Further, the cooperative effect of dietary protein and antioxidants on frailty has not been investigated. Therefore, we examined the association of high protein and high dietary total antioxidant capacity TAC with frailty under the adjustment for dietary TAC or protein intake, respectively.

The association between the combination of high dietary protein and high dietary TAC and frailty was also investigated. Methods: A total of grandmothers or acquaintances of dietetic students aged 65 years and older participated in this cross-sectional multicenter study conducted in 85 dietetic schools in Japan.

Dietary variables, including protein intake, and dietary TAC were estimated from a validated brief-type self-administered diet history questionnaire. Frailty was defined as a score of three or more points obtained from the following four components: slowness and weakness two points , exhaustion, low physical activity, and unintentional weight loss.

Results: Median interquartile range age of the present subjects was 74 years. Conclusions: Both protein intake and dietary TAC were independently inversely associated with frailty among old Japanese women.

Journal of Agricultural Food Chemistry ;50 1 Antioxidant activity of pomegranate rind powder extract in cooked chicken patties. International Journal of Food Science and Technology b;43 10 Antioxidant and antihemolytic activity of flavanoid extract from fruit peel of punicagranatum.

Asian Journal of Pharmaceutical and Clinical Research ;6 2 Antioxidant and antibacterial potential of pomegranate extracts.

Journal Food Science and Technology ;51 12 Phenolic compounds and antioxidant activities of pomegranate peels. International Journal of Food Engineering ;1 2 and in vivo Shabtay et al. Nutritive and antioxidative potential of fresh and stored pomegranate industrial by product as a novel beef cattle feed.

Journal of Agricultural Food Chemistry ; Evaluating the potential role of pomegranate peel in aluminum-induced oxidative stress and histopathological alterations in brain of female rats. Biological Trace Element Research ; Apples also are well-known and widespread fruits of the genus Malus belonging to the family Rosaceae Gazalli et al.

Nutritional value and physiological effect of apple pomace. International Journal of Food Nutrition and Safety ;5 1 Apple peels are a waste product of applesauce and canned apple manufacturing Wolfe et al.

Antioxidant activity of apple peels. Apple peels contain high levels of flavonols, anthocyanins, flavonols, phenolic acids and dihydrochalcones Sekhon-Loodu et al. Antioxidant ability of fractionated apple peel phenolics to inhibit fish oil oxidation. Phenolic compounds and antioxidant activity in red-fleshed apples.

Journal of Functional Foods ; Antioxidant properties of peel and flesh in 'GoldRush' and 'Fiorina' Scab-resistant apple Malus domestica cultivars.

New Zealand Journal of Crop and Horticulture Science ; Polyphenol concentrations in apple processing by-products determined using electrospray ionization massspectrometry. Canadian Journal of Plant Science ; Sekhon-Loodu et al. A study indicated that the ethanolic extracts of the peel and the pulp of apple showed antioxidant activity comparable with ascorbic acid in the DPPH test, and were approximately ten times more active than BHT in the lipoxygenase test Giomaro et al.

Polyphenols profile and antioxidant activity of skin and pulp of a rare apple from Marche region Italy. Chemistry Central Journal ; The present study aimed at comparing the effects of the supplementation of natural antioxidant sources α- tocopherol acetate, pomegranate - and apple-peel extracts to reduced-protein diets for Japanese quails exposed to normal or high temperature on their growth performance, carcass traits, blood biochemistry, liver antioxidant enzyme activities and meat lipid peroxidation.

A total of one-day old male Japanese quail Coturnix coturnix japonica chicks purchased from a commercial hatchery 19 Mayis University Poultry Production and Marketing Plant, Samsun, Turkey were used in the experiment.

The study was conducted in accordance with animal welfare requirements at the Poultry Research Centre of Tokat Gaziosmanpasa University HADYEK Each cage was equipped with nipple drinkers and electrical heating system controlled by thermostats.

The cages were located in the experimental poultry house in two identical rooms separated by a door. During the first 14 days of the experiment, the rooms were not separated and standard brooding temperatures were applied to both rooms with temperature gradually decreased from 32ºC to 26ºC by the end of the second week of age.

Quails in each cage were randomly assigned to 10 experimental groups, with four replicates of 16 quails each, and according to a 2 temperature treatments x 5 dietary treatments factorial arrangement. Birds were evaluated from 14 to 35 days of age. When birds were 14 days of age, the experimental rooms were separated, and each room, with five experimental groups each, was subjected to either thermoneutral temperature or heat stress treatments.

The temperatures applied in the rooms were as follows:. Thermoneutral temperature room: quails were kept at 24, 22 and 20ºC until 21, 28 and 35 days. The experiment was conducted during autumn. Temperature and humidity in each room were monitored at two locations using a temperature-humidity recording system.

Quails submitted to both temperature regimes were fed one of five different diets in mash form until 35 days of age. Feed ingredients were ground to 1-mm particle size in preparation for chemical analysis.

Prior to formulation, feed ingredients were analyzed for crude protein CP , ether extract, starch and total sugars, according to the methods of the AOAC Metabolizable energy ME content of the feed ingredients was calculated based on feedstuff energy values of the tables of the WPSA WPSA.

European table of energy values for poultry feedstuffs. Beekbergen: WPSA Subcommittee; All diets were formulated to meet minimum nutrient requirements established by the NRC The ingredients and calculated nutritional composition of the standard and reduced CP diets are given in Table 1.

The α -tocopherol acetate TA was supplied by Kartal Chemistry Ltd. Izmit, Turkey. The vitamin and trace mineral premixes were by from Topkim-Topkapı Drug Company Ltd. Pomegranate fruits Punicagranatum L.

Apple fruits Starking variety were supplied by a commercial firm in Tokat. The fresh fruits were manually peeled and cut using a shear. The excess of water was drained and the pomegranate and apple peels were collected. The pomegranate or apple peels were dried at 60ºC ± 2 for 48 h in an oven with air circulation, and then ground to 0.

The process of ultrasonic extraction of pomegranate and apple peel powder was performed in an ultrasonic bath Elmasonic SH Elma Schmidbauer GmbH, Singen, Germany with a maximum capacity of 1 L 35 kHz, W.

After the extraction, extracts were filtered using Whatman No. The extracts were concentrated to mL using a rotary evaporator under reduced pressure at 37ºC at rpm to remove solvents and filtered through Whatman No. The remaining aqueous solutions were lyophilized at ºC and 0.

The phenolic compounds of pomegranate PPE or apple-peel extracts APE are given in Table 2. During the experimental period 14 to 35 days of age , the growth performance of quails was evaluated by recording body weight gain BWG , feed intake FI and feed conversion ratio FCR on a weekly basis.

Quails were weighed using a scale with a sensitivity of ±0. On the same day, FI was recorded and FCR was calculated weekly as the amount of feed consumed per unit of BWG. Mortality was recorded daily throughout the experiment. At 35 days of age, 12 quails from each treatment group were randomly selected and bled from the brachial vein.

The bleeding procedure was limited to 1 min or less to minimize the effects of handling stress. Avian Diseases ; One-hundred leukocytes were counted on one slide per quail using a light microscope at x 1, magnification.

Blood for hematocrit determination was collected in heparinized capillary tubes and centrifuged in a microhematocrit centrifuge for 7 min at rpm. At the end of this trial 35 d , blood samples from the brachial veins of 12 slaughtered quails were collected in tubes containing EDTA.

Tubes were centrifuged for 15 min at rpm to separate the plasma, which was stored in Eppendorf tubes at ºC till analyses. Plasma samples were analyzed for total protein and uric acid levels using autoanalyser test kits Audit Diagnostics, Ireland and Audit Autoanalyser Autolab, AMS Srl, The Netherlands , respectively, as described by the manufacturers.

These plasma biochemistry parameters were determined at the Biochemistry Department, Faculty of Medicine, Tokat Gaziosmanpasa University. On d 35, 12 quails whose BWs were similar to the group average were selected from each treatment groups and slaughtered by severing the jugular vein to determine preslaughter BW; the relative weights of the heart, liver and lung; hot and cold carcass yields; and breast and thigh meat yields.

Measurements included hot and cold carcass yields, breast and thigh meat yields, the relative weight of heart, liver and lung. The relative weight of heart, liver and lung and hot and cold carcass yields were calculated as a percentage of preslaughter BW. The heart was removed and the right ventricle was dissected from the left ventricle and septum.

The livers of the 12 quails slaughtered per treatment were immediately excised and thoroughly washed in ice-cold potassium phosphate buffer pH 7.

Approximately 1 g liver was used to prepare the whole liver homogenate WLH. The homogenate was centrifuged for 30 min at rpm at 4ºC and the supernatant was collected to determine of liver antioxidant enzyme activities.

Studies on the quantitative and qualitative characterisation of erythrocyte glutathione peroxidase. Journal of Laboratory and Clinical Medicine ; Catalase CAT activity was measured by the rate of H 2 O 2 disappearance according to Aebi Aebi H. Catalase in vitro.

In: Colowick SP, Kaplan NO, editors. Methods in enzymology. Orlando: Academic Press; v, p. Liver superoxide dismutase SOD activity was determined following the xanthine oxidase method described by Sun et al.

A simple method for clinical assay of superoxide dismutase. Protein concentrations of the WLH were determined by the method of Lowry et al.

Protein measurement with the folin phenol reagent. Journal of Biological Chemistry ; The breast and thigh meats of 12 quails slaughtered per treatment were used to determine the malondialdehyde levels of meats stored in refrigerator for 0 and 7 days.

Malondialdehyde, the compound used as an index of lipid peroxidation, was determined by a selective third-order derivative spectrophotometric method Botsoglou et al.

Effects of dietary essential oil on performance of chickens and on iron-induced lipid oxidation of breast, thigh and abdominal fat tissues. British Poultry Science ; The top layer was discarded and a 2. Following incubation, the mixture was cooled to room temperature and submitted to conventional spectrophotometry Shimadzu, Model UVA, Tokyo, Japan at nm.

Malondialdehyde values were calculated by data of the computed least-squares fit of the standard calibration curve prepared using 1,1,3,3- tetraethoxypropane.

Data were analyzed according to a 2x5 factorial arrangement by two-way analysis of variance using the General Linear Model procedure of SPSS statistic package SPSSWIN Dietary and temperature treatments and their interactions were evaluated. Multiple range test and multiple F tests. Biometrics ; Chi-square analysis was performed for mortality rates.

Average BW of quails at 14 days of age was 54±0. Weekly average body weight BWs , body weight gain BWG , feed intake FI and feed conversion ratio FCR of to d-old quails are shown in Table 3. Table 3 shows that the supplementation of natural antioxidant sources α -tocopherol acetate and pomegranate - and apple-peel extracts to the reduced CP diet did not significantly affect quail BW, BWG, FI and FCR.

This result is in agreement with the findings of Bonnet et al. Effect of high ambient temperature on feed digestibility in broilers. Poultry Science ;76 6 who reported that the BW of male broilers from 4 to 6 wks of age was decreased by HS compared with those maintained at TN temperatures.

The reduced BW due to HS may be due lower amounts of nutrients available for growth because HS reduces nutrient digestibility Hai et al. The effect of thermal environment on the digestion of broilers. Journal of Animal Physiology and Animal Nutrition ; Protein levels for heat-exposed broilers: performance, nutrients digestibility and energy and protein metabolism.

International Journal Poultry Science ; and Gu et al. This may be explained by the reduction of the digestibility of protein, lipid and starch as result of HS Zuprizal et al. Influence of ambient temperature of true digestibility of protein and amino acids of rapeseed and soybean meal in broilers.

Moreover, Hai et al. showed that the passage of the digesta from the crop or small intestine was suppressed by HS 32ºC and that the activities of three digestive enzymes trypsin, chymotrypsin and amylase and nutrient digestibility were reduced at HS.

