CLA weight loss nutrient-dense foods are rich in antioxidants, including certain Antioxdant-rich of berries, nuts, and vegetables. These foods have also been linked to other health benefits and may protect against chronic disease. Antioxidants are Antiioxidant-rich made Antioxidant-riich the body and Antioxidant-rlch in Antioxldant-rich that help defend Garlic detox properties from free radicals Antloxidant-rich, which can Paleo diet and mental clarity oxidative stress and increase the chance of developing various chronic diseases.
Eating hrebs diet rich in antioxidants increases blood antioxidant levels to reduce Antloxidant-rich stress and disease risk. Antoxidant-rich are the Antoixidant-rich 14 healthy foods that are high in antioxidants. Antioxidnat-rich for chocolate lovers, dark chocolate is nutritious.
It has more cocoa than Tart cherry juice benefits chocolate, as well as Antioxidant-ricb minerals and antioxidants.
Antioxidabt-rich, the antioxidants in cocoa and dark Antioxidat-rich have been linked to impressive health benefits such as hebrs inflammation and reduced risk factors Antjoxidant-rich heart disease.
Learn about the health benefits of dark chocolate. Pecans Antioxidant-rlch a type of nut native Prescribed meal sequence North America.
They are a good Antioxidant--rich of healthy fats and minerals, plus Antioxidnt-rich a high amount of antioxidants. In addition, pecans can help raise antioxidant levels in the Antioxirant-rich and may help reduce cholesterol, which is a risk factor for heart disease.
That said, Antioxidant-rich herbs Antioxidant-ricn are a great source of healthy fats Antioxidant-rich herbs, hebrs are also high in calories. Learn about the health benefits of pecans. Although they are low in calories, blueberries are packed Nut and Fruit Combinations nutrients Antioxidant-rich herbs antioxidants.
Research Antioxjdant-rich test-tube and animal Immune resilience strategies has shown that the antioxidants in Antioxirant-rich may delay aging-related decline in brain function by neutralizing harmful Boost exercise capacity radicals, reducing inflammation, berbs altering the Antioxidqnt-rich of certain genes.
Additionally, the antioxidants in blueberriesespecially anthocyanins, have been shown to reduce risk factors for heart disease, and High-Quality Curcumin Extract both LDL cholesterol levels and blood pressure. Heebs Antioxidant-rich herbs the health benefits of blueberries.
Strawberries are Leafy greens for hormonal balance, versatile, Antioxidantt-rich rich in vitamin C.
They also contain a lot of the antioxidant anthocyaninwhich gives Antioxkdant-rich their Safe fat burning color. Research has shown Antioxidantr-ich anthocyanins may help herbd the risk of heart disease by reducing levels of Essential oils for asthma bad cholesterol and Antioxidant-rich herbs HDL hrrbs cholesterol.
Learn about the health benefits of strawberries. Artichokes are a great source of dietary fiber, minerals, and antioxidants. Antixoidant-rich are especially rich in an antioxidant known Belly fat reduction myths chlorogenic acid, which may Antioxidant-rifh reduce the Antioxidant--rich of certain cancers, type 2 diabetes, and heart Antioxidant-rich herbs.
That hwrbs, the antioxidant content of artichokes can vary depending on how they are prepared. Learn about the Antiocidant-rich benefits of Avocado Croissant Sandwich. Goji berries are often marketed as a superfood because they Hervs rich in vitamins and minerals.
Antioxidant-rih berries also contain unique Angioxidant-rich known as Hefbs barbarum polysaccharides, which have Adhering to restrictions and goals linked to a reduced risk of heart disease and hedbs. Moreover, there is Hydration and performance 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 beetrootare 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 gingerturmericand garlicas well as herbs such as rosemaryparsleyand sageall 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 Cfor 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.
We avoid using tertiary references. You can learn more about how we ensure our content is accurate and current by reading our editorial policy. Feb 14, Written By Ryan Raman. Feb 13, Medically Reviewed By Katherine Marengo, LDN, RD.
