The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide

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dc.contributor.authorCarlsen, Monica H.en
dc.contributor.authorHalvorsen, Bente L.en
dc.contributor.authorHolte, Karien
dc.contributor.authorBøhn, Siv K.en
dc.contributor.authorDragland, Steinaren
dc.contributor.authorSampson, Lauraen
dc.contributor.authorWilley, Carolen
dc.contributor.authorSenoo, Harukien
dc.contributor.authorUmezono, Yukoen
dc.contributor.authorSanada, Chihoen
dc.contributor.authorBarikmo, Ingriden
dc.contributor.authorBerhe, Negaen
dc.contributor.authorWillett, Walter C.en
dc.contributor.authorPhillips, Katherine M.en
dc.contributor.authorJacobs, David R. Jr.en
dc.contributor.authorBlomhoff, Runeen
dc.contributor.departmentBiochemistryen
dc.date.accessioned2017-01-16T20:45:49Zen
dc.date.available2017-01-16T20:45:49Zen
dc.date.issued2010-01-22en
dc.description.abstractBackground A plant-based diet protects against chronic oxidative stress-related diseases. Dietary plants contain variable chemical families and amounts of antioxidants. It has been hypothesized that plant antioxidants may contribute to the beneficial health effects of dietary plants. Our objective was to develop a comprehensive food database consisting of the total antioxidant content of typical foods as well as other dietary items such as traditional medicine plants, herbs and spices and dietary supplements. This database is intended for use in a wide range of nutritional research, from in vitro and cell and animal studies, to clinical trials and nutritional epidemiological studies. Methods We procured samples from countries worldwide and assayed the samples for their total antioxidant content using a modified version of the FRAP assay. Results and sample information (such as country of origin, product and/or brand name) were registered for each individual food sample and constitute the Antioxidant Food Table. Results The results demonstrate that there are several thousand-fold differences in antioxidant content of foods. Spices, herbs and supplements include the most antioxidant rich products in our study, some exceptionally high. Berries, fruits, nuts, chocolate, vegetables and products thereof constitute common foods and beverages with high antioxidant values. Conclusions This database is to our best knowledge the most comprehensive Antioxidant Food Database published and it shows that plant-based foods introduce significantly more antioxidants into human diet than non-plant foods. Because of the large variations observed between otherwise comparable food samples the study emphasizes the importance of using a comprehensive database combined with a detailed system for food registration in clinical and epidemiological studies. The present antioxidant database is therefore an essential research tool to further elucidate the potential health effects of phytochemical antioxidants in diet.en
dc.description.versionPublished versionen
dc.format.extent? - ? (11) page(s)en
dc.format.mimetypeapplication/pdfen
dc.identifier.citationNutrition Journal. 2010 Jan 22;9(1):3en
dc.identifier.doihttps://doi.org/10.1186/1475-2891-9-3en
dc.identifier.issn1475-2891en
dc.identifier.urihttp://hdl.handle.net/10919/74349en
dc.identifier.volume9en
dc.language.isoenen
dc.publisherBiomed Centralen
dc.relation.urihttp://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000275965900001&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=930d57c9ac61a043676db62af60056c1en
dc.rightsCreative Commons Attribution 4.0 Internationalen
dc.rights.holderMonica H Carlsen et al.; licensee BioMed Central Ltd.en
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.subjectNutrition & Dieteticsen
dc.subjectRADICAL SCAVENGING ACTIVITYen
dc.subjectIN-VITRO ASSAYSen
dc.subjectPHENOLIC-COMPOUNDSen
dc.subjectPROSTATE-CANCERen
dc.subjectGREEN TEAen
dc.subjectDIETARY SUPPLEMENTATIONen
dc.subjectPOMEGRANATE FRUITen
dc.subjectCHLOROGENIC ACIDen
dc.subjectVEGETABLE INTAKEen
dc.subjectMEDICINE SANGREen
dc.titleThe total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwideen
dc.title.serialNutrition Journalen
dc.typeArticle - Refereeden
dc.type.dcmitypeTexten
pubs.organisational-group/Virginia Techen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciencesen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/Biochemistryen

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