Articles tagged with Antioxidants
A prospective study found that consuming flavanones in citrus fruits reduces the risk of ischemic stroke by 19% in women. Flavonoids, present in various foods and drinks, may provide protection through improved blood vessel function and anti-inflammatory effects.
A new study found Pycnogenol to improve skin hydration by 44 percent and increase collagen production, resulting in improved skin elasticity. The supplement also showed reduced skin fatigue and wrinkles, with increased skin smoothness.
A Swedish study found that antioxidant-rich diets, particularly those high in fruits and vegetables, lower stroke risk in women with and without a history of cardiovascular disease. The study's findings suggest that increasing consumption of such foods may help reduce oxidative stress and inflammation, key factors in stroke development.
A team of scientists created a genetically modified zebrafish model that can visualize early events in human atherosclerosis. The model, which is efficient and cost-effective, allows researchers to test the potential effectiveness of new antioxidant and dietary therapies.
Researchers found an inverse correlation between mercury exposure and antioxidant status in Alaskan huskies, suggesting potential health risks for indigenous communities. The study highlights the need for monitoring and reducing mercury generation, particularly from coal-generated power plants.
Research on rats found that strawberry extract reduced stomach damage caused by alcohol consumption. The study suggests that strawberries' antioxidant properties may help prevent gastric illnesses related to free radicals.
Patients with acute lung injury receiving dietary supplements did not experience improved outcomes, but rather more days on ventilators and in the ICU. The supplements increased plasma EPA levels but had no statistically significant impact on mortality rates.
A new genre of pasta made with barley is being developed, offering a potential solution for consumers seeking healthier alternatives. The barley spaghetti contains more fiber and antioxidant activity than traditional semolina-based spaghettis, making it a promising option for those looking to reduce their risk of heart disease.
A new study reveals that high-pressure processing increases the concentration of total carotenoids in avocado and papaya by more than 50 percent. Individual members of this healthful family of chemicals increase by up to 513 percent, suggesting a self-defense mechanism in fruit tissue.
Researchers at the University of Illinois have developed a new set of building blocks for simple synthesis of complex molecules. They successfully synthesized synechoxanthin, an antioxidant molecule, using their iterative cross-coupling method, which enables the creation of a whole new class of building blocks.
Researchers at Penn State found that consuming high-fat meals with antioxidant spices reduced triglyceride response by about 30 percent, which may help lower heart disease risk. Adding spices to meals also increased antioxidant activity in the blood by 13 percent.
Researchers found that antioxidants may have significant value in addressing infertility issues, including erectile dysfunction. Antioxidants can help control free radicals that destroy nitric oxide, an agent that relaxes and dilates blood vessels.
Researchers have discovered that two species of wild neotropical blueberries contain twice the amount of antioxidants as US-sold blueberries. The findings suggest these extreme superfruits could benefit human health and underscore the importance of preserving Earth's biodiversity.
Researchers found that egg yolks contain two amino acids with high antioxidant properties, making them comparable to apples in preventing cardiovascular disease and cancer. However, cooking methods significantly reduce these properties.
A comprehensive review of resveratrol studies found the polyphenol compound has anti-aging, anti-carcinogenic, and antioxidant properties. However, more research is needed to fully understand its benefits on human health.
Researchers found that poplar bud extract has moderate antioxidant activity and demonstrates anti-aging effects on cells in laboratory tests. The study suggests potential use of poplar bud compounds in cosmetic and nutraceutical formulations for skin care.
Researchers found that bitter cumin seeds are a rich source of phenolic antioxidants, which can mop up free radicals and reduce oxidative stress. This antioxidant activity is correlated with the total phenol content of the seeds, suggesting that multiple phenolic compounds may be responsible for its effects.
Researchers found that increased host antioxidant defense enzyme activity reduced asthma risk, while high levels of a specific enzyme decreased the risk. The study suggests regulating the body's antioxidant defense system may play an important role in preventing asthma.
A new study found that rice-based liquid smoke has antioxidant and anti-inflammatory properties, which may help fight off diseases. The researchers discovered that it could prevent inflammation without triggering allergic responses.
New research suggests that caffeine is a rich source of antioxidants in the diet, helping protect against diseases like Alzheimer's and heart disease. The study provides detailed calculations on how caffeine interacts with free radicals, bolstering evidence for its healthful antioxidant effects.
Researchers at the University of Alabama at Birmingham found that an antioxidant called MitoQ can prevent damage to the liver caused by excessive alcohol consumption. The study suggests that MitoQ may be a useful agent for treating liver damage caused by prolonged, habitual alcohol use.