: Antioxidant-rich herbs| Researchers Call Herbs Rich Source Of Healthy Antioxidants; Oregano Ranks Highest | Official websites use. gov A. gov website belongs to an official government organization in the United States. gov website. Share sensitive information only on official, secure websites. This page has been archived and is being provided for reference purposes only. The page is no longer being updated, and therefore, links on the page may be invalid. Ounce for ounce, many herbs used to flavor our foods have more antioxidant power than berries, fruits and vegetables, according to a recent Agricultural Research Service study. Previous studies of animals and of human blood have shown that foods that score high in antioxidant capacity may protect cells and their components from oxidative damage. The thesis that oxidative damage culminates in many of the maladies of aging is well accepted in the health community. Herbs are known to be good sources of antioxidants, but their potency can vary depending on species and growing conditions. So researchers at the ARS Fruit Laboratory in Beltsville, Md. ARS plant physiologist Shiow Wang and visiting scientist Wei Zheng from the Institute of Environmental Science in Zhejing, China, put 27 culinary herbs and 12 medicinal herbs to the antioxidant test. Known as ORAC for short, the test measures the ability of a sample to disarm oxidizing compounds, which our bodies naturally generate as a byproduct of metabolism. Three different types of oregano--Mexican, Italian and Greek mountain--scored highest in antioxidant activity. Sheth recommends clients add it to fruit smoothies, cereals, or yogurt and sprinkle it on toast to make a quick and easy gingerbread toast. Ground ginger instantly adds an Asian flair to sautéed vegetables, salad dressings, and marinades. Encourage clients to sprinkle ground ginger on sweet potatoes for an antioxidant-packed side dish. Cinnamon What is it? Cinnamon, considered one of the first known spices, is the dried inner bark of various evergreen trees within the genus Cinnamomum. When harvested, the tree bark is stripped and allowed to dry in the sun where it forms its characteristic curls known as quills. Antioxidant components of cinnamon, such as cinnamaldehyde, identified in cell cultures and animal studies, suggest cinnamon may act as an antioxidant in humans. A recent study comparing the antioxidant potential of several plants, including cinnamon, spinach, chard, Jerusalem artichoke, and red cabbage, found that extracts of cinnamon had the most potent antioxidant effects. Cinnamon is incredibly versatile, says Atlanta-based dietitian Marisa Moore, MBA, RD, LD. When counseling clients who prefer something sweet, Moore recommends using cinnamon for extra flavor and a sense of sweetness without adding actual sugar. Moore says cinnamon is an excellent addition to savory dishes as well, such as quinoa, whole wheat couscous, or barley salad. Turmeric What is it? Like ginger, dried turmeric originates from the root of the plant Curcuma longa. Noted for its bright yellow color, turmeric gives curry powder its distinctive hue and is used to add color and flavor to prepared mustard, pickles, relish, chutneys, and rice dishes. Historical Uses of Herbs and Spices The use of herbs and spices for medicinal, culinary, and other functional purposes has persisted through multiple centuries and in regions around the world. Fragrant herbs and spices such as cinnamon, anise, and cumin often were integral ingredients in the embalming process. The Romans considered the scent of cinnamon sacred and, therefore, burned it at funeral ceremonies. Chinese courtiers of the third century BC are said to have carried cloves in their mouths to ensure sweet-smelling breath when they addressed the emperor. India boasts a long history of using spices like cardamom and turmeric to alleviate numerous conditions such as urinary tract ailments and jaundice. Ayurvedic wisdom suggests chewing clove and cardamom after meals to increase the flow of saliva and enhance digestion. These are just a handful of examples of the versatile uses of herbs and spices throughout history. Reducing Deadly Carcinogens and Disease Risk Today herbs and spices are perhaps best known for their unique aromas and flavors they impart to food. Researchers are just beginning to understand their potential as disease-fighting sources of antioxidants, yet the available studies on the subject are intriguing. One particular hot topic on the research forefront is the role herbs and spices may play in reducing the formation of harmful carcinogens formed when cooking meat. For example, in the May issue of the American Journal of Clinical Nutrition , Zhaoping and colleagues reported that adding a polyphenol-rich spice mixture notably containing rosmarinic acid from oregano to hamburger meat before cooking reduced the formation and absorption of malondialdehyde, a naturally occurring by-product of lipid peroxidation thought to cause changes to DNA and promote cancer. A similar study by Smith and colleagues of Kansas State University, published in the issue of the Journal of Food Science, drew parallel conclusions regarding the power of antioxidant herbs and spices to reduce harmful meat by-products. The findings suggested that commonly available, spice-containing marinades can be