Xs: 5.6796603 Ys: 3.820139 Publish year: 2010 keyword: antioxidant_rich_food source: Global title: Free radicals, antioxidants and functional foods: impact on human health. Pharmacogn Rev 4:118-126 abstract: In recent years, there has been a great deal of attention toward the field of free radical chemistry. Free radicals reactive oxygen species and reactive nitrogen species are generated by our body by various endogenous systems, exposure to different physiochemical conditions or pathological states. A balance between free radicals and antioxidants is necessary for proper physiological function. If free radicals overwhelm the body's ability to regulate them, a condition known as oxidative stress ensues. Free radicals thus adversely alter lipids, proteins, and DNA and trigger a number of human diseases. Hence application of external source of antioxidants can assist in coping this oxidative stress. Synthetic antioxidants such as butylated hydroxytoluene and butylated hydroxyanisole have recently been reported to be dangerous for human health. Thus, the search for effective, nontoxic natural compounds with antioxidative activity has been intensified in recent years. The present review provides a brief overview on oxidative stress mediated cellular damages and role of dietary antioxidants as functional foods in the management of human diseases.


Xs: 5.7800803 Ys: 3.3955963 Publish year: 2008 keyword: antioxidant_rich_food source: Global title: In Vitro and in Vivo Antioxidant and Anti-inflammatory Capacities of an Antioxidant-Rich Fruit and Berry Juice Blend. Results of a Pilot and Randomized, Double-Blinded, Placebo-Controlled, Crossover Study abstract: This study investigated the in vitro and in vivo antioxidant and anti-inflammatory properties of a juice blend (JB), MonaVie Active, containing a mixture of fruits and berries with known antioxidant activity, including acai, a palm fruit, as the predominant ingredient. The phytochemical antioxidants in the JB are primarily in the form of anthocyanins, predominantly cyanidin 3-rutoside, cyanidin 3-diglycoside, and cyanidin 3-glucoside. The cell-based antioxidant protection of erythrocytes (CAP-e) assay demonstrated that antioxidants in the JB penetrated and protected cells from oxidative damage ( p < 0.001), whereas polymorphonuclear cells showed reduced formation of reactive oxygen species ( p < 0.003) and reduced migration toward three different pro-inflammatory chemoattractants: fmlp ( p < 0.001), leukotriene B4 ( p < 0.05), and IL-8 ( p < 0.03). A randomized, double-blinded, placebo-controlled, crossover trial with 12 healthy subjects examined the JB's antioxidant activity in vivo. Blood samples at baseline, 1 h, and 2 h following consumption of the JB or placebo were tested for antioxidant capacity using several antioxidant assays and the TBARS assay, a measure of lipid peroxidation. A within subject comparison showed an increase in serum antioxidants at 1 h ( p < 0.03) and 2 h ( p < 0.015), as well as inhibition of lipid peroxidation at 2 h ( p < 0.01) postconsumption.


Xs: 5.293878 Ys: 3.4566643 Publish year: 2002 keyword: antioxidant_rich_food source: Global title: Diets Enriched in Foods with High Antioxidant Activity Reverse Age-Induced Decreases in Cerebellar β-Adrenergic Function and Increases in Proinflammatory Cytokines abstract: Antioxidants and diets supplemented with foods high in oxygen radical absorbance capacity (ORAC) reverse age-related decreases in cerebellar beta-adrenergic receptor function. We examined whether this effect was related to the antioxidant capacity of the food supplement and whether an antioxidant-rich diet reduced the levels of proinflammatory cytokines in the cerebellum. Aged male Fischer 344 rats were given apple (5 mg dry weight), spirulina (5 mg), or cucumber (5 mg) either in 0.5 ml water by oral gavage or supplied in the rat chow daily for 14 d. Electrophysiologic techniques revealed a significant decrease in beta-adrenergic receptor function in aged control rats. Spirulina reversed this effect. Apple (a food with intermediate ORAC) had an intermediate effect on cerebellar beta-adrenergic receptor physiology, and cucumber (low ORAC) had no effect, indicating that the reversal of beta-adrenergic receptor function decreases might be related to the ORAC dose. The mRNA of the proinflammatory cytokines tumor necrosis factor-alpha (TNFalpha) and TNFbeta was also examined. RNase protection assays revealed increased levels of these cytokines in the aged cerebellum. Spirulina and apple significantly downregulated this age-related increase in proinflammatory cytokines, whereas cucumber had no effect, suggesting that one mechanism by which these diets work is by modulation of an age-related increase in inflammatory responses. Malondialdehyde (MDA) was measured as a marker of oxidative damage. Apple and spirulina but not cucumber decreased MDA levels in the aged rats. In summary, the improved beta-adrenergic receptor function in aged rats induced by diets rich in antioxidants is related to the ORAC dose, and these diets reduce proinflammatory cytokine levels.


Xs: 5.8254247 Ys: 3.8892417 Publish year: 2022 keyword: antioxidant_rich_food source: Global title: Oxidative Stress and Antioxidants—A Critical Review on In Vitro Antioxidant Assays abstract: Antioxidants have been widely studied in the fields of biology, medicine, food, and nutrition sciences. There has been extensive work on developing assays for foods and biological systems. The scientific communities have well-accepted the effectiveness of endogenous antioxidants generated in the body. However, the health efficacy and the possible action of exogenous dietary antioxidants are still questionable. This may be attributed to several factors, including a lack of basic understanding of the interaction of exogenous antioxidants in the body, the lack of agreement of the different antioxidant assays, and the lack of specificity of the assays, which leads to an inability to relate specific dietary antioxidants to health outcomes. Hence, there is significant doubt regarding the relationship between dietary antioxidants to human health. In this review, we documented the variations in the current methodologies, their mechanisms, and the highly varying values for six common food substrates (fruits, vegetables, processed foods, grains, legumes, milk, and dairy-related products). Finally, we discuss the strengths and weaknesses of the antioxidant assays and examine the challenges in correlating the antioxidant activity of foods to human health.


Xs: 7.9120045 Ys: 3.2537293 Publish year: 2021 keyword: antioxidant_rich_food source: Global title: Seaweed as a Source of Natural Antioxidants: Therapeutic Activity and Food Applications abstract: Seaweed is a valuable source of bioactive compounds, polysaccharides, antioxidants, minerals, and essential nutrients such as fatty acids, amino acids, and vitamins that could be used as a functional ingredient. The variation in the composition of biologically active compounds in seaweeds depends on the environmental growth factors that make seaweed of the same species compositionally different across the globe. Nevertheless, all seaweeds exhibit extraordinary antioxidant potential which can be harnessed for a broad variety of food applications such as in preparation of soups, pasta, salads, noodles, and other country specific dishes. This review highlights the nutritional and bioactive compounds occurring in different classes of seaweeds while focusing on their therapeutic activities including but not limited to blood cell aggregation, antiviral, antitumor, anti-inflammatory, and anticancer properties. The review also explores the existing and potential application of seaweeds as a source of natural antioxidant in food products. Seaweed-derived compounds have great potential for being used as a supplement in functional foods due to their high stability as well as consumer demand for antioxidant-rich foods.


Xs: 5.3379846 Ys: 3.852 Publish year: 2014 keyword: antioxidant_rich_food source: Global title: Antioxidant Modulation of F2-Isoprostanes in Humans: A Systematic Review abstract: F2-isoprostanes are a biomarker of lipid peroxidation, and their measurement has emerged as a reliable approach to assess oxidative stress. However, dietary intervention studies in humans have provided contrasting results following supplementation with antioxidant-rich foods or supplements. In this paper, we have systematically reviewed the evidence about the effect of supplementation with antioxidant-rich foods and galenic antioxidants on isoprostanes levels in humans. Moreover, the association with nonenzymatic antioxidant capacity (NEAC), a biomarker of endogenous antioxidant status, has also been investigated. MEDLINE database was searched using the terms "(isoprostane* OR isoP OR iso-PGF OR epi-PGF) AND (intervention* OR consumption* OR administration* OR supplementation*)," with limits activated "humans" and "English." Abstracts and full texts were screened, from which were selected human intervention studies reporting isoprostanes measurement in biological fluids. The total of the studies carried out with antioxidant-rich foods and antioxidant galenic supplements was 113, reporting 154 interventions. Results suggest that dietary antioxidants modulate successfully the levels of isoprostanes in less than 45% of the interventions. A correspondence between the effect on isoprostane and NEAC has been evidenced, and this correspondence suggests the importance of measuring different biomarkers to obtain a better outline of the redox events following supplementation.


Xs: 5.455602 Ys: 3.357978 Publish year: 2000 keyword: antioxidant_rich_food source: Global title: Tomato consumption does not affect the total antioxidant capacity of plasma abstract: This study was performed to evaluate the effect of tomato intake on total antioxidant activity of plasma measured by the radical trapping antioxidant parameter assay in 11 healthy female subjects. After 7 d of a diet low in carotenoids and free from lycopene, subjects ate 25 g tomato puree daily (containing 7.0 mg lycopene and 0.25 mg beta-carotene) for 14 consecutive days. At the beginning and end of tomato supplementation, the carotenoid plasma concentration and the total antioxidant activity of plasma were assessed. Before tomato puree consumption, mean +/- SE total lycopene and beta-carotene plasma concentrations were 0.13 +/- 0.02 micromol/L and 0.24 +/- 0.04 micromol/L, respectively. After tomato puree supplementation, both concentrations increased significantly (0.57 +/- 0.06 micromol/L, P < 0.0001 for total lycopene, and 0.31 +/- 0. 04 micromol/L, P = 0.0036 for beta-carotene); however, total plasma antioxidant capacity values did not change significantly. From our results, intake of a food rich in carotenoids does not seem to modify the antioxidant capacity of plasma as evaluated by the radical trapping antioxidant parameter assay.


Xs: 5.4799657 Ys: 3.5670621 Publish year: 2012 keyword: antioxidant_rich_food source: Global title: The antioxidant paradox: Less paradoxical now? abstract: The term "antioxidant paradox" is often used to refer to the observation that oxygen radicals and other "reactive oxygen species" are involved in several human diseases, but giving large doses of dietary antioxidant supplements to human subjects has, in most studies, demonstrated little or no preventative or therapeutic effect. Why should this be? First, the role of reactive oxygen species in the origin and/or progression of most human diseases is unclear, although they probably are important in cancer, neurodegenerative diseases, and perhaps some others. Second, the endogenous antioxidant defences in the human body are complex, interlocking and carefully regulated. The body's "total antioxidant capacity" seems unresponsive to high doses of dietary antioxidants so that the amount of oxidative damage to key biomolecules is rarely changed. Indeed, manipulation of endogenous antioxidant levels (e.g. by supplying weak "pro-oxidants") may be a more useful approach to treatment and prevention of diseases in which reactive oxygen species are important than is consumption of large doses of "dietary antioxidants". © 2012 The Authors. British Journal of Clinical Pharmacology © 2012 The British Pharmacological Society.


