An apple plus a brazil nut a day keeps the doctors away: antioxidant capacity of foods and their health benefits

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dc.contributor.author Bucalen Ferrari, Carlos Kusano
dc.contributor.author Percario, Sandro
dc.contributor.author Silva, Jose Carlos Costa Baptista da Silva [UNIFESP]
dc.contributor.author Ferraz da Silva Torres, Elizabeth Aparecida
dc.date.accessioned 2019-01-21T10:30:05Z
dc.date.available 2019-01-21T10:30:05Z
dc.date.issued 2016
dc.identifier http://dx.doi.org/10.2174/1381612822666151117122715
dc.identifier.citation Current Pharmaceutical Design. Sharjah, v. 22, n. 2, p. 189-195, 2016.
dc.identifier.issn 1381-6128
dc.identifier.uri http://repositorio.unifesp.br/handle/11600/49575
dc.description.abstract Antioxidant-rich foods scavenge free radicals and other reactive species, decreasing the risk of different non-communicable chronic diseases. The objective of this study was to review the content of total antioxidant capacity of commonly foods comparing with experimental data and to explore the health benefits due to foods with moderate to high TAC. The TAC was analytically measured using the "Total Antioxidant Capacity" (NX2332) test from Randox (R) (UK) by spectrometry at 600 nm. Brazil nut (Bertholletia excelsa), "guarana" (Paullinia cupana Kunth) powder, ready to drink boiled coffee (Coffea arabica L.), and milk chocolate (made from seeds of Theobroma cacao) had the highest TAC values, followed by collard greens (Brassica oleracea L.), beets (Beta vulgaris L.), apples (Malus domestica Borkh.), bananas (Musa paradisiaca), common beans (Phaseolus vulgaris), oranges (Citrus sinensis (L.) Osbeck), onions (Allium cepa L.), and lettuce (Lactuca sativa L.). Other foods also showed antioxidant capacity. The binomial antioxidant capacity of foods and health was extensively discussed according to science literature. Based on the high TAC content of Brazil nuts, guarana, coffee, chocolate, collard greens, apples, beets, beans, oranges, onions and other foods, their regular dietary intake is strongly recommended to reduce the risk of chronic non-communicable diseases. en
dc.format.extent 189-195
dc.language.iso eng
dc.publisher Bentham science publ ltd
dc.relation.ispartof Current Pharmaceutical Design
dc.rights Acesso restrito
dc.subject Antioxidant Capacity en
dc.subject Cardiovascular Diseases en
dc.subject Cerebrovascular Diseases en
dc.subject CancerGuarana Paullinia-Cupana en
dc.subject Coronary-Heart-Disease en
dc.subject In-Vitro en
dc.subject Coffee Consumption en
dc.subject Oxidative Stress en
dc.subject Functional Foods en
dc.subject Var.-Sorbilis en
dc.subject Grape Juices en
dc.subject Vitamin-C en
dc.subject Red Wine en
dc.title An apple plus a brazil nut a day keeps the doctors away: antioxidant capacity of foods and their health benefits en
dc.type Artigo
dc.description.affiliation Univ Sao Paulo, Sch Publ Hlth, Dept Nutr, BR-05508 Sao Paulo, Brazil
dc.description.affiliation Ctr Dis Control & Prevent, CDC, Atlanta, GA USA
dc.description.affiliation Fed Univ Latin Amer Integrat UNILA, Latin Amer Inst Life & Nat Sci ILACVN, Sao Paulo, Brazil
dc.description.affiliation Fed Univ Para UFPA, Inst Biol Sci LAPEO ICB, Oxidat Stress Res Lab, Sao Paulo, Brazil
dc.description.affiliation Univ Sao Paulo, UNIFESP, Paulista Sch Med, Dept Surg, BR-05508 Sao Paulo, Brazil
dc.description.affiliationUnifesp Univ Sao Paulo, UNIFESP, Paulista Sch Med, Dept Surg, BR-05508 Sao Paulo, Brazil
dc.identifier.doi 10.2174/1381612822666151117122715
dc.description.source Web of Science
dc.identifier.wos WOS:000372070400009



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