Articles tagged with Antioxidants
Researchers analyzed eight apple varieties and found Red Delicious and Northern Spy apples to have the highest antioxidant levels. Polyphenols in the skin and flesh of these apples were responsible for the highest antioxidant activity, with epicatechin and procyanidin B2 being key contributors.
Chronic inflammation during dialysis enhances oxidative stress, leading to cardiovascular disease, malnutrition, and poor outcomes. Antioxidant supplementation and ROS modulation are proposed solutions to prevent these complications.
A study found that carriers of a genetic variant associated with low antioxidant levels in the blood have a significantly increased risk of developing aggressive prostate cancer. The research highlights the potential role of antioxidants such as selenium and vitamin E in preventing prostate cancer.
Research reveals unique flavors and textures in Hispanic-style cheeses, while scientists also identify ways to make beans healthier and analyze the chemistry of margaritas. The study could lead to improved quality and marketability of these foods as they gain popularity in mainstream cuisine.
A Cornell University study found that tumor incidence was reduced by 17, 39, and 44 percent in rats fed the human equivalent of one, three, or six apples a day. The researchers also discovered that phytochemicals present in apples have potent antioxidant and anticancer activities.
Researchers at UT Southwestern have identified a protein called HIF-2a, which may help treat premature blindness caused by retinopathy of prematurity. The study found that controlling this protein could prevent or treat ROP before it happens, offering new hope for premature babies.
The study found that dietary supplement use increased from 14.2% in 1998-1999 to 18.8% in 2002, with a rise in multivitamin products containing antioxidants like lutein and lycopene. The acceptance of herbal supplements has become more mainstream, and marketing strategies have expanded to prevent chronic diseases.
A two-year study found that older beagles performed better on cognitive tests when fed a balanced diet with fruits and vegetables, exercised regularly, and provided stimulating environments. The combination of these interventions showed the most significant improvements in brain function.
Lab experiments showed lutein and zeaxanthin, found in leafy greens, protected human lens cells from UV damage, nearly 10 times more powerful than vitamin E. Nearly 20 million US citizens suffer from cataracts, a costly condition treated with surgery.
A comprehensive study of 13,017 French adults found no significant reduction in cancer incidence with antioxidant supplements, but men showed a 31% lower risk of developing cancer than women. The researchers suggest that supplementation may be effective in men due to their lower baseline levels of certain antioxidants.
A new study found that taking vitamin E daily can reduce the risk of heart attack by 43% and dying of heart disease by 55% in diabetic patients with haptoglobin 2-2. The results suggest a significant public health benefit for this group, who are at high risk of cardiovascular disease due to their genetic profile.
A study suggests that consuming antioxidant-rich foods, particularly apples, may reduce the risk of developing Alzheimer's disease. Quercetin, found in apples' skin, has shown stronger protective effects against neurotoxicity compared to vitamin C.
Research investigates the relationship between antioxidants and carcinogenesis, including the use of ß-carotene in cancer prevention. Studies also explore the formation of aldehydes as a central concern of oxidant stress for cancer therapy. Key findings include varying levels of individual antioxidants according to disease status.
Scientists at the University of Illinois found that honey contains higher levels of antioxidants than corn syrup, which can fight cancer and heart disease. Dark-colored honey, like buckwheat honey, shows promise as a replacement for synthetic preservatives.
Consuming three or more servings of vegetables daily lowered NHL risk by 40% in study participants. Higher intakes of selenium and zinc also showed protective effects, while vitamins A-C-E and carotenoids had no significant link.
A systematic review and meta-analysis found that antioxidant supplements do not prevent gastrointestinal cancers and may actually increase mortality risk. The study analyzed data from 14 randomized trials involving over 170,000 participants.
A multidisciplinary group of scientists will now begin working together to set standards on the methodology used to measure antioxidants. The goal is to identify the most reliable values for antioxidant measurements, which are thought to reduce the risk of cancer and heart disease, as well as fight aging and related diseases.
Researchers found that giving antioxidants to pregnant mice exposed to ethanol reduced limb malformations by 36%. The study suggests that improving nutritional status through daily multivitamins may help prevent birth defects. However, excessive vitamin consumption can be harmful to fetuses.
A new USDA study has identified the top sources of antioxidants in food, with fruits like cranberries and blueberries leading the way. The study found that lesser-known foods like Russet potatoes, pecans, and cinnamon also contain high levels of antioxidants.
A recent study found that fruit consumption was inversely associated with risk of neovascular ARM, a more severe type of vision loss. Participants who ate three or more servings per day had a 36% lower risk compared to those eating less than 1.5 servings.