Xs: 6.7627673 Ys: 4.2485547 Publish year: 2017 keyword: antioxidant_rich_food source: Global title: Instant coffee as a source of antioxidant-rich and sugar-free coloured compounds for use in bakery: Application in biscuits abstract: Ammonia caramels are the most common antioxidant colour agent used in bakery formulations, although their high sugars content. An alternative could be coffee melanoidins, which are brown coloured compounds with antioxidant properties, readily available from instant coffee. However, high caffeine content is limiting its direct application. To evaluate the possibility of obtaining coloured melanoidin-rich sugars- and caffeine-poor fractions from instant coffee, in this work, simple procedures based on their ethanol insolubility (fraction EtPp) or retention by ultrafiltration (fraction HWSn) were exploited. Melanoidins incorporation into biscuits formulation (amounts of 1, 5 and 10% w/w related to flour content) resulted in acceptable coloured products with higher antioxidant activity. The biscuits supplemented with 1%EtPp or HWSn had a low caffeine content. The caffeine of one espresso coffee was equivalent to 130 biscuits containing EtPp and 31 biscuits containing HWSn. Besides, both fractions did not promote extra formation of acrylamide or 5-hydroxymethylfurfural during baking.


Xs: 6.645955 Ys: 4.2083063 Publish year: 2009 keyword: antioxidant_rich_food source: Global title: Influence of Roasting on the Antioxidant Activity and HMF Formation of a Cocoa Bean Model Systems abstract: During the roasting of cocoa beans chemical reactions lead to the formation of Maillard reaction (MR) products and to the degradation of catechin-containing compounds, which are very abundant in these seeds. To study the modifications occurring during thermal treatment of fat and antioxidant rich foods, such as cocoa, a dry model system was set up and roasted at 180 degrees C for different times. The role played in the formation of MR products and in the antioxidant activity of the system by proteins, catechin, and cocoa butter was investigated by varying the model system formulation. Results showed that the antioxidant activity decreased during roasting, paralleling catechin concentration, thus suggesting that this compound is mainly responsible for the antioxidant activity of roasted cocoa beans. Model system browning was significantly higher in the presence of catechin, which contributed to the formation of water-insoluble melanoidins, which are mainly responsible for browning. HMF concentration was higher in casein-containing systems, and its formation was strongly inhibited in the presence of catechin. No effects related to the degree of lipid oxidation could be observed. Data from model systems obtained by replacing fat with water showed a much lower rate of MR development and catechin degradation but the same inhibitory effect of catechin on HMF formation.


Xs: 7.483602 Ys: 2.9963036 Publish year: 2001 keyword: antioxidant_rich_food source: Global title: Determination of Antioxidant and Antimicrobial Activities of Rumex crispus L. Extracts abstract: The antioxidant activities, reducing powers, 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activities, amount of total phenolic compounds, and antimicrobial activities of ether, ethanol, and hot water extracts of the leaves and seeds of Rumex crispus L. were studied. The antioxidant activities of extracts increase with increasing amount of extracts (50-150 microg). However, the water extracts of both the leaves and seeds have shown the highest antioxidant activities. Thus, addition of 75 microg of each of the above extracts to the linoleic acid emulsion caused the inhibition of peroxide formation by 96 and 94%, respectively. Although the antioxidant activity of the ethanol extract of seed was lower than the water extract, the difference between these was not statistically significant, P > 0.05. Unlike the other extracts, 75 microg of the ether extract of seeds was unable to show statistically significant antioxidant activity, P > 0.05 (between this extract and control in that there is no extract in the test sample). Among all of the extracts, the highest amount of total phenolic compound was found in the ethanol extract of seeds, whereas the lowest amount was found in the ether extract of seeds. Like phenolic compounds, the highest reducing power and the highest DPPH scavenging activity were found in the ethanol extract of seeds. However, the reducing activity of the ethanol extract of seeds was approximately 40% that of ascorbic acid, whereas in the presence of 400 microg of water and ethanol extracts of seeds scavenging activities were about 85 and 90%, respectively. There were statistically significant correlations between amount of phenolic compounds and reducing power and between amount of phenolic compounds and percent DPPH scavenging activities (r = 0.99, P < 0.01, and r = 0.864, P < 0.05, respectively) and also between reducing powers and percent DPPH scavenging activities (r = 0.892, P < 0.05). The ether extracts of both the leaves and seeds and ethanol extract of leaves had shown antimicrobial activities on Staphylococcus aureus and Bacillus subtilis. However, none of the water extracts showed antimicrobial activity on the studied microorganisms.


Xs: 5.850514 Ys: 4.170769 Publish year: 2023 keyword: antioxidant_rich_food source: Global title: Pro- and Antioxidant Effect of Food Items and Matrices during Simulated In Vitro Digestion abstract: The digestive tract can be considered a bioreactor. High levels of reactive oxygen species (ROS) during digestion may predispose for local and/or systemic oxidative stress and inflammation, e.g., inflammatory bowel diseases. Food items rich in antioxidants may prevent such aggravation. This investigation analyzed pro-and antioxidant patterns of food matrices/items following in vitro digestion. Gastrointestinal digestion reflecting typically consumed quantities was performed on nine food items (orange and tomato juice, soda, coffee, white chocolate, sausage, vitamin C and E, and curcumin) and their combinations (n = 24), using the INFOGEST model. Antioxidant potential was measured by FRAP, DPPH, and ABTS, and pro-oxidant aspects by MDA (malondialdehyde) and peroxide formation. An anti-pro-oxidant score was developed, combining the five assays. Liquid food items showed moderately high antioxidant values, except for coffee and orange juice, which exhibited a high antioxidant potential. Solid matrices, e.g., white chocolate and sausage, showed both high pro-oxidant (up to 22 mg/L MDA) and high antioxidant potential (up to 336 mg/L vitamin C equivalents) at the same time. Individual vitamins (C and E) at physiological levels (achievable from food items) showed a moderate antioxidant potential (


Xs: 6.238288 Ys: 4.0070453 Publish year: 2021 keyword: antioxidant_rich_food source: Global title: Antioxidants, Food Processing and Health abstract: The loss and/or modification of natural antioxidants during various food processing techniques and storage methods, like heat/thermal, UV, pulsed electric field treatment, drying, blanching and irradiation is well described. Antioxidants in their reduced form are modified mainly by oxidation, and less by pyrolysis and hydrolysis. Thus, they are chemically converted from the reduced to an oxidized form. Here we describe the neglected role of the oxidized forms of antioxidants produced during food processing and their effect on health. While natural antioxidants in their reduced forms have many well studied health-promoting characteristics, much less is known about the effects of their oxidized forms and other metabolites, which may have some health benefits as well. The oxidized forms of natural antioxidants affect cell signaling, the regulation of transcription factor activities and other determinants of gene expression. Very low doses may trigger hormesis, resulting in specific health benefits by the activation of damage repair processes and antioxidative defense systems. Functional studies determining the antioxidants’ effects on the organisms are important, especially as reduced or oxidized antioxidants and their metabolites may have additional or synergistic effects.


Xs: 4.9627237 Ys: 3.327296 Publish year: 2009 keyword: antioxidant_rich_food source: Global title: Effects of long-term antioxidant supplementation and association of serum antioxidant concentrations with risk of metabolic syndrome in adults abstract: Limited observational evidence suggests lower antioxidant concentrations in individuals with the metabolic syndrome (MetS); few randomized controlled trials have addressed the effect of multiple antioxidants on the risk of MetS.
The objective was to examine the effect of antioxidant supplementation for 7.5 y on the incidence of MetS and the epidemiologic association between baseline serum antioxidant concentrations and the prospective risk of MetS.
Adults (n = 5220) participating in the SUpplementation en VItamines et Minéraux AntioXydants (SU.VI.MAX) primary prevention trial were randomly assigned to receive a supplement containing a combination of antioxidants (vitamins C and E, beta-carotene, zinc, and selenium) at nutritional doses or a placebo. Subjects were free of MetS at baseline and were followed for 7.5 y.
Antioxidant supplementation for 7.5 y did not affect the risk of MetS. Baseline serum antioxidant concentrations of beta-carotene and vitamin C, however, were negatively associated with the risk of MetS; the adjusted odds ratios (and 95% CIs) for the highest compared with the lowest tertile were 0.34 (0.21, 0.53; P for trend = 0.0002) and 0.53 (0.35, 0.80; P for trend = 0.01), respectively. Baseline serum zinc concentrations were positively associated with the risk of developing MetS; the adjusted odds ratio (and 95% CI) for the highest compared with the lowest tertile was 1.81 (1.20, 2.72; P for trend = 0.01).
The experimental finding of no beneficial effects of antioxidant supplementation in a generally well-nourished population is consistent with recent reports of a lack of efficacy of antioxidant supplements. However, the relations observed between the risk of MetS and baseline serum antioxidant concentrations, which probably reflect associations with overall dietary patterns, do support the current recommendations to consume antioxidant-rich foods. This trial was registered at clinicaltrials.gov as NCT00272428.


Xs: 6.2871566 Ys: 4.026375 Publish year: 2022 keyword: antioxidant_rich_food source: Global title: Advances in Natural Antioxidants for Food Improvement abstract: In the food industry, antioxidants are natural and synthetic compounds added to neutralize free radicals that deteriorate fats, proteins and cellular DNA, causing rancidity of fats and accelerating the ageing process, which lead to undesirable smells and tastes [...]


Xs: 7.215449 Ys: 2.1764648 Publish year: 2010 keyword: antioxidant_rich_food source: Global title: Antioxidant rich grape pomace extract suppresses postprandial hyperglycemia in diabetic mice by specifically inhibiting alpha-glucosidase abstract: Postprandial hyperglycemia is an early defect of type 2 diabetes and one of primary anti-diabetic targets. Treatment of postprandial hyperglycemia can be achieved by inhibiting intestinal α-glucosidase, the key enzyme for oligosaccharide digestion and further glucose absorption. Grape pomace is winemaking byproduct rich in bioactive food compounds such as phenolic antioxidants. This study evaluated the anti-diabetic potential of two specific grape pomace extracts by determining their antioxidant and anti-postprandial hyperglycemic activities in vitro and in vivo.
The extracts of red wine grape pomace (Cabernet Franc) and white wine grape pomace (Chardonnay) were prepared in 80% ethanol. An extract of red apple pomace was included as a comparison. The radical scavenging activities and phenolic profiles of the pomace extracts were determined through the measurement of oxygen radical absorbance capacity, DPPH radical scavenging activity, total phenolic content and flavonoids. The inhibitory effects of the pomace extracts on yeast and rat intestinal α-glucosidases were determined. Male 6-week old C57BLKS/6NCr mice were treated with streptozocin to induce diabetes. The diabetic mice were then treated with vehicle or the grape pomace extract to determine whether the oral intake of the extract can suppress postprandial hyperglycemia through the inhibition of intestinal α-glucosidases.
The red grape pomace extract contained significantly higher amounts of flavonoids and phenolic compounds and exerted stronger oxygen radical absorbance capacity than the red apple pomace extract. Both the grape pomace extracts but not the apple pomace extract exerted significant inhibition on intestinal α-glucosidases and the inhibition appears to be specific. In the animal study, the oral intake of the grape pomace extract (400 mg/kg body weight) significantly suppressed the postprandial hyperglycemia by 35% in streptozocin-induced diabetic mice following starch challenge.
This is the first report that the grape pomace extracts selectively and significantly inhibits intestinal α-glucosidase and suppresses postprandial hyperglycemia in diabetic mice. The antioxidant and anti-postprandial hyperglycemic activities demonstrated on the tested grape pomace extract therefore suggest a potential for utilizing grape pomace-derived bioactive compounds in management of diabetes.