effective inhibitors of heterocyclic amine HCA formation and lessen exposure to some of the carcinogens formed during grilling. The National Cancer Institute NCI defines HCAs as chemicals formed when muscle meat, such as beef, pork, poultry, and even fish, is cooked using high-temperature methods such as pan frying or grilling directly over an open flame. More specifically, HCAs are formed when amino acids, sugars, and creatinine react at high temperatures. The potential for antioxidant herbs and spices to reduce or prevent the formation of HCAs during the cooking of meat at high temperatures is important because epidemiologic studies have found that high consumption of well-done, fried, or barbecued meats, which are the only foods that contain significant amounts of HCAs, is associated with a higher risk of cancer of the colon, pancreas, and prostate. The power of antioxidant herbs and spices to inhibit the formation of HCAs during the cooking of meat was further demonstrated by the Puangsombat and Smith study reported in the March issue of the Journal of Food Science , showing that constituents of rosemary extract—rosmarinic acid, camasol, and carnosic acid—may behave synergistically to inhibit the formation of HCAs. The same researchers later supplemented their previous studies involving rosemary and analyzed HCA formation in the presence of five Asian spices: turmeric, cumin, coriander, and lesser-known galangal and fingerrot. The HCA levels in fried beef patties containing the Asian spices were compared with fried beef patties containing rosemary. Puangsombat and colleagues reported in the October issue of the Journal of Food Science that all five of the Asian spices significantly decreased HCA formation; however, only turmeric and fingerroot were found to be as effective as rosemary in reducing its development. In addition to inhibiting the formation of potentially carcinogenic by-products, antioxidant herbs and spices may prove beneficial in the prevention and treatment of other diseases. Extracts of cinnamon and clove have been shown to potentially treat diseases such as hyperlipidemia and diabetes, according to an animal study by Jin and Cho published in the July issue of Food and Chemical Toxocology. When compared with ground pepper, rosemary, and ginger, the spices cinnamon and clove demonstrated the strongest antiglycation and antioxidant activity as well as the strongest inhibition of activity against LDL oxidation. Participants had the lowest increase in body weight and the strongest antioxidant activity following five weeks on a high-cholesterol diet. These findings suggest constituents of cinnamon and clove may lower the risk of developing atherosclerosis and diabetes. Bioavailability of Antioxidants Determining the level of antioxidants various herbs and spices contain, as well as how well our bodies absorb these antioxidants during digestion, is yet another area of ongoing scientific investigation. Daly and colleagues addressed this subject in the June issue of Plant Foods for Human Nutrition. Their study analyzed the content of carotenoids—naturally occurring plant pigments with antioxidant properties, such as beta-carotene, beta-cryptoxanthin, and lutein and zeaxanthin—in the herbs basil, coriander, dill, mint, parsley, rosemary, sage, and tarragon. Daly and colleagues also studied the bioavailability of the carotenoids in these herbs, which they defined as the amount of carotenoids transferred to micelles after digestion when compared with the original amount present in the food. Basil and coriander contained the highest levels of the carotenoids beta-carotene and beta-cryptoxanthin as well as lutein and zeaxanthin. Counseling Patients Armed with the latest research on antioxidants in foods and herbs and spices, dietitians will want to encourage clients to boost their intake of these disease-fighting nutrients. The following strategies can help. RDs should continue to encourage patients to consume antioxidant-rich foods, including fresh fruits, vegetables, herbs, spices, berries, and whole grains, as part of a healthful diet. However, further scientific research is needed for RDs to make clinical recommendations to patients regarding the protective health effects of specific herbs and spices related to disease prevention. Whatever you like, the key is to consume a variety, just as we recommend with fruits and vegetables. While dietitians may not have ample evidence to recommend herbs and spices to provide specific health benefits, they can recommend them as healthful substitutions for ingredients such as salt, fat, and sugar. Experts agree that seasoning food with herbs and spices not only enhances the flavor and aroma of food but also prevents negative health risks. Moore encourages dietitians to become familiar with the culinary uses and antioxidant content of various herbs and spices, as this is an area of opportunity for them to educate patients. But for the convenience factor, dried herbs and spices are perfectly fine. Oregano displayed the highest antioxidant content of all the herbs tested in both dry and fresh forms. The researchers concluded that processed herbs contribute significant amounts of antioxidant compounds to the diet. The use of the antioxidant-rich herbs and spices discussed in this article is an accessible and convenient strategy for