Furthermore, in the present study, no significant BWG differences were determined in quails fed the SCP and RCP diets at both temperatures TN and HS. This finding is in agreement with the result of Aydilek et al. Effect of free choice feeding as to protein levels on oxidative status in the broilers exposed to heat stress.

Kafkas Üniversitesi Veteriner Fakültesi Dergisi ;18 6 Effects of protein level and digestibility on the growth and carcass characteristics of broiler chickens. On the other hand, our BWG results are different from the finding of Temim et al.

Effects of chronic heat exposure and protein intake on growth performance, nitrogen retention and muscle development in broiler chickens.

Reproduction Nutrition Development ; This may be due to the higher energy requirement for maintenance of broilers fed the low CP diets Nieto et al. Effect of a low protein diet on the energy metabolism of growing chickens. Arch Tierernahr; Does low-protein diet improve broiler performance under heat stress conditions.

Brazilian Journal Poultry Science ;6 2 and Aydilek et al. Faria Filho et al. also reported that HS significantly deteriorated the FCR of broilers between 21 and 42 days of age compared with those reared at TN. This may be due to the reduction of trypsin, chymotrypsin and amylase activities caused by HS, resulting in reduced digestibility and absorption of nutrients, such as protein, carbohydrate and lipids.

In the present experiment, broilers fed the low CP diet supplemented with synthetic amino presented similar FCR as those fed the standard CP protein diet, independently of HS. Aydilek et al. also reported that broilers fed diets with two CP levels and reared under TN and HS presented the same FCR.

Moreover, our FCR results are consistent with the studies of Sahin et al. Optimal dietary concentration of vitamin E for alleviating the effect of heat stress on performance, tyroid status, ACTH and some serum metabolite and mineral concentrations in broilers.

Veterinarni medicina Czech ;47 4 and Habibian et al. Effects of dietary selenium and vitamin E on growth performance, meat yield and selenium content and lipid oxidation of breast meat of broilers reared under heat stress.

Biological Trace Elements Research ; 1 This finding is in agreement with the results of Ipek et al. Effects of ascorbic acid and vitamin E on performance and hematological parameters of Japanese quails under high ambient temperature in Sanliurfa.

Arch fuer Gefluegelkund ;71 3 In addition, Prieto and Campo Prieto MT, Campo JL. Effect of heat and several additives related to stress levels on fluctuating asymmetry, heterophil:lymphocyte ratio, and tonic immobility duration in white Leghorn chicks.

Both Ipek et al. Antioxidant supplementation of low-protein diets reduced susceptibility to pulmonary hypertension in broiler chickens raised at high altitude. Journal of Animal Physiology and Animal Nutrition ; 1 Ankara: Meteksan Anonym Company; The effects of experimental treatments on the liver antioxidant enzyme activities of quails reared under TN and HS are summarized in Table 5.

This result is consistent with the findings of Jena et al. Supplementation of vitamin E and C reduces oxidative stress in broiler breeder hens during summer. Food and Nutrition Science ; and Ayazi Ayazi M.

Effect dietary glutamine and vitamin E supplementation on performance, some blood antioxidant indices in broiler chickens under contiuous heat stress temperature. International Journal of Farming and Allied Sciences ;3 12 The superoxide radicals formed during HS prevent the activity of catalase Halici et al.

Effects of a-lipoic acid, vitamins E and C upon the heat stress in Japanese quails. Journal of Animal Physiology and Animal Nutrition ;96 3 Catalase reacts with the generated H 2 O 2 resulting in molecular oxygen and water, protecting cells against hydrogen peroxide toxicity and lipid peroxidation Jena et al.

This is in agreement with the findings of Jena et al. In addition, the obtained result indicates that vitamin E and pomegranate peel extract exert their antioxidant effect in quails under HS by neutralizing hydrogen peroxide radicals donating one electron to free radical chains Avanzo et al.

Effect of vitamin E and Selenium on resistance to oxidative stress in chicken superficial pectoralis muscle. On the other hand, Halici et al.

found that dietary vitamin E supplementation reduced the activity of catalase in the muscle tissue in heat-stressed Japanese quails. This finding is in agreement with the results of Halici et al. Effect of pomegranate juice and peel on antioxidant enzymes and lipid profile in carbon tetrachloride-induced hyperlipidemic rats.

International Journal of Advanced Research ;5 1 reported fed pomegranate peel promoted a significant increase in plasma catalase CAT and GPx activities in hyperlipidemic rats. The antioxidant properties of pomegranate peel are possibly due to its content of potent tannins and anthocyanins that scavenge a wide spectrum of free radicals Gil et al.

Pomegranate juice consumption reduces oxidative stress, atherogenic modifications to LDL, and platelet aggregation:studies in humans and in atherosclerotic apolipoprotein E-deficient mice.

American Journal of Clinical Nutrition ; Pomegranate peel extract may be an important factor in protecting the tissue against oxidative injury by increasing the free-radical scavenging activity of CAT and GPx Moneim, Moneim AE.

Moneim showed that pomegranate peel extract significantly increased brain CAT activity in rats. Pomegranate can counteract oxidative stress effects through its antioxidant properties Dkhil et al.

Effect of pomegranate PunicagranatumL. juice and methanolic peel extract on testis of male rats. Pakistan Journal of Zoology ;45 5 The results obtained in the present study with pomegranate peel extract may be attributed to its phenolic compounds and linolenic acid content.

The antioxidant activity of phenolic compounds and linolenic acid are mainly due to their redox properties, which allow them to act as reducing agents, hydrogen donors, singlet oxygen quenchers and metal chelators Wei et al.

Wei et al. The effects of experimental treatments on plasma total protein and uric acid levels in quails reared under TN and HS were given in Table 6. According to Imik et al.

Effects of vitamin C and a-lipoid acid dietary supplementations on metabolic adaptation of broilers to heat stress. Revue de Médecine Vétérinaire ; 2 The uric acid level results of the present study are in agreement with the findings of Adams Adams BM.

Effect of cortisol on growth and uric acid excretion in the chick. Journal of Endocrinology ;40 2 Energy relationships in growing chickens given daily injections of corticosterone.

This result is consistent with the findings of Imik et al. On the other hand, Sahin et al. showed that, during HS, increasing concentrations of ACTH enhanced serum uric acid levels, whereas vitamin E supplementation reduced uric acid levels.

Likewise, Yassein et al. Effect of dietary supplementation of pomegranate peel powder and butylated hydroxy toluene on some productive, physiological and immunological parameters of japanese quail.

Egyptian Journal Animal Production ; showed that the dietary supplementation of pomegranate peel powder to quail diets significantly decreased plasma uric acid level. Plasma total protein levels of quails in the present study were not affected neither by DTs nor TTs. This is consistent with the findings of Sahin et al.

and Imik et al. The effects of the experimental treatments on the carcass traits of quails are summarized in Table 7. Tawfeek et al. The effect of dietary supplementation of some antioxidants on performance, oxidative stress and blood parametres in broilers under natural summer conditions.

Journal World's Poultry Research ;4 1 also showed lower liver yield in broilers submitted to HS, and Konca et al. Effects of dietary ascorbic acid on blood haematological profile, serum biochemical components and tonic immobility reaction of male turkeys under summer condition.

Journal Poultry Science ; and Tawfeek et al. This result is in agreement with the findings of Tawfeek et al. This reduction may be due to impaired protein synthesis by HS Temim et al.

Does excess dietary protein improve growth performance and carcass characteristics in heat-exposed chickens? Poultry Science ;79 3 Conversely, Habibian et al. reported that the carcass yield of broilers was not influenced by environmental temperature.

On the other hand, the hot and cold carcass yields of quails exposed to HS were not significantly affected by the DTs. It is evident that quails exposed to HS are in a pre-ascitic condition. In addition, Sharifi et al. As indicated in Table 7 , neither DTs nor TTs significantly influenced quail breast and thigh meat yields.

These results are in agreement with the findings of Faria Filho et al. Protein levels and environmental temperature effects on carcass characteristics, performance, and nitrogen excretion of broiler chickens from 7 to 21 days of age.

Brazilian Journal Poultry Science ; On the other hand, Ain Baziz et al. Chronic heat exposure enhances fat deposition and modifies muscle and fat partition in broiler carcasses.

and Azad et al. Metabolic characteristics and oxidative damage to skeletal muscle in broiler chickens exposed to chronic heat stress.

Frailty was defined as a score of three or more points obtained from the following four components: slowness and weakness two points , exhaustion, low physical activity, and unintentional weight loss. Results: Median interquartile range age of the present subjects was 74 years.

Conclusions: Both protein intake and dietary TAC were independently inversely associated with frailty among old Japanese women. Further, a diet with the combination of high dietary protein and high dietary TAC was strongly inversely associated with the prevalence of frailty in this population.

To select food combinations that allow for an increase of both protein and antioxidants in diet according to the local food culture and dietary habits may be an effective strategy for frailty prevention.

Iranian Journal of Animal Science Research ;7 3 These findings may be attributed to polyphenolic compounds with the antioxidant activity present in PPE Saleh et al. Anti-oxidant effect of extracts of kinnow rind, pomegranate rind and seed powders in cooked goat meat patties. Meat Science ; These polyphenolic compounds enter the circulatory system, distributed, and retained in breast meat of broilers, where they remain functional Saleh et al.

The antioxidant activities of these polyphenols are a result of their ability to donate hydrogen molecules to block free radical chain reactions during the oxidation process, converting them into stable end products Qin et al. Antioxidant effect of pomegaranate rind powder extract, pomegranate juice, and pomegranate seed powder extract as antioxidants in raw ground pork meat.

Food Science Biotechnology ;22 4 In addition, polyphenols act as antioxidants by scavenging free radicals and binding metals, as well as to their reducing power Naveena et al.

Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage. Study the effects of olive leaf extarct on physio-chemical and sensory traits of mutton meat at low temperature. Assiut Veterinary Medical Journal ;60 This finding does not agree with the results of Gu et al.

Open menu Brazil. Brazilian Journal of Poultry Science. Submission of manuscripts About the journal Editorial Board Instructions to authors Contact. Português Español. Open menu. table of contents « previous current next ».

Text EN Text English. PDF Download PDF English. ABSTRACT The study aimed at comparing the effects of the supplementation of natural antioxidant sources to a reduced crude protein diet on the performance, carcass traits, blood parameters, liver antioxidant enzyme activities and meat lipid peroxidation of Japanese quails exposed to heat stress.

MATERIALS AND METHODS Birdmanagement and housing A total of one-day old male Japanese quail Coturnix coturnix japonica chicks purchased from a commercial hatchery 19 Mayis University Poultry Production and Marketing Plant, Samsun, Turkey were used in the experiment.

The temperatures applied in the rooms were as follows: Thermoneutral temperature room: quails were kept at 24, 22 and 20ºC until 21, 28 and 35 days. Diets Quails submitted to both temperature regimes were fed one of five different diets in mash form until 35 days of age.

Table 3 Effects of the experimental treatments on the body weight, body weight gain, feed intake and feed conversion ratio of quails reared under thermoneutral TN or heat stress HS conditions.

Table 5 The effects of experimental treatments on the liver antioxidant enzyme activities of quails reared under thermoneutral TN or heat stress HS conditions. Table 6 Effects of experimental treatments on plasma total protein and uric acid levels in quails reared under TN and HS.

Table 7 Effects of experimental treatments on carcass traits of quails reared under thermoneutral TN or heat stress HS conditions. Table 8 The effects of experimental treatments on malondialdehyde values in the breast and thigh of quails reared under TN and HS conditions.

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Zuprizal M, Larbiel A, Chagneau M, Geraert PA. FUNDING This project was supported by the authors. Publication Dates Publication in this collection History Received 23 Nov Accepted 19 Feb This is an open-access article distributed under the terms of the Creative Commons Attribution License.