Xs: 5.1144047 Ys: 3.1234164 Publish year: 2012 keyword: antioxidant_rich_food source: Global title: Fruit, Vegetable, and Antioxidant Intakes Are Lower in Older Adults with Depression abstract: Studies have shown an association between depression and both antioxidant levels and oxidant stress, but generally have not included intakes of antioxidants and antioxidant-rich fruits and vegetables. This study examined the cross-sectional associations between clinically diagnosed depression and intakes of antioxidants, fruits, and vegetables in a cohort of older adults. Antioxidant, fruit, and vegetable intakes were assessed in 278 elderly participants (144 with depression, 134 without depression) using a Block 1998 food frequency questionnaire that was administered between 1999 and 2007. All participants were aged 60 years or older. Vitamin C, lutein, and beta cryptoxanthin intakes were significantly lower among individuals with depression than in comparison participants (P<0.05). In addition, fruit and vegetable consumption, a primary determinant of antioxidant intake, was lower in individuals with depression. In multivariable models controlling for age, sex, education, vascular comorbidity score, body mass index, total dietary fat, and alcohol; vitamin C, beta cryptoxanthin, fruits, and vegetables remained significant. Antioxidants from dietary supplements were not associated with depression. Antioxidant, fruit, and vegetable intakes were lower in individuals with late-life depression than in comparison participants. These associations may partially explain the elevated risk of cardiovascular disease among older individuals with depression. In addition, these findings point to the importance of antioxidant food sources rather than dietary supplements.


Xs: 5.6867905 Ys: 3.3014076 Publish year: 2007 keyword: antioxidant_rich_food source: Global title: Plant polyphenols: How to translate their in vitro antioxidant actions to in vivo conditions abstract: Epidemiological evidence demonstrates that diets rich in fruit and vegetables promote health, and attenuate, or delay, the onset of various diseases, including cardiovascular disease, diabetes, certain cancers, and several other age-related degenerative disorders. The chemical components and the physiological and molecular mechanisms by which fruit and vegetables reduce the risk for these pathophysiological conditions are matters of intense investigation. Regarding plant components, polyphenols are a group of phytochemicals that are gaining acceptance as responsible for the health benefits offered by fruit and vegetables. Because of their chemical structure, plant polyphenols are able to scavenge free radicals and inactivate other pro-oxidants. The connection of these chemical properties to a physiological antioxidant action has triggered extensive research aimed to relate the consumption of plant polyphenols with human health. Although significant progress has been made, there are still some critical areas that need to be elucidated to arrive at definitive conclusions on the mechanisms linking plant polyphenol consumption, reduction in oxidative damage, and health improvement. Some of these topics will be discussed in this review of alternative molecular mechanisms, based on polyphenol-membranes and polyphenol-proteins interactions that develop in an antioxidant protection but are not directly related to free radical scavenging or metal chelating.


Xs: 7.4219055 Ys: 3.601768 Publish year: 2012 keyword: antioxidant_rich_food source: Global title: Characteristics of fibre‐rich powder and antioxidant activity of pitaya (Hylocereus undatus) peels abstract: The contents of total dietary fibre (TDF), soluble dietary fibre (SDF), insoluble dietary fibre (IDF) and functional properties of fibre‐rich powders (FRP) from pitaya peels with different particle size (FRP80, FRP140 and FRP250) were determined. Results showed that FRP140 had higher TDF (79.37%) and SDF (33.07%) with a balanced ratio of SDF/IDF (1:1.32) and higher water‐holding capacity (54.20 g g−1), swelling capacity (50.63 mL g−1), oil‐holding capacity (2.65 g g−1) and glucose dialysis retardation index (62.83% at 60 min), compared with FRP80 and FRP250. Therefore, physiochemical properties of FRP140 were further investigated. SDF of FRP140 mainly contained rhamnose (4.95%) and galactose (1.98%), with 9.45% galacturonic acid, while IDF dominantly contained xylose (4.76%) and galactose (3.42%), with 18.54% klason lignin. Total phenolic content was 7.75 mg g−1 and mainly composed of salicylic acid (0.98 mg g−1) and protocatechuic acid (0.45 mg g−1). Furthermore, FRP140 showed significant reducing power, DPPH‐scavenging activity and nitrite‐scavenging ability.


Xs: 6.3047423 Ys: 4.0016656 Publish year: 2021 keyword: antioxidant_rich_food source: Global title: Analytical Methods Used in Determining Antioxidant Activity: A Review abstract: The study of antioxidants and their implications in various fields, from food engineering to medicine and pharmacy, is of major interest to the scientific community. The present paper is a critical presentation of the most important tests used to determine the antioxidant activity, detection mechanism, applicability, advantages and disadvantages of these methods. Out of the tests based on the transfer of a hydrogen atom, the following were presented: the Oxygen Radical Absorption Capacity (ORAC) test, the Hydroxyl Radical Antioxidant Capacity (HORAC) test, the Total Peroxyl Radical Trapping Antioxidant Parameter (TRAP) test, and the Total Oxyradical Scavenging Capacity (TOSC) test. The tests based on the transfer of one electron include the Cupric Reducing Antioxidant Power (CUPRAC) test, the Ferric Reducing Antioxidant Power (FRAP) test, the Folin–Ciocalteu test. Mixed tests, including the transfer of both a hydrogen atom and an electron, include the 2,2′-Azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) test, and the [2,2-di(4-tert-octylphenyl)-1 -picrylhydrazyl] (DPPH) test. All these assays are based on chemical reactions and assessing the kinetics or reaching the equilibrium state relies on spectrophotometry, presupposing the occurrence of characteristic colours or the discolouration of the solutions to be analysed, which are processes monitored by specific wavelength adsorption. These assays were successfully applied in antioxidant analysis or the determination of the antioxidant capacity of complex samples. As a complementary method in such studies, one may use methods based on electrochemical (bio)sensors, requiring stages of calibration and validation. The use of chemical methods together with electrochemical methods may result in clarification of the operating mechanisms and kinetics of the processes involving several antioxidants.


Xs: 4.8620663 Ys: -0.8869502 Publish year: 2023 keyword: antioxidant_rich_food source: Global title: Diet and Aging: The Role of Polyphenol-Rich Diets in Slow Down the Shortening of Telomeres: A Review abstract: The ends of human chromosomes are defended by DNA-protein complexes named telom-eres, which inhibit the chromosomes from fusing with each other and from being known as a double-strand break by DNA reparation proteins. Telomere length is a marker of biological aging, and disfunction of telomeres is related to age-related syndromes. Telomere attrition has been shown to be accelerated by oxidative stress and inflammation. Telomere length has been proven to be positively linked with nutritional status in human and animal scientific research as several nutrients influence it through mechanisms that imitate their function in cellular roles including oxidative stress and inflammation. Data reported in this article support the idea that following a low-in-fat and rich-plant polyphenols food diet seems to be able to slow down the shortening of telomeres.


Xs: 7.361599 Ys: 3.048401 Publish year: 2003 keyword: antioxidant_rich_food source: Global title: Characterization of antioxidant properties of de-odourised aqueous extracts from selected Lamiaceae herbs abstract: De-odourised aqueous extracts of four commonly consumed herbs belonging to the Lamiaceae family, i.e. oregano (Origanum vulgaris L.), rosemary (Rosmarinus officinalis L.), sage (Salvia officinalis L.) and thyme (Thymus vulgaris L.), were investigated for their antioxidant properties. Various experimental models were used for the characterisation of the activity, including iron reduction capacity, DPPH, ABTS+ and OH radical-scavenging activities and the capacity of the extracts to inhibit copper-induced oxidation of human low-density lipoproteins (LDL) ex vivo. The extracts showed varying degrees of reductive and radical scavenging capacity, and were capable of a marked prolongation of the lag-time in the LDL oxidation assay. The hierarchy of the observed antioxidant activity of the extracts was dependent on the type of assay used. The observed antioxidant characteristics were not fully related to the total phenolic contents of the extracts in any of the assays, but were presumably strongly dependent on rosmarinic acid, the major phenolic component present in this type of Lamiaceae extract.


Xs: 6.5346403 Ys: 3.787507 Publish year: 2020 keyword: antioxidant_rich_food source: Global title: Identification of antioxidant peptides derived from tropical jackfruit seed and investigation of the stability profiles abstract: Jackfruit is a sweet tropical fruit with very pleasant aroma, and the ripe seeds are edible. In this study, jackfruit seed proteins were isolated and subjected to trypsin digestion. The resultant protein hydrolysate was then subjected to antioxidant assay-guided purification, using centrifugal filtration, C18 reverse-phase and strong cation exchange (SCX) fractionations. The purified SCX fraction was further analyzed by de novo peptide sequencing, and two peptide sequences were identified and synthesized. Peptide JFS-2 (VGPWQK) was detected with antioxidant potential, with EC50 value comparable to that of commercial GSH antioxidant peptide. Additionally, the identified peptides were tested with protein protection potential, in an albumin protein denaturation inhibitory assay. Concurrently, we also investigated the pH, temperature, and gastrointestinal-digestion stability profiles for the identified peptide. With further research efforts, the identified peptides could potentially be developed into preservative agent for protein-rich food systems or as health-promoting diet supplements.


