Cancer News

Contains vitamins,minerals and natural herbs

Antioxidants to help build the immune system

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ScienceDaily (Apr. 20, 2009) — Some vegetable cooking methods may be better than others when it comes to maintaining beneficial antioxidant levels, according to a new study in the Journal of Food Science, published by the Institute of Food Technologists. Results showed that, depending on the vegetable, cooking on a flat metal surface with no oil (griddling) and microwave cooking maintained the highest antioxidant levels.
Fruits and vegetables are considered to be the major contributors of nutritional antioxidants, which may prevent cancer and other diseases. Because of their high antioxidant levels and low-calorie content, consumers are encouraged to eat several servings of fruits and vegetables daily.

Researchers at the University of Murcia and the University of Complutense in Spain examined how various cooking methods affected antioxidant activity by analyzing six cooking methods with 20 vegetables. The six cooking methods were boiling, pressure-cooking, baking, microwaving, griddling and frying. Their findings showed the following:

The highest antioxidant loss was observed in cauliflower after boiling and microwaving, peas after boiling, and zucchini after boiling and frying.
Green beans, beets, and garlic were found to keep their antioxidant levels after most cooking treatments.
The vegetables that increased their antioxidant levels after all cooking methods were green beans (except green beans after boiling), celery and carrots.
Artichoke was the only vegetable that kept its high antioxidant level during all the cooking methods.
Griddle- and microwave-cooking helped maintain the highest levels of antioxidants, produced the lowest losses while “pressure-cooking and boiling [led] to the greatest losses,” says lead researcher A. M. Jiménez-Monreal. “In short, water is not the cook’s best friend when it comes to preparing vegetables.”

(2009, April 20). Antioxidant Levels In Cooked Vegetables Vary With Cooking Method Healthier To Griddle-Cook Or Microwave. Retrieved April 22, 2009, from http://www.sciencedaily.com­/releases/2009/04/090415163730.htm”>http://www.sciencedaily.com­/releases/2009/04/090415163730.htm

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by Gen Wright

It is important to take balanced diet during chemotherapy. Patient should eat as much as possible. Eating well during chemotherapy will help to cope with side effects of the treatment and fight infection easily. It also helps to rebuild or repair healthy tissue.

You should choose balanced diet which contain all the nutrients that body needs. Your diet should contain fruits, vegetables, fish, meat, egg, cereals, breads and dairy products. Diet with high calories will help to keep your weight up and also build and repair skin, hair, muscles and organs. It is also important to drink adequate of fluid during your chemotherapy treatment.

When you are taking chemotherapy drugs, your immune system is affected. So, it is important to take varied and balanced diet during the treatment. Following are the tips regarding your diet that you need to follow:

1. Take small snacks and meals through out the day. Eat less but more often.

2. Include protein rich food in your diet at each meal. Protein rich food includes lean meats, eggs, nuts, beans and dairy products.

3. Fruits and vegetables which are high in antioxidants should be included in your diet. It helps your immune system.

4 Food that are rich in carbohydrates such as bread, rice, pasta and cereals are important. They provide energy for the body.

5 Make sure your diet contains adequate amount of calories. Include eggs, milk and cheese in your diet which high in calories. You can also drink calories liquids.

6 Your food should be well cooked and heated.

7 Try different food and recipes. Eat in a different location, eat by candlelight.

8. Eat with friend and family members, watch TV, listen music while eating alone.

9 To avoid infection, ensure cleanliness while preparing your food.

Due to side effects such nausea, mouth or throat problem, you can lose your appetite. It is also difficult to eat if you feel depressed, sick or tired. You should take small meal or snacks whenever you want to eat. It is not necessary to eat regular meals every day. Try different food and recipes. Whenever possible, take a walk before meal. It will increase your appetite. Change meal location, eat by candlelight, eat with friends and family members. This will help you to feel hunger.

Alcohol can interact with some chemotherapy drugs and affect their effectiveness or worsen side effects associate with treatment. Because of this, it is advised to drink less alcohol or avoid it completely. However, small amount of alcohol can help you to feel relaxed and feel hunger. Consult your doctor before taking any alcoholic beverages such wine, beer or any other.

Consult a nutritionist to know what to eat during chemotherapy treatment. A nutritionist can provide you diet plan that you need follow during chemotherapy treatment. This diet plan offer all the nutrients and vitamins that you need.