S Şenay Tokat Gaziosmanpasa University, Agricultural Faculty, Department of Animal Science Tokat, Turkey. Tokat Gaziosmanpasa University Turkey Tokat, Turkey Tokat Gaziosmanpasa University, Agricultural Faculty, Department of Animal Science Tokat, Turkey.

P Islim Çukurova University, Agricultural Faculty, Department of Animal Science, Adana, Turkey. Çukurova University Turkey Adana, Turkey Çukurova University, Agricultural Faculty, Department of Animal Science, Adana, Turkey.

A Tugay East Mediterranean Agricultural Research Institute Karatas Road Adana, Turkey. East Mediterranean Agricultural Research Institute Turkey Adana, Turkey East Mediterranean Agricultural Research Institute Karatas Road Adana, Turkey.

Corresponding author e-mail address Senay Sarica Tokat Gaziosmanpasa University, Faculty of Agriculture, Department of Animal Science, Tokat, Turkey. Email: senay. sarica gop. Tokat Gaziosmanpasa University, Agricultural Faculty, Department of Animal Science Tokat, Turkey.

Çukurova University, Agricultural Faculty, Department of Animal Science, Adana, Turkey. East Mediterranean Agricultural Research Institute Karatas Road Adana, Turkey.

Tables 8. Ingredients Standard CP diet Reduced CP diet Corn Phenolic compounds APE PPE Fumaric acid Gentisic acid 94 Chlorogenic acid 93 Catechin 4-hydroxybenzoic acid 15 Protocatechuic acid Vanillic acid Syringic acid Rutin Ellagic acid Scutellarin - Quercetinb-D-glucoside 20 Naringin 1 33 Diosmin Morin Quercetin -.

DT: dietary treatments; TT: temperature treatments; 1 TN: thermoneutral temperature; 2 HS: heat stress. DTs TTs Catalase SOD GPX SCP TN 0. SOD: Superoxide dismutase; GPX: Glutathione peroxidase. DTs TTs Uric Acid Total Protein SCP TN HS 5.

DTs TTs Day 0 Day 7 Breast Thigh Breast Thigh SCP TN 0. Fundação de Apoio à Ciência e Tecnologia Avicolas Rua Barão de Paranapanema, - Sala 72, Bloco A, Bosque, Campinas, SP - Stay informed of issues for this journal through your RSS reader. PDF English.

Google Google Scholar. Versão original do texto English. Tradução automática Google Translator Microsoft Translator. That said, although pecans are a great source of healthy fats , they are also high in calories. Learn about the health benefits of pecans. Although they are low in calories, blueberries are packed with nutrients and antioxidants.

Research from test-tube and animal studies has shown that the antioxidants in blueberries may delay aging-related decline in brain function by neutralizing harmful free radicals, reducing inflammation, and altering the expression of certain genes.

Additionally, the antioxidants in blueberries , especially anthocyanins, have been shown to reduce risk factors for heart disease, and lower both LDL cholesterol levels and blood pressure. Learn about the health benefits of blueberries.

Strawberries are sweet, versatile, and rich in vitamin C. They also contain a lot of the antioxidant anthocyanin , which gives them their red color.

Research has shown that anthocyanins may help reduce the risk of heart disease by reducing levels of LDL bad cholesterol and raising HDL good cholesterol.

Learn about the health benefits of strawberries. Artichokes are a great source of dietary fiber, minerals, and antioxidants. They are especially rich in an antioxidant known as chlorogenic acid, which may help reduce the risk of certain cancers, type 2 diabetes, and heart disease.

That said, the antioxidant content of artichokes can vary depending on how they are prepared. Learn about the health benefits of artichokes. Goji berries are often marketed as a superfood because they are rich in vitamins and minerals.

Goji berries also contain unique antioxidants known as Lycium barbarum polysaccharides, which have been linked to a reduced risk of heart disease and cancer. Moreover, there is limited research on the effects of goji berries on humans.

Though these support their health benefits, more human-based research is needed. Learn about the health benefits of goji berries. Raspberries are a great source of dietary fiber, vitamin C, and manganese. A review of five studies also concluded that the anti-inflammatory and antioxidant properties of black raspberries may slow down and suppress the effects of a variety of cancers.

Plus, the antioxidants in raspberries, especially anthocyanins, may reduce inflammation and oxidative stress. This may reduce the chance of developing heart disease. That said, most of the evidence for the health benefits of raspberries is from test-tube studies, so more human-focused research is needed.

Learn about the health benefits of raspberries. Kale is one of the most nutritious greens on the planet and is rich in calcium, and vitamins A, K, and C.

This is because red varieties of kale contain more anthocyanin antioxidants as well as several other antioxidants that give them their vibrant color. Learn about the health benefits of kale. Also known as purple cabbage, red cabbage is rich in vitamins C, K, and A, and has a high antioxidant content.

It, too, contains anthocyanins, which give it its color and may help reduce inflammation, protect against heart disease, and reduce the risk of certain cancers. That said, the volume of antioxidants in red cabbage varies depending on how you cook it.

Learn about the health benefits of red cabbage. Beans are a diverse group of legumes that are inexpensive and healthy. They are also incredibly high in fiber, which can help keep your bowel movements regular.

Beans are also one of the best vegetable sources of antioxidants, containing a particular antioxidant called kaempferol, which may help with things like reducing chronic inflammation and suppressing cancer growth. That said, most of the research supporting the benefits of kaempferol has been in animals or test tubes, so more human-based studies are needed.

Learn about the health benefits of beans. Beets, also known as beetroot , are a great source of fiber, potassium, iron, folate, and antioxidants.

Journal of Laboratory and Clinical Medicine ; Catalase CAT activity was measured by the rate of H 2 O 2 disappearance according to Aebi Aebi H.

Catalase in vitro. In: Colowick SP, Kaplan NO, editors. Methods in enzymology. Orlando: Academic Press; v, p. Liver superoxide dismutase SOD activity was determined following the xanthine oxidase method described by Sun et al.

A simple method for clinical assay of superoxide dismutase. Protein concentrations of the WLH were determined by the method of Lowry et al. Protein measurement with the folin phenol reagent. Journal of Biological Chemistry ; The breast and thigh meats of 12 quails slaughtered per treatment were used to determine the malondialdehyde levels of meats stored in refrigerator for 0 and 7 days.

Malondialdehyde, the compound used as an index of lipid peroxidation, was determined by a selective third-order derivative spectrophotometric method Botsoglou et al. Effects of dietary essential oil on performance of chickens and on iron-induced lipid oxidation of breast, thigh and abdominal fat tissues.

British Poultry Science ; The top layer was discarded and a 2. Following incubation, the mixture was cooled to room temperature and submitted to conventional spectrophotometry Shimadzu, Model UVA, Tokyo, Japan at nm. Malondialdehyde values were calculated by data of the computed least-squares fit of the standard calibration curve prepared using 1,1,3,3- tetraethoxypropane.

Data were analyzed according to a 2x5 factorial arrangement by two-way analysis of variance using the General Linear Model procedure of SPSS statistic package SPSSWIN Dietary and temperature treatments and their interactions were evaluated.

Multiple range test and multiple F tests. Biometrics ; Chi-square analysis was performed for mortality rates. Average BW of quails at 14 days of age was 54±0. Weekly average body weight BWs , body weight gain BWG , feed intake FI and feed conversion ratio FCR of to d-old quails are shown in Table 3.

Table 3 shows that the supplementation of natural antioxidant sources α -tocopherol acetate and pomegranate - and apple-peel extracts to the reduced CP diet did not significantly affect quail BW, BWG, FI and FCR. This result is in agreement with the findings of Bonnet et al.

Effect of high ambient temperature on feed digestibility in broilers. Poultry Science ;76 6 who reported that the BW of male broilers from 4 to 6 wks of age was decreased by HS compared with those maintained at TN temperatures.

The reduced BW due to HS may be due lower amounts of nutrients available for growth because HS reduces nutrient digestibility Hai et al. The effect of thermal environment on the digestion of broilers.

Journal of Animal Physiology and Animal Nutrition ; Protein levels for heat-exposed broilers: performance, nutrients digestibility and energy and protein metabolism. International Journal Poultry Science ; and Gu et al.

This may be explained by the reduction of the digestibility of protein, lipid and starch as result of HS Zuprizal et al. Influence of ambient temperature of true digestibility of protein and amino acids of rapeseed and soybean meal in broilers.

Moreover, Hai et al. showed that the passage of the digesta from the crop or small intestine was suppressed by HS 32ºC and that the activities of three digestive enzymes trypsin, chymotrypsin and amylase and nutrient digestibility were reduced at HS.

Furthermore, in the present study, no significant BWG differences were determined in quails fed the SCP and RCP diets at both temperatures TN and HS. This finding is in agreement with the result of Aydilek et al.

Effect of free choice feeding as to protein levels on oxidative status in the broilers exposed to heat stress. Kafkas Üniversitesi Veteriner Fakültesi Dergisi ;18 6 Effects of protein level and digestibility on the growth and carcass characteristics of broiler chickens.

On the other hand, our BWG results are different from the finding of Temim et al. Effects of chronic heat exposure and protein intake on growth performance, nitrogen retention and muscle development in broiler chickens.

Reproduction Nutrition Development ; This may be due to the higher energy requirement for maintenance of broilers fed the low CP diets Nieto et al.

Effect of a low protein diet on the energy metabolism of growing chickens. Arch Tierernahr; Does low-protein diet improve broiler performance under heat stress conditions.

Brazilian Journal Poultry Science ;6 2 and Aydilek et al. Faria Filho et al. also reported that HS significantly deteriorated the FCR of broilers between 21 and 42 days of age compared with those reared at TN.

This may be due to the reduction of trypsin, chymotrypsin and amylase activities caused by HS, resulting in reduced digestibility and absorption of nutrients, such as protein, carbohydrate and lipids.

In the present experiment, broilers fed the low CP diet supplemented with synthetic amino presented similar FCR as those fed the standard CP protein diet, independently of HS. Aydilek et al. also reported that broilers fed diets with two CP levels and reared under TN and HS presented the same FCR.

Moreover, our FCR results are consistent with the studies of Sahin et al. Optimal dietary concentration of vitamin E for alleviating the effect of heat stress on performance, tyroid status, ACTH and some serum metabolite and mineral concentrations in broilers.

Veterinarni medicina Czech ;47 4 and Habibian et al. Effects of dietary selenium and vitamin E on growth performance, meat yield and selenium content and lipid oxidation of breast meat of broilers reared under heat stress. Biological Trace Elements Research ; 1 This finding is in agreement with the results of Ipek et al.

Effects of ascorbic acid and vitamin E on performance and hematological parameters of Japanese quails under high ambient temperature in Sanliurfa.

Arch fuer Gefluegelkund ;71 3 In addition, Prieto and Campo Prieto MT, Campo JL. Effect of heat and several additives related to stress levels on fluctuating asymmetry, heterophil:lymphocyte ratio, and tonic immobility duration in white Leghorn chicks.

Both Ipek et al. Antioxidant supplementation of low-protein diets reduced susceptibility to pulmonary hypertension in broiler chickens raised at high altitude. Journal of Animal Physiology and Animal Nutrition ; 1 Ankara: Meteksan Anonym Company; The effects of experimental treatments on the liver antioxidant enzyme activities of quails reared under TN and HS are summarized in Table 5.

This result is consistent with the findings of Jena et al. Supplementation of vitamin E and C reduces oxidative stress in broiler breeder hens during summer.

Food and Nutrition Science ; and Ayazi Ayazi M. Effect dietary glutamine and vitamin E supplementation on performance, some blood antioxidant indices in broiler chickens under contiuous heat stress temperature. International Journal of Farming and Allied Sciences ;3 12 The superoxide radicals formed during HS prevent the activity of catalase Halici et al.

