Document Detail


Total antioxidant capacity of spices, dried fruits, nuts, pulses, cereals and sweets consumed in Italy assessed by three different in vitro assays.
MedLine Citation:
PMID:  17039458     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
With the aim to expand the Italian total antioxidant capacity (TAC) database, the TAC values of 11 spices, 5 dried fruits, 7 sweets, 18 cereal products, 5 pulses, and 6 nuts were determined using three different assays and considering the contribution of bound antioxidant compounds in fiber-rich foods (i. e. cereals, legumes, and nuts). Among spices, saffron displayed the highest antioxidant capacity, whereas among dried fruits, prune exhibited the highest value. The TAC values of all the chocolates analyzed were far higher than the other sweet extracts measured. Among cereal products, whole meal buckwheat and wheat bran had the greatest TAC. Among pulses and nuts, broad bean, lentil and walnuts had the highest antioxidant capacity, whereas chickpeas, pine nuts and peanuts were less effective. The contribution of bound phytochemicals to the overall TAC was relevant in cereals as well as in nuts and pulses. The complete TAC database could be utilized to properly investigate the role of dietary antioxidants in disease prevention.
Authors:
Nicoletta Pellegrini; Mauro Serafini; Sara Salvatore; Daniele Del Rio; Marta Bianchi; Furio Brighenti
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Publication Detail:
Type:  Comparative Study; Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Molecular nutrition & food research     Volume:  50     ISSN:  1613-4125     ISO Abbreviation:  Mol Nutr Food Res     Publication Date:  2006 Nov 
Date Detail:
Created Date:  2006-11-08     Completed Date:  2007-03-12     Revised Date:  2007-03-22    
Medline Journal Info:
Nlm Unique ID:  101231818     Medline TA:  Mol Nutr Food Res     Country:  Germany    
Other Details:
Languages:  eng     Pagination:  1030-8     Citation Subset:  IM    
Affiliation:
Antioxidant Research Laboratory at the Unit of Human Nutrition, National Institute for Food and Nutrition Research, Rome, Italy. nicoletta.pellegrini@unipr.it
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MeSH Terms
Descriptor/Qualifier:
Antioxidants / analysis*
Cacao / chemistry
Cereals / chemistry*
Crocus / chemistry
Dietary Fiber / analysis*
Fabaceae / chemistry
Fagopyrum / chemistry
Food Preservation
Fruit / chemistry*
Humans
Italy
Juglans / chemistry
Lens Plant / chemistry
Nuts / chemistry*
Prunus / chemistry
Spices / analysis*
Chemical
Reg. No./Substance:
0/Antioxidants

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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