Xs: 7.002443 Ys: 3.538466 Publish year: 2011 keyword: antioxidant_rich_food source: Global title: Essential oil extracted from peach (Prunus persica) kernel and its physicochemical and antioxidant properties abstract: Peach kernel oil was extracted using Soxhlet extraction with different solvents (petroleum ether, ethyl ether, chloroform and hexane). The physicochemical properties (acid value, iodine value, peroxide value and saponification value), the fatty acid composition, phenolic constituents and contents, and antioxidant activities of peach kernel oil were examined. As per our results, oil extracted with hexane has better overall quality. Its acid, peroxide, iodine and saponification values were 0.895 mg KOH/g oil, 0.916 mg/g oil, 36.328 mg/100 g oil and 101.836 mg KOH/g oil, respectively. Large proportions of unsaturated fatty acid (91.27%) and high content of phenolic compounds (4.1593 mg GAE/g), which contribute to considerably strong antioxidant activity, were found in oil. The main fatty acids found in the peach kernel oil were oleic acid (61.87 g/100 g oil) and linoleic acid (29.07 g/100 g oil). The HPLC analysis of phenolic compounds showed that nitin, (-)-epicatechin gallate, hydrocinnamic acid, sinopinic acid, dithiothreitol and caffeic acid were major constituents. The results suggested that peach kernel oil is a good source of the unsaturated fatty acid, phenolic compounds with strong antioxidant activity, and has the potential to be used as nutrient rich food oil. The results also verified that peach kernel meals contained higher amounts of total phenolic and stronger antioxidant activities than oils, enabling their application as ingredients for functional or enriched foods. Crown Copyright


Xs: 6.2330313 Ys: 3.3186896 Publish year: 2005 keyword: antioxidant_rich_food source: Global title: Antioxidant in Potato abstract: The content of compounds in potato that may act as antioxidants in the human diet is not widely appreciated. Carotenoids are
present in the flesh of all potatoes. The contents mentioned in the literature range from 50 to 100 μg per 100 g fresh weight
(FW) in white-fleshed varieties to 2000 μg per 100 g FW in deeply yellow to orange-fleshed cultivars. The carotenoids in potato
are primarily lutein, zexanthin, and violaxanthin, all of which are xanthophylls. There is just a trace of either alpha or
beta-carotene, meaning that potato is not a source of pro-vitamin A carotenes. In potatoes with total carotenoids ranging
from 35 to 795 μg per 100 g FW, the lipophilic extract of potato flesh presented oxygen radical absorbance capacity (ORAC)
values ranging from 4.6 to 15.3 nmoles α-tocopherol equivalents per 100 g FW. Potatoes contain phenolic compounds and the
predominant one is chlorogenic acid, which constitutes about 80% of the total phenolic acids. Up to 30 μg per 100 g FW of
flavonoids are present in the flesh of white-fleshed potatoes with roughly twice the amount present in red and purple-fleshed
potatoes. The predominant flavonoids are catechin and epicatechin. Red and purple potatoes derive their color from anthocyanins.
The skin alone may be pigmented, or the flesh may be partially or entirely pigmented. Whole unpeeled with complete pigmentation
in the flesh may have up to 40 mg per 100 g FW of total anthocyanins. Red-fleshed potatoes have acylated glucosides of pelargonidin
while purple potatoes have, in addition, acylated glucosides of malvidin, petunidin, peonidin, and delphinidin. The hydrophilic
antioxidant activity of solidly pigmented red or purple potatoes is comparable to brussels sprouts or spinach. In red and
purple potatoes with solidly pigmented flesh with levels of total anthocyanin ranging from 9 to 38 mg per 100 g FW, ORAC ranged
from 7.6 and 14.2 umole per g FW of Trolox equivalents. Potato contains on average 20 mg per 100 g FW of vitamin C, which
may account for up to 13 % of the total antioxidant capacity. Potatoes should be considered vegetables that may have high
antioxidant capacity depending on the flesh composition.


Xs: 5.125803 Ys: 3.1666708 Publish year: 2023 keyword: antioxidant_rich_food source: Global title: Exploring the potential impact of herbal antioxidants on human cardiovascular diseases abstract: The body's antioxidant system efficiently neutralizes reactive oxygen species, which are intermediates formed during routine metabolic activity. Oxidative stress resulting from an imbalance in this neutralization process is known to be a key factor in many human ailments, including atherosclerosis and various cardiovascular diseases. Observational epidemiological research conducted over the past several decades has shown that consumption of vegetables and fruits rich in vitamins and antioxidants is associated with a reduced incidence of cardiovascular disease. However, it is crucial to exercise caution when considering the use of herbal antioxidants as a treatment for various ailments, including cardiovascular conditions. This caution arises from concerns related to their safety, potentially life-threatening side effects, toxicity, and potential interactions with other medications. Multiple research studies have highlighted these risks associated with antioxidant usage as a form of medical intervention. This overview briefly summarizes cardiovascular disease, associated risk factors, and the role of reactive oxygen species and oxidative stress in its development. Next, delve into some of the most significant plant-based antioxidants, their therapeutic uses, as well as the potential benefits and drawbacks of using them to treat various diseases, with a particular focus on their relevance to cardiovascular disease.


Xs: 5.609668 Ys: 3.041462 Publish year: 2009 keyword: antioxidant_rich_food source: Global title: Plant Polyphenols as Dietary Antioxidants in Human Health and Disease abstract: Polyphenols are secondary metabolites of plants and are generally involved in defense against ultraviolet radiation or aggression by pathogens. In the last decade, there has been much interest in the potential health benefits of dietary plant polyphenols as antioxidant. Epidemiological studies and associated meta-analyses strongly suggest that long term consumption of diets rich in plant polyphenols offer protection against development of cancers, cardiovascular diseases, diabetes, osteoporosis and neurodegenerative diseases. Here we present knowledge about the biological effects of plant polyphenols in the context of relevance to human health.


Xs: 6.082456 Ys: 3.3088067 Publish year: 2001 keyword: antioxidant_rich_food source: Global title: Antioxidants in fruits and vegetables - The millennium's health abstract: Some of the most exciting research in the last decade has been the discovery of a group of nutrients which have protective effects against cell oxidation. These naturally occurring compounds impart bright colour to fruits and vegetables and act as antioxidants in the body by scavenging harmful free radicals, which are implicated in most degenerative diseases. Epidemiological studies have established a positive correlation between the intake of fruits and vegetables and prevention of diseases like atherosclerosis, cancer, diabetes, arthritis and also ageing. So pronounced has been their effect on ageing that they have been called 'fountains of youth'. Fruits and vegetables have thus had conferred on them the status of 'functional foods', capable of promoting good health and preventing or alleviating diseases. Phenolic flavonoids, lycopene, carotenoids and glucosinolates are among the most thoroughly studied antioxidants. The present review highlights the potential of fruits and vegetables rich in antioxidants, their health benefits and the effect of processing on the bioavailability of these nutrients. The paper also reviews some of the important methods used to determine the antioxidant activity.


Xs: 6.0078187 Ys: 2.6650681 Publish year: 2003 keyword: antioxidant_rich_food source: Global title: Bioactive phytochemicals in Indian foods and their potential in health promotion and disease prevention abstract: Besides being a source of nutrients, foods, particularly plant foods, are a rich source of bioactive phytochemicals or bionutrients. Studies carried out during the past 2-3 decades have shown that these phytochemicals have an important role in preventing chronic diseases like cancer, diabetes, coronary heart disease and hyper-cholesterolaemia. The major classes of phytochemicals with disease-preventing functions are dietary fibre, antioxidants, detoxifying agents, immunity-potentiating agents and neuropharmacological agents. Each class of these functional agents consists of a wide range of chemicals with differing potency. For example, antioxidant function is exhibited by some nutrients, such as vitamin E, vitamin C and provitamin A. Other phytochemicals that have antioxidant properties are carotenoids, phenolic compounds, flavonoids and isothiocyanates. Some of these phytochemicals have more than one function. Foods rich in these chemicals and exhibiting disease-protecting potential are called functional foods. Indian habitual diets, which are based predominantly on plant foods like cereals, pulses, oils and spices, are all good sources of these classes of phytochemicals, particularly dietary fibre, vitamin E, carotenoids and phenolic compounds. There is, however, much scope for further systematic research in screening Indian foods and diets for these phytochemicals and assessing their potential in protecting against chronic diseases.


Xs: 7.080158 Ys: 3.7706838 Publish year: 2012 keyword: antioxidant_rich_food source: Global title: Highly pigmented vegetables: Anthocyanin compositions and their role in antioxidant activities abstract: Twelve highly pigmented (red or purple) vegetables (carrots, cabbage, cauliflower, potatoes, onions, asparagus and eggplant) were investigated for their total anthocyanin contents (TAC) and compositions of the individual anthocyanins and anthocyanidins by UPLC and LC–DAD–ESI–MS, and their antioxidant activities by DPPH, FRAP (ferric reducing antioxidant power) and ORAC (oxygen radical absorption capacity) assays. While a total of 26 anthocyanins were identified, the main aglycones were only found to be limited to 4 anthocyanidins (cyanidin, petunidin, pelargonidin and delphinidin). The TAC ranged from 0.08 to 2.01 mg Cyanidin-3-glucoside (C3G)/g DW and the total phenolic contents (TPC) was from 1.30 to 2.19 mg GAE/g DW suggesting that anthocyanins were the main phenolics in certain vegetables but not others. DPPH radical scavenging activities were 54.91–81.94%, FRAP values 10.00–70.07 μmol AAE/g DW and ORAC values were 3.74–189.32 μmol TE/g DW. The two cruciferous vegetables (purple cauliflower and cabbage) showed the highest TPC, TAC, DPPH and FRAP values, and the onions the lowest. The antioxidant activities in the DPPH and FRAP assays correlated well with the TPC and TAC, but ORAC did not. Results of this study are comparable and provide a rapid and effective method for the identification and quantification of all major anthocyanidins and their glycosides (anthocyanins), and how they might contribute to the antioxidant activity, therefore important information in developing anthocyanin-rich nutraceuticals and functional foods.


Xs: 6.0995836 Ys: 3.749619 Publish year: 2002 keyword: antioxidant_rich_food source: Global title: Antioxidants in Food: Practical Applications. Jan Pokorny, Nedyalka Yanishlieva and Michael Gordon (editors). 2001 abstract: An invited review of the publication with the same title


Xs: 6.1871433 Ys: 3.6785686 Publish year: 2009 keyword: antioxidant_rich_food source: Global title: Effects of radiation processing on phytochemicals and antioxidants in plant produce abstract: Consumption of natural, fresh plant produce rich in phytochemicals and antioxidants has been reported to overcome some of the degenerative diseases that affect humans. However, improper processing, handling, and long-term storage of produce might result in minimal availability of the health-promoting compounds. Food irradiation as a physical method for preservation has proved its efficacy over other common means of preservation, and is known to retain the quality of food and agricultural commodities. This paper summarizes the effects of ionizing (gamma and electron beam) and non-ionizing (UV) radiation on the compositional changes induced in health-promoting phytochemicals and antioxidants of plant origin. The information will be beneficial for further commercialization and exploration of this novel technology on a pilot scale in food industries.