Researchers analyzed wild Mexican, Central, and South American blueberries finding two types to be extreme super fruits with significantly more antioxidants than commercial varieties, potentially offering enhanced protection against heart disease and cancer.
Researchers found that drinking tart cherry juice daily can significantly reduce inflammation and cardiovascular risk in overweight adults. A cherry diet also reduced atherosclerosis and other heart disease risk factors in mice, with improved cardiovascular health leading to a 65% reduction in early death.
Researchers identified 54 compounds in maple syrup from Canada with antioxidant activity and potential health benefits, including anti-cancer and anti-inflammatory effects. The study suggests that maple syrup may inhibit enzymes relevant in Type 2 diabetes management.
A small trial found that a proprietary antioxidant mixture taken before CT scans reduced DNA injury by up to 50%. The formula, administered orally, neutralized free radicals caused by X-rays and protected against cell damage.
A new study by Joe Vinson ranks walnuts as the No. 1 nut in terms of healthful antioxidants, with nearly twice as much antioxidants as other commonly consumed nuts. Walnuts contain a combination of high-quality protein, vitamins, minerals, dietary fiber and are dairy- and gluten-free.
Researchers discovered a critical link between respiratory syncytial virus and oxidative stress, which causes lung inflammation and damage in children. The study found that the virus blocks the activity of Nrf2, a protein needed for antioxidant enzymes, leading to increased reactive oxygen species and cell killing.
Researchers found that apple polyphenols prolonged lifespan and preserved physical function in fruit flies, supporting previous studies on antioxidant benefits of apples.
Researchers from the US Department of Agriculture have found moderate antimicrobial activity and significant antiplatelet-clumping activity in chamomile tea. Peppermint tea has been shown to have strong antioxidant and antiviral actions, while hibiscus tea has lowered blood pressure in pre-hypertensive adults.
A new study published in the Journal of Nutrition found that eating pecans increases healthy antioxidant levels in the body, reducing unhealthy cholesterol oxidation by up to 33 percent. The study suggests that pecans' antioxidants may contribute to heart health and disease prevention.
Scientists at The Hershey Company and their collaborators have developed improved methods for determining flavanol antioxidants in cocoa and chocolate, enabling more accurate and higher values. These new methods will be made generally available to the chocolate industry, promoting uniform standards and applications.
New research published in Chemistry Central Journal reveals that chocolate contains more antioxidants and polyphenols than fruit juice. Dark chocolate and cocoa have been found to have a higher antioxidant capacity and greater total flavanol content, making them a healthier alternative.
UBC food scientists have identified the Maillard reaction as the main source of antioxidants in dark roasted coffee beans. The study found that coffee beans lose 90% of their chlorogenic acid during roasting, leading to increased antioxidant activity.
A new study reveals that female striped plateau lizards' colorful patches during reproduction season boost yolk antioxidants in their eggs, resulting in healthier offspring. The research suggests that females with more vibrant coloration may be more attractive to males and produce higher-quality offspring.
Researchers at the Weizmann Institute discovered that antioxidants can cause a decrease in ovulation levels in female mice, potentially disrupting fertility. The study suggests that reactive oxygen species play a crucial role in the ovulation process and may be affected by antioxidant supplementation.
A systematic review found that antioxidant supplements may benefit couples trying to conceive naturally, particularly when the male partner takes antioxidants. The review of 34 trials involving over 2,800 couples suggests a higher likelihood of pregnancy or live birth when antioxidants are used.
Researchers at UCLA found that the Nrf2 protein, thought to protect against oxidative stress, actually promotes atherosclerosis by raising plasma cholesterol levels and increasing plaque formation in arteries. The study suggests that antioxidant therapies targeting this protein may not be as effective due to these additional mechanisms.
A BYU research team found that eating an orange is better for you than its components when taken separately due to the specific mixture of antioxidants. The study identified several combinations, with hesperidin and naringenin appearing to contribute significantly.
Researchers discovered TXNL2 helps protect human breast cancer cells from high levels of reactive oxygen species (ROS), which can contribute to tumor development and progression. Enhanced TXNL2 expression correlated with cancer spread and decreased survival rates in primary breast cancer samples.
Researchers at UCLA have discovered a way to strengthen polyunsaturated fatty acids, making them less susceptible to oxidation. This breakthrough could lead to the development of more effective nutritional supplements and new approaches to combatting neurodegenerative diseases like Parkinson's and Alzheimer's.
