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[3] [4] [5] By non-antioxidant mechanisms still undefined, polyphenols may affect mechanisms of cardiovascular disease or cancer. [ 6 ] The increase in antioxidant capacity of blood seen after the consumption of polyphenol-rich (ORAC-rich) foods is not caused directly by the polyphenols, but most likely results from increased uric acid levels ...
Blueberries. Their blue hue is more than just pleasing to the eye. Anthocyanins are the phytochemicals that give these berries, a true superfood, their striking color and anti-inflammatory ...
These cherries are a favorite anti-inflammatory frozen food at Costco because the fruit is packed with an antioxidant called anthocyanin. In addition to anthocyanin, cherries also have vitamin C.
Higher levels of omega-6 fatty acids often found in ultraprocessed foods may interfere with the immune system’s fight against cancer cells, a new study says.
Foods with a high flavonoid content include parsley, onions, blueberries and strawberries, black tea, bananas, and citrus fruits. [11] One study found high flavonoid content in buckwheat. [12] Citrus flavonoids include hesperidin (a glycoside of the flavanone hesperetin), quercitrin, rutin (two glycosides of quercetin, and the flavone tangeritin.
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.
No single food can protect against cancer, but eating more foods that fight it will help reduce the risk of developing the disease, the American Institute for Cancer Research notes.
Reviews of preliminary research in 2015 indicated that foods high in carotenoids may reduce the risk of head and neck cancers [20] and prostate cancer. [21] There is no correlation between consumption of foods high in carotenoids and vitamin A and the risk of Parkinson's disease. [22]