Antioxidants are compounds with the capacity to mop

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Unformatted text preview: s making up the body. Tobacco smoke, ultraviolet light, excessive alcohol intake, even stress all stimulate formation of free radicals. free Oxygen free radicals--reactive oxygen Oxygen --reactive molecules that cause oxidative damage to tissues--are known to play an important role in diseases. Antioxidants are compounds with the capacity to "mop up" the free radicals and prevent them from causing harm. Even aging can be reduced by eliminating formation of free radicals. Antioxidants are disease fighting compounds that scientists believe help repair and/or prevent the stress of oxidation, a process that occurs naturally during normal cell function. Total Antioxidant Capacity (TAC). Antioxidant Foods with the highest antioxidant contents mmol/100 g mmol/100 Ground Cloves 125.55 Dried Oregano 40.30 Ground Ginger 21.57 Turmeric Powder 15.68 Walnuts 13.13 Dried Basil 12.31 Ground Mustard 10.53 Curry Powder 9.98 Pecans 9.67 Baking Chocolate 8.88 Foods with the highest antioxidant contents mmol/serving mmol/serving Blackberries 5.75 Walnuts 3.72 Strawberries 3.58 Artichokes 3.56 Cranberries 3.13 Coffee 2.96 Raspberries 2.87 Pecans 2.74 Pecans Blueberries 2.68 Cloves 2.64 Grape Juice 2.56 Chocolate (baking) 2.52 Cranberry Juice 2.47 Sour Cherries 2.21 Red Wine 2.20 Rank Food Item Serving Size TAC 1 small red bean 1/2 cup 92 g 13,727 2 blueberry, wild 1 cup 144 g 13,427 3 red kidney bean 1/2 cup 92 g 13,259 4 pinto bean 1/2 cup 96 g 11,864 5 blueberry, cultivated 1 c...
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This document was uploaded on 03/10/2014 for the course AGRO 1001 at LSU.

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