A study published in the Journal of Agriculture and Food Chemistry shows that fruits and vegetables may contain more antioxidants than we originally thought. Antioxidants help reduce the effect that free radicals have on our cells. Our cells are exposed to free radicals every day through the food we eat, the water we drink, pollution, smoke and radiation. The effects of free radicals on our cells are linked to health problems, such as heart disease and cancer. Many types of food are antioxidant-rich, including vegetables, fruits and grains.
In previous studies, the common way of measuring the amount of antioxidants in a fruit or vegetable was through an extraction process. In this new study, scientists discovered that much of the antioxidant content of fruits and vegetables is not extractable. This means that the amount of antioxidants in fruits and vegetables may be underestimated by as much as five times - great news since it means you could be getting five times as many antioxidants out of your daily fruit and veggie intake!
To learn more about how to make the most of the benefits of antioxidants, read Delicious Living’s antioxidant update.