Search results
Results from the WOW.Com Content Network
This is a list of antioxidants naturally occurring in food. Vitamin C and vitamin E – which are ubiquitous among raw plant foods – are confirmed as dietary antioxidants, whereas vitamin A becomes an antioxidant following metabolism of provitamin A beta-carotene and cryptoxanthin .
Grapes contain certain polyphenol compounds, although none has been shown to be an antioxidant in vivo. It is difficult to evaluate the physiological effects of specific natural phenolic antioxidants, since such a large number of individual compounds may occur even in a single food and their fate in vivo cannot be measured. [1] [6] [8]
Download as PDF; Printable version; ... Phenolic dietary antioxidants (2 C, 1 P) Pages in category "Phenol antioxidants"
orange pigments . α-Carotene – to vitamin A carrots, pumpkins, maize, tangerine, orange.; β-Carotene – to vitamin A dark, leafy greens, red, orange and yellow fruits and vegetables.
Carotenoid-dense foods should be consumed skin-on, as the most significant quantities are found in the outer casing. These colorful antioxidants support eye health and have been shown to guard ...
In some cases, processing of food is necessary to remove phytotoxins or antinutrients; for example societies that use cassava as a staple have traditional practices that involve some processing (soaking, cooking, fermentation, etc.), which are necessary to avoid getting sick from cyanogenic glycosides present in unprocessed cassava.
Particularly abundant flavanoids in foods are catechin (tea, fruits), hesperetin (citrus fruits), cyanidin (red fruits and berries), daidzein , proanthocyanidins (apple, grape, cocoa), and quercetin (onion, tea, apples). [2] Phenolic acids include caffeic acid; Lignans are polyphenols derived from phenylalanine found in flax seed and other cereals.
Phenolic compounds are classified as simple phenols or polyphenols based on the number of phenol units in the molecule. Phenol – the simplest of the phenols Chemical structure of salicylic acid, the active metabolite of aspirin. Phenols are both synthesized industrially and produced by plants and microorganisms. [2]