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For instance, fruits and vegetables rich in purple, blue and red hues, which herald the presence of anthocyanins, possess some of the highest total antioxidant capacities. Related: The 7 Best ...
In a 2010 review of scientific evidence concerning the possible health benefits of eating foods claimed to have "antioxidant properties" due to anthocyanins, the European Food Safety Authority concluded that 1) there was no basis for a beneficial antioxidant effect from dietary anthocyanins in humans, 2) there was no evidence of a cause-and ...
Another study of nearly 2,000 women found anthocyanins and flavonoids, abundant in cranberries, may reduce cardiovascular disease risk. The beneficial plant compounds may also help prevent ...
Elderberries are rich in anti-inflammatory and antioxidant compounds, such as vitamin C, flavonoids and anthocyanins. Due to their benefits, elderberries have been growing in popularity and are a ...
Parsley is a source of flavones Blueberries are a source of dietary anthocyanins Flavonoids are found in citrus fruits, including red grapefruit. Flavonoids (specifically flavanoids such as the catechins) are "the most common group of polyphenolic compounds in the human diet and are found ubiquitously in plants".
The main source of polyphenols is dietary, since they are found in a wide array of phytochemical-bearing foods.For example, honey; most legumes; fruits such as apples, blackberries, blueberries, cantaloupe, pomegranate, cherries, cranberries, grapes, pears, plums, raspberries, aronia berries, and strawberries (berries in general have high polyphenol content [5]) and vegetables such as broccoli ...
“Anthocyanins have also been shown to be neuroprotective, decreasing inflammation in the brain and supporting brain health, like cognition, memory, and mood,” says Dandrea-Russert.
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.
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