in varied food systems.


Xs: 4.88791 Ys: 2.6396923 Publish year: 2008 keyword: antioxidant_rich_food source: Global title: Antioxidant phytochemicals against type 2 diabetes abstract: Dietary phytochemicals, of which polyphenols form a considerable part, may affect the risk of obesity-associated chronic diseases such as type 2 diabetes. This article presents an overview on how phytochemicals, especially polyphenols in fruits, vegetables, berries, beverages and herbal medicines, may modify imbalanced lipid and glucose homeostasis thereby reducing the risk of the metabolic syndrome and type 2 diabetes complications.