A recent study published in the Proceedings of the National Academy of Sciences found that overexpressing a selenium-containing enzyme in mice led to insulin resistance and obesity. The researchers suggest that antioxidants, like selenium, may be harmful by neutralizing free radicals necessary for insulin signaling.
A new animal study suggests that antioxidant vitamins may increase the secretion of VLDL in liver cells, leading to higher levels of LDL cholesterol. The study found that vitamins hampered a process in the liver that prevents the production of harmful lipoproteins.
A new study investigates curcumin's ability to induce heme oxygenase-1 (HO-1) in rat astrocytes and neurons, suggesting a potential neuroprotective effect. The research found increased expression of HO-1 protein and detoxification enzymes in response to curcumin treatment.
Researchers found a direct correlation between honey consumption and elevated polyphenolic antioxidants in human plasma. The study's findings support existing evidence that honey may provide protective antioxidant compounds, contributing to overall health.
Diabetic women carrying two copies of the haptoglobin-2 gene are at risk of accelerated artery narrowing when taking antioxidant vitamins C and E. In contrast, those carrying the haptoglobin-1 variant experience a decreased rate of atherosclerosis when taking these vitamins.
Domestic tomato varieties in the US are now producing anthocyanin-containing fruit, offering a boost to nutritional value. The discovery opens doors for developing more nutrient-rich tomato varieties, benefiting both home gardeners and the food industry.
Antioxidants beta-carotene and vitamin C, as well as selenium, were associated with lower asthma prevalence in US youth under age 17. In contrast, continuous positive airway pressure therapy improved systolic heart function and reduced symptoms in patients with congestive heart failure and sleep apnea.
Researchers at Vanderbilt University have discovered new antioxidants that are 100 times more effective than vitamin E, with potential applications in dietary supplements and medical treatments. The newly developed compounds have also shown promise in protecting against lipid oxidation, a key factor in coronary artery disease.
A study of over 17,000 individuals found that regular use of vitamin E and C supplements, especially in combination, may lower the risk of developing Alzheimer's disease. While individual supplements showed no significant effect, multivitamins with higher doses of these vitamins offered some protection.
The new Standard Reference Material (SRM) 2385 contains pure spinach with certified concentrations of vitamins and antioxidants. Spinach is rich in beta-carotene and lutein, essential for healthy vision and eye health.
A study by researchers at the University of Guelph found that black beans have the highest antioxidant activity among common varieties of dry beans. The levels of anthocyanins, a type of antioxidant, were 10 times higher in black beans compared to oranges and similar to those found in grapes, apples, and cranberries.
Researchers at Cornell University found that cocoa contains nearly twice the antioxidants of red wine and up to three times those found in green tea. The high content of phenolic phytochemicals, or flavonoids, is responsible for this superior antioxidant activity.
Recent research findings highlight the health benefits of traditional Thanksgiving dishes such as cranberries, which can aid recovery from stroke, and may protect brain cells. Antioxidant-rich foods like hot cocoa tops both red wine and tea in cancer-fighting compounds.
A study of 5,197 participants found that those with diets high in vitamin C had a 30% lower stroke risk compared to those with low vitamin C intake. Smokers with high vitamin C intake were also significantly less likely to experience a stroke, with a reduced risk of over 70%.
Eating antioxidant-rich foods may help prevent age-related cognitive decline and slow brain aging. Research suggests that diets high in natural antioxidants can also protect against certain cancers, heart disease, and other neurological disorders.
Cocoa has been found to have the highest antioxidant content among hot water-based beverages, surpassing red wine and green tea. A study comparing the total antioxidant content of these drinks revealed that hot cocoa contains almost twice as many antioxidants as red wine and up to five times more than black tea.
Researchers suggest that vibrant egg colours advertise females' ability to defend against deleterious free radicals, indicating genetic quality. This hypothesis can be applied to all animals with colourful eggs and paternal care.
Researchers found that cranberry extract can significantly reduce brain cell death after a simulated stroke. The study suggests that consuming cranberries may aid in recovery from stroke, particularly in its earliest stages.
Researchers at USC developed synthetic enzymes that can combat oxidative damage, leading to improved memory in mice. The findings suggest these compounds may be more effective than traditional antioxidants in humans and could potentially treat various diseases with an oxidative component.
Researchers at Oregon State University discovered that ground raisins can inhibit bacterial growth in beef jerky as effectively as sodium nitrite, a common preservative. The study found that adding raisins to jerky reduces fat content, increases antioxidants and fiber, making it a more appealing option for consumers on low-sodium diets.
