Antioxidant levels in fruits and vegetables are very high

A recent study published in Journal of Agricultural and Food Chemistry shows levels of pholyphenols may be up to five times higher than previously thought

by Graziano Alderighi

A new study shows that levels of antioxidants in common fruits and vegetables are higher than previously believed.

According to a recent study published in Journal of Agricultural and Food Chemistry, levels of antioxidants in fruits and vegetables may be up to five times higher than previously thought. To measure polyphenol levels in fruits and vegetables, scientists have characteristically used an extraction method to remove the antioxidant-rich polyphenols. As it turns out this extraction method fails to quantify the higher levels of non-extractable polyphenols found in fruits and vegetables. Researchers believe these may be up to five times higher than the ones they’ve previously been able to extract.

Fortunately, researchers now have a way to measure the levels of antioxidants from polyphenols they couldn’t detect before. By using a methanol and sulfuric acid mixture, they can now extract and quantify these polyphenols which are trapped in the cell walls of fruits and vegetables. These “missing” polyphenols appear to be many times greater than what’s been previously described which means levels of antioxidant activity in common fruits and vegetables may be significantly higher than previously reported.

So, fruits and vegetables are rich in a group of natural compounds known as polyphenols. These plant-based compounds have strong antioxidant activity which may help to offset some of the cell damage that occurs due to cellular oxidation. This oxidation activity leads to free radical formation which is believed to play a role in the aging process and may increase the risk of certain diseases.

by Graziano Alderighi
07 September 2009 Teatro Naturale International n. 8 Year 1

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