Xs: 6.1055284 Ys: 4.070761 Publish year: 2017 keyword: antioxidant_rich_food source: Global title: Evolution of food antioxidants as a core topic of food science for a century abstract: Antioxidants are among the most studied topics both in the area of food science and nutrition. Antioxidants were firstly used as just a food preservative, then it was realized that they inhibited the oxidation processes not only in foods but also in human metabolism. Then, they gained the spotlight with their important roles both in foods and in human body. Consequently, significant number of research articles focusing on the antioxidant content of different foods, analytical methods for better estimation and measurement of the antioxidant capacity of foods have been publishing for years. In addition, there is a growing interest among the food scientists in improving the knowledge on the physiological effects of antioxidants in the human body. This review provides a historical overview about antioxidants covering their occurrence and roles in various foods, analytical methods for the determination of their antioxidant capacity, and their physiological effects.


Xs: 5.8264465 Ys: 3.4088178 Publish year: 2004 keyword: antioxidant_rich_food source: Global title: Antioxidant Properties of Carotenoids In Vitro and In Vivo abstract: Carotenoids are a class of natural pigments familiar to all through the orange–red to yellow colors of many fruits, vegetables, and flowers, as well as for the provitamin A activity that some of them possess. A body of scientific evidence suggests that carotenoids may scavenge and deactivate free radicals, acting thereby as antioxidants both in food systems (in vitro) and in the human organism (in vivo). Overall, epidemiological evidence links higher carotenoid intakes and tissue concentrations with reduced cancer and cardiovascular disease risk. However, research has also shown that the antioxidant activity of carotenoids may shift to a prooxidant character depending mainly on the biological environment in which they act. A summary of the antioxidant potential of natural carotenoids both in oil model systems and in vivo is presented in this article.


Xs: 6.123367 Ys: 4.248044 Publish year: 2022 keyword: antioxidant_rich_food source: Global title: Antioxidant and Antimicrobial Peptides Derived from Food Proteins abstract: Recently, the demand for food proteins in the market has increased due to a rise in degenerative illnesses that are associated with the excessive production of free radicals and the unwanted side effects of various drugs, for which researchers have suggested diets rich in bioactive compounds. Some of the functional compounds present in foods are antioxidant and antimicrobial peptides, which are used to produce foods that promote health and to reduce the consumption of antibiotics. These peptides have been obtained from various sources of proteins, such as foods and agri-food by-products, via enzymatic hydrolysis and microbial fermentation. Peptides with antioxidant properties exert effective metal ion (Fe2+/Cu2+) chelating activity and lipid peroxidation inhibition, which may lead to notably beneficial effects in promoting human health and food processing. Antimicrobial peptides are small oligo-peptides generally containing from 10 to 100 amino acids, with a net positive charge and an amphipathic structure; they are the most important components of the antibacterial defense of organisms at almost all levels of life—bacteria, fungi, plants, amphibians, insects, birds and mammals—and have been suggested as natural compounds that neutralize the toxicity of reactive oxygen species generated by antibiotics and the stress generated by various exogenous sources. This review discusses what antioxidant and antimicrobial peptides are, their source, production, some bioinformatics tools used for their obtainment, emerging technologies, and health benefits.


Xs: 5.924356 Ys: 3.7292478 Publish year: 2008 keyword: antioxidant_rich_food source: Global title: Comparison of Chemical and Cell-Based Antioxidant Methods for Evaluation of Foods and Natural Products: Generating Multifaceted Data by Parallel Testing Using Erythrocytes and Polymorphonuclear Cells abstract: The objective of this study was to compare three tests frequently used for evaluation of antioxidant potential in natural products: (1) oxygen radical absorbance assay (ORAC), (2) cell-based antioxidant protection in an erythrocyte model (CAP-e), and (3) reactive oxygen species formation in polymorphonuclear cells (ROS PMN). The methods were applied to four natural products, all containing antioxidants capable of entering and protecting cells in the CAP-e assay. The magnitude of this effect was not directly correlated to the ORAC value of each product. Furthermore, the products showed different effects in the ROS PMN assay. Acai provided strong inhibition of ROS formation, indicating anti-inflammatory properties. In contrast, Immunel and EpiCor mildly enhanced ROS formation, suggesting activation of the innate immune response. HA Joint Formula showed a complex, nonlinear dose-response in the ROS PMN assay. This illustrates that complex natural products may have similar antioxidant properties but different effects on human cells. Cell-based antioxidant protection is addressed best in the CAP-e assay, since some natural products contain compounds that may provoke cellular signaling in other cell types. The PMN cell type is a useful model for assessment of overall anti-inflammatory versus immune supportive properties of a product. The sequential use of the three methods serves to bridge analytical and biological testing methods.


Xs: 6.3131037 Ys: 3.5548475 Publish year: 2019 keyword: antioxidant_rich_food source: Global title: LC-ESI-QTOF/MS Characterisation of Phenolic Acids and Flavonoids in Polyphenol-Rich Fruits and Vegetables and Their Potential Antioxidant Activities abstract: Polyphenols are naturally occurring compounds found largely in fruits and vegetables. The antioxidant properties of these polyphenols including total phenolic content (TPC), total flavonoid content (TFC), tannin content, 1,1-diphenyl-2-picrylhydrazyl free radical (DPPH), 2,2-azinobis-(3-ethylbenzo-thiazoline-6-sulfonic acid) (ABTS) scavenging abilities and ferric ion reducing antioxidant power (FRAP) were measured among sixteen (16) plant foods (mango, blueberry, strawberry, black carrot, raspberry, dark grapes, garlic, ginger, onion, cherry, plum, apple, papaya, peach, pear and apricot) by modifying, standardising and translating existing antioxidant methods using a 96-well plate reader. Eighteen targeted phenolic acids and flavonoids were characterised and quantified using high-performance liquid chromatography-photometric diode array (HPLC-PDA) and verified by modifying an existing method of liquid chromatography coupled with electrospray-ionisation triple quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF/MS). While most of these compounds were accurately detected by the HPLC-PDA at a low concentration, a few polyphenols in low concentrations could be only be characterised using the LC-ESI-QTOF/MS method. Our results showed that mango possessed the highest overall antioxidant activity, phenolic acid and flavonoid content among the selected fruits. Factor analysis (FA) and Pearson's correlation tests showed high correlations among ABTS, DPPH, FRAP and phenolic acids, implying the comparable capabilities of scavenging the DPPH/ABTS free radicals and reducing ferric ions from the antioxidant compounds in the samples. Phenolic acids contributed significantly to the antioxidant activities, and flavonoids contributed more to tannin content based on the correlations. Overall, methods modified and standardized in this study can provide better understanding of high throughput technologies and increase the reliability of antioxidant data of different plant foods.


Xs: 6.249263 Ys: 3.4294114 Publish year: 2000 keyword: antioxidant_rich_food source: Global title: Nutritional composition and flavonoid content of edible wild greens and green pies: A potential rich source of antioxidant nutrients in the Mediterranean diet abstract: The traditional Greek diet is dominated by the high consumption of olive oil, fruit and vegetables. Antioxidants represent a common element in these foods and may be important mediators of the beneficial effect of this diet. Wild edible greens are frequently consumed throughout Greece. Seven edible wild greens and traditional Cretan green pies were analyzed for their nutritional composition and flavonoid content, in particular flavonols and flavones. A high nutritional value and a low energy value characterize the wild greens. These wild greens have a very high flavonol content when compared with regular fresh vegetables, fruits and beverages commonly consumed in Europe. Rumex obtusifolius was found to contain twice the amount of quercetin contained in onions. Two pieces of Cretan green pie (100 g) contain approximately 12 times more quercetin than one glass of red wine (100 ml) and three times more quercetin than a cup of black tea (200 ml). Wild greens potentially are a very rich source of antioxidant flavonols and flavones in the Greek diet.


Xs: 4.980599 Ys: 3.5673895 Publish year: 2011 keyword: antioxidant_rich_food source: Global title: Total Antioxidant Capacity of the Diet Is Associated with Lower Risk of Ischemic Stroke in a Large Italian Cohort abstract: Experimental studies suggest that oxidative stress and systemic inflammation are involved in the pathogenesis of ischemic stroke. Consuming a diet with a high total antioxidant capacity (TAC) has been related to reduced inflammation and increased circulating antioxidants in cross-sectional and randomized intervention studies. This study investigates the relation between dietary TAC and risk of ischemic and hemorrhagic stroke in 41,620 men and women not previously diagnosed with stroke or myocardial infarction, representing the Italian segment of the European Prospective Investigation into Cancer and Nutrition. Controlling for potential confounders, a diet rich in TAC was associated with a reduction in HR for all types of stroke, but this association was only marginally significant (P-trend = 0.054). When only ischemic stroke cases were considered, data suggest a stronger inverse association with dietary TAC, with HR = 0.41 (95% CI = 0.23-0.74). Regarding single antioxidants, data from subanalyses on stroke types suggest that vitamin C is significantly associated with a decreased risk of ischemic stroke [HR = 0.58 (95% CI = 0.34-0.99)], whereas vitamin E was associated with increased HR of hemorrhagic stroke in the highest tertile of intake [HR = 2.94 (95% CI = 1.13-7.62)]. In conclusion, our findings suggest that antioxidants may play a role in reducing the risk of cerebral infarction but not hemorrhagic stroke. However, a high intake of vitamin E could be positively associated to the risk of brain hemorrhagic events; therefore, more focused investigations about this observation are needed.


Xs: 4.826509 Ys: 3.5408995 Publish year: 2009 keyword: antioxidant_rich_food source: Global title: Dietary Total Antioxidant Capacity: A Novel Indicator of Diet Quality in Healthy Young Adults abstract: Overall diet quality measurements have been suggested as a useful tool to assess diet-disease relationships. Oxidative stress has been related to the development of obesity and other chronic diseases. Furthermore, antioxidant intake is being considered as protective against cell oxidative damage and related metabolic complications.
To evaluate potential associations between the dietary total antioxidant capacity of foods (TAC), the energy density of the diet, and other relevant nutritional quality indexes in healthy young adults.
Several anthropometric variables from 153 healthy participants (20.8 +/- 2.7 years) included in this study were measured. Dietary intake was assessed by a validated food-frequency questionnaire, which was also used to calculate the dietary TAC and for daily energy intake adjustment.
Positive significant associations were found between dietary TAC and Mediterranean energy density hypothesis-oriented dietary scores (Mediterranean Diet Score, Alternate Mediterranean Diet Score, Modified Mediterranean Diet Score), non-Mediterranean hypothesis-oriented dietary scores (Healthy Eating Index, Alternate Healthy Eating Index, Diet Quality Index-International, Diet Quality Index-Revised), and diversity of food intake indicators (Recommended Food Score, Quantitative Index for Dietary Diversity in terms of total energy intake). The Mediterranean Diet Quality Index and Diet Quality Index scores (a Mediterranean and a non-Mediterranean hypothesis-oriented dietary score, respectively), whose lower values refer to a higher diet quality, decreased with higher values of dietary TAC. Energy density was also inversely associated with dietary TAC.
These data suggest that dietary TAC, as a measure of antioxidant intake, may also be a potential marker of diet quality in healthy subjects, providing a novel approach to assess the role of antioxidant intake on health promotion and diet-based therapies.


