Fruits antioxidant properties

NICOLI M c, ANESE M, PARPINEL M T (1999) Influence of processing on the antioxidant properties of fruit and vegetables , Trends Food Sci Technol, 10 (3) 94-100. 

Vaillant, F. et al.. Colorant and antioxidant properties of red-pnrple pitahaya Hylocereus sp.). Fruits, 60, 1, 2005. 

There is usually no need to supplement with specific vitamins. Patients should be encouraged to eat a well balanced diet and should also take a multivitamin and mineral supplement. Some clinicians recommend vitamins C and E for their antioxidant properties however, no significant improvements have been shown compared to placebo. Encourage patients to eat a diet rich in vitamin C and E (i.e., bright colored fruits and vegetables, nuts, and whole grains). Metabolism of levodopa may cause elevated homocysteine concentrations that... 

Balasundram N, Ai TY, Sambanthamurthi R, Sundram K and Samman S. 2005. Antioxidant properties of palm fruit exttacts. Asia Pac J Clin Nutr 4(4) 319-324. 

Garcia-Alonso M, de Pascual-Teresa S, Santos-Buelga C and Rivas-Gonzalo JC. 2004. Evaluation of the antioxidant properties of fruits. Food Chem 84(1) 13—18. 

Hamauzu Y, Yasui H, Inno T, Kume C and Omanyuda M. 2005. Phenolic profile, antioxidant property, and anti-influenza viral activity of Chinese quince (Pseudocydonia sinensis Schneid.), quince (Cydonia oblonga Mill.), and apple (Malus domestica Mill.) fruits. J Agric Food Chem 53(4) 928-... 

Lako J, Trenerry, VC, Wahlqvist M, Wattanapenpaiboon N, Sotheeswaran S and Premier R. 2007. Phytochemical flavonols, carotenoids and the antioxidant properties of a wide selection of Fijian fruit, vegetables and other readily available foods. Food Chem 101(4) 1727-1741. 

Lim YY, Lim TT and Tee JJ. 2007. Antioxidant properties of several tropical fruits a comparative study. Food Chem 103(3) 1003-1008. 

Murcia MA, Jimenez AM and Martinez-Tome M. 2001. Evaluation of the antioxidant properties of Mediterranean and tropical fruits compared with common food additives. J Food Protect 64(12) 2037-2046. 

The role of the antioxidant properties of vitamins C, E, and p-carotene in the prevention of cardiovascular disease has been the focus of several recent studies. Antioxidants reduce the oxidation of low-density lipoproteins, which may play a role in the prevention of atherosclerosis. However, an inverse relationship between the intake or plasma levels of these vitamins and the incidence of coronary heart disease has been found in only a few epidemiological studies. One study showed that antioxidants lowered the level of high-density lipoprotein 2 and interfered with the effects of lipid-altering therapies given at the same time. While many groups recommend a varied diet rich in fruits and vegetables for the prevention of coronary artery disease, empirical data do not exist to recommend antioxidant supplementation for the prevention of coronary disease. 

Carotenoids, present in fruits and vegetables, are widely believed to protect human health. In particular, some epidemiological studies have correlated the intake of carotenoid-rich fruits and vegetables with protection from some forms of cancer (4,5). This action is probably due to the carotenoids antioxidant properties rather than to their vitamin A activity. 

Similarly, Tarozzi et al. (2004) assessed the impact of cultivation practices, commercial processing, and storage of fruits and vegetables on phenolic antioxidants. They investigated the influence of commercial cold-storage periods on antioxidant properties of apples grown by organic or... 

In association with well-known health benefits related to the consumption of fruit- and vegetable-rich diets, research on the protective effects of plant-derived phenolic compounds (polyphenols) has developed notably in recent years. In particular, their antioxidant properties have been the objective of extensive research. However these phenolics are the target of an array of chemical reactions that, if confirmed to occur in vivo, would contribute to their health promoting effects. It is now emerging that both parent compounds and their metabolites produced after ingestion can regulate cell and tissue functions by both antioxidant and nonantioxidant mechanisms. This volume provides the latest evidence supporting these concepts. 

Flavonoids are a family of antioxidants found in fruits and vegetables as well as in popular beverages such as red wine and tea. Although the physiological benefits of flavonoids have been largely attributed to their antioxidant properties in plasma, flavonoids may also protect cells from various insults. Nerve cell death from oxidative stress has been implicated in a variety of pathologies, including stroke, trauma, and diseases such as Alzheimer s disease and Parkinson s disease. 

Monoterpenes Some antioxidant properties aid in activity of Basil, citrus fruits, broccoli, orange and... 

EXHIBIT 6.1 Dragon fruit with its antioxidant properties has captured the attention of mainstream companies inciuding Snappie, Tropicana, and Sobe. 

In a test-tube method called ORAC (oxygen radical absorbance capacity), freeze-dried agaf powder scored the highest ORAC level yet determined among fruits, a result that incited a storm of marketing literature declaring that a af products have the highest antioxidant health value of any food. The bad news is that there are limitations to that ORAC value as we know it (see Appendix A). Antioxidant properties determined in test tubes are unlikely to have the same antioxidant roles in the human body. Further, the comparisons of aqa ORAC with other fruits are not valid since the fruit preparations were not identical across all tests. 

Flavonoids are widely distributed in fruits and vegetables and are very common nutritional supplements as antioxidants. The results on antioxidant activities of simple catechols provide a useful basis for evaluating results for the many, more complex natural compounds containing the catechol structure, such as the flavonoids, steroidal catechols and hormonal catecholamines. There are several reviews on the antioxidant properties of flavonoids and several reports on experimental " and theoretical evidence linking their antioxidant properties to the catechol moiety usually found in their structure. The basic flavonoid structure (29) is shown in Chart 1, with a few selected examples (30-36) from different groups to illustrate some of the relationships between their detailed structures and related antioxidant properties. Efforts to elucidate these relationships are hampered by their very low solubility in non-polar solvents, and the tendency of some researchers to employ metal ions as initiators of oxidation in aqueous media so that one cannot distinguish between their action as chain-breaking... 

The subject of flavonoids is taken up in Ebadi s Chapter 29, some of which are said to be effective against breast cancer. Varions subclasses are listed, and then-antioxidant properties are noted, along with their role as enzyme inhibitors. The chemical compound quercetin is singled ont as among the most active, and it is commonly found in onion, apples, kale, red wine, and green/black teas. A rednced risk of not only of breast cancer, but also of prostate, lung, colon, and stomach cancers is associated with an increased intake of fruits, vegetables, and soy prodncts. 

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