International Specialty Supply
Supplying Sprout Companies Throughout the World
|
International Specialty Supply Supplying Sprout Companies Throughout the World
|
|
820 East 20th Street Cookeville, TN 38501 USA 931 526 1106
|
The following is a reprint of an article published in the May 1999 issue
of Food Technology Magazine. "An Antioxidant analysis called ORAC (Oxygen Radical
Absorbance Capacity), developed by researchers at the USDA Human Nutrition
Research Center on Aging at Tufts University in Boston, Mass., finds early
evidence that eating fruits and vegetables having high antioxidant activity may
help slow the processes of aging and reduce the risk of age-related diseases
such as cancer and heart attach. According to the researchers, the test-tube assay measures the
ability of foods, blood plasma, and other substances to subdue oxygen free
radicals, which can cause damage to healthy cells. Fruits and vegetables that
have the highest ORAC units per 100 grams included prunes (5,770), raisins
(2,830), blueberries (2,400), blackberries (2,036), Kale (1,770) strawberries
(1,540) raspberries (1,200) Brussels sprouts (980), plums (948), Alfalfa
Sprouts (930), broccoli flowers (890), beets (840), oranges (750), red
grapes (739), red bell peppers (710), cherries (670), kiwi fruit (602), and
grapefruit (480). In one study, when the daily intake of fruits and vegetables was
doubled for 36 men and women, ages 20-80, who normally ate the recommended five
servings of fruits and vegetables daily, the ORAC test revealed that food
antioxidants not only are absorbed but also boost the antioxidant power of the
blood 13-15%. In a second study, eight women gave blood after separately
ingesting spinach, strawberries, and red wine or taking 1,250 mg of vitamin C.
It was found that a large serving of fresh spinach produced the biggest rise in
blood antioxidant scores (up 25%) followed by vitamin C, strawberries, and red
wine. In parallel studies using rats, the researchers have demonstrated
that ingestion of antioxidants may lead to specific health benefits such as
preventing some loss of long -term memory and learning ability; maintaining the
ability of brain cells to respond to a chemical stimulus, a function that
normally decreases with age; and protecting blood vessels against oxygen damage.
Findings such as these support the view that consuming more fruits
and vegetables may reduce the risk of aging associated diseases, both mental and
physical, and promote the healthy image of these foods for use as
ingredients." |