A new study by the USDA provides one of the most comprehensive analyses to date of the antioxidant content of commonly consumed foods.
A new study by the USDA provides one of the most comprehensive analyses to
date of the antioxidant content of commonly consumed foods. In addition to
confirming the well-publicized high antioxidant ranking of such foods as
cranberries and blueberries, the researchers found that Russet potatoes, pecans
and even cinnamon are all excellent, although lesser-known, sources of
antioxidants. The study appears in the June 9 print edition of the Journal
of Agricultural and Food Chemistry, and is more complete and accurate
than previous USDA antioxidant studies because of updated technology. It also
includes more foods than previous studies, the researchers say.
Ronald Prior and colleagues from the USDA's Arkansas
Children's Nutrition Center in Little Rock analysed antioxidant levels in
over 100 different foods, including fruits and vegetables. In addition, the
study included data on spices and nuts for the first time. Among the fruits,
vegetables and nuts analysed, each food was measured for antioxidant
concentration as well as antioxidant capacity per serving size. Cranberries,
blueberries, and blackberries ranked highest among the fruits studied. Beans,
artichokes and Russet potatoes ranked highest among the vegetables. Pecans,
walnuts and hazelnuts ranked highest in the nut category. Although spices are
generally consumed in small amounts, many are high in antioxidants. On the basis
of antioxidant concentration, ground cloves, ground cinnamon and oregano were
the highest among the spices studied.
Lead author Prior said: "This study confirms that those foods are full
of benefits, particularly those with higher levels of antioxidants. Nuts and
spices are also good sources." He added that the data should prove useful
for consumers seeking to include more antioxidants in their diet. However, he
cautioned that total antioxidant capacity of the foods does not necessarily
reflect their potential health benefit, which depends on how they are absorbed
and utilized in the body.
Lipophilic and Hydrophilic Antioxidant Capacities of Common Foods in the
United States by
Xianli Wu, Gary R. Beecher, Joanne M. Holden, David B. Haytowitz, Susan E.
Gebhardt, and Ronald L. Prior is published in the Journal of Agricultural and
Food Chemistry (2004) 52, 4026–4037; DOI: 10.1021/jf049696w.
Contact: Ronald L. Prior, USDA, Arkansas Children’s Nutrition Center, 1120
Marshall St., Little Rock, AR 72202, USA.
Tel: +1 501-364-2747
E mail: priorronaldl@uams.edu