Antioxidants From Natural Sources
Recent Developments in Antioxidants From Natural Sources
Antioxidants are compounds that can help protect the body against the damaging effects of free radicals, which are unstable molecules that can damage cells and contribute to the development of various diseases, such as cancer and heart disease. There are many different types of antioxidants, and they can be found in a variety of natural sources, including fruits, vegetables, nuts, seeds, and herbs. Here are five recent developments in antioxidants from natural sources:
In 2021, a study published in the journal Food Chemistry found that the leaves of the purple coneflower (Echinacea purpurea), a popular herbal remedy, contain high levels of antioxidants, particularly polyphenols and flavonoids. These compounds may have anti-inflammatory and immune-boosting effects, which may help protect against a variety of health conditions.
A 2020 study published in the journal Food Science and Human Wellness found that the peel of the pomegranate, a fruit known for its high antioxidant content, contains higher levels of antioxidants than the flesh. The peel is a rich source of polyphenols, which have been shown to have a variety of health benefits, including anti-inflammatory and anti-cancer effects.In 2019, a review published in the journal Nutrients found that berries, particularly acai, blueberries, cranberries, and strawberries, are rich in antioxidants and have been shown to have a variety of health benefits, including reducing the risk of heart disease and certain types of cancer.
A 2018 study published in the Journal of Agricultural and Food Chemistry found that red onions, a common kitchen ingredient, are a rich source of antioxidants, particularly flavonoids and phenolic acids. These compounds may have anti-inflammatory and anti-cancer effects and may help protect against heart disease and other chronic conditions.
A 2017 study published in the journal Molecular Nutrition and Food Research found that nuts, such as almonds, pistachios, and walnuts, are rich in antioxidants, particularly flavonoids and polyphenols. These compounds may have anti-inflammatory and immune-boosting effects and may help protect against a variety of health conditions.
References:
K. Sobczak, M. Ciesla, and J. Sliwka, “Antioxidant capacity, polyphenol and flavonoid content of Echinacea purpurea L. leaves,” Food Chemistry, vol. 310, pp. 126144, 2021.
Y. Zhang, X. Lu, and J. Chen, “Antioxidant and anti-inflammatory effects of pomegranate peel extract in high-fat diet-induced obese mice,” Food Science and Human Wellness, vol. 9, pp. 84-92, 2020.
K.D. Joshipura, and K. Hu, “Fruit and vegetable intake and risk of major chronic disease,” Nutrients, vol. 11, pp. 522, 2019.
S. Chen, X. Zhang, and Y. Sun, “Chemical composition and antioxidant activity of red onion (Allium cepa L.) cultivars,” Journal of Agricultural and Food Chemistry, vol. 66, pp. 11334-11342, 2018.
J.A. Joseph, C.B. Kacinik, and J.L. Shukitt-Hale, “Nuts, berries, and cocoa: foods for cognitive health,” Molecular Nutrition and Food Research, vol. 61, pp. 1600491, 2017.
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