Xs: 4.4993763 Ys: 2.9048448 Publish year: 2021 keyword: antioxidant_rich_food source: Global title: Dietary Strategies by Foods with Antioxidant Effect on Nutritional Management of Dyslipidemias: A Systematic Review abstract: Nutrition plays a fundamental role in the prevention and treatment of dyslipidemias and its oxidative-related complications. Currently, there is evidence about the beneficial effects of isolated antioxidants or foods enriched or added with antioxidant compounds. However, the application of the natural foods is more integrated than the analysis of a single nutrient. Our aim is compiling scientific literature regarding the nutritional strategies by foods with antioxidant effect in blood lipids, enzymatic and non-enzymatic antioxidants, and oxidative and inflammatory markers of subjects with dyslipidemia. We searched in MEDLINE/PubMed, Scopus, and Web of Science. From a total of 263 studies screened, 16 were included. Dietary strategies included walnuts, olive oil, raw almonds, G. paraguayase, white sesame, mate tea, Brazil nut flour, red wine, granulated Brazil nuts, grapes, wolfberry fruit, fermented beverage, coffee, orange, and blackberry juices showed significant differences in blood lipids, antioxidant activity, antioxidant enzymes, and oxidative and inflammatory markers. This systematic review compiling scientific studies about dietary strategies using foods with antioxidant effect to improve the antioxidant status in dyslipidemias.


Xs: 6.295675 Ys: 3.5704017 Publish year: 2005 keyword: antioxidant_rich_food source: Global title: Antioxidant properties of Mediterranean food plant extracts: Geographical differences abstract: Locally grown, wild food plants seasonally contribute a considerable portion of the daily diet in certain Mediterranean areas and it has been suggested that the beneficial effects of the Mediterranean diet on human health partly originate from the antioxidant effect of flavonoid-rich food plants. The nutrient content of most wild plants is higher than that of cultivated ones and may vary depending on the prevailing environmental conditions. Accordingly, three local Mediterranean plant foods (i.e. Cichorium intybus, Sonchus oleraceus, Papaver rhoeas) were collected in Greece (Crete), southern Italy, and southern Spain in order to assess possible differences in their in vitro antioxidant potential. The biological assays revealed diverse intra-plant specific antioxidant effects for the tested extracts ranging from no activity to almost complete protection. Furthermore, substantial differences in the polyphenol content were found for the nutritionally used part of the same plant originating from different locations. However, no clear correlations between the polyphenol content and the extracts' antioxidant activities were found. Taken together, the data suggest that certain local Mediterranean plant foods possess promising antioxidant activity and that the observed biological effects are possibly influenced by the geographically-dependent environmental conditions prevailing during plant growth.


Xs: 5.8448567 Ys: 3.106302 Publish year: 2010 keyword: antioxidant_rich_food source: Global title: Sulforaphane composition, cytotoxic and antioxidant activity of crucifer vegetables abstract: Sulphur compounds in sulphur rich food have been shown to significantly reduce the risk of cancer development. One such compound is sulforaphane (SF), a cancer chemopreventive agent identified in broccoli (F. cruciferae). In this study, SF content was assessed in extracts of several crucifer vegetables including broccoli, brussels sprout, green cabbage, red cabbage, Chinese kale and turnip, in parallel with anticancer and antioxidant activity. Among tested crucifers, cabbage demonstrated a pronounced anticancer effect against A-549 lung cancer cells, with an IC50 value of 38 μg mL−1, and correlated with high SF levels at 540 μg g−1. Except for red cabbage and kale, crucifer extracts displayed moderate to weak activity in scavenging 2,2-diphenyl-1-picrylhydrazyl (DDPH) free radicals relative to vitamin E standard.


Xs: 6.459786 Ys: 4.19972 Publish year: 2018 keyword: antioxidant_rich_food source: Global title: The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systems abstract: Food products containing lipids, especially unsaturated fatty acids, are prone to oxidation reactions, which lead to the formation of off-flavor, due to side-reaction products that potentially have toxic effects and reduce shelf-life. The Maillard reaction products (MRPs) are widely produced in foods containing reducing sugars and amino-bearing compounds during thermal processing and storage. MRPs possess excellent antioxidant ability in many food products, through chelation of metal ions, breakdown of radical chains and hydrogen peroxide, and scavenging of reactive oxygen species. This review presents an overview of the antioxidant activity of MRPs in model and real food systems. It also provides the pros and cons of the Maillard reaction, some available antioxidant assays to evaluate the antioxidative ability of MRPs, and parameters influencing their functional properties. In addition, metal chelation-based antibrowning ability of MRPs to inhibit the enzymatic browning reaction in fruits and vegetables is discussed.


Xs: 6.302494 Ys: 3.6439044 Publish year: 2004 keyword: antioxidant_rich_food source: Global title: Red clover extract as antioxidant active and functional food ingredient* 1 abstract: Red clover is a rich source of isoflavones which are reported to have beneficial estrogenic effects and, moreover, contains significant amounts of polyphenolic substances which are known for their potential bio-active antioxidant properties and radical scavenging capacity. The concentration of total polyphenols was remarkably high in the red clover extract (153 mgyg) and in a red clover based food supplement (114 mgyg), above all in comparison to soy extract (18 mgyg). In correlation with the respective total content of polyphenols, the DPPH radical scavenging capacity was found to be most pronounced in the red clover extract (EC : 0.32 mgyml; ARP: 7) and the red clover preparation (EC : 0.50 mgyml; ARP: 5) whereas the soy preparation 50 50 showed only minor radical scavenging capacity (EC : 1.09 mgyml; ARP: 2). In consideration of the beneficial nutritional-50 physiological and health promoting effects of isoflavones and polyphenols red clover extract could be regarded as a potent antioxidant and radical scavenging active and functional food ingredient or dietary food supplement.


Xs: 6.2226386 Ys: 4.360217 Publish year: 2022 keyword: antioxidant_rich_food source: Global title: Antioxidant Activity, Probiotic Survivability, and Sensory Properties of a Phenolic-Rich Pulse Snack Bar Enriched with Lactiplantibacillus plantarum abstract: Pulse-based snack bars incorporated with probiotics were developed to provide an overview for the preparation of simple functional food concerning the antioxidant load and iron status improvement. The study focused on the application of microencapsulated probiotics in dry matrices, such as chickpeas and green lentils, in snack bars. The study aims to analyse the products’ antioxidative activities, chemical and sensory properties, as well as the probiotic survivability in the dry matrices. The basic chemical composition showed that 100 g of product can fulfil up to 4.4% and 3.3% of the daily iron value from chickpeas and green lentils, respectively (assuming the iron bioavailability is 23%). Sensory evaluation and hedonic analysis of the fresh pulse snack bar showed that panelists preferred the chickpea snack bar over the green lentil snack bar. For storage analysis, snack bars were stored at 20 °C and were vacuum packaged in sealed low density polyethylene (LDPE) pouches with no light exposure for two months. Hedonic analysis during storage showed significant differences in the aroma of the snack bars (p < 0.05). Generally, the antioxidant activities decreased during the two months of storage. A strong correlation was observed between total phenolic content (TPC) and antioxidant activity assays: ORAC (Oxygen Radical Absorbance Capacity), DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt), PCL (Photochemiluminescence). Moreover, after two months of storage, a 1-log decrease of probiotic viable cells was observed in both snack bars. To meet the dietary requirement of probiotics, it is suggested that people consume five portions and 9.4 portions of the chickpea and green lentil snack bars, respectively. The resulting products have promising properties with respect to probiotics and antioxidant potential in an unconventional way.


Xs: 5.3924456 Ys: 3.562055 Publish year: 2001 keyword: antioxidant_rich_food source: Global title: Changes in plasma antioxidant status following consumption of diets high or low in fruit and vegetables or following dietary supplementation with an antioxidant mixture abstract: The aim of the present study was to examine the effect of consumption of a high-fruit and vegetable diet, or a spray-dried extract of selected fruits and vegetables of high antioxidant content, on indices of antioxidant status of individuals consuming a background diet with minimal antioxidant intake. Plasma antioxidant concentrations were determined in twenty-five men following a 2-week depletion period during which they consumed self-selected low-antioxidant diets (less than three servings of fruit and vegetables with no tea, coffee, red wine or fruit juice). Following this period the volunteers consumed either a self-selected diet containing five to seven servings of fruit and vegetables/d, or 30 g of a spray-dried supplement designed to provide the equivalent antioxidant activity of five to seven servings of fruit and vegetables for 2 weeks in a crossover trial. Following consumption of a high-antioxidant diet for 2 weeks, plasma concentrations of ascorbic acid, alpha- and beta-carotene and lutein+zeaxanthin were all significantly increased (P < 0.05) over the depletion period. However, concentrations of lycopene, retinol and tocopherol were not affected. Consumption of the supplement also raised the concentrations of these same antioxidants in plasma. Despite the increases in the concentrations of measured antioxidant nutrients, the 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid-equivalent antioxidant capacity of plasma, as estimated by inhibition of metmyoglobin activity, was not significantly affected by any of the dietary treatments.


Xs: 6.2337976 Ys: 3.806165 Publish year: 2010 keyword: antioxidant_rich_food source: Global title: Different methods fopr control and comparison of antioxidant properties of vegetables abstract: The present study investigates the antioxidant properties of selected vegetables, using the total peroxyl radical-trapping parameter (TRAP), oxygen radical absorbance capacity (ORAC) and hydroxyl radical averting capacity (HORAC) methods. ORAC, TRAP and HORAC values well correlated with polyphenol content. A good correlation was found also between the methods for measuring antioxidant capacity. Nevertheless, ORAC has been found to be the most sensitive method to measure chain-breaking antioxidant activity. Although we have found a good correlation between TRAP, ORAC and HORAC, using more than one antioxidant assay is recommended for more detailed understanding the principles of antioxidant properties of samples.


Xs: 5.0077662 Ys: 3.236541 Publish year: 2002 keyword: antioxidant_rich_food source: Global title: Supplementation with a pine bark extract rich in polyphenols increases plasma antioxidant capacity and alters the plasma lipoprotein profile abstract: Pycnogenol (PYC), an extract of French maritime pine bark (Pinus pinaster), is a potent antioxidant with potential health benefits. Its bioavailabilty has previously been shown by urinary excretion studies of constituents and metabolites of PYC. The aim of this study was to test the effect of PYC supplementation on measures of oxidative stress and the lipid profile in humans. Twenty-five healthy subjects received PYC (150 mg/d) for 6 wk. Fasting blood was collected at baseline, after 3 and 6 wk of supplementation, and again after a 4-wk washout period. After 6 wk of supplementation with PYC, a significant increase in plasma polyphenol levels was detectable, which was reversed after the 4-wk washout phase. The antioxidant effect of PYC was demonstrated by a significant increase in oxygen radical absorbance capacity (ORAC) in plasma throughout the supplementation period (P < 0.05). The ORAC value returned to baseline after the 4-wk washout period. Moreover, in addition to its antioxidant effects, PYC significantly reduced LDL-cholesterol levels and increased HDL-cholesterol levels in plasma of two-thirds of the subjects. While the LDL changes reversed during washout, the HDL increase did not. There was no significant difference in LDL oxidizability or plasma lipid peroxides following PYC supplementation. Hence, following oral supplementation in humans, PYC significantly increases antioxidant capacity of plasma, as determined by ORAC, and exerts favorable effects on the lipid profile.