For more information on chemotherapy and cancer symptoms, please visit our resource sites.Article Source: http://www.articlesnatch.comKey words:What to Eat during Chemotherapy

http://www.articlesnatch.com/Article/What-to-Eat-during-Chemotherapy/380397

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By Stephen Daniells

An increased intake of green leafy vegetables, but not fruit, may reduce the risk of lung cancer by 50 per cent, suggests a new study from Spain.

Similar protection was also observed for an increased intake of potatoes, cabbage, turnip tops, and lettuce report Galician researchers in the journal Nutrition.

The protective effects of the vegetables was possibly due to the antioxidant content of the food, known to be rich source of vitamins A and C, as well as flavonoids.

“In light of these findings, the protective effect detected for total greens, cabbage, turnip tops, lettuce, tomatoes, green beans, and potatoes, rather than being due to a specific nutrient, could be due to their combined effect and to interactions between the various component nutrients,” wrote lead author Olga Dosil-Diaz from the Galician Public Foundation for Health Emergencies.

The study adds to a rapidly expanding body of science linking an increased intake of vegetables to a reduced risk of certain cancers.

No benefit from fruit

The study analysed dietary intakes of 617 people, comprising 295 people with lung cancer and 322 healthy controls, using a food-frequency questionnaire (FFQ).

Dosil-Diaz and co-workers report no benefits from fruit, regardless of the level of intake, after adjusting for sex, age, tobacco use, and occupation.

On the other hand, consumption of at least one portion of green leafy vegetables a day was associated with a 50 per cent reduction in the risk of developing lung cancer than consumption of less than five times per week.

“Similarly, a significant protective effect was detected for potatoes, cabbage, turnip tops, and lettuce in the highest intake-frequency category. Consumption of tomatoes and green beans showed a protective but non-significant effect,” added the researchers.

With regard to the nutrient content of the vegetables, versus fruit, Dosil-Diaz and co-workers report that: “Beta-carotene doses in fruit and vegetables, the vitamin A content of fruit is in the order of 10 to 100 times lower than that of green leafy and other vegetables.

“Vitamin A possesses the greatest protective effect against lung cancer by reducing the risk posed by different mechanisms, particularly with regard to its antioxidant potential and role in cellular differentiation.”

They also note that vegetables are a rich source of vitamin C and flavonoids, which may play a role individually or collectively in protecting against oxidative stress and potential cancer risk.

Supporting science

Researchers from Finland reported that a diet rich in vitamin E may protect middle-aged male smokers from dying from diseases such as certain cancers and coronary heart disease (American Journal of Clinical Nutrition, Nov. 2006, Vol. 84, pp.1200-1207).

The 19-year study reported that men with the highest serum alpha-tocopherol levels (more than 13.5 mg/L) had significantly reduced risk of cause-specific mortality than those with the lowest levels (less than 10 mg/L).

Indeed, mortality due to lung cancer, prostate cancer, coronary heart disease, stroke, and respiratory diseases were found to be reduced by 21, 32, 16, 36, 42 per cent, respectively, for men with the highest serum levels, compared to men with the lowest levels.

The results contrast with the results of supplementation trials. “Because supplemental vitamin E has not been shown to reduce mortality in randomised trials, efforts to improve vitamin E status through dietary means may be warranted, particularly if future prospective studies show similar serum alpha-tocopherol -mortality associations in diverse populations, including non-smokers,” concluded the Finnish researchers.

Beyond lung cancer

A diet rich in antioxidants like vitamins C and E, and beta-carotene has been reported to protect certain sub-populations, particularly smokers, against prostate cancer, a disease that is becoming more common, with incidence rates haven risen by almost two per cent over 15 years.

Indeed, the Prostate, Lung, Colorectal, and Ovarian (PLCO) Cancer Screening Trial, (Journal of the National Cancer Institute, Vol. 98, pp. 245-254), and the Alpha-Tocopherol, Beta-Carotene Cancer Prevention (ATBC) study (1998), have both reported protective effects of vitamin E against prostate cancer amongst smokers.

However, the Heart Outcomes Prevention Evaluation (HOPE) Trial (2005) reported that a daily supplement of 400 IU of vitamin E had no effect on either prostate or any other type of cancer.