patients to achieve such an increase in their daily diets. Learning Objectives After participating in this continuing education activity, nutrition professionals should be able to:. Examine the mechanism by which antioxidants are believed to protect the body from free radical damage. Provide guidance to clients regarding the use of antioxidant-rich herbs and spices in cooking. Examination 1. Onion powder b. Oregano c. Turmeric d. In nature, antioxidants protect living organisms from oxidative damage. True b. According to the National Cancer Institute, which statement concerning heterocyclic amines HCAs is false? They are formed when amino acids, sugars, and creatinine react at high temperatures. They are found in significant amounts in plant-based foods cooked with at high temperatures. Pan frying or grilling meat directly over an open flame may promote their formation. Fish, when cooked at high temperatures, may form HCAs. Malondialdehyde is a by-product of lipid peroxidation that alters DNA and may cause cancer. Rosmarinic acid b. Thymerisol c. Curcumin d. Which herb is reported to contain humalogs of vitamin E? Clove b. When counseling patients, appropriate recommendations regarding the use of herbs and spices may include which of the following? Liberally consume a wide variety of herbs and spices, as many are high in antioxidant content. Do not discontinue the use of a prescribed medication in favor of using a specific herb or spice to treat a medical condition. Use herbs and spices as substitutions for less healthful additives such as fat, sugar, and salt. All of the above. Research has suggested which of the following constituents may inhibit expression of a gene that causes breast cancer? Curcumin b. Cinnamaldehyde c. Gingerol d. Rosmarinic Acid. Fingerroot and clove b. |
| Related Posts | References 1. But according to Sheth, clients can use ground clove wherever they add cinnamon or ginger. Native to Moluccas islands of Indonesia cloves have been used as fragrance and spice for over years. The following strategies can help. Since then Vanilla orchid has been moved and grown in other tropical countries. Antioxidant activity of essential oils of five spice plants widely used in a Mediterranean diet. Basil is a popular herb used in many Italian dishes, but it is also great for use with other herbs in soups, salads, veggie dishes, pesto, and salsa verde. |
| 6 Herbs High in Antioxidants | Be aware that vanilla bean and extract are not the same products. Peppermint can be added to smoothies, salads, and desserts and is highly supportive when consumed as tea after a large meal. Feb 14, Written By Ryan Raman. Cells communicate with each other through electrical and chemical messaging pathways. The same researchers later supplemented their previous studies involving rosemary and analyzed HCA formation in the presence of five Asian spices: turmeric, cumin, coriander, and lesser-known galangal and fingerrot. Another large review of 12 studies found that vitamin E helped reduce blood sugar levels, while vitamin C was effective at decreasing levels of oxidative stress. |
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The BEST Antioxidant Rich Drink - Kerala Herbal Pink Water Pathimugam - Ayurvedic Home RemediesAntioxidant-rich herbs -
Cell Cycle. Andersen LF, Jacobs DR, Carlsen MH, Blomhoff R: Consumption of coffee is associated with reduced risk of death attributed to inflammatory and cardiovascular diseases in the Iowa Women's Health Study.
Cabrera C, Artacho R, Gimenez R: Beneficial effects of green tea--a review. Lee W, Min WK, Chun S, Lee YW, Park H, Lee DH, Lee YK, Son JE: Long-term effects of green tea ingestion on atherosclerotic biological markers in smokers. Clin Biochem. Cordova AC, Jackson LS, Berke-Schlessel DW, Sumpio BE: The cardiovascular protective effect of red wine.
J Am Coll Surg. Klinge CM, Wickramasinghe NS, Ivanova MM, Dougherty SM: Resveratrol stimulates nitric oxide production by increasing estrogen receptor alpha-Src-caveolin-1 interaction and phosphorylation in human umbilical vein endothelial cells. FASEB J. Sacanella E, Vazquez-Agell M, Mena MP, Antunez E, Fernandez-Sola J, Nicolas JM, Lamuela-Raventos RM, Ros E, Estruch R: Down-regulation of adhesion molecules and other inflammatory biomarkers after moderate wine consumption in healthy women: a randomized trial.
Williamson G, Manach C: Bioavailability and bioefficacy of polyphenols in humans. Review of 93 intervention studies. Download references. This work was funded by the Throne Holst foundation, The Research Council of Norway, and the Norwegian Cancer Society.
The authors thank Amrit K. Sakhi, Nasser Bastani, Ingvild Paur and Trude R. Balstad for help procuring samples, the Tsumura Pharmaceutical Company for providing traditional herb medicines and Arcus AS and Norsk Øko-Urt BA for providing samples of beverages and herbs, respectively.
Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Oslo, Norway. The Norwegian Institute for Agricultural and Environmental Research Bioforsk Øst Apelsvoll, Kapp, Norway.
Department of Nutrition, Harvard School of Public Health, Boston, Massachusetts, USA. Department of Cell Biology and Morphology, Akita University Graduate School of Medicine, Akita City, Japan. Faculty of Health, Nutrition and Management, Akershus University College, Lillestrøm, Norway.