A new study found that consuming cranberry juice daily can significantly increase levels of good cholesterol by an average of 10% and boost plasma antioxidant capacity by up to 121%. The effects are associated with a decreased risk of heart disease.
Organic and sustainably grown produce show significantly higher levels of antioxidants compared to conventionally grown food. The investigation reveals a 58.5% increase in antioxidant levels for sustainably grown corn, highlighting the potential benefits of alternative farming practices on nutrition.
Research suggests that taking dietary supplements of L-arginine and antioxidants like vitamins C and E may lower the risk of atherosclerosis and heart disease. The treatment reduced inflammation and increased production of eNOS, a molecule that prevents blood clots.
A 2-week study found Concord grape juice provided significant antioxidant protection, outperforming á-tocopherol supplements. The unique finding was that CGJ reduced oxidized protein concentration by 20%, a benefit not seen with the supplements.
Honey-baked meats contain antioxidants that may protect against heart disease, while bread crusts are rich in cancer-fighting compounds. Cranberries top the antioxidant chart, followed by canned corn, herbs like oregano, and sweet potato-based desserts.
A study by American Chemical Society researchers identified a novel type of antioxidant called pronyl-lysine in bread crust, which is eight times more abundant than in the crumb. This compound is likely to be more effective when bread is broken down into smaller pieces and baked, such as in stuffing.
Researchers found that a synthetic antioxidant, AEOL 10150, significantly reduced brain tissue destruction and neurological deficits in mice after stroke. The compound protected potentially salvageable tissue surrounding the damaged cells.
A recent study found that regular consumption of raw garlic can prevent oxidative stress and tissue damage in rats. The results suggest that garlic has potential to save lives of patients undergoing heart surgery by protecting against ischemic-reperfusion injury.
A study of 307 southern Italian women found that low vitamin E intake is associated with atherosclerotic plaques in the carotid arteries, which are sites where early atherosclerosis begins. Vitamin E intake from legumes, vegetables, and olive oil may help prevent cardiovascular disease.
A study by Nicki Engeseth found that honey improves antioxidant levels in human blood, suggesting a mild protective effect against heart disease. The research also showed that darker honeys have higher antioxidant levels, which may inhibit the growth of oral pathogenic bacteria.
Research at Cornell University found that cooking sweet corn increases its antioxidant activity by up to 53% and ferulic acid content by 900%. This boost is due to the release of bound ferulic acid during high-temperature cooking.
Heat processing of sweet corn enhances its beneficial compounds, increasing total antioxidant activity and phenolic levels. Cornell researchers contradict conventional wisdom that processed fruits and vegetables have lower nutritional value than fresh produce.
Researchers found that an antioxidant compound can protect islet cells from stress and death during transplantation, leading to improved transplant success rates. The antioxidants neutralized free radicals that contribute to inflammation and cell death, allowing more islet cells to survive and function properly.
Rutgers researchers found that acetaminophen can exert an antioxidant effect on heart muscle cells, blocking damage caused by oxidants. The study suggests that acetaminophen may play a role in preventing some of the damaging effects of cardiovascular disease and hardening of the arteries.
Researchers at Purdue University and the USDA have developed tomatoes with significantly higher levels of lycopene, a key cancer-fighting antioxidant. The genetically modified tomatoes contain up to 3.5 times more lycopene than conventional varieties, which may help reduce the risk of certain cancers and heart disease.
A study found that drinking white wine recently and over a lifetime was associated with better lung function. The researchers think the antioxidants in wine account for this positive effect. Wine consumption was linked to higher levels of protective antioxidants in the blood, which may help protect lung health.
Scientists have identified pterostilbene, found in grapes, as having similar anticancer properties to resveratrol and potential antidiabetic benefits. Laboratory tests on cells showed that pterostilbene can prevent cell damage caused by cancer-causing agents.
Research at Cornell University found that cooking tomatoes enhances nutritional value by increasing lycopene content, a powerful antioxidant. Vitamin C levels decrease with heat, but antioxidants in cooked tomatoes increase, potentially reducing chronic disease risk.
Researchers found that dark-colored honeys, especially buckwheat, had the highest antioxidant values, which are comparable to those in fruits and vegetables. The study suggests that honey may have the potential to serve as a dietary antioxidant, potentially preventing oxidation in the blood.
A new study suggests that taking supplements of both vitamins C and E can significantly reduce coronary arteriosclerosis in heart transplant patients. After one year, the group receiving antioxidants showed little to no thickening and narrowing of their coronary arteries, while those receiving a placebo experienced significant changes.