Source: Nutrition (Elsevier)
Published online ahead of print 7 March 2008, doi:10.1016/j.nut.2008.01.005
“Consumption of fruit and vegetables and risk of lung cancer: A case-control study in Galicia, Spain”
Authors: O. Dosil-Diaz, A. Ruano-Ravina, J.J. Gestal-Otero, J.M. Barros-Dios

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By Erin Dummert RD, CD

Up to 30 percent of all cancers are linked to poor diet. That is a scary statistic, until you think of how much power we have to control it. Diet is one of the few controllable risk factors for developing cancer. Studies demonstrate that people who eat a plant-based diet rich in fruits, vegetables, and whole grains have a significantly lower risk of developing many types of cancers.

The plant world is filled with thousands of varieties of fruits, vegetables, legumes, and grains. It should be easy for people to select enough of these foods to keep themselves healthy and running at peak performance for a lifetime. Unfortunately, the reality is that fewer than 20 percent of Americans eat the minimum recommended servings of 5 fruits and vegetables daily, and even fewer consume the 9 servings recommended for cancer prevention.

The National Cancer Institute (NCI) recently approved the statement “Diets rich in fruits and vegetables may reduce the risk of some types of cancer and chronic diseases.” And, while it is true that all plant foods provide vitamins, minerals, and enzymes important for good health, a few stand ahead of the pack for their cancer-fighting abilities. Here are the top 10 anti-cancer foods:

1.   Tomatoes

Tomatoes are rich in lycopene, a plant chemical that has been shown to reduce the risk of prostate, ovarian, and cervical cancer. Tomato products, such as spaghetti sauce, tomato paste, and ketchup are particularly concentrated sources.

2.   Broccoli Sprouts

Broccoli sprouts are an excellent source of sulforaphane, a plant chemical that may reduce the risk of stomach, breast, and skin cancer. While broccoli, cauliflower, cabbage, and Brussels sprouts are also great sources of sulforaphane, broccoli sprouts are especially potent.

3.   Berries

Berries get their rich color from plant chemicals called anthocyanins. These compounds are potent antioxidants, and protect against a variety of cancers including colon and esophageal.

For more information on the health benefits of berries see the following articles from TheDietChannel: Why You Should Be Eating Berries and The Goji Berry and Goji Juice.

4.   Soybeans

Isoflavones present in soybeans and other soy foods (such as tofu, soy nuts, and soy milk) help to reduce the risk of breast and prostate cancer by protecting cells from the harmful effects of estrogen.

5.   Tea

Green and black teas are natural sources of catechins, potent antioxidants that act as powerful inhibitors of cancer growth, and may reduce the risk of liver, skin, and stomach cancer. The NCI is currently studying green and black teas for their cancer fighting abilities.

6.   Pumpkin

Pumpkin, along with carrots, squash, red and yellow peppers, and sweet potatoes, are excellent sources of beta carotene. Eaten regularly, these powerhouses help reduce the risk of many types of cancer through their potent antioxidant capacity.

7.   Spinach

Spinach is known as the “gold standard” of green leafy vegetables. Packed with lutein and vitamin E, both powerful antioxidants, spinach helps ward off cancer of the liver, ovaries, colon, and prostate.

8.   Garlic

Garlic has been shown to reduce the risk of cancer of the stomach, esophagus, and breast. Mince garlic 10 minutes before cooking to increase its cancer fighting potential.

9.   Pineapple

Pineapple is a good source of the antioxidant vitamin C. In addition, it contains the enzyme bromelain, which may protect against breast and lung cancer.

10.   Apple

In addition to their antioxidant benefits, apples contain the plant chemical quercetin, which has been shown to reduce lung cancer risk and slow the growth of prostate cancer cells.

Each of these foods has been shown to impact cancer risk on their own. However, countless studies indicate a synergistic effect when eaten together, meaning that plant chemicals work together to produce a greater effect than if they were working alone. The best anti-cancer diet is rich in brightly colored fruits, vegetables, and whole grains, with an emphasis on the foods highlighted above.

Sample Cancer Fighting Diet

Follow this sample menu to incorporate the top 10 anti-cancer foods into your diet:

Breakfast
Yogurt smoothie with mixed berries and soy milk

Morning Snack
Apple with peanut butter
Green tea

Lunch
Spinach wrap with mandarin oranges and broccoli sprouts
Cottage cheese and pineapple
Tomato juice

Dinner
Baked wild salmon with caramelized onions and garlic
Stewed tomatoes
Pumpkin soup or baked sweet potato
Black tea

http://www.thedietchannel.com

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Eating one or more portions of broccoli every week can reduce the risk of prostate cancer, and the risk of localized cancer becoming more aggressive.