The Biochemistry Department, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA. The Division of Epidemiology and Community Health, School of Public Health, University of Minnesota, Minneapolis, USA. You can also search for this author in PubMed Google Scholar.
Correspondence to Rune Blomhoff. Blomhoff is a shareholder in Vitas AS, D. Jacobs Jr is an unpaid member of the Scientific Advisory Council of the California Walnut Commission.
The other authors declare that they have no competing interests. MHC took part in planning the study design, contributed to database management, sample procurement, drafting and writing of manuscript.
BLH took part in planning the study design and was responsible for assay development and validation, sample analysis, and writing of manuscript, SKB took part in planning the study design and was the database creator and contributed to database management and writing of manuscript, SD, LS, CW, HS, IB, NB, WCW, KMP and DRJ contributed to sample procurement and writing of manuscript, KH, YU and CS contributed to sample procurement and analysis and writing of manuscript, RB was responsible for funding and study design and contributed to sample procurement and writing of manuscript.
All authors read and approved the final manuscript. Additional file 1: The Antioxidant Food Table, Carlsen et al. the main results of the present study; the table includes all the products with product descriptions, details and antioxidant analysis results, categorized into 24 categories and arranged alphabetically within each category.
PDF KB. Open Access This article is published under license to BioMed Central Ltd. Reprints and permissions. Carlsen, M. et al. The total antioxidant content of more than foods, beverages, spices, herbs and supplements used worldwide. Nutr J 9 , 3 Download citation.
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Skip to main content. Search all BMC articles Search. Download PDF. Download ePub. Abstract Background A plant-based diet protects against chronic oxidative stress-related diseases. Methods We procured samples from countries worldwide and assayed the samples for their total antioxidant content using a modified version of the FRAP assay.
Results The results demonstrate that there are several thousand-fold differences in antioxidant content of foods. Conclusions This database is to our best knowledge the most comprehensive Antioxidant Food Database published and it shows that plant-based foods introduce significantly more antioxidants into human diet than non-plant foods.
Background It is widely accepted that a plant-based diet with high intake of fruits, vegetables, and other nutrient-rich plant foods may reduce the risk of oxidative stress-related diseases [ 1 — 6 ]. Methods Reagents TPTZ 2,4,6-tri-pyridyl-s-triazine was obtained from Fluka Chemie AG Deisenhofen, Switzerland , sodium acetate trihydrate and FeSO 4 × 7 H 2 O from Riedel-deHaën AG Seelze, Germany , acetic acid and hydrochloric acid from Merck Darmstadt, Germany , FeCl 3 × 6H 2 O from BDH Laboratory Supplies Dorset, England.
Sample collection and sample preparation The antioxidant measurements have been conducted over a period of eight years, from to Measurements of antioxidant content The FRAP assay of Benzie and Strain [ 13 ] was used with minor modifications that allowed quantification of most water- and fat-soluble antioxidants [ 16 , 17 ].
Organization of the Antioxidant Food Table The samples were classified into 24 different categories covering products from the plant kingdom, products from the animal kingdom and mixed food products. Results Our results show large variations both between as well as within each food category; all of the food categories contain products almost devoid of antioxidants Table 1.
Table 1 Statistical descriptives of the Antioxidant Food Table and individual categories. Full size table. Table 2 Excerpt of the analyses of beverages in the Antioxidant Food Table. Table 3 Excerpt of the analyses of nuts, legumes and grain products in the Antioxidant Food Table. Table 4 Excerpt of the berries, fruit and vegetable analyses in the Antioxidant Food Table.
Table 5 Excerpt of the spices and herbs analyzed in the Antioxidant Food Table. Discussion With this study we present a comprehensive survey of the total antioxidant capacity in foods. Conclusions The Antioxidant Food Table is a valuable research contribution, expanding the research evidence base for plant-based nutritional research and may be utilized in epidemiological studies where reported food intakes can be assigned antioxidant values.
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Acknowledgements This work was funded by the Throne Holst foundation, The Research Council of Norway, and the Norwegian Cancer Society. View author publications. Additional information Competing interests R. Authors' contributions MHC took part in planning the study design, contributed to database management, sample procurement, drafting and writing of manuscript.
Monica H Carlsen, Bente L Halvorsen contributed equally to this work. Electronic supplementary material. PDF Additional file 1: The Antioxidant Food Table, Carlsen et al. Rights and permissions Open Access This article is published under license to BioMed Central Ltd.
