Antioxidants

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The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide:

Highlighting some interesting observations:

*“Most of the spices and herbs analyzed have particularly high antioxidant contents. Although spices and herbs contribute little weight on the dinner plate, they may still be important contributors to our antioxidant intake, especially in dietary cultures where spices and herbs are used regularly.

The antioxidants are intact in the dried end product. This tendency is also seen in some fruits and their dried counterparts. Thus, dried herbs and fruit are potentially excellent sources of antioxidants.”

*“Herbal and traditional plant medicines emerged as many of the highest antioxidant-containing products in our study. We speculate that the high inherent antioxidant property of many plants is an important contributor to the herb’s medicinal qualities. In our study we identified Sangre de Grado, the sap from the tree trunk of the species Croton lechleri sampled in Peru to have exceptional high antioxidant content. This sap has a long history of indigenous use in South America for wound healing and as an antifungal, antiseptic, antiviral and antihaemorrhagic medicine.” 

*“Nuts are a rich source of many important nutrients and some are also antioxidant-rich. The observed increase in antioxidant content in nuts with pellicle compared to nuts without pellicle is in good agreement with earlier studies showing the flavonoids of many nuts are found in the nut pellicle.”

*“…a food low in antioxidant content may have beneficial health effects due to other food components or phytochemicals executing bioactivity through other mechanisms.”