For the first time, a research group at the Institute of Food Research led by Professor Richard Mithen has provided an explanation of how eating broccoli might reduce cancer risk based upon studies in men, as opposed to trying to extrapolate from animal models. Prostate cancer is the most common non-skin cancer for males in western countries. The research has provided an insight into why eating broccoli can help men stay healthy.

For the study men who were at risk of developing prostate cancer ate either 400g of broccoli or 400g of peas per week in addition to their normal diet over 12 months. Tissue samples were taken from their prostate gland before the start of the trial and after 6 and 12 months, and the expression of every gene measured using Affymetrix microarray technology.

It was found that there were more changes in gene expression in men who were on the broccoli-rich diet than on the pea diet, and these changes may be associated with the reduction in the risk of developing cancer, that has been reported in epidemiological studies.

Previous studies have suggested that the fifty percent of the population who have a GSTM1 gene gain more benefit from eating broccoli than those who lack this gene. The study showed that the presence of the GSTM1 gene had a profound effect on the changes in gene expression caused by eating broccoli.

This study fills the gap between observational studies and studies with cell and animal models. While observational studies have shown that diets rich in cruciferous vegetables may reduce the risk of prostate cancer and other chronic disease, they do not provide an explanation of how this occurs. Evidence from animal and cell models has sought to provide an explanation, but these studies are usually based on high doses that would not normally be experienced as part of the diet.

The results of the study suggested that relatively low amounts of cruciferous vegetables in the diet — a few portions per week — can have large effects on gene expression by changing cell signalling pathways. These signalling pathways are the routes by which information is transmitted through a molecular cascade which amplifies the signal to the nucleus of the cell where gene expression occurs.

The Norwich-based team are currently planning a larger study with men with localised prostate cancer, and will compare the activity of standard broccoli with the special variety of high glucosinolate broccoli used in the current study.

Designer studies for health promotion

“Other fruits and vegetables have been shown to also reduce the risk of prostate cancer and are likely to act through other mechanisms,” says Professor Mithen.

“Once we understand these, we can provide much better dietary advice in which specific combinations of fruit and vegetable are likely to be particularly beneficial. Until then, eating two or three portions of cruciferous vegetable per week, and maybe a few more if you lack the GSTM1 gene, should be encouraged.”

The work was supported by the Biotechnology and Biological Sciences Research Council (BBSRC).

Cruciferous vegetables include broccoli, Brussels sprouts, cauliflower, cabbage, rocket, watercress, garden cress, kale, bok choy, radish, horseradish and wasabi.

The broccoli used in this study is a high glucosinolate variety. The variety was developed at the John Innes Centre in Norwich, and then licensed to Seminis Inc for commercialisation by Plant Bioscience Ltd.

1. Traka M, Gasper AV, Melchini A, Bacon JR, Needs PW, et al. Broccoli Consumption Interacts with GSTM1 to Perturb Oncogenic Signalling Pathways in the Prostate. PLoS One, 3(7): e2568 DOI: 10.1371/journal.pone.0002568

(July 2, 2008) —Science Daily

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Scientists have developed purple tomatoes which they hope may be able to keep cancer at bay.

The fruit are rich in an antioxidant pigment called anthocyanin which is thought to have anti-cancer properties.

A team from the John Innes Centre, Norwich, created the tomatoes by incorporating genes from the snapdragon flower, which is high in anthocyanin.

The study, published in Nature Biotechnology, found mice who ate the tomatoes lived longer.

Anthocyanins, found in particularly high levels in berries such as blackberry, cranberry and chokeberry, have been shown to help significantly slow the growth of colon cancer cells.

They are also thought to offer protection against cardiovascular disease and age-related degenerative diseases.

There is also evidence that the pigments have anti-inflammatory properties, help boost eyesight, and may help stave off obesity and diabetes.

The John Innes team is investigating ways to increase the levels of health-promoting compounds in more commonly eaten fruits and vegetables.

Tomatoes already contain high levels of beneficial antioxidant compounds, such as lycopene and flavonoids.

More benefit

Professor Cathie Martin, from the centre, said: “Most people do not eat five portions of fruits and vegetables a day, but they can get more benefit from those they do eat if common fruit and veg can be developed that are higher in bioactive compounds.”

The John Innes team took two genes from snapdragon that induce the production of anthocyanins in snapdragon flowers, and turned them on in tomato fruit.

Anthocyanins accumulated in tomatoes at higher levels than anything previously achieved in both the peel and flesh of the fruit, giving them an intense purple colour.