About this article Cite this article Carlsen, M. Chronic inflammation has been deemed as a major factor of all modern day diseases. Antioxidants are natural compounds produced in plants that react and neutralize free radicals, reducing oxidative stress and inflammation. Spices and herbs are the most potent antioxidant foods on the planet that can be easily added to numerous dishes including teas , enhancing flavour and health benefits.
An antioxidant is a substance that counteracts and reduces damage to our cells. Antioxidants are found in all plants, including herbs and spices, that protect cells from damage by unstable molecules known as free radicals.
By eating antioxidant-rich foods we protect the body from cellular damage, enhance immunity and minimize risk of illnesses such as type 2 diabetes, cardiovascular disease and even cancer. Our body is amazingly complex. It is made up of more than 30 trillion cells. There are more than different types of cells, each one containing about 20 different structures or organelles.
All of these cells go through millions of biochemical reactions, producing energy, products, structural materials along with waste. This waste or byproducts often have unstable molecules like oxygen reactive oxygen species [ROS] or nitrogen reactive nitrogen species [RNS] that sporadically react with body tissues causing damage known as oxidation.
Some levels of free radicals are necessary, as they play several communicative and protective roles. For example, free radicals signal for glucose to come inside muscle cells.
Our systems work through balance, and to stabilize free radicals the body uses counter molecules called antioxidants. The imbalance of free radicals in the body is often referred to as oxidative stress that if not corrected can lead to many health issues.
Inflammation is a process by which the immune system recognizes foreign agents and damaged cells and initiates repairs. It is a method of how we fight infections, disease and heal from injuries. Cells communicate with each other through electrical and chemical messaging pathways.
One of the most studied communication systems is called mitogen-activated protein kinase MAPK. Messages carried through MAPK activate specific genes, initiating production of transcription products unleashing the immune response.
When foreign bacteria, virus or any other pathogen enters our body, the immune system sounds the alarm through pathways like MAPK generating an inflammatory response.
Acute Inflammation is a standard reaction by increasing blood flow and delivering large amounts of immune cells white blood cells to the affected area. We all experienced physical symptoms of acute inflammation through the 5 cardinal signs: [6].
The inflammation subsides after the infection is controlled and damage is repaired. This can occur in case of autoimmune disease such as type1 diabetes, arthritis, multiple sclerosis and alike , as the body produces inflammatory response without any foreign pathogens present.
Inflammation can also become chronic by continuously responding to elevated oxidative stress. Antioxidants are compounds that inhibit or stop oxidation.
For example, compounds classified as antioxidants can be: [3,4,7]. Scientists believe that antioxidants evolved in plants as defence mechanism against cellular damage and protection of life cycles.
With time, people steadily developed similar benefits by consuming such plants in our diet. Besides normal metabolic production of oxidants, environmental factors like diet, smoking, air quality, emotional or physical stressors further increase free-radicals and oxidative stress.
The body continuously attempts to restore balance through inflammatory response which can become chronic if not amended. Chronic inflammation plays a common link in vast number of conditions, from seasonal allergies to dementia, diabetes, heart disease and cancers.
Antioxidants play a vital role by seeking out free radicals, neutralizing their harmful effects and protecting our tissues and systems from oxidative stress and chronic inflammation.
There are several methods of measuring antioxidant activity such as TEAC Trolox equivalent antioxidant capacity , FRAP ferric-reducing ability of plasma , and ORAC oxygen radical absorbance capacity assay.
Each technique produces values, with higher numbers equating to greater neutralizing ability. FULL STORY. RELATED TERMS Antioxidant Healthy diet Bee Raw food diet Personalized medicine Zone diet Weight training Maple tree.
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Many nutrient-dense foods are Antioxidant-rich herbs in antioxidants, including certain types of berries, Kidney bean snacks, and vegetables. Antioxidant-rich herbs foods have Antioxidant-eich been linked Antioxidant-rich herbs other health benefits and may protect against chronic disease. Antioxidant-ricb are hfrbs made Antixoidant-rich the Antioxodant-rich and found in food that help defend cells from free radicalswhich can cause oxidative stress and increase the chance of developing various chronic diseases. Eating a diet rich in antioxidants increases blood antioxidant levels to reduce oxidative stress and disease risk. Here are the top 14 healthy foods that are high in antioxidants. Lucky for chocolate lovers, dark chocolate is nutritious. It has more cocoa than regular chocolate, as well as more minerals and antioxidants.
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