Antioxidant capacity of Brazilian fruit, vegetables and commercially-frozen fruit pulps
Contribuinte(s) |
UNIVERSIDADE DE SÃO PAULO |
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Data(s) |
19/10/2012
19/10/2012
2009
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Resumo |
Several epidemiological and research studies suggest that a high intake of foods rich in natural antioxidants increases the antioxidant capacity of the plasma and reduces the risk of some kinds of cancers, heart diseases, and stroke. These health benefits are attributed to a variety of constituents, including vitamins, minerals, fiber, and numerous phytochemicals, such as flavonoids. Thus, in addition to measuring the composition of the usual macronutrients and micronutrients, it seems important to also measure the antioxidant capacity of foods. For this purpose, 28 foods including fruits, vegetables and commercially-frozen fruit pulps were analyzed for antioxidant capacity. The antioxidant capacity of the foods varied from 0.73 to 19.8 mu mol BHT equiv/g. The highest values were observed for wild mulberries (19.8 mu mol BHT equiv/g), acai fruit pulp (18.2 mu mol BHT equiv/g) and watercress (9.6 mu mol BHT equiv/g). The antioxidant capacities are only indicative of the potential of the bioactive compounds; however, these data are important to explore and understand the role of fruit, vegetables and other foods in health promotion. (C) 2009 Elsevier Inc. All rights reserved. |
Identificador |
JOURNAL OF FOOD COMPOSITION AND ANALYSIS, v.22, n.5, p.394-396, 2009 0889-1575 http://producao.usp.br/handle/BDPI/19492 10.1016/j.jfca.2009.G4.002 |
Idioma(s) |
eng |
Publicador |
ACADEMIC PRESS INC ELSEVIER SCIENCE |
Relação |
Journal of Food Composition and Analysis |
Direitos |
restrictedAccess Copyright ACADEMIC PRESS INC ELSEVIER SCIENCE |
Palavras-Chave | #Flavonoids #Anthocyanin #Phenolic compound #Antioxidant capacity #Food analysis #Food composition #Brazilian foods #7 IFDC #ANTHOCYANINS #AGLYCONS #FOODS #L. #Chemistry, Applied #Food Science & Technology |
Tipo |
article original article publishedVersion |