Tests on mice bred to be susceptible to cancer showed that animals whose diets were supplemented with the purple tomatoes had a significantly longer lifespan compared to those who received only normal red tomatoes.

Professor Martin said: “This is one of the first examples of metabolic engineering that offers the potential to promote health through diet by reducing the impact of chronic disease.

“And certainly the first example of a GMO [genetically modified organism] with a trait that really offers a potential benefit for all consumers.”

She said the the next step would be test the tomatoes on human volunteers.

Exciting

Dr Lara Bennett, of the charity Cancer Research UK, said: “It is exciting to see new techniques that could potentially make healthy foods even better for us.

“But it is too early to say whether anthocyanins obtained through diet could help to reduce the risk of cancer.

“We do know that eating a healthy, balanced diet that is rich in fibre, fruit and vegetables – and low in red and processed meat – is an important way to reduce your cancer risk.”

Dr Paul Kroon, of the Food Research Institute in Norwich, said the research was an “important study”.

“The technology offers great scope for altering colours of fruits and vegetables, and their content of potentially health-protective compounds.”

However, he said it would be wrong to assume the effects seen in mice would necessarily occur in humans.

Anna Denny, a nutrition scientist for the British Nutrition Foundation, stressed there was no “magic bullet” against diseases such as cancer and heart disease.

“Fruit and veg with higher levels of health-promoting compounds should not been seen as a replacement for eating a healthy balanced diet.”

Story from BBC NEWS:
http://news.bbc.co.uk/go/pr/fr/-/2/hi/health/7688310.stm

Published: 2008/10/26 15:52:22 GMT

© BBC MMVIII

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ScienceDaily (Oct. 24, 2008) — The leading cause of death in all cancer patients continues to be the resistance of tumor cells to chemotherapy, a form of treatment in which chemicals are used to kill cells.

Now a study by UC Riverside biochemists that focuses on cancer cells reports that ingesting apigenin – a naturally occurring dietary agent found in vegetables and fruit – improves cancer cells’ response to chemotherapy.

Xuan Liu, a professor of biochemistry, and Xin Cai, a postdoctoral researcher working in her lab, found that apigenin localizes tumor suppressor p53, a protein, in the cell nucleus – a necessary step for killing the cell that results in some tumor cells responding to chemotherapy.

The study, published in the online early edition of the Proceedings of the National Academy of Sciences, provides a novel approach to conquer tumor resistance to chemotherapy, and suggests an avenue for developing safe chemotherapy via naturally occurring agents.

Normally, cells have low levels of p53 diffused in their cytoplasm and nucleus. When DNA in the nucleus is damaged, p53 moves to the nucleus where it activates genes that stop cell growth and cause cell death. In this way, p53 ensures that cells with damaged DNA are killed.

In many cancers, p53 is rendered inactive by a process called cytoplasmic sequestration. Apigenin is able to activate p53 and transport it into the nucleus, resulting in a stop to cell growth and cell death.

“In therapy you want to kill cancer cells,” explained Cai, the first author of the research paper. “But to stop cell growth and to kill the cell, p53 first needs to be moved to the cell’s nucleus to function. Apigenin is very effective in localizing p53 this way.”

Apigenin is mainly found in fruit (including apples, cherries, grapes), vegetables (including parsley, artichoke, basil, celery), nuts and plant-derived beverages (including tea and wine). It has been shown by researchers to have growth inhibitory properties in several cancer lines, including breast, colon, skin, thyroid and leukemia cells. It has also been shown to inhibit pancreatic cancer cell proliferation.

“Our study advocates the inclusion of vegetables and fruit in our daily diet to help prevent cancer,” said Liu, the research paper’s coauthor.

The National Institutes of Health supported the five-year study.

Next in their research Liu and Cai plan to design therapies for cancer by finding compounds that are like, but perform better than, apigenin.

Adapted from materials provided by University of California – Riverside

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Source: M. D. Anderson News Release 03/03/08
For most Americans, meals tend to center around meat. To significantly decrease a person’s risks of developing colorectal cancer,

experts at The University of Texas M. D. Anderson Cancer Center suggest a new approach to meal planning that focuses more on fruit and vegetable dishes.

According to recent findings issued by the American Institute for Cancer Research (AICR), consuming more than 18 ounces, or a little over a pound, of

red meat (pork, beef, lamb and goat) each week can significantly increase a person’s risks for developing colorectal cancer. In addition, every ounce and

a half of red meat a person eats over 18 ounces increases their risks by 15 percent.

