Sentences with phrase «antioxidant in food»

First proposed in the 1950s, this theory led to the current belief that consuming antioxidants in food would counteract this process.

Even better, you can also find antioxidants in the foods you love — wine, chocolate and even beef — which can be enjoyed in moderation.

By working together as a team, multiple antioxidants in foods are able to recycle and protect one another by donating electrons to each other.

Vitamin C is one of the main antioxidants in food.

The fiber and antioxidants in these foods go far in eliminating excess estrogen and controlling teenage acne.

Scientific interest in the antioxidant function of the cruciferous vegetables has been sufficient to trigger funding of isotope studies on cruciferous vegetables that document the uptake of antioxidants in these foods from our digestive tract into our bloodstream.

A 2004 USDA study on antioxidants in foods put artichokes within the top 10, and the fourth highest ranked vegetable.

When we analyzed antioxidants in foods to be included in our food composition table (R. Blomhoff, unpublished data) we observed that green and black coffee beans contain 15.9 and 22.6 mmol total antioxidants / 100 g, respectively.

The logic behind the raw foods movement is that the heat applied to your food during cooking damages vital nutrients and vitamins, slashing proteins and antioxidants in that food by at least half.

Cancer - preventing antioxidants in foods are missing in this milk diet as well.

It is extremely noteworthy that understanding the necessity of antioxidants in our food supply and in our health started with foods such as spirulina.

Antioxidants in foods tend to work together in important and synergistic ways to provide protection against free radical damage.

While the grapes in this study were applied directly, they could still strengthen the skin when eaten because other antioxidants in foods like beta - carotene are known to migrate to your face and build up in skin cells there.

Vitamins A, C (ascorbic acid), B 12 and E are used as antioxidants in our food.

Today we discuss the role of mixed tocopherols, a natural antioxidant in our food derived from vitamin E.

This minimal processing results in a product which maintains a high ORAC (value, a measure of the amount of antioxidants in foods.

When we consume antioxidants in our foods, we benefit not only our health, but our appearance also improves in the way of glowing skin, shiney hair and strong nails.

Fermentation enhances the levels of vitamins and antioxidants in food, making it more nutritious.

Research shows that higher intakes of produce in premenopausal women helps reduce oxidation in the body through the role of the antioxidants in those foods.

Antioxidants in foods, such as such as vitamins E and C, may help delay the aging process and prevent or even reverse memory loss, according to a study published in the December 2008 issue of the journal «Age.»

Antioxidants in foods, including vitamins A, C and E, polyphenols and certain minerals, such as selenium boost immune function by quenching free radicals, highly - reactive compounds that are formed as byproducts of normal processes in the body or enter the body from the environment, according to Penn State University.

It's not so much the antioxidants in these foods, but the phytochemicals that contribute to their health benefits.

The level of antioxidants in foods is evaluated by ORAC Score, which stands for «oxygen radical absorbance capacity».

>> The impacts of conventional farm chemicals on the SOIL, and how that affects the nutritional composition (quantities of vitamins, minerals, and antioxidants in the food)

This minimal processing results in a product which maintains a high ORAC (value, a measure of the amount of antioxidants in foods.

There are a lot of different types of antioxidants in foods, and many specialize in neutralizing specific type of toxin.

Many researchers have theories that the higher the ORAC values in a food, the higher the amount of antioxidants in that food.

Common sources of antioxidants in food are berries and chocolate, but apple cider vinegar also seems to have the potential to assist in maintaining this balance by adding antioxidant enzymes and vitamins to the mix.

Basically, researchers pit a bunch of free radicals (bad) against a sample of food and see how well the antioxidants in the food can «disarm» them.