Xs: 6.7574015 Ys: 4.117401 Publish year: 2017 keyword: antioxidant_rich_food source: Global title: Opuntia ficus-indica cladodes as a functional ingredient: bioactive compounds profile and their effect on antioxidant quality of bread abstract: Background
In the context of a balanced diet, the antioxidant-rich food consumption is a preventive way of many degenerative diseases. Consequently, improving the nutraceutical quality of traditional foods such as bakery products is an interesting approach. Considering the present consumer’s demand, cladodes from prickly pear that were traditionally used as a valuable food as well as in folk medicine for the treatment of several chronic diseases were investigated for their use in bread production to improve its functionality. Methods
Bioactive substances were determined by liquid chromatography-high resolution electrospray ionization mass spectrometry (LC-HRESIMS) analysis. Dough rheological properties were characterized by alveographic measurements. Bread antioxidant quality was evaluated by total phenolics content, DPPH• radical-scavenging, metal (Fe2+) chelating and Fe3+ reducing power determinations. ResultsLC-HRESIMS analysis of the cladodes extract allowed the identification of 9 flavonoids, 2 phenolics, 1 alkaloid and 1 terpenoid compounds. Cladodes powder enrichment induced important modifications on the dough rheological parameters in terms of the extensibility (L) and deformation energy (W) decrease. Moreover, cladodes powder addition to bread resulted in a decrease in both crust and crumb colour parameters (L*, a* and b*). A 5% supplementation resulted in an increase of the bread yield and bread specific volume by 8.9 and 25%, respectively. Interestingly, Bread containing cladodes powder showed enhanced total phenolics content and antioxidant potential as compared to the control. Conclusions
Substitution of wheat flour by the cladodes powder at 5% level was optimal for improving the total phenolics content and the antioxidant potential of bread without having any negative effect on its sensory acceptability. Cladodes from Opuntia ficus-indica could be considered as a potential health-promoting functional ingredient in bakery products.


Xs: 6.2059417 Ys: 3.8025045 Publish year: 2020 keyword: antioxidant_rich_food source: Global title: Mode of action and determination of antioxidant activity in the dietary sources: An overview abstract: Determination of antioxidant/capacity in the dietary, food, drugs, and biological samples is an interesting
approach for testing the safety of these compounds and for drug development. Investigating the google
searching engines for the words (measurement + antioxidant + capacity) yielded more than 20 million
results, which makes it very difficult to follow. Therefore, collecting the common methods to measure
the antioxidant activity/capacity in the food products and biological samples will reduce the burden
for both the students and researchers. Nowadays, it is widely accepted that a plant-based diet with a high
intake of dietary sources such as vegetables, fruits, and other nutrient-rich plant foods may decrease the
effect of oxidative stress-related diseases. In this review article, we have provided the most recent
advances in the most common in vitro methods used for evaluating the antioxidant potential of numerous
food products, plant extracts, and biological fluids. We have also provided detailed procedures on how to
perform them and analyze the results. This review article shall be a comprehensive reference for all techniques used in this area


Xs: 6.301508 Ys: 4.2922325 Publish year: 2022 keyword: antioxidant_rich_food source: Global title: Lipid oxidation and antioxidant delivery systems in muscle food abstract: Lipid oxidation accelerates quality deterioration in muscle-based foods (fish, red meat, and poultry), resulting in off-odors/flavors, color problems, texture defects, and safety concerns. Adding antioxidants is one approach to control lipid oxidation, and several delivery strategies have been applied, such as supplementing antioxidants to the feed, direct mixing into minces, or, for whole muscle pieces; spraying, glazing, and injection. However, some issues linked to these technologies hinder their wide utilization, such as low effectiveness, noncompatibility with clean label, and off-flavor. These shortcomings have promoted the development of new antioxidant delivery technologies. In this review, the main focus is on the principles, characteristics, and implementation of five novel antioxidant delivery methods in different types of muscle food products. Their advantages and drawbacks are also summarized, plus comments about future trends in this area. Among novel routes to deliver antioxidants to muscle foods are, for whole tissues, recyclable dipping solutions; for minces, encapsulation; and, for both minces and whole tissues, cross-processing with nonmuscle antioxidant-containing raw materials as well as applications of edible films/coatings and active packaging. Advantages of these technologies comprise, for example, low price, the possibility to control the antioxidant release rate, overcoming strong aromas from natural antioxidants, and allowing antioxidant-containing raw materials from the food industry to be valorized, providing an opportunity for more circular food production.


Xs: 4.4040465 Ys: 3.260096 Publish year: 2014 keyword: antioxidant_rich_food source: Global title: Consumption of extra-virgin olive oil rich in phenolic compounds has beneficial antioxidant effects in healthy human adults abstract: Extra-virgin olive oil (EVOO) possesses beneficial health effects due to its antioxidant activity. In a controlled before-and-after supplementation trial (45 healthy adults), we examined the effects of daily consumption (30 days (d), 50 mL/d) of EVOO rich in phenolic compounds, antioxidant activity and antioxidant enzymes (catalase (CAT), superoxide dismutase (SOD), glutathione peroxidase (GPX)). Participants completed for 30 d a 24-h dietary record. Anthropometric characteristics, body composition, glycemia, plasma lipid profile, plasma polyphenols, total antioxidant capacity, erythrocyte antioxidant enzyme activity, peripheral blood mononuclear cells (PBMC) gene expression were recorded. EVOO supplementation did not modify the first four parameters. Significant increases in plasma antioxidant capacity and antioxidant enzyme activity (CAT, GPX) were observed. Significant increase in SOD and decrease in CAT gene expression were detected. Daily consumption of EVOO rich in phenolic compounds by healthy adults improved their antioxidant status and modified their antioxidant gene expression levels without affecting metabolic parameters.


Xs: 5.0608344 Ys: 3.0256128 Publish year: 2016 keyword: antioxidant_rich_food source: Global title: Dietary polyphenols: Antioxidants or not? abstract: Population studies have shown a strong association between dietary intake of polyphenols and reduced risk of cardiovascular disease. These associations have been confirmed to some extent by intervention studies which have shown improvements in vascular function and blood pressure with certain polyphenols or food extracts rich in polyphenols. The mechanisms involved in the bioactivity of dietary polyphenols is still under active investigation. It is unlikely that polyphenols act as antioxidants in vivo. Evidence suggests that dietary polyphenols or their metabolites act as signalling molecules and can increase nitric oxide bioavailability and induce protective enzymes. This review will outline some of the key issues in dietary polyphenol research that suggest mechanistic insights into the action of these bioactive compounds. There are a number of issues that remain to be resolved in bridging the gap between observational studies and intervention trials using food extracts or pure polyphenol compounds.


Xs: 5.1672597 Ys: 3.3809385 Publish year: 2018 keyword: antioxidant_rich_food source: Global title: Dietary Antioxidants, Circulating Antioxidant Concentrations, Total Antioxidant Capacity, and Risk of All-Cause Mortality: A Systematic Review and Dose-Response Meta-Analysis of Prospective Observational Studies abstract: The associations of various dietary or circulating antioxidants with risk of all-cause mortality in the general population have not been established yet. A systematic search was performed in PubMed and Scopus, from their inception up to October 2017. Prospective observational studies reporting risk estimates of all-cause mortality in relation to dietary intake and/or circulating concentrations of antioxidants were included. Random-effects meta-analyses were conducted. Forty-one prospective observational studies (total n = 507,251) involving 73,965 cases of all-cause mortality were included. The RRs of all-cause mortality for the highest compared with the lowest category of circulating antioxidant concentrations were as follows: total carotenes, 0.60 (95% CI: 0.46, 0.74); vitamin C, 0.61 (95% CI: 0.53, 0.69); selenium, 0.62 (95% CI: 0.45, 0.79); β-carotene, 0.63 (95% CI: 0.57, 0.70); α-carotene, 0.68 (95% CI: 0.58, 0.78); total carotenoids, 0.68 (95% CI: 0.56, 0.80); lycopene, 0.75 (95% CI: 0.54, 0.97); and α-tocopherol, 0.84 (95% CI: 0.77, 0.91). The RRs for dietary intakes were: total carotenoids, 0.76 (95% CI: 0.66, 0.85); total antioxidant capacity, 0.77 (95% CI: 0.73, 0.81); selenium, 0.79 (95% CI: 0.73, 0.85); α-carotene, 0.79 (95% CI: 0.63, 0.94); β-carotene, 0.82 (95% CI: 0.77, 0.86); vitamin C, 0.88 (95% CI: 0.83, 0.94); and total carotenes, 0.89 (95% CI: 0.81, 0.97). A nonsignificant inverse association was found for dietary zinc, zeaxanthin, lutein, and vitamin E. The nonlinear dose-response meta-analyses demonstrated a linear inverse association in the analyses of dietary β-carotene and total antioxidant capacity, as well as in the analyses of circulating α-carotene, β-carotene, selenium, vitamin C, and total carotenoids. The association appeared to be U-shaped in the analyses of serum lycopene and dietary vitamin C. The present study indicates that adherence to a diet with high antioxidant properties may reduce the risk of all-cause mortality. Our results confirm current recommendations that promote higher intake of antioxidant-rich foods such as fruit and vegetables.


Xs: 5.385492 Ys: 3.6647873 Publish year: 2009 keyword: antioxidant_rich_food source: Global title: Ascorbate, not urate, modulates the plasma antioxidant capacity after strawberry intake abstract: The consumption of antioxidant-rich foods has already been associated with acute significant increases in plasma total antioxidant capacity (TAC) in humans, but there is no consensus among different literature reports. Furthermore, the acute rise in plasma TAC observed after consumption of several non-berry fruits seems not to be necessarily related to the absorption of dietary antioxidants, such as micronutrients and phenolic substances, but is attributed to the relevant increase of endogenous urate in serum. In this study, we first compared the nutritional quality of strawberry fruits from different genotypes, all cultivated in the same experimental field. Significant genotype-to-genotype differences were observed in the antioxidant capacity and in the vitamin C, folate and phenolic contents of the fruits. Second, in order to investigate the individual effects of the selected strawberry genotypes on the post-prandial plasma antioxidant status in humans, we assessed the acute effects of a single dose of strawberries in healthy subjects. The variation of plasma TAC through the FRAP and TEAC assays, and any eventual changes in ascorbate and urate levels in serum, were measured during the three hours following the strawberry intake. The acute intake of strawberries resulted in a significant increase in plasma FRAP values in all the subjects, independently of the individual TAC baseline levels. Interestingly, the lowest increases in plasma TAC and in serum ascorbate levels were associated with consumption of the nutritionally-poorest cultivars. In addition, significant increases in ascorbate, but not in urate, concentrations were observed in serum. These findings suggested that the fructose-dependent hyperuremic effect, observed after the intake of non-berry fruits, is not responsible for the plasma antioxidant changes following strawberry consumption.


