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Antioxidant Capacity of Tea and Common Vegetables (Reprint) Cav
GH, Sofic E, Prior RL A
News Extract from Journal of Agricultural and Food Chemistry 44:
(11) 3426-3431 Nov. 1996 Based
on the fresh weight of the vegetable, garlic had the highest antioxidant
activity against peroxyl radicals (19.4) followed by kale (17.7), spinach
(12.6), Brussels sprouts, alfalfa sprouts, broccoli flowers, beets, red
bell pepper, onion, corn, eggplant (9.8-3.9) cauliflower, potato, sweet potato,
cabbage, leaf lettuce, string bean, carrot, yellow squash, iceberg lettuce,
celery, and cucumber (3.8-0.5). Kale
had the highest antioxidant activity against hydroxyl radicals followed by
Brussels sprouts, alfalfa sprouts, beets, spinach, broccoli flowers, and the
others. Previously,
some fruits were shown to contain high antioxidant activities.
This paper reported the antioxidant activities of 22 common vegetables,
one green tea and one black tea, measured using the automated oxygen radical
absorbance capacity assay with three different reactive species: a peroxyl
radical generator, a hydroxyl radical generator, and CU2+, a transition metal. The
green and black teas had much higher antioxidant activities against peroxyl
radicals than all these vegetables. However,
the tea also showed a prooxidant activity in the presence of CU2+, which was not
found with any of the vegetables studied. |