Analysis of Food-based Antioxidants

Dried apricots are a good source of flavan-3-ols and have 12,670 IU of vitamin A. They are a very rich source of potassium with 1.8 g/100 g.

Kiwi fruit provide a useful 93 mg vitamin C and 3 g dietary fibre per 100 g fresh weight.

in vivo antioxidant capacity of foods

Introduction Individual antioxidants are dealt with on the Antioxidant bioavailability page where the star rating system is explained. Here listed, are some examples of foods which after ingestion increase the plasma antioxidant capacity.

Food source	Experiment details	Star rating	Reference
Cranberry	20 (F) HIS. 750 ml/day juice. Increased plasma antioxidant status due to Vit C. No anthocyanins absorbed.		S.J. Duthie et al., Europ. J. Nutr., 45 (2) 113-122, 2006.
Orange Melon Grape Peach Plum Apple Kiwi Watermelon	10 (M) HIS. 150 ml juice suppressed plasma ROS within 30 mins and lasted for up to 90 mins. Grape juice persisted for 2 hours. Pear juice was ineffective.		S.H. Ko et al., J. Med. Food., 8 (1) 41-46, 2005.
Elderberry	intact anthocyanin glycosides found in plasma		P.E. Milbury et al., Mech. Ageing Dev., 123 (8) 997-1006, 2002.
Blueberry	freeze-dried blueberry powder fed after high fat meal. 19 of 25 anthocyanins correlate with ex vivo serum antioxidant status.		G. Mazza et al., J. Agric. Food Chem., 50 (26) 7731-7737, 2002
Blueberry Cranberry	9 (F) HIS. 500 ml unfortified blueberry juice 500 ml cranberry juice fortified with Vit C. Increased antioxidant status recorded for 3 hours, thought to be due to the Vit C content.		C.B. Pederson et al., Europ. J. Clin. Nutr., 54 405-408, 2000.

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