Some studies suggest that dark roast has a better effect than light roast on
antioxidant capacity in those who drink it.
Among the fruits, vegetables and nuts analyzed, each food was measured for antioxidant concentration as well as
antioxidant capacity per serving size.
Researchers have shown that strawberry consumption
boosts antioxidant capacity of the blood by improving the response of red blood cells to oxidative stress.
And we all know how great blueberries are... they have one of the highest
antioxidant capacities among all fruits, vegetables, spices and seasonings.
While these guys have a
strong antioxidant capacity, they may also have digestive benefits as they contain compounds that support the cells lining the stomach and gastrointestinal tract.
It is well known that all blueberries are loved for their flavor and their high
antioxidant capacity pleasing taste buds and helping to protect against disease and age - related health risks.
We've gone and measured the
total antioxidant capacity of the cereal compared to other breakfast cereals just to show quality assurance.
The women were categorized according to total
antioxidant capacity levels — 5 groups with no cardiovascular disease history and 4 with prior cardiovascular disease.
Various fruit powders and retail fruit products were obtained and analyzed
for antioxidant capacity (ORAC (μM TE / g)-RRB-, total polyphenol content (TP (mg / g)-RRB-, and total flavanol content (TF (mg / g)-RRB-.
Women with the highest levels of dietary total
antioxidant capacity with no cardiovascular disease had a significantly 17 % lower total stroke risk in comparison to women in the lowest quintile.
For example, researchers are investigating the potential of increasing
antioxidant capacity by targeting what's known as the Nrf2 pathway, as well as developing inhibitors of NADPH oxidases, which are key sources of reactive oxygen species.
Blood levels of beta - carotene, lutein, and total
blood antioxidant capacity have been found to improve along with red cabbage intake, while oxidized LDL has been found to decrease.
Research shows that friendly probiotics such as Lactobacillus and Bifidobacteria promote gut immunity (therefore reduce the severity of skin allergy conditions such as eczema), reduce skin inflammation (a leading cause of prematurely ageing skin), boost
cellular antioxidant capacity, defend the lining of the intestine, increase the bio-availability of nutrients and improve the assimilation of nutrients such as amino acids, vitamins, minerals and antioxidants.
Results of this study showed a decrease in total
antioxidant capacity following the microwaving and boiling approach, and a slight increase in this capacity through use of the stir - fry method.
(The report goes by the catchy title: Lipophilic and
Hydrophilic Antioxidant Capacities of Common Foods in the United States — those USDA scientists are just a barrel of monkeys.)
Wang W, Bostic TR, and Gu
L. Antioxidant capacities, procyanidins and pigments in avocados of different strains and cultivars.
Lower quality ROO
lose antioxidant capacity because polyphenols are lost in the refining process, although fatty acid composition is similar to that of VOO (Ramirez - Tortosa, 1999; Lercker, 2000).
Fermented soymilk also has a more
pronounced antioxidant capacity than unfermented soymilk, and this activity is further enhanced by the synergistic application of both lactic acid bacteria and bifidobacteria together versus only Lactobacilli or Bifidobacterium strains alone [135].
An aqueous model medium, heated at 90 °C, was used to test the degradation of cacao's procyanidin compounds, and then, the
relative antioxidant capacity of each new compound was analyzed.
That same group of intrepid Italian researchers that did the inflammation and arterial function studies turned their sights to the «Ability of a high - total
antioxidant capacity diet to increase stool weight and bowel antioxidant status in human subjects.»
In a study on indigenous vegetable intake in the southeastern United States, collard greens were determined to provide the 4th greatest amount of
antioxidant capacity related to overall dietary intake among 12 nutrient - rich foods in the study.