A chemist at UC Riverside is using advanced spectroscopy methods to verify the presence of pomegranate compounds in juices sold as pomegranate juice. By analyzing unique biochemicals, she aims to detect adulterated products and potentially apply this technology to other food and beverage items.
A large study found that high blood levels of alpha-carotene were associated with a lower risk of death from all causes. Higher alpha-carotene concentrations also appeared to be linked to reduced risk of cardiovascular disease and cancer.
A recent study has raised concerns about the safety of certain plant-based antioxidants, including quercetin and ferulic acid. The research found that these antioxidants may aggravate or even cause kidney cancer in diabetic laboratory rats.
Children with third-degree burns lose almost half of their stored vitamin E in just three weeks, despite receiving high-calorie diets. This rapid depletion may lead to health complications, including peripheral neuropathy.
Researchers found that sorghum bran contains higher levels of antioxidants than blueberries and pomegranates. The study suggests that high-tannin sorghum varieties could be used as an inexpensive and nutritious food additive to combat chronic inflammation and oxidative stress.
A study found that quercetin and ferulic acid aggravated kidney cancer in severely diabetic laboratory rats, raising concerns about their safety. The researchers recommend reevaluating the safety of plant-based antioxidants until further evidence is available.
Researchers found that black rice bran contains more anthocyanin antioxidants than blueberries, but with lower sugar content and higher fiber levels. The discovery suggests using black rice and its bran to boost the health value of various foods, such as breakfast cereals and baked goods.
Black rice bran contains more health-promoting anthocyanin antioxidants than blueberries but with less sugar and more fiber and vitamin E antioxidants
Eating berries like blueberries, strawberries, and acai berries may help keep the aging brain healthy by activating its natural 'housekeeper' mechanism. The mechanism cleans up toxic proteins linked to age-related memory loss and other mental decline.
A study by American Chemical Society found that many bottled tea beverages contain extremely low levels of polyphenols, with some containing virtually no antioxidants. In contrast, a single cup of home-brewed green or black tea can contain 50-150 mg of polyphenols.
Researchers discovered two methods to increase antioxidants in potatoes, including electric shocks and ultrasound treatment, resulting in up to 50% more phenols and chlorogenic acid. The process could have widespread commercial application for functional foods with potential health benefits.
A Mediterranean diet high in antioxidants and omega-3 fatty acids has been shown to reduce the damaging effects of UV rays on the skin. Foods such as olive oil, fish, fruits and vegetables can provide essential nutrients to protect against skin cancer, while regular sunscreen applications and protective clothing are also crucial.
A recent study published in Archives of Neurology found that consuming more vitamin E through the diet is associated with a lower risk of dementia and Alzheimer's disease. The researchers analyzed data from over 5,400 participants and found that those who consumed the most vitamin E had a 25% lower risk of developing dementia.
A randomized controlled trial found that long-term antioxidant supplementation improved glucose and lipid metabolism, increased large and small artery elasticity, and decreased blood pressure in patients with multiple cardiovascular risk factors. The study suggests that antioxidants may have a beneficial impact on cardiovascular health.
A new study found that vitamin C and E supplements do not prevent pre-eclampsia in pregnant women with type 1 diabetes, but may benefit those with low antioxidant status. The supplement did not cause harm to mothers or babies.
Scientists discovered that adding antioxidant therapy to traditional antimalarial treatment can prevent long-lasting cognitive impairment in cerebral malaria. Oxidative stress is present in the brains of mice infected with cerebral malaria, and treating with antioxidants prevents cognitive damage.
A diet rich in antioxidants significantly improves insulin resistance in obese individuals with the metabolic syndrome. The study found that a daily intake of 800-1,000 milligrams of antioxidant-rich foods from fruits and vegetables enhances insulin sensitivity and reduces the risk of developing diabetes.
A randomized clinical study published in World Journal of Gastroenterology found that Viusid reduces lipid peroxidation products and has immunomodulatory effects on cytokine secretion. The study suggests Viusid as a potential strategy for treating patients with chronic hepatitis C who have failed previous antiviral treatment.
A new animal study published in Current Topics in Nutraceutical Research suggests that eating pecans daily may help protect the nervous system and delay motor neuron degeneration. The study found that vitamin E in pecans provides significant antioxidant benefits, which can fight diseases like Alzheimer's and Parkinson's.
Researchers found that eating pistachios increases blood serum levels of lutein, beta-carotene, and gamma-tocopherol. These antioxidants may help lower oxidized LDL concentrations, which can contribute to inflammation and plaque buildup inside blood vessels.