Effects of a-lipoic acid, vitamins E and C upon the heat stress in Japanese quails. Journal of Animal Physiology and Animal Nutrition ;96 3 Catalase reacts with the generated H 2 O 2 resulting in molecular oxygen and water, protecting cells against hydrogen peroxide toxicity and lipid peroxidation Jena et al.

This is in agreement with the findings of Jena et al. In addition, the obtained result indicates that vitamin E and pomegranate peel extract exert their antioxidant effect in quails under HS by neutralizing hydrogen peroxide radicals donating one electron to free radical chains Avanzo et al.

Effect of vitamin E and Selenium on resistance to oxidative stress in chicken superficial pectoralis muscle. On the other hand, Halici et al. found that dietary vitamin E supplementation reduced the activity of catalase in the muscle tissue in heat-stressed Japanese quails.

This finding is in agreement with the results of Halici et al. Effect of pomegranate juice and peel on antioxidant enzymes and lipid profile in carbon tetrachloride-induced hyperlipidemic rats.

International Journal of Advanced Research ;5 1 reported fed pomegranate peel promoted a significant increase in plasma catalase CAT and GPx activities in hyperlipidemic rats. The antioxidant properties of pomegranate peel are possibly due to its content of potent tannins and anthocyanins that scavenge a wide spectrum of free radicals Gil et al.

Pomegranate juice consumption reduces oxidative stress, atherogenic modifications to LDL, and platelet aggregation:studies in humans and in atherosclerotic apolipoprotein E-deficient mice. American Journal of Clinical Nutrition ; Pomegranate peel extract may be an important factor in protecting the tissue against oxidative injury by increasing the free-radical scavenging activity of CAT and GPx Moneim, Moneim AE.

Moneim showed that pomegranate peel extract significantly increased brain CAT activity in rats. Pomegranate can counteract oxidative stress effects through its antioxidant properties Dkhil et al. Effect of pomegranate PunicagranatumL.

juice and methanolic peel extract on testis of male rats. Pakistan Journal of Zoology ;45 5 The results obtained in the present study with pomegranate peel extract may be attributed to its phenolic compounds and linolenic acid content.

The antioxidant activity of phenolic compounds and linolenic acid are mainly due to their redox properties, which allow them to act as reducing agents, hydrogen donors, singlet oxygen quenchers and metal chelators Wei et al. Wei et al. The effects of experimental treatments on plasma total protein and uric acid levels in quails reared under TN and HS were given in Table 6.

According to Imik et al. Effects of vitamin C and a-lipoid acid dietary supplementations on metabolic adaptation of broilers to heat stress.

Revue de Médecine Vétérinaire ; 2 The uric acid level results of the present study are in agreement with the findings of Adams Adams BM. Effect of cortisol on growth and uric acid excretion in the chick. Journal of Endocrinology ;40 2 Energy relationships in growing chickens given daily injections of corticosterone.

This result is consistent with the findings of Imik et al. On the other hand, Sahin et al. showed that, during HS, increasing concentrations of ACTH enhanced serum uric acid levels, whereas vitamin E supplementation reduced uric acid levels.

Likewise, Yassein et al. Effect of dietary supplementation of pomegranate peel powder and butylated hydroxy toluene on some productive, physiological and immunological parameters of japanese quail.

Egyptian Journal Animal Production ; showed that the dietary supplementation of pomegranate peel powder to quail diets significantly decreased plasma uric acid level. Plasma total protein levels of quails in the present study were not affected neither by DTs nor TTs.

This is consistent with the findings of Sahin et al. and Imik et al. The effects of the experimental treatments on the carcass traits of quails are summarized in Table 7. Tawfeek et al. The effect of dietary supplementation of some antioxidants on performance, oxidative stress and blood parametres in broilers under natural summer conditions.

Journal World's Poultry Research ;4 1 also showed lower liver yield in broilers submitted to HS, and Konca et al. Effects of dietary ascorbic acid on blood haematological profile, serum biochemical components and tonic immobility reaction of male turkeys under summer condition.

Journal Poultry Science ; and Tawfeek et al. This result is in agreement with the findings of Tawfeek et al. This reduction may be due to impaired protein synthesis by HS Temim et al.

Does excess dietary protein improve growth performance and carcass characteristics in heat-exposed chickens? Poultry Science ;79 3 Conversely, Habibian et al.

reported that the carcass yield of broilers was not influenced by environmental temperature. On the other hand, the hot and cold carcass yields of quails exposed to HS were not significantly affected by the DTs.

It is evident that quails exposed to HS are in a pre-ascitic condition. In addition, Sharifi et al. As indicated in Table 7 , neither DTs nor TTs significantly influenced quail breast and thigh meat yields.

These results are in agreement with the findings of Faria Filho et al. Protein levels and environmental temperature effects on carcass characteristics, performance, and nitrogen excretion of broiler chickens from 7 to 21 days of age. Brazilian Journal Poultry Science ; On the other hand, Ain Baziz et al.

Chronic heat exposure enhances fat deposition and modifies muscle and fat partition in broiler carcasses. and Azad et al. Metabolic characteristics and oxidative damage to skeletal muscle in broiler chickens exposed to chronic heat stress. demonstrated that broilers chronically reared under HS presented a significant decrease in breast meat yield.

Our results concur with the findings of Behrooj et al. and Sharifi et al. Habibian et al. The effects of the experimental treatments on the malondialdehyde MDA values of the breast and thigh meats of quails are summarized in Table 8. This is in agreement with the results of Gu et al.

and of Habibian et al. Oxidative stress is considered as part of the stress response of broilers to heat exposure. Birds are not able to eliminate the free radicals caused by HS from the body and the level of lipid oxidation is increased Gu et al.

Aoyagi et al. Effect of heat stress and L-ascorbic acidphosphate magnesium on plasma and liver thiobarbituric acid reactive substance concentration and on liver protein carbony concentration in chicks. Japanese Poultry Science ;34 1 found that broilers exposed to HS had lower antioxidant defense capacity and higher lipid peroxidation level and MDA values in the plasma and the liver.

In the present study, the increase of MDA values in the breast meat of HS quails indicates cell damage by HS. These results are consistent with those of Habibian et al. Evaluation of a-tocopherol actetate, peel and extarctpomegrante antioxidative potential in diet contained fish oil on meat quality broiler chickens.

Iranian Journal of Animal Science Research ;7 3 These findings may be attributed to polyphenolic compounds with the antioxidant activity present in PPE Saleh et al.

Anti-oxidant effect of extracts of kinnow rind, pomegranate rind and seed powders in cooked goat meat patties. Meat Science ; These polyphenolic compounds enter the circulatory system, distributed, and retained in breast meat of broilers, where they remain functional Saleh et al.

The antioxidant activities of these polyphenols are a result of their ability to donate hydrogen molecules to block free radical chain reactions during the oxidation process, converting them into stable end products Qin et al.

Antioxidant effect of pomegaranate rind powder extract, pomegranate juice, and pomegranate seed powder extract as antioxidants in raw ground pork meat. Food Science Biotechnology ;22 4 In addition, polyphenols act as antioxidants by scavenging free radicals and binding metals, as well as to their reducing power Naveena et al.

Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage.

Study the effects of olive leaf extarct on physio-chemical and sensory traits of mutton meat at low temperature. Assiut Veterinary Medical Journal ;60 This finding does not agree with the results of Gu et al.

Open menu Brazil. Brazilian Journal of Poultry Science. Submission of manuscripts About the journal Editorial Board Instructions to authors Contact.

Português Español. Open menu. table of contents « previous current next ». Text EN Text English. PDF Download PDF English. ABSTRACT The study aimed at comparing the effects of the supplementation of natural antioxidant sources to a reduced crude protein diet on the performance, carcass traits, blood parameters, liver antioxidant enzyme activities and meat lipid peroxidation of Japanese quails exposed to heat stress.

MATERIALS AND METHODS Birdmanagement and housing A total of one-day old male Japanese quail Coturnix coturnix japonica chicks purchased from a commercial hatchery 19 Mayis University Poultry Production and Marketing Plant, Samsun, Turkey were used in the experiment.

The temperatures applied in the rooms were as follows: Thermoneutral temperature room: quails were kept at 24, 22 and 20ºC until 21, 28 and 35 days. Diets Quails submitted to both temperature regimes were fed one of five different diets in mash form until 35 days of age.

Table 3 Effects of the experimental treatments on the body weight, body weight gain, feed intake and feed conversion ratio of quails reared under thermoneutral TN or heat stress HS conditions. Table 5 The effects of experimental treatments on the liver antioxidant enzyme activities of quails reared under thermoneutral TN or heat stress HS conditions.

Table 6 Effects of experimental treatments on plasma total protein and uric acid levels in quails reared under TN and HS. Table 7 Effects of experimental treatments on carcass traits of quails reared under thermoneutral TN or heat stress HS conditions.

Table 8 The effects of experimental treatments on malondialdehyde values in the breast and thigh of quails reared under TN and HS conditions.

Adams BM. Aebi H. Ahmed ST, Islam MM, Bostami AB, Mun HS, Kim YJ, Yang CJ. Ain Baziz H, Geraert PA, Padilha JCF, Guillaumin S. Ajakaiye JJ, Perez-Bello A, Mollineda-Trujillo A. Association of Official Analytical Chemists.

Official methods of analysis of AOAC international. Gaithersburg; Aoyagi Y, Ohnishi T, Itoh S. Avanzo JL, Juniorr CXM, Puginea SMP, Cesar MC. Aviram M, Dornfeld L, Rosenblat M, Volkova N, Kaplan M, et al. Ayazi M. Aydilek N, Çadirci S, Can A, Denek N, Çelik H, Kocagül S. Azad MAK, Kikusato M, Maekawa T, Shirakawa H, Toyomizu M.

Behrooj N, Khajali F, Hassanpour H. Bonnet S, Geraert PA, Lessire M, Carre B, Guillaumin S. Botsoglou NA, Florou-Paneri P, Christaki E, Fleouris DJ, Spais AB. Devatkal SK, Narsaiah K, Borah A. Dkhil MA, Al-Quraishy S, Abdel Moneim AE. Elfalleh W, Hannachi H, Tlili N, Yahia Y, Nasri N, Ferchichi A. Total phenolic contents and antioxidant activities of pomegranate peel, seed, leaf and flower.

Journal of Medicinal Plants Research ; Faria Filho DE, Rosa PS, Vieira BS, Macari M, Furlan RL. Faria Filho DE, Campos DMB, Alfonso-Torres KA, Vieira BS, Rosa PS, Vaz AM, Macar M, Furlan RL.

Furlan RL, Faria F, Rosa PS, Macari M. Gazalli H, Malik AH, Sofi AH, Wan SA, Pal MA, Mir A, Ashraf H. Genena DM, Agamy NF. Giomaro G, Karioti A, Bilia AR, Bucchini A, Giamperi L, Ricci D, Fraternale D. Gil MI, Tomas-Barberan FA, Hess-Pierce B, Holcroft DM, Kader AA. Gonzalez-Esquerra R, Leeson S.

Gopi M, Purushothaman MR, Chandrasekaran D. Gross WB, Siegel HS. Gu XH, Li SS, Lin H. Habibian M, Ghazi S, MoeiniMM. Hai L, Rong D, Zhang ZY. Halici M, Imik H, Koç M, Gümüs R.

Hayes JE, Allen P, Brunton N, O'Grady MN, Kerry JP. Imik H, Kaynar O, Ozkanlar S, Gumus R, Polat H, Ozkanlar Y. Ipek H, Avci M, Yerturk M, Iriadam M, Aydilek N. Ismail IB, Al-Busadah KA, El-Bahr SM. Learn about the health benefits of kale. Also known as purple cabbage, red cabbage is rich in vitamins C, K, and A, and has a high antioxidant content.

It, too, contains anthocyanins, which give it its color and may help reduce inflammation, protect against heart disease, and reduce the risk of certain cancers. That said, the volume of antioxidants in red cabbage varies depending on how you cook it.

