State of Science :: Antioxidants
Strawberry Fruit Quality Study Results
Washington State University scientists conclude that organic strawberries are superior to conventional berries in several key measurements.
Two-page Consumer Summary of Antioxidant SSR
This short report covers the highlights and key take home messages in the antioxidant SSR.
Soil Quality from Long-term Organic Management Nearly Doubles Flavonoids in Organic Tomatoes
Organic management nearly doubled the concentrations of two health-promoting flavonoids in tomatoes a long-term study in California.
Elevating Antioxidant Levels in Food Through Organic Farming and Food Processing
This State of Science Review (SSR) projects the potential contributions of organic farming methods and food processing techniques on an important dimension of food quality - the polyphenol and antioxidant content of food. This review assesses research comparing antioxidant levels in conventional and organic foods, as well as studies analyzing the impacts of specific production practices that are typically used by organic farmers, but are less often found on conventionally managed farms.
Proposal Preparation Award to Dr. Neal Davies, Department of Pharmaceutical Sciences, Washington State University
A proposal preparation grant was awarded in 2005 to Dr. Neal Davies, Department of Pharmaceutical Sciences, Washington State University, to develop a five-year, $200,000/year proposal to the National Institutes of Health on the impacts of organic farming systems on the health benefits of antioxidants. The proposal will be submitted in 2006 to the NIH program on Chemopreventative Properties of Flavonoids.
Higher Levels of Vitamin C and Lower Concentrations of Nitrogen Found in Organic Oranges
The search is underway for reliable and affordable tests to differentiate between organic and conventional foods. In the case of citrus, a new approach involving Vitamin C and nitrogen levels is showing more promise than comparative pesticide residue levels.
Antioxidants in Strawberries Reduce Oxidative Damage in the Brain and Can Reduce the Risk of Alzheimer's Disease
Because the body's natural antioxidant defense mechansims become less efficient as people grow older, brain cells and mental acutity inevitably suffer some degree of oxidative damage in the eldely. This is one of the major reasons why consumption of foods high in antioxidant content is vital to promote graceful aging.
Cover Crops Trigger Unique Gene Expression Patterns That Promote Plant Health
The tools of biotechnology have proven useful in studying how plants respond to a common organic farming practice - the planting of crops in a hairy vetch (HV) mulch-based system. The authors of an important new study report "a distinct expression profile of gene transcripts and proteins..." that reflect beneficial changes in hormone signaling in plants grown using a hairy vetch mulch.
Something Else Going On : The Health Benefits from Antioxidants in Produce Prove Superior to Benefits from Supplements
When it comes to promoting human health, new research shows there is "something else going on" when people consume whole foods, rich in antioxidants and minerals, in contrast to dietary supplements that provide comparable levels of nutrients.
Grass Flavonoid Shows Potential to Control a Common Grape Plant Disease
Plants produce flavonoids to defend against pests and other sources of stress. Many plant secondary metabolites also promote human health by scavenging free-radicals that can damage cells, trigger diseases, and accelerate aging.
Organic Catsup Found to Contain More Than 50% Higher Levels of the Beneficial Antioxidant Lycopene
USDA scientists found that organic brands of catsup contained 57 percent higher levels of the health-promoting antioxidant lycopene compared to six national brands. The team also found twice the level of antioxidant activity in an organic catsup brand compared to a brand sold in fast food restaurants and/or vending machines. On average the organic brands had about two-thirds higher total antioxidant capacity compared to the major national brands. The authors provide a "rule of thumb" to consumers - the deeper and darker the red color, the richer the catsup in antioxidants.
