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

dc.contributor.authorBucalen Ferrari, Carlos Kusano
dc.contributor.authorPercario, Sandro
dc.contributor.authorSilva, Jose Carlos Costa Baptista da Silva [UNIFESP]
dc.contributor.authorFerraz da Silva Torres, Elizabeth Aparecida
dc.date.accessioned2019-01-21T10:30:05Z
dc.date.available2019-01-21T10:30:05Z
dc.date.issued2016
dc.description.abstractAntioxidant-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.description.affiliationUniv Sao Paulo, Sch Publ Hlth, Dept Nutr, BR-05508 Sao Paulo, Brazil
dc.description.affiliationCtr Dis Control & Prevent, CDC, Atlanta, GA USA
dc.description.affiliationFed Univ Latin Amer Integrat UNILA, Latin Amer Inst Life & Nat Sci ILACVN, Sao Paulo, Brazil
dc.description.affiliationFed Univ Para UFPA, Inst Biol Sci LAPEO ICB, Oxidat Stress Res Lab, Sao Paulo, Brazil
dc.description.affiliationUniv Sao Paulo, UNIFESP, Paulista Sch Med, Dept Surg, BR-05508 Sao Paulo, Brazil
dc.description.affiliationUnifespUniv Sao Paulo, UNIFESP, Paulista Sch Med, Dept Surg, BR-05508 Sao Paulo, Brazil
dc.description.sourceWeb of Science
dc.format.extent189-195
dc.identifierhttp://dx.doi.org/10.2174/1381612822666151117122715
dc.identifier.citationCurrent Pharmaceutical Design. Sharjah, v. 22, n. 2, p. 189-195, 2016.
dc.identifier.doi10.2174/1381612822666151117122715
dc.identifier.issn1381-6128
dc.identifier.urihttp://repositorio.unifesp.br/handle/11600/49575
dc.identifier.wosWOS:000372070400009
dc.language.isoeng
dc.publisherBentham science publ ltd
dc.relation.ispartofCurrent Pharmaceutical Design
dc.rightsAcesso restrito
dc.subjectAntioxidant Capacityen
dc.subjectCardiovascular Diseasesen
dc.subjectCerebrovascular Diseasesen
dc.subjectCancerGuarana Paullinia-Cupanaen
dc.subjectCoronary-Heart-Diseaseen
dc.subjectIn-Vitroen
dc.subjectCoffee Consumptionen
dc.subjectOxidative Stressen
dc.subjectFunctional Foodsen
dc.subjectVar.-Sorbilisen
dc.subjectGrape Juicesen
dc.subjectVitamin-Cen
dc.subjectRed Wineen
dc.titleAn apple plus a brazil nut a day keeps the doctors away: antioxidant capacity of foods and their health benefitsen
dc.typeArtigo
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