Learn about the health benefits of red cabbage. Beans are a diverse group of legumes that are inexpensive and healthy. They are also incredibly high in fiber, which can help keep your bowel movements regular. Beans are also one of the best vegetable sources of antioxidants, containing a particular antioxidant called kaempferol, which may help with things like reducing chronic inflammation and suppressing cancer growth.

That said, most of the research supporting the benefits of kaempferol has been in animals or test tubes, so more human-based studies are needed. Learn about the health benefits of beans. Beets, also known as beetroot , are a great source of fiber, potassium, iron, folate, and antioxidants. These give beets their reddish color and have been linked to health benefits.

For example, several test-tube studies have linked betalains to a lower risk of cancers in the colon and digestive tract. Learn more about the health benefits of beats. Spinach is loaded with vitamins, minerals, and antioxidants, and is incredibly low in calories. Learn about the health benefits of spinach.

Spices such as ginger , turmeric , and garlic , as well as herbs such as rosemary , parsley , and sage , all contain a variety of minerals, vitamins, and important antioxidants. Putting them on your food or in your cooking can help reduce oxidative stress, which can help reduce the chance of developing various health conditions.

Depending on the specific herb or spice, these diseases include high blood pressure, heart disease, kidney disease, and diabetes. Okra is a flowering plant with edible seed pods that grows best in warm and tropical climates.

It also contains antioxidants that are anti-inflammatory and may help reduce high cholesterol and blood pressure, as well as protect heart and brain health. Read more about the health benefits of okra. That said, some have more bioactive compounds than others, such as vitamins E and C , for example.

Drinks that are high in antioxidants include green tea, pomegranate juice, and acai juice. They protect your body from potentially harmful molecules known as free radicals, which can accumulate and promote oxidative stress.

Oxidative stress raises the risk of heart disease, cancers, type 2 diabetes, and many other chronic conditions. Eating a diet rich in antioxidants can help neutralize free radicals and reduce the risk of these chronic diseases.

By eating a wide variety of the foods in this article, you can boost your blood levels of antioxidants and reap their many health benefits. Our experts continually monitor the health and wellness space, and we update our articles when new information becomes available.

VIEW ALL HISTORY. This article is based on scientific evidence, written by experts and fact checked by experts.

Our team of licensed nutritionists and dietitians strive to be objective, unbiased, honest and to present both sides of the argument.

This article contains scientific references. The numbers in the parentheses 1, 2, 3 are clickable links to peer-reviewed scientific papers. Brain fog is a symptom of another medical condition. Chronic inflammation refers to a response by your immune system that sticks around long after infection or injury.

Learn the common symptoms and…. Inflammation is one way your body fights infection, injury, and disease. Sometimes inflammation can become a painful problem. Your doctor can perform…. What is oxidative stress, and why does it matter? We explain how this imbalance affects your body and ways to prevent it.

A Quiz for Teens Are You a Workaholic? How Well Do You Sleep? Health Conditions Discover Plan Connect. Nutrition Evidence Based 14 Healthy Foods High in Antioxidants. Medically reviewed by Katherine Marengo LDN, R.

Dark chocolate Pecans Blueberries Strawberries Artichokes Goji berries Raspberries Kale Red cabbage Beans Beets Spinach Spices Okra FAQs Bottom line Many nutrient-dense foods are rich in antioxidants, including certain types of berries, nuts, and vegetables.

Dark chocolate. Goji berries. Red cabbage. Spices and herbs. Frequently asked questions. The bottom line. How we reviewed this article: Sources. Healthline has strict sourcing guidelines and relies on peer-reviewed studies, academic research institutions, and medical associations.

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To achieve a healthy and well-balanced diet , it is recommended we eat a wide variety from the main 5 food groups every day:. To meet your nutritional needs, as a minimum try to consume a serve of fruit and vegetables daily.

Although serving sizes vary depending on gender, age and stage of life, this is roughly a medium-sized piece of fruit or a half-cup of cooked vegetables. The Australian Dietary Guidelines External Link has more information on recommended servings and portions for specific ages, life stage and gender.

It is also thought antioxidants and other protective constituents from vegetables, legumes and fruit need to be consumed regularly from early life to be effective.

See your doctor or dietitian for advice. This page has been produced in consultation with and approved by:. Learn all about alcohol - includes standard drink size, health risks and effects, how to keep track of your drinking, binge drinking, how long it takes to leave the body, tips to lower intake.

A common misconception is that anorexia nervosa only affects young women, but it affects all genders of all ages. Antipsychotic medications work by altering brain chemistry to help reduce psychotic symptoms like hallucinations, delusions and disordered thinking.

No special diet or 'miracle food' can cure arthritis, but some conditions may be helped by avoiding or including certain foods.

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Skip to main content. Healthy eating. Home Healthy eating. Actions for this page Listen Print. Summary Read the full fact sheet. On this page. About oxidation Antioxidants and free radicals The effect of free radicals Disease-fighting antioxidants Sources of antioxidants Vitamin supplements and antioxidants Dietary recommendations for antioxidants Where to get help.

The effects of experimental treatments on plasma total protein and uric acid levels in quails reared under TN and HS were given in Table 6. According to Imik et al. Effects of vitamin C and a-lipoid acid dietary supplementations on metabolic adaptation of broilers to heat stress.

Revue de Médecine Vétérinaire ; 2 The uric acid level results of the present study are in agreement with the findings of Adams Adams BM. Effect of cortisol on growth and uric acid excretion in the chick. Journal of Endocrinology ;40 2 Energy relationships in growing chickens given daily injections of corticosterone.

This result is consistent with the findings of Imik et al. On the other hand, Sahin et al. showed that, during HS, increasing concentrations of ACTH enhanced serum uric acid levels, whereas vitamin E supplementation reduced uric acid levels.

Likewise, Yassein et al. Effect of dietary supplementation of pomegranate peel powder and butylated hydroxy toluene on some productive, physiological and immunological parameters of japanese quail. Egyptian Journal Animal Production ; showed that the dietary supplementation of pomegranate peel powder to quail diets significantly decreased plasma uric acid level.

Plasma total protein levels of quails in the present study were not affected neither by DTs nor TTs. This is consistent with the findings of Sahin et al. and Imik et al. The effects of the experimental treatments on the carcass traits of quails are summarized in Table 7. Tawfeek et al.

The effect of dietary supplementation of some antioxidants on performance, oxidative stress and blood parametres in broilers under natural summer conditions. Journal World's Poultry Research ;4 1 also showed lower liver yield in broilers submitted to HS, and Konca et al.

Effects of dietary ascorbic acid on blood haematological profile, serum biochemical components and tonic immobility reaction of male turkeys under summer condition. Journal Poultry Science ; and Tawfeek et al.

This result is in agreement with the findings of Tawfeek et al. This reduction may be due to impaired protein synthesis by HS Temim et al. Does excess dietary protein improve growth performance and carcass characteristics in heat-exposed chickens?

Poultry Science ;79 3 Conversely, Habibian et al. reported that the carcass yield of broilers was not influenced by environmental temperature. On the other hand, the hot and cold carcass yields of quails exposed to HS were not significantly affected by the DTs. It is evident that quails exposed to HS are in a pre-ascitic condition.

In addition, Sharifi et al. As indicated in Table 7 , neither DTs nor TTs significantly influenced quail breast and thigh meat yields. These results are in agreement with the findings of Faria Filho et al. Protein levels and environmental temperature effects on carcass characteristics, performance, and nitrogen excretion of broiler chickens from 7 to 21 days of age.

Brazilian Journal Poultry Science ; On the other hand, Ain Baziz et al. Chronic heat exposure enhances fat deposition and modifies muscle and fat partition in broiler carcasses. and Azad et al. Metabolic characteristics and oxidative damage to skeletal muscle in broiler chickens exposed to chronic heat stress.

demonstrated that broilers chronically reared under HS presented a significant decrease in breast meat yield. Our results concur with the findings of Behrooj et al.

and Sharifi et al. Habibian et al. The effects of the experimental treatments on the malondialdehyde MDA values of the breast and thigh meats of quails are summarized in Table 8. This is in agreement with the results of Gu et al.

and of Habibian et al. Oxidative stress is considered as part of the stress response of broilers to heat exposure. Birds are not able to eliminate the free radicals caused by HS from the body and the level of lipid oxidation is increased Gu et al. Aoyagi et al.

Effect of heat stress and L-ascorbic acidphosphate magnesium on plasma and liver thiobarbituric acid reactive substance concentration and on liver protein carbony concentration in chicks. Japanese Poultry Science ;34 1 found that broilers exposed to HS had lower antioxidant defense capacity and higher lipid peroxidation level and MDA values in the plasma and the liver.

In the present study, the increase of MDA values in the breast meat of HS quails indicates cell damage by HS. These results are consistent with those of Habibian et al. Evaluation of a-tocopherol actetate, peel and extarctpomegrante antioxidative potential in diet contained fish oil on meat quality broiler chickens.

Iranian Journal of Animal Science Research ;7 3 These findings may be attributed to polyphenolic compounds with the antioxidant activity present in PPE Saleh et al. Anti-oxidant effect of extracts of kinnow rind, pomegranate rind and seed powders in cooked goat meat patties.

Meat Science ; These polyphenolic compounds enter the circulatory system, distributed, and retained in breast meat of broilers, where they remain functional Saleh et al.

The antioxidant activities of these polyphenols are a result of their ability to donate hydrogen molecules to block free radical chain reactions during the oxidation process, converting them into stable end products Qin et al.

Antioxidant effect of pomegaranate rind powder extract, pomegranate juice, and pomegranate seed powder extract as antioxidants in raw ground pork meat. Food Science Biotechnology ;22 4 In addition, polyphenols act as antioxidants by scavenging free radicals and binding metals, as well as to their reducing power Naveena et al.

Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage. Study the effects of olive leaf extarct on physio-chemical and sensory traits of mutton meat at low temperature.

Assiut Veterinary Medical Journal ;60 This finding does not agree with the results of Gu et al. Open menu Brazil.

Brazilian Journal of Poultry Science. Submission of manuscripts About the journal Editorial Board Instructions to authors Contact. Português Español. Open menu. table of contents « previous current next ». Text EN Text English. PDF Download PDF English. ABSTRACT The study aimed at comparing the effects of the supplementation of natural antioxidant sources to a reduced crude protein diet on the performance, carcass traits, blood parameters, liver antioxidant enzyme activities and meat lipid peroxidation of Japanese quails exposed to heat stress.

MATERIALS AND METHODS Birdmanagement and housing A total of one-day old male Japanese quail Coturnix coturnix japonica chicks purchased from a commercial hatchery 19 Mayis University Poultry Production and Marketing Plant, Samsun, Turkey were used in the experiment.

The temperatures applied in the rooms were as follows: Thermoneutral temperature room: quails were kept at 24, 22 and 20ºC until 21, 28 and 35 days. Diets Quails submitted to both temperature regimes were fed one of five different diets in mash form until 35 days of age.

Table 3 Effects of the experimental treatments on the body weight, body weight gain, feed intake and feed conversion ratio of quails reared under thermoneutral TN or heat stress HS conditions. Table 5 The effects of experimental treatments on the liver antioxidant enzyme activities of quails reared under thermoneutral TN or heat stress HS conditions.

Table 6 Effects of experimental treatments on plasma total protein and uric acid levels in quails reared under TN and HS. Table 7 Effects of experimental treatments on carcass traits of quails reared under thermoneutral TN or heat stress HS conditions.

Table 8 The effects of experimental treatments on malondialdehyde values in the breast and thigh of quails reared under TN and HS conditions. Adams BM. Aebi H. Ahmed ST, Islam MM, Bostami AB, Mun HS, Kim YJ, Yang CJ. Ain Baziz H, Geraert PA, Padilha JCF, Guillaumin S. Ajakaiye JJ, Perez-Bello A, Mollineda-Trujillo A.