March is Colorectal Cancer Awareness Month and National Nutrition Month, and nutritionists at M. D. Anderson Cancer Center are encouraging

people to increase portion sizes of the vegetable, fruit, whole grain and/or bean dishes being served and decrease the portion size of meat.

Focus on Fruit and Vegetable Dishes

Instead of asking what goes well with pork chops, ask what goes well with broccoli and sweet potatoes,said Sally Scroggs, senior health education specialist

in M. D. Anderson’s Cancer Prevention Center. That way, your serving of meat becomes more of a side dish and not the center of the meal.
Red meat contains substances linked to colon cancer,Scroggs said.For example, some studies suggest that the heme iron (the compound that gives red meat its color)

may increase the risk of developing colon cancer.

AICR recommends that two-thirds of a meal consist of plant-based foods. Consuming less red meat and more plant-based foods can significantly decrease

a person’s risks of developing colorectal cancer.

Don’t Eliminate Red Meat

Scroggs emphasizes that these recommendations are not meant to encourage people to completely eliminate red meat from their diet. Consuming red meat in modest amounts is a valuable source of nutrients, including protein, iron, zinc and vitamin B12. Moderation is the key,Scroggs said.

According to the United States Department of Agriculture, Americans were eating an average of 36 ounces of red meat every week in 2006, Scroggs said.

Scroggs recommends serving about three ounces (about the size of a deck of cards) of cooked red meat at meals. If you follow this recommended serving size,

you can include red meat in as many as six meals of your weekly diet.

Avoid Processed Meats

AICR also recommends eating very little processed meat (meat preserved by smoking, curing, salting or adding chemical preservatives), such as ham, bacon,

hot dogs, sausages, pastrami and salami. Every ounce and a half of processed meat eaten a day is thought to increase a person’s risks of developing colorectal cancer by 21 percent.

“A good idea to avoid eating processed meats as much as possible,Scroggs said.”Save that hot dog for special occasions, such as a family cookout or the ballpark.”

Colorectal cancer is the third most common cancer found in men and women in this country. The American Cancer Society estimates almost 150,000 new cases of colorectal cancer in the United States for 2008. Colorectal cancer is the second leading cause of cancer death among Americans but is considered a highly preventable disease.

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ScienceDaily (Jun. 28, 2007) — They’ve been said to stall aging, ward off disease and wage internal war against the harmful free radicals that pummel our bodies every day. But just how well do antioxidants—those all-powerful compounds often found in richly colored fruits and vegetables, such as blueberries, blackberries and red cabbage—actually perform inside the human body?

Nutritionists with the Agricultural Research Service (ARS), the U.S. Department of Agriculture’s chief scientific research agency, recently tackled this question. Their findings appear in the current issue of the Journal of the American College of Nutrition.

Led by Ronald Prior, an ARS chemist who works at the Arkansas Children’s Nutrition Center in Little Rock, the researchers investigated how the consumption of different fruits affected volunteers’ antioxidant status.

They did this by measuring the plasma (blood) antioxidant capacity (AOC) of volunteers who’d just ingested blueberries, cherries, dried plums, dried-plum juice, grapes, kiwis or strawberries.

The series of ARS studies confirmed what many antioxidant experts have long suspected: that the free-radical-busting compounds found in foods are quite complex, with some apparently being easier to absorb and utilize than others.

For instance, the researchers found that despite their high antioxidant content, plums did not raise plasma AOC levels in volunteers. According to Prior, one of the major phytochemicals in plums is chlorogenic acid, a compound not readily absorbed by humans.

As for the wild blueberry, a larger-than-average serving of this much-heralded antioxidant source was needed to boost plasma AOC levels. A noticeable climb in AOC wasn’t detected until volunteers consumed at least a half-cup serving of the berries.

The volunteers’ consumption of grapes and kiwifruit both led to noticeable spikes in plasma AOC. But it’s not clear yet which compounds were responsible for the increased levels.

Alternatively, when volunteers were asked to consume a shake containing protein, carbohydrates and fat, with no antioxidants, their blood antioxidant levels dropped.

While additional research is needed to determine if elevated plasma AOC levels translate to a lower risk for chronic degenerative disease, the current ARS study is an important first step in efforts to establish recommendations for antioxidants in the diet.

USDA/Agricultural Research Service (2007, June 28). Not All Antioxidants Are Created Equal. ScienceDaily. Retrieved December 4, 2007, from http://www.sciencedaily.com

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