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Low Carb Foods

Best sources of food antioxidants

Best sources of food antioxidants

One of the largest antioxidant studies was recently conducted and revealed that the following foods contained significant amounts of disease-preventing compounds.

In addition to the highly touted antioxidant-filled blueberries and cranberries, researchers have discovered some other surprising antioxidant-rich food sources such as russet potatoes, pecans and cinnamon. Antioxidants benefit people by providing protection against chronic diseases like cancer, heart disease and Alzheimer’s.

This is why doctors and nutritionists are always telling people to increase their intake of fruits and vegetables, particularly those known to contain high levels of antioxidants.

A recent study on antioxidants consisted of assessing the amount of antioxidants in over 100 types of foods including fruits, vegetables, spices and nuts.

Highest Ranking Antioxidant Food Sources :

Fruits: Cranberries, blueberries and blackberries
Vegetables: Beans, artichokes and Russet potatoes
Nuts: Pecans, walnuts and hazelnuts
Spices: Ground cloves, ground cinnamon and oregano

Experts stressed that consumers should understand that not all antioxidants produce the same benefits because of the various ways they are absorbed and utilized in the body.

Presently, recommendations for antioxidant intake do not exist, however until such guidelines are established, it is recommended that consumers continue to eat several kinds of fruits and vegetables to reap their antioxidant benefits.

Journal of Agricultural of Food Chemistry June 16, 2004;52(12):4026-4037

Organic food may be more nutritious

Supporters of organic foods have long argued that they are better for the environment than conventional produce. Now, there is growing reason to believe that organic foods may be more nutritious as well, according to two recent studies.

The first report, by Virginia Worthington, MS, a nutritionist , reviews 41 scientific studies from around the world that compare the nutrition of organic and conventionally grown foods. The report found significantly higher nutrients-and less toxic substances-in organic crops.

Worthington's paper, published in :The Journal of Alternative and Complementary Medicine's April 2001 issue, found that organic crops on average boast 29% more magnesium, 27% more vitamin C, 21% more iron, 14% more phosphorus, 26% more calcium, 11% more copper, 42% more manganese and 9% more potassium.

Worthington also found that organic produce has 86% more chromium, which is necessary for proper blood sugar balance; 498% more iodine, necessary for proper thyroid function; 152% more molybdenum, an antioxidant that has been shown to reduce arthritic aches and pains, and 372% more selenium, an antioxidant that protects cells from radical damage.

In Britain, the Soil Association released a review of existing research indicating that organic foods are higher in nutrition than their non-organic counterparts.

The report's author, nutritionist Shane Heaton, told "The Guardian," a British newspaper, "Official data show an alarming decline in mineral levels in fruits and vegetables over the past half century."

Worthington's research "confirms our findings that , on average, organic produce contains significantly higher levels of vitamin C, iron, magnesium and phosphorus, and how seemingly small differences in nutrients can mean the difference between getting the recommended daily allowance-or failing to," says Heaton.

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