Association of Official Analytical Chemists. Official methods of analysis of AOAC international. Gaithersburg; Aoyagi Y, Ohnishi T, Itoh S. Avanzo JL, Juniorr CXM, Puginea SMP, Cesar MC. Aviram M, Dornfeld L, Rosenblat M, Volkova N, Kaplan M, et al. Ayazi M. Aydilek N, Çadirci S, Can A, Denek N, Çelik H, Kocagül S.

Azad MAK, Kikusato M, Maekawa T, Shirakawa H, Toyomizu M. Behrooj N, Khajali F, Hassanpour H. Bonnet S, Geraert PA, Lessire M, Carre B, Guillaumin S. Botsoglou NA, Florou-Paneri P, Christaki E, Fleouris DJ, Spais AB. Devatkal SK, Narsaiah K, Borah A.

Dkhil MA, Al-Quraishy S, Abdel Moneim AE. Elfalleh W, Hannachi H, Tlili N, Yahia Y, Nasri N, Ferchichi A. Total phenolic contents and antioxidant activities of pomegranate peel, seed, leaf and flower.

Journal of Medicinal Plants Research ; Faria Filho DE, Rosa PS, Vieira BS, Macari M, Furlan RL. Faria Filho DE, Campos DMB, Alfonso-Torres KA, Vieira BS, Rosa PS, Vaz AM, Macar M, Furlan RL.

Furlan RL, Faria F, Rosa PS, Macari M. Gazalli H, Malik AH, Sofi AH, Wan SA, Pal MA, Mir A, Ashraf H. Genena DM, Agamy NF. Giomaro G, Karioti A, Bilia AR, Bucchini A, Giamperi L, Ricci D, Fraternale D. Gil MI, Tomas-Barberan FA, Hess-Pierce B, Holcroft DM, Kader AA. Gonzalez-Esquerra R, Leeson S.

Gopi M, Purushothaman MR, Chandrasekaran D. Gross WB, Siegel HS. Gu XH, Li SS, Lin H. Habibian M, Ghazi S, MoeiniMM. Hai L, Rong D, Zhang ZY. Halici M, Imik H, Koç M, Gümüs R.

Hayes JE, Allen P, Brunton N, O'Grady MN, Kerry JP. Imik H, Kaynar O, Ozkanlar S, Gumus R, Polat H, Ozkanlar Y. Ipek H, Avci M, Yerturk M, Iriadam M, Aydilek N. Ismail IB, Al-Busadah KA, El-Bahr SM. Jena BP, Panda N, Patra RC, Mishra PK, Behura NC, Panigrahi B. Kamboh AA, Zhu WY.

Kanatt SR, Chander R, Sharma A. Konca Y, Kirkpinar F, Çabuk M. Leccese A, Bartolini S, Viti R. Li Y, Guo C, Yang J, Wei J, Xu J, Cheng S. Lowry OH, Rosenbrough NJ, Farr AL, Randall RJ.

Mahmmod AB. Malviya S, Arvind AJ, Hettiarachchy N. Moneim AE. Naveena BM, Sen AR, Vaithiyanathan S, Babji Y, Kondaiah N. Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties. Meat Science a;80 4 Naveena BM, Sen AR, Kingsly RP, Singh DB, Kondaiah N.

Nieto R, Aguilera JF, Fernandez-Figares I, Prieto C. NRC - Nutrient Requirements of Domestic Animals. Nutrient requirements of poultry. Washington: National Academic Press; Qin YY, Zhang ZH, Li L, Xiong W, Shi JY, Zhao TR, et al. Paglia DE, Valentine WN. Prieto MT, Campo JL.

Rhoads RP, Baumgard LH, Suagee JK, Sanders SR. Rupasinghe HP, Kean C V. Sahin K, Kucuk O. Effects of vitamin C and vitamin E on performance, digestion of nutrients and carcass characteristics of Japanese quails reared under chronic heat stress. Sahin K, Kucuk O, Sahin N, Gursu MF. Sahin K, Sahin N, Kucuk O, Hayirli A, Prasad AS.

Sahin K, Orhan C, Smith MO, Sahin N. Saleh H, Golian A, Kermanshahi H, Farhosh R, Abrishamchi R. Likewise, the mortality risks for all-cause and CVD were still nonsignificant across breakfast DAC or lunch DAC quintiles. For dinner DAC, all-cause mortality aHRs 0. For Δ DAC, compared with participants in quintile 1, the all-cause mortality in quintile 5 continued to decline aHRs 0.

The cancer mortality remained nonsignificant in all groups. Moreover, midnight DAC consumption was not associated with the risk of death attributed to all causes, CVD and cancer Additional file 2 : Supplementary Table However, when including DAC from breakfast snacks or tea alone, breakfast DAC was still not associated with a lower risk of all-cause, CVD or cancer mortality.

However, when including Δ DAC from coffee, higher Δ DAC was not associated with lower all-cause, CVD or cancer mortality, even some showed a opposite direction.

Finally, the sensitivity analysis was performed using nonimputation data Additional file 2 : Supplementary Table Although total DAC in quintile 5 versus in quintile 1 tended to be related to a reduced all-cause and CVD mortality risk all-cause: aHRs 0.

Breakfast and lunch DACs were still not related to mortality. In this study, we focused on DAC values from three main meals without coffee and calculated the average intakes of DAC, which were consistent with previous studies [ 12 , 43 ].

Furthermore, a higher Δ DAC solely from vegetables was associated with a lower risk of all-cause mortality, while a higher Δ DAC solely from alcohol was associated with greater all-cause and cancer mortality. Mediation analysis further found that serum CRP was a mediator of the association between total, dinner or Δ DACs and the risk of all-cause mortality.

Our findings revealed that total DAC was negatively associated with all-cause mortality in general adult populations, which was supported by a few prior works [ 12 , 14 , 15 ].

Expanding on previous studies, this study further revealed that DAC intake at dinner, but not breakfast or lunch, was negatively related to all-cause mortality.

Higher Δ DAC consumption was associated with lower all-cause mortality. Furthermore, this association was independent of traditional risk factors [ 21 , 44 ], as further demonstrated by sensitivity analysis models. To our knowledge, this study is the first to examine the association of meal timing of DAC with all-cause and specific-cause mortality and to emphasize the importance of DAC distribution for a low risk of mortality.

Our findings are supported by a previous study that investigated the potential negative association of meal timing of individual antioxidants on mortality [ 20 ]. The optimal intake times of dietary antioxidants vitamin C and vitamin E were in the evening, which was associated with the lowest risks of CVD and all-cause mortalities [ 20 ].

Notably, we further found that after including coffee, the inverse associations between total, dinner and Δ DACs and all-cause mortality weakened or was even lost, while an inverse association between breakfast DAC and all-cause mortality was observed.

Although previous studies showed that moderate coffee consumption was related to reduced all-cause and cause-specific mortality [ 45 , 46 ], coffee is probably suitable at breakfast rather than dinner. Subgroup analysis revealed that age, smoking status or income could modify the association of total, dinner or Δ DACs with all-cause mortality.

Likewise, smokers are susceptible to benefit from total and dinner DACs. Consistent with the results, dietary sources of antioxidants significantly reduce the adverse effects of smoking, thus probably being one of the simplest means for smokers to stay healthy [ 49 ]. We also found that Δ DAC had a more significant protective effect in high-income groups, which could be attributed to the fact that people with higher incomes tend to lead healthier lifestyles.

Cultural-related habits also affect the distribution of meals and health outcomes. For example, traditional rice-based dinners are associated with an increased risk of hyperglycemia [ 50 ].

However, the relationship of DAC distribution in different cultural backgrounds with mortality remains largely unknown and merits further study. Intriguingly, we also found that decreased all-cause mortality risk was found only in the vegetable substitution model but not in the models from fruits, grains, dairy products, meats, oils, added sugars, and solid fats.

Conversely, dinner alcohol substitution for breakfast DAC was related to increased all-cause mortality risk. The mortality difference between the consumption distributions of vegetables and other food sources across a day is complex, but caloric differences may explain that in part because vegetables are usually characterized as being low-calorie foods.

Indeed, the association of meal timing of certain foods on health has been investigated in abundant studies that consistently demonstrated the risk of high energy intake and alcohol consumption at dinner [ 21 , 30 , 51 , 52 ]. Higher intake of energy from dinner rather than breakfast was related to greater CVD and all-cause mortality in diabetes [ 21 ].

Moderate alcohol consumption in the evening might predispose patients with type 1 diabetes to hypoglycaemia after breakfast the next morning [ 30 , 51 , 52 ]. Nonetheless, additional research on the health impact of DAC food sources is needed. Mechanisms underlying the action of dietary antioxidant capacity have been investigated in previous studies, which showed a significant counteractive effect on systemic oxidative stress and inflammation [ 53 , 54 ].

Mediation analysis found that serum CRP was a mediator of the association between total, dinner or Δ DACs and all-cause mortality risk. The inflammation marker CRP has been shown to be correlated with oxidative stress [ 55 , 56 , 57 ].

We speculated that dinner DAC consumption may help reduce oxidative stress and the inflammatory response by synchronizing with circadian rhythms, thereby maximizing health improvement.

This assumption may be supported by a series of studies. Meal timing and food composition are routinely shown in the scientific literature to regulate circadian rhythms [ 58 , 59 , 60 ]. Moreover, the molecular clock directly exerts its regulatory control over inflammation by fine-tuning various intracellular mechanisms or oxidative stress [ 61 , 62 ].

Diurnal rhythms were also found in inflammation and oxidative stress factors with a night-time or afternoon peak [ 63 , 64 , 65 , 66 , 67 , 68 ].

Obviously, the peak shifts of inflammation are in parallel with shifts in the timing intake of DAC in the evening, probably contributing to the reduction in mortality risk. Combined, our findings suggest that not only DAC values but also meal timing merit adoption in dietary recommendations for the general population.

This study has several strengths. First, this is the first study investigating the association between meal timing of DAC and mortality risk. Furthermore, we adopted the DAC index to reflect the overall antioxidant capacity of the diet considering the synergistic effect of all the antioxidant substances in the different food items.

Finally, all available data were derived from the high-quality external dataset NHANES, which is a large prospective cohort with well-designed and validated protocols.

Our findings are therefore potentially more generalizable and repeatable. This study also has several limitations. First, dietary intake was assessed by two nonconsecutive h dietary recalls, which may not fully capture long-term dietary habits.

Although the repeatability and effectiveness of the dietary interview were validated, further long-term eating habits should be considered. Second, we were unable to measure the serum DAC level, which would have strengthened our results.

Furthermore, although traditional risk factors were adjusted, unmeasured confounding cannot be entirely ruled out. Finally, detailed information on cancer type, stage or treatment , career and sleep status are lacking, and some information of food sources of DAC is also lacking, which would probably affect the association of DAC with mortality.

Overall, total DAC from three main meals was negatively associated with all-cause and CVD mortality among adults. More importantly, a higher DAC intake at dinner was associated with lower all-cause mortality independent of traditional risk factors, with special attention given to the coffee and food source of dinner DAC.

Furthermore, the inverse association of total, dinner and Δ DAC with all-cause mortality was partially mediated by serum CRP. Our findings emphasize the notion that not only a diet rich in antioxidants but also meal timing is needed to attain survival benefits. The data underlying this article will be shared on reasonable request to the corresponding author.

The article has been updated to rectify the error. Agudo A, Cabrera L, Amiano P, Ardanaz E, Barricarte A, Berenguer T, Chirlaque MD, Dorronsoro M, Jakszyn P, Larranaga N, et al.

Fruit and vegetable intakes, dietary antioxidant nutrients, and total mortality in spanish adults: findings from the spanish cohort of the european prospective investigation into Cancer and Nutrition EPIC-Spain. Am J Clin Nutr. Article CAS PubMed Google Scholar.