Xs: 6.6201606 Ys: 3.7232425 Publish year: 2010 keyword: antioxidant_rich_food source: Global title: Evaluation of antioxidant capacity, genotoxicity and polyphenol content of non conventional foods: Prosopis flour abstract: Fruits such as Prosopis pod have been food sources (patay, arrope, chicha or aloja) of inhabitants of arid and semi-arid lands in South America. The aims of the present study were determine some nutritional and functional properties as well as genotoxicity of flour obtained from Prosopis ripe pods that were submitted to different processing. Sucrose constituted the main sugar for flours obtained from Prosopis alba and Prosopis nigra. Decoctions and macerations showed around 2.9% and 1.4% of soluble proteins, respectively. The highest free phenolics, flavonoids and condensed tannins contents were observed in aqueous extractions with heating. None of the samples presented phytic acid levels high enough to constitute a nutritional problem. Antioxidant activity (AA) was evaluated by DPPH, ABTS and β-carotene bleaching assays. Results showed that the antioxidant potential was significantly higher in flour obtained from P. nigra pods than in that from P. alba pods, and it was also higher in aqueous extracts than in alcoholic ones. Data obtained suggests that compounds responsible for AA are thermostable; therefore, Prosopis flour might be capable of retaining a significant amount of antioxidant capacity after heating. Prosopis extracts did not show any mutagenic effect with and without metabolic activation. Prosopis flour proved to be a non conventional, novel and rich source of antioxidant compounds that could help to prevent pathologies associated with oxidative stress.


Xs: 6.5104966 Ys: 3.6334767 Publish year: 2018 keyword: antioxidant_rich_food source: Global title: Characterization of tomato processing by-product for use as a potential functional food ingredient: nutritional composition, antioxidant activity and bioactive compounds abstract: Tomato pomace, a by-product generated during tomato processing, was collected at a large tomato processing industry. The by-product was mainly constituted of tomato skin (61.5%), and presented high moisture content (66.58 g.100g⁻¹ wet basis). Among the nutrients, the highest content was of dietary fibre, followed by proteins and fat (50.74, 20.91, 14.14 g.100g⁻¹ d.w., respectively). The pomace has high in vitro antioxidation capacity, especially when measured with the TEAC assay (224.81 μmol Trolox equivalent 100g⁻¹ d.w.). This is due especially to the high amount of lycopene remaining in the by-product after processing (446.9 μg.g⁻¹ d.w). The waste was fractioned into skin and seed fractions by sedimentation, resulting in the increase of lycopene yield by 55%, when using skin fraction as the source material in place of the whole pomace. This by-product shows great potential for being used as a source of the ingredients of high nutritional value, especially dietary fibre and lycopene.


Xs: 4.646099 Ys: 3.2903404 Publish year: 2009 keyword: antioxidant_rich_food source: Global title: Patients with postoperative atrial fibrillation have a doubled cardiovascular mortality abstract: To investigate the impact of postoperative AF on late mortality and cause of death in CABG patients.
All CABG patients without preoperative AF surgically treated between January 1, 1997 and June 30, 2000 were included (N = 1419). Altogether, 419 patients (29.5%) developed postoperative AF. After a median follow-up of 8.0 years, survival data were obtained, causes of death were compared and Cox proportional hazard analysis was used to determine predictors of late mortality.
The total mortality was 140 deaths/419 patients (33.4%) in postoperative AF patients and 191 deaths/1 000 patients (19.1%) in patients without AF. Death due to cerebral ischemia (2.6% vs. 0.5%), myocardial infarction (7.4% vs. 3.0%), sudden death (2.6% vs. 0.9%), and heart failure (6.7% vs. 2.7%) was more common among postoperative AF patients. Postoperative AF was an age-independent risk indicator for late mortality with a hazard ratio (HR) of 1.56 (95% confidence interval 1.23-1.98).
Postoperative AF is an age-independent risk factor for late mortality in CABG patients, explained by an increased risk of cardiovascular death.


Xs: 6.1719913 Ys: 3.1251893 Publish year: 2010 keyword: antioxidant_rich_food source: Global title: Free radicals, antioxidants, Diseases and phytomedicines: Current status and Future prospect abstract: Free radicals are well documented for playing a dual role in our body as both deleterious and beneficial species. In low/moderate concentrations free radicals are involved in normal physiological functions but excess production of free radicals or decrease in antioxidant level leads to oxidative stress. It is a harmful process that can be mediates damage to cell structures, including lipids, proteins, RNA and DNA which leads to number of diseases. A variety of synthetic medicine employed in the treatment of different diseases also capable to generate free radicals in body which may causes another disease. The plant sources are rich of antioxidants, phyto-constituents are capable to terminate free radical reactions and prevent our body from oxidative damage. Vegetables and fruits are also important sources of antioxidant substances. Different phytoconstituents and herbal product which are safer then synthetic medicine and beneficial in the treatment of diseases caused by free radicals, it also protect the body by prevent the free radicals to cause tissue injury. Phytoconstituents are conferring less side effect and compatible to body physiology. Therefore it is demand of modern era to use such phytoconstituents or phytomedicines.


Xs: 5.9445033 Ys: 3.5576217 Publish year: 2007 keyword: antioxidant_rich_food source: Global title: Effects of anthocyanin-rich purple potato flakes on antioxidant status in F344 rats fed a cholesterol-rich diet abstract: We examined the antioxidant effects of polyphenol/anthocyanin-rich potato (Solanum tuberosum cv. Shadow-Queen) flakes in male rats fed a high-cholesterol diet. The rats were served either a high-cholesterol (0.5% cholesterol plus 0.125% sodium cholate) diet, or a high-cholesterol diet containing a mixture of 243 g alpha-maize starch/kg supplemented with one of the following (per kg diet): 300 g medium purple potato (Shadow-Queen), 300 g white potato (Solanum tuberosum cv. Toyoshiro) or 300 g dark purple sweet potato (Ipomoea batatas cv. Ayamurasaki) flakes for 28 d. We analysed thiobarbituric acid reactive substance (TBARS) levels in the serum and liver, and antioxidant enzyme activities in the liver. At this dosage, TBARS levels in the serum and liver of the Shadow-Queen and Ayamurasaki groups were significantly lower than those in the control and Toyoshiro groups. The serum urate levels in all the flake groups were significantly lower than that in the control group. The hepatic glutathione levels in the Shadow-Queen and Ayamurasaki groups were significantly higher than in the control and Toyoshiro groups. The activities of hepatic glutathione reductase and glutathione S-transferase in the Shadow-Queen and Ayamurasaki groups were significantly greater than those in the control group. These results show that modulation of antioxidant enzymes and oxidative status in the serum and liver by the purple potato flake diet (Shadow-Queen) containing polyphenols/anthocyanins may play an important role in the protection against adverse effects related to oxidative damage in rats fed a high-cholesterol diet.


Xs: 4.9889884 Ys: 3.0165052 Publish year: 2010 keyword: antioxidant_rich_food source: Global title: Flavonoids: Antioxidants Against Atherosclerosis abstract: Oxidative stress results from an imbalance between excessive formation of reactive oxygen species (ROS) and/or reactive nitrogen species and limited antioxidant defences. Endothelium and nitric oxide (NO) are key regulators of vascular health. NO bioavailability is modulated by ROS that degrade NO, uncouple NO synthase, and inhibit synthesis. Cardiovascular risk conditions contribute to oxidative stress, causing an imbalance between NO and ROS, with a relative decrease in NO bioavailability. Dietary flavonoids represent a range of polyphenolic compounds naturally occurring in plant foods. Flavonoids are potentially involved in cardiovascular prevention mainly by decreasing oxidative stress and increasing NO bioavailability.


Xs: 6.105426 Ys: 4.1867146 Publish year: 2016 keyword: antioxidant_rich_food source: Global title: Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review abstract: Fresh and processed meats offer numerous nutritional and health benefits and provide unique eating satisfaction in the lifestyle of the modern society. However, consumption of red meat including processed products is subjected to increasing scrutiny due to the health risks associated with cytotoxins that potentially could be generated during meat preparation. Evidence from recent studies suggests free radical pathways as a plausible mechanism for toxin formation, and antioxidants have shown promise to mitigate process-generated chemical hazards. The present review discusses the involvements of lipid and protein oxidation in meat quality, nutrition, safety, and organoleptic properties; animal production and meat processing strategies which incorporate natural antioxidants to enhance the nutritional and health benefits of meat; and the application of mixed or purified natural antioxidants to eliminate or minimize the formation of carcinogens for chemical safety of cooked and processed meats.


Xs: 5.441146 Ys: 3.5555882 Publish year: 2008 keyword: antioxidant_rich_food source: Global title: Effect of vitamin levels on biomarkers of exposure and oxidative damage-The EXPAH study abstract: DNA adducts are markers of carcinogen exposure and of their biological effect; they have been shown to be related to mutagenesis, and therefore they could be a predictive biomarker of human cancer. The objective of this study was to assess if there is a relationship between vitamins A, C, and E, which are known to play a significant role as free radical scavengers and antioxidant agents, and biomarkers of genotoxicity and oxidative stress. Three hundred and fifty-six subjects from Czech Republic, Slovak Republic and Bulgaria, who completed a questionnaire on dietary information and had a measurement of plasma A, C, E vitamins, DNA adduct levels (benzo[a]pyrene (B[a]P) and bulky (DNA-Tot) DNA adducts) and oxidative damage (cyclic pyrimidopurinone N-1,N2 malondialdehyde-2 deoxyguanosine (M1dG) and 8-oxo-7,8-dihydro-2_deoxyguanosine (8-oxodG)) were analyzed. A significant inverse correlation was observed between plasma vitamin levels and both benzo[a]pyrene (B[a]P) and bulky DNA adducts. Vitamin A was also significantly inversely correlated with M1dG, a marker of oxidative damage. The associations were stronger in non-smokers than in smokers. Dietary intake of certain antioxidants such as vitamins is associated with reduced levels of markers of DNA damage (B[a]P and DNA-Tot) and oxidation (M1dG and 8-oxodG) measured in peripheral white blood cells. This could contribute to the protective role of such a dietary pattern on cancer risk. The protective effect of dietary vitamins is less evident in smokers.