Aune D, Keum N, Giovannucci E, Fadnes LT, Boffetta P, Greenwood DC, Tonstad S, Vatten LJ, Riboli E, Norat T. Dietary intake and blood concentrations of antioxidants and the risk of cardiovascular disease, total cancer, and all-cause mortality: a systematic review and dose-response meta-analysis of prospective studies.

Article PubMed PubMed Central Google Scholar. Mason SA, Keske MA, Wadley GD. Effects of vitamin C supplementation on Glycemic Control and Cardiovascular Risk factors in people with type 2 diabetes: a GRADE-Assessed systematic review and Meta-analysis of Randomized controlled trials.

Diabetes Care. Dolara P, Bigagli E, Collins A. Antioxidant vitamins and mineral supplementation, life span expansion and cancer incidence: a critical commentary.

Eur J Nutr. Nitti M, Marengo B, Furfaro AL, Pronzato MA, Marinari UM, Domenicotti C, Traverso N. Hormesis and Oxidative Distress: Pathophysiology of Reactive Oxygen Species and the Open Question of Antioxidant Modulation and Supplementation.

Antioxidants Basel , 11 8. Mancini FR, Affret A, Dow C, Balkau B, Bonnet F, Boutron-Ruault MC, Fagherazzi G. Dietary antioxidant capacity and risk of type 2 diabetes in the large prospective E3N-EPIC cohort.

van der Schaft N, Schoufour JD, Nano J, Kiefte-de Jong JC, Muka T, Sijbrands EJG, Ikram MA, Franco OH, Voortman T. Dietary antioxidant capacity and risk of type 2 diabetes mellitus, prediabetes and insulin resistance: the Rotterdam Study. Eur J Epidemiol. Colarusso L, Serafini M, Lagerros YT, Nyren O, La Vecchia C, Rossi M, Ye W, Tavani A, Adami HO, Grotta A, et al.

Dietary antioxidant capacity and risk for stroke in a prospective cohort study of swedish men and women. Daneshzad E, Tehrani H, Bellissimo N, Azadbakht L. Dietary Total Antioxidant Capacity and Gestational Diabetes Mellitus: A Case-Control Study.

Oxid Med Cell Longev , Nascimento-Souza MA, Paiva PG, Martino HSD, Ribeiro AQ. Dietary total antioxidant capacity as a tool in health outcomes in middle-aged and older adults: a systematic review. Crit Rev Food Sci Nutr. Article PubMed Google Scholar. Parohan M, Sadeghi A, Khatibi SR, Nasiri M, Milajerdi A, Khodadost M, Sadeghi O.

Dietary total antioxidant capacity and risk of cancer: a systematic review and meta-analysis on observational studies. Crit Rev Oncol Hematol. Bastide N, Dartois L, Dyevre V, Dossus L, Fagherazzi G, Serafini M, Boutron-Ruault MC.

Ha K, Kim K, Sakaki JR, Chun OK. Relative validity of Dietary total antioxidant capacity for Predicting all-cause mortality in comparison to Diet Quality indexes in US adults. Nutrients , 12 5. Sheng LT, Jiang YW, Pan A, Koh WP. Dietary total antioxidant capacity and mortality outcomes: the Singapore Chinese Health Study.

Wang W, Wang X, Cao S, Duan Y, Xu C, Gan D, He W. Dietary antioxidant indices in relation to all-cause and cause-specific mortality among adults with diabetes: a prospective cohort study. Front Nutr. Henriquez-Sanchez P, Sanchez-Villegas A, Ruano-Rodriguez C, Gea A, Lamuela-Raventos RM, Estruch R, Salas-Salvado J, Covas MI, Corella D, Schroder H, et al.

Dietary total antioxidant capacity and mortality in the PREDIMED study. Asher G, Sassone-Corsi P. Time for food: the intimate interplay between nutrition, metabolism, and the circadian clock.

Johnston JD, Ordovas JM, Scheer FA, Turek FW. Circadian rhythms, metabolism, and Chrononutrition in rodents and humans. Adv Nutr. Article CAS PubMed PubMed Central Google Scholar. St-Onge MP, Ard J, Baskin ML, Chiuve SE, Johnson HM, Kris-Etherton P, Varady K, American Heart Association Obesity Committee of the Council on L, Cardiometabolic H et al.

Council on Cardiovascular Disease in the Y : Meal Timing and Frequency: Implications for Cardiovascular Disease Prevention: A Scientific Statement From the American Heart Association.

Circulation , 9 :ee Gu W, Wu H, Hu C, Xu J, Jiang H, Long Y, Han T, Yang X, Wei W, Jiang W. The Association of Dietary vitamin intake time across a Day with Cardiovascular Disease and all-cause mortality.

Front Cardiovasc Med. Han T, Gao J, Wang L, Li C, Qi L, Sun C, Li Y. The Association of Energy and Macronutrient intake at dinner Versus Breakfast with Disease-Specific and all-cause mortality among people with diabetes: the U. National Health and Nutrition Examination Survey, — Ren X, Yang X, Jiang H, Han T, Sun C.

The association of energy and macronutrient intake at dinner vs breakfast with the incidence of type 2 diabetes mellitus in a cohort study: the China Health and Nutrition Survey, — J Diabetes.

Xu X, Wei W, Xu J, Huang J, Li L, Han T, Qi J, Sun C, Li Y, Jiang W. The association of minerals intake in three meals with cancer and all-cause mortality: the U. BMC Cancer. Queiroz JDN, Macedo RCO, Tinsley GM, Reischak-Oliveira A. Time-restricted eating and circadian rhythms: the biological clock is ticking.

Wehrens SMT, Christou S, Isherwood C, Middleton B, Gibbs MA, Archer SN, Skene DJ, Johnston JD. Meal timing regulates the human circadian system.

Curr Biol. Lachat C, Hawwash D, Ocke MC, Berg C, Forsum E, Hornell A, Larsson C, Sonestedt E, Wirfalt E, Akesson A, et al. Strengthening the reporting of Observational Studies in Epidemiology-Nutritional Epidemiology STROBE-nut : an extension of the STROBE Statement.

PLoS Med. Shan Z, Rehm CD, Rogers G, Ruan M, Wang DD, Hu FB, Mozaffarian D, Zhang FF, Bhupathiraju SN. Trends in Dietary Carbohydrate, protein, and Fat Intake and Diet Quality among US adults, — Rhodes DG, Moshfegh A, Cleveland L.

Accuracy of 24 hour diet recalls: preliminary results from USDA AMPM Validation Study. FASEB J. Google Scholar. Hou W, Han T, Sun X, Chen Y, Xu J, Wang Y, Yang X, Jiang W, Sun C. Relationship between Carbohydrate Intake Quantity, Quality, and Time Eaten and mortality Total, Cardiovascular, and diabetes : Assessment of — National Health and Nutrition Examination Survey participants.

Chen F, Du M, Blumberg JB, Ho Chui KK, Ruan M, Rogers G, Shan Z, Zeng L, Zhang FF. Association among Dietary Supplement Use, Nutrient Intake, and Mortality among U. adults: a Cohort Study. Ann Intern Med. Benzie IF, Strain JJ. Anal Biochem. Willett WC, Howe GR, Kushi LH. Adjustment for total energy intake in epidemiologic studies.

discussion SS. Carlsen MH, Halvorsen BL, Holte K, Bohn SK, Dragland S, Sampson L, Willey C, Senoo H, Umezono Y, Sanada C, et al. The total antioxidant content of more than foods, beverages, spices, herbs and supplements used worldwide. Nutr J. Reedy J, Lerman JL, Krebs-Smith SM, Kirkpatrick SI, Pannucci TE, Wilson MM, Subar AF, Kahle LL, Tooze JA.

Evaluation of the healthy eating Index J Acad Nutr Diet. van Buuren S, Groothuis-Oudshoorn K. Mice: multivariate imputation by chained equations in R. J Stat Softw. Article Google Scholar. Kulldorff M, Sinha R, Chow WH, Rothman N.

Comparing odds ratios for nested subsets of dietary components. Int J Epidemiol. Fritz J, Brozek W, Concin H, Nagel G, Kerschbaum J, Lhotta K, Ulmer H, Zitt E. The triglyceride-glucose index and obesity-related risk of end-stage kidney disease in austrian adults.

JAMA Netw Open. Valeri L, Vanderweele TJ.

The optimal intake times of dietary antioxidants vitamin C and vitamin E were in the evening, which was associated with the lowest risks of CVD and all-cause mortalities [ 20 ].

Notably, we further found that after including coffee, the inverse associations between total, dinner and Δ DACs and all-cause mortality weakened or was even lost, while an inverse association between breakfast DAC and all-cause mortality was observed.

Although previous studies showed that moderate coffee consumption was related to reduced all-cause and cause-specific mortality [ 45 , 46 ], coffee is probably suitable at breakfast rather than dinner. Subgroup analysis revealed that age, smoking status or income could modify the association of total, dinner or Δ DACs with all-cause mortality.

Likewise, smokers are susceptible to benefit from total and dinner DACs. Consistent with the results, dietary sources of antioxidants significantly reduce the adverse effects of smoking, thus probably being one of the simplest means for smokers to stay healthy [ 49 ]. We also found that Δ DAC had a more significant protective effect in high-income groups, which could be attributed to the fact that people with higher incomes tend to lead healthier lifestyles.

Cultural-related habits also affect the distribution of meals and health outcomes. For example, traditional rice-based dinners are associated with an increased risk of hyperglycemia [ 50 ]. However, the relationship of DAC distribution in different cultural backgrounds with mortality remains largely unknown and merits further study.

Intriguingly, we also found that decreased all-cause mortality risk was found only in the vegetable substitution model but not in the models from fruits, grains, dairy products, meats, oils, added sugars, and solid fats.

Conversely, dinner alcohol substitution for breakfast DAC was related to increased all-cause mortality risk. The mortality difference between the consumption distributions of vegetables and other food sources across a day is complex, but caloric differences may explain that in part because vegetables are usually characterized as being low-calorie foods.

Indeed, the association of meal timing of certain foods on health has been investigated in abundant studies that consistently demonstrated the risk of high energy intake and alcohol consumption at dinner [ 21 , 30 , 51 , 52 ]. Higher intake of energy from dinner rather than breakfast was related to greater CVD and all-cause mortality in diabetes [ 21 ].

Moderate alcohol consumption in the evening might predispose patients with type 1 diabetes to hypoglycaemia after breakfast the next morning [ 30 , 51 , 52 ]. Nonetheless, additional research on the health impact of DAC food sources is needed. Mechanisms underlying the action of dietary antioxidant capacity have been investigated in previous studies, which showed a significant counteractive effect on systemic oxidative stress and inflammation [ 53 , 54 ].

Mediation analysis found that serum CRP was a mediator of the association between total, dinner or Δ DACs and all-cause mortality risk.

The inflammation marker CRP has been shown to be correlated with oxidative stress [ 55 , 56 , 57 ]. We speculated that dinner DAC consumption may help reduce oxidative stress and the inflammatory response by synchronizing with circadian rhythms, thereby maximizing health improvement.

This assumption may be supported by a series of studies. Meal timing and food composition are routinely shown in the scientific literature to regulate circadian rhythms [ 58 , 59 , 60 ].

Moreover, the molecular clock directly exerts its regulatory control over inflammation by fine-tuning various intracellular mechanisms or oxidative stress [ 61 , 62 ]. Diurnal rhythms were also found in inflammation and oxidative stress factors with a night-time or afternoon peak [ 63 , 64 , 65 , 66 , 67 , 68 ].

Obviously, the peak shifts of inflammation are in parallel with shifts in the timing intake of DAC in the evening, probably contributing to the reduction in mortality risk. Combined, our findings suggest that not only DAC values but also meal timing merit adoption in dietary recommendations for the general population.

This study has several strengths. First, this is the first study investigating the association between meal timing of DAC and mortality risk. Furthermore, we adopted the DAC index to reflect the overall antioxidant capacity of the diet considering the synergistic effect of all the antioxidant substances in the different food items.

Finally, all available data were derived from the high-quality external dataset NHANES, which is a large prospective cohort with well-designed and validated protocols. Our findings are therefore potentially more generalizable and repeatable.

This study also has several limitations. First, dietary intake was assessed by two nonconsecutive h dietary recalls, which may not fully capture long-term dietary habits.

Although the repeatability and effectiveness of the dietary interview were validated, further long-term eating habits should be considered. Second, we were unable to measure the serum DAC level, which would have strengthened our results.

Furthermore, although traditional risk factors were adjusted, unmeasured confounding cannot be entirely ruled out.

Finally, detailed information on cancer type, stage or treatment , career and sleep status are lacking, and some information of food sources of DAC is also lacking, which would probably affect the association of DAC with mortality.

Overall, total DAC from three main meals was negatively associated with all-cause and CVD mortality among adults. More importantly, a higher DAC intake at dinner was associated with lower all-cause mortality independent of traditional risk factors, with special attention given to the coffee and food source of dinner DAC.

Furthermore, the inverse association of total, dinner and Δ DAC with all-cause mortality was partially mediated by serum CRP.

Our findings emphasize the notion that not only a diet rich in antioxidants but also meal timing is needed to attain survival benefits. The data underlying this article will be shared on reasonable request to the corresponding author. The article has been updated to rectify the error. Agudo A, Cabrera L, Amiano P, Ardanaz E, Barricarte A, Berenguer T, Chirlaque MD, Dorronsoro M, Jakszyn P, Larranaga N, et al.

Fruit and vegetable intakes, dietary antioxidant nutrients, and total mortality in spanish adults: findings from the spanish cohort of the european prospective investigation into Cancer and Nutrition EPIC-Spain. Am J Clin Nutr. Article CAS PubMed Google Scholar. Aune D, Keum N, Giovannucci E, Fadnes LT, Boffetta P, Greenwood DC, Tonstad S, Vatten LJ, Riboli E, Norat T.

Dietary intake and blood concentrations of antioxidants and the risk of cardiovascular disease, total cancer, and all-cause mortality: a systematic review and dose-response meta-analysis of prospective studies.

Article PubMed PubMed Central Google Scholar. Mason SA, Keske MA, Wadley GD. Effects of vitamin C supplementation on Glycemic Control and Cardiovascular Risk factors in people with type 2 diabetes: a GRADE-Assessed systematic review and Meta-analysis of Randomized controlled trials.

Diabetes Care. Dolara P, Bigagli E, Collins A. Antioxidant vitamins and mineral supplementation, life span expansion and cancer incidence: a critical commentary. Eur J Nutr. Nitti M, Marengo B, Furfaro AL, Pronzato MA, Marinari UM, Domenicotti C, Traverso N. Hormesis and Oxidative Distress: Pathophysiology of Reactive Oxygen Species and the Open Question of Antioxidant Modulation and Supplementation.

Antioxidants Basel , 11 8. Mancini FR, Affret A, Dow C, Balkau B, Bonnet F, Boutron-Ruault MC, Fagherazzi G. Dietary antioxidant capacity and risk of type 2 diabetes in the large prospective E3N-EPIC cohort.

van der Schaft N, Schoufour JD, Nano J, Kiefte-de Jong JC, Muka T, Sijbrands EJG, Ikram MA, Franco OH, Voortman T.

Dietary antioxidant capacity and risk of type 2 diabetes mellitus, prediabetes and insulin resistance: the Rotterdam Study. Eur J Epidemiol. Colarusso L, Serafini M, Lagerros YT, Nyren O, La Vecchia C, Rossi M, Ye W, Tavani A, Adami HO, Grotta A, et al.

Dietary antioxidant capacity and risk for stroke in a prospective cohort study of swedish men and women. Daneshzad E, Tehrani H, Bellissimo N, Azadbakht L. Dietary Total Antioxidant Capacity and Gestational Diabetes Mellitus: A Case-Control Study.

Oxid Med Cell Longev , Nascimento-Souza MA, Paiva PG, Martino HSD, Ribeiro AQ. Dietary total antioxidant capacity as a tool in health outcomes in middle-aged and older adults: a systematic review.

Crit Rev Food Sci Nutr. Article PubMed Google Scholar. Parohan M, Sadeghi A, Khatibi SR, Nasiri M, Milajerdi A, Khodadost M, Sadeghi O. Dietary total antioxidant capacity and risk of cancer: a systematic review and meta-analysis on observational studies. Crit Rev Oncol Hematol. Bastide N, Dartois L, Dyevre V, Dossus L, Fagherazzi G, Serafini M, Boutron-Ruault MC.

Ha K, Kim K, Sakaki JR, Chun OK. Relative validity of Dietary total antioxidant capacity for Predicting all-cause mortality in comparison to Diet Quality indexes in US adults. Nutrients , 12 5. Sheng LT, Jiang YW, Pan A, Koh WP. Dietary total antioxidant capacity and mortality outcomes: the Singapore Chinese Health Study.

Wang W, Wang X, Cao S, Duan Y, Xu C, Gan D, He W. Dietary antioxidant indices in relation to all-cause and cause-specific mortality among adults with diabetes: a prospective cohort study.

Front Nutr. Henriquez-Sanchez P, Sanchez-Villegas A, Ruano-Rodriguez C, Gea A, Lamuela-Raventos RM, Estruch R, Salas-Salvado J, Covas MI, Corella D, Schroder H, et al. Dietary total antioxidant capacity and mortality in the PREDIMED study.

Asher G, Sassone-Corsi P. Time for food: the intimate interplay between nutrition, metabolism, and the circadian clock. Johnston JD, Ordovas JM, Scheer FA, Turek FW. Circadian rhythms, metabolism, and Chrononutrition in rodents and humans.

Adv Nutr. Article CAS PubMed PubMed Central Google Scholar. St-Onge MP, Ard J, Baskin ML, Chiuve SE, Johnson HM, Kris-Etherton P, Varady K, American Heart Association Obesity Committee of the Council on L, Cardiometabolic H et al. Council on Cardiovascular Disease in the Y : Meal Timing and Frequency: Implications for Cardiovascular Disease Prevention: A Scientific Statement From the American Heart Association.

Circulation , 9 :ee Gu W, Wu H, Hu C, Xu J, Jiang H, Long Y, Han T, Yang X, Wei W, Jiang W. The Association of Dietary vitamin intake time across a Day with Cardiovascular Disease and all-cause mortality.

Front Cardiovasc Med. Han T, Gao J, Wang L, Li C, Qi L, Sun C, Li Y. The Association of Energy and Macronutrient intake at dinner Versus Breakfast with Disease-Specific and all-cause mortality among people with diabetes: the U.

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Additionally, the antioxidants in blueberries , especially anthocyanins, have been shown to reduce risk factors for heart disease, and lower both LDL cholesterol levels and blood pressure. Learn about the health benefits of blueberries. Strawberries are sweet, versatile, and rich in vitamin C. They also contain a lot of the antioxidant anthocyanin , which gives them their red color.

Research has shown that anthocyanins may help reduce the risk of heart disease by reducing levels of LDL bad cholesterol and raising HDL good cholesterol. Learn about the health benefits of strawberries. Artichokes are a great source of dietary fiber, minerals, and antioxidants.

They are especially rich in an antioxidant known as chlorogenic acid, which may help reduce the risk of certain cancers, type 2 diabetes, and heart disease. That said, the antioxidant content of artichokes can vary depending on how they are prepared. Learn about the health benefits of artichokes.

Goji berries are often marketed as a superfood because they are rich in vitamins and minerals. Goji berries also contain unique antioxidants known as Lycium barbarum polysaccharides, which have been linked to a reduced risk of heart disease and cancer.

Moreover, there is limited research on the effects of goji berries on humans. Though these support their health benefits, more human-based research is needed. Learn about the health benefits of goji berries.

Raspberries are a great source of dietary fiber, vitamin C, and manganese. A review of five studies also concluded that the anti-inflammatory and antioxidant properties of black raspberries may slow down and suppress the effects of a variety of cancers. Plus, the antioxidants in raspberries, especially anthocyanins, may reduce inflammation and oxidative stress.

This may reduce the chance of developing heart disease. That said, most of the evidence for the health benefits of raspberries is from test-tube studies, so more human-focused research is needed. Learn about the health benefits of raspberries.

Kale is one of the most nutritious greens on the planet and is rich in calcium, and vitamins A, K, and C. This is because red varieties of kale contain more anthocyanin antioxidants as well as several other antioxidants that give them their vibrant color.

Learn about the health benefits of kale. Also known as purple cabbage, red cabbage is rich in vitamins C, K, and A, and has a high antioxidant content.

It, too, contains anthocyanins, which give it its color and may help reduce inflammation, protect against heart disease, and reduce the risk of certain cancers. That said, the volume of antioxidants in red cabbage varies depending on how you cook it.

Learn about the health benefits of red cabbage. Beans are a diverse group of legumes that are inexpensive and healthy.

They are also incredibly high in fiber, which can help keep your bowel movements regular. Beans are also one of the best vegetable sources of antioxidants, containing a particular antioxidant called kaempferol, which may help with things like reducing chronic inflammation and suppressing cancer growth.

That said, most of the research supporting the benefits of kaempferol has been in animals or test tubes, so more human-based studies are needed.

Learn about the health benefits of beans. Beets, also known as beetroot , are a great source of fiber, potassium, iron, folate, and antioxidants.

These give beets their reddish color and have been linked to health benefits. For example, several test-tube studies have linked betalains to a lower risk of cancers in the colon and digestive tract.

Learn more about the health benefits of beats. Spinach is loaded with vitamins, minerals, and antioxidants, and is incredibly low in calories. The State of Victoria and the Department of Health shall not bear any liability for reliance by any user on the materials contained on this website.

Skip to main content. Healthy eating. Home Healthy eating. Actions for this page Listen Print. Summary Read the full fact sheet. On this page. About oxidation Antioxidants and free radicals The effect of free radicals Disease-fighting antioxidants Sources of antioxidants Vitamin supplements and antioxidants Dietary recommendations for antioxidants Where to get help.

About oxidation The process of oxidation in the human body damages cell membranes and other structures, including cellular proteins, lipids and DNA.

Antioxidants and free radicals Antioxidants are found in certain foods and may prevent some of the damage caused by free radicals by neutralising them. Disease-fighting antioxidants A diet high in antioxidants may reduce the risk of many diseases including heart disease and certain cancers. Sources of antioxidants Plant foods are rich sources of antioxidants.

Also derived from the plants that animals eat. Vitamin supplements and antioxidants There is increasing evidence that antioxidants are more effective when obtained from whole foods, rather than isolated from a food and presented in tablet form.

Dietary recommendations for antioxidants Research is divided over whether antioxidant supplements offer the same health benefits as antioxidants in foods. To achieve a healthy and well-balanced diet , it is recommended we eat a wide variety from the main 5 food groups every day: vegetables and legumes or beans fruit whole grain foods and cereals lean meat, poultry or alternatives such as fish, eggs, tofu, legumes, nuts and seeds dairy and dairy alternatives — mostly reduced fat reduced fat milk is not recommended for children under 2 years.

Where to get help Your GP doctor Dietitians Australia External Link Tel. Nutrient reference values for Australia and New Zealand External Link , National Health and Medical Research Council, Australian Government. Australian dietary guidelines External Link , , National Health and Medical Research Council, Australian Government.

Antioxidants and cancer prevention External Link , National Cancer Institute, US National Institutes of Health. How much do we need each day? External Link , , Eat for Health, Australian Government. Give feedback about this page. Was this page helpful?