The majority of living beings need oxygen to ensure their existence while oxygen can produce free radicals that are also called reactive oxygen species (ROS, for reactive oxygen species) toxic to the integrity of the body cells. organisms have a system of antioxidants and enzymes that work together to prevent damage to cell components such as DNA , lipids, and proteins .
Many studies have attempted to study the impact of taking dietary supplements of antioxidants in the prevention of different diseases.
The best known antioxidants are ß-carotene (provitamins A), ascorbic acid (vitamin C), tocopherol (vitamin E), polyphenols and lycopene. These include flavonoids (widespread among plants), tannins (in cocoa, coffee, tea, grapes, etc.), anthocyanins (especially in red fruits) and phenolic acids (in cereals, fruits and vegetables).
Antioxidant in Beverages
| Antioxidant content mmol/100 ga) | n | min | max | |
|---|---|---|---|---|
| Apple juice | 0.27 | 11 | 0.12 | 0.60 |
| Black tea, prepared | 1.0 | 5 | 0.75 | 1.21 |
| Cocoa with milk | 0.37 | 4 | 0.26 | 0.45 |
| Coffee, prepared filter and boiled | 2.5 | 31 | 1.24 | 4.20 |
| Cranberry juice | 0.92 | 5 | 0.75 | 1.01 |
| Espresso, prepared | 14.2 | 2 | 12.64 | 15.83 |
| Grape juice | 1.2 | 6 | 0.69 | 1.74 |
| Green tea, prepared | 1.5 | 17 | 0.57 | 2.62 |
| Orange juice | 0.64 | 16 | 0.47 | 0.81 |
| Pomegranate juice | 2.1 | 2 | 1.59 | 2.57 |
| Prune juice | 1.0 | 3 | 0.83 | 1.13 |
| Red wine | 2.5 | 27 | 1.78 | 3.66 |
| Tomato juice | 0.48 | 14 | 0.19 | 1.06 |
a) Mean value when n > 1
Antioxidant in nuts, legumes and grain products
| Antioxidant content mmol/100 ga) | n | Min | Max | |
|---|---|---|---|---|
| Barley, pearl and flour | 1.0 | 4 | 0.74 | 1.19 |
| Beans | 0.8 | 25 | 0.11 | 1.97 |
| Bread, with fiber/whole meal | 0.5 | 3 | 0.41 | 0.63 |
| Buckwheat, white flour | 1.4 | 2 | 1.08 | 1.73 |
| Buckwheat, whole meal flour | 2.0 | 2 | 1.83 | 2.24 |
| Chestnuts, with pellicle | 4.7 | 1 | – | – |
| Crisp bread, brown | 1.1 | 3 | 0.93 | 1.13 |
| Maize, white flour | 0.6 | 3 | 0.32 | 0.88 |
| Millet | 1.3 | 1 | – | – |
| Peanuts, roasted, with pellicle | 2.0 | 1 | – | – |
| Pecans, with pellicle | 8.5 | 7 | 6.32 | 10.62 |
| Pistachios | 1.7 | 7 | 0.78 | 4.98 |
| Sunflower seeds | 6.4 | 2 | 5.39 | 7.50 |
| Walnuts, with pellicle | 21.9 | 13 | 13.13 | 33.29 |
| Wheat bread, toasted | 0.6 | 3 | 0.52 | 0.59 |
| Whole wheat bread, toasted | 1.0 | 2 | 0.93 | 1.00 |
mean value when n > 1
Antioxidants in spices and herbs
| Antioxidant content mmol/100 ga) | n | Min | Max | |
|---|---|---|---|---|
| Allspice, dried ground | 100.4 | 2 | 99.28 | 100.40 |
| Basil, dried | 19.9 | 5 | 9.86 | 30.86 |
| Bay leaves, dried | 27.8 | 2 | 24.29 | 31.29 |
| Cinnamon sticks and whole bark | 26.5 | 3 | 6.84 | 40.14 |
| Cinnamon, dried ground | 77.0 | 7 | 17.65 | 139.89 |
| Clove, dried, whole and ground | 277.3 | 6 | 175.31 | 465.32 |
| Dill, dried ground | 20.2 | 3 | 15.94 | 24.47 |
| Estragon, dried ground | 43.8 | 3 | 43.22 | 44.75 |
| Ginger, dried | 20.3 | 5 | 11.31 | 24.37 |
| Mint leaves, dried | 116.4 | 2 | 71.95 | 160.82 |
| Nutmeg, dried ground | 26.4 | 5 | 15.83 | 43.52 |
| Oregano, dried ground | 63.2 | 9 | 40.30 | 96.64 |
| Rosemary, dried ground | 44.8 | 5 | 24.34 | 66.92 |
| Saffron, dried ground | 44.5 | 3 | 23.83 | 61.72 |
| Saffron, dried whole stigma | 17.5 | 3 | 7.02 | 24.83 |
| Sage, dried ground | 44.3 | 3 | 34.88 | 58.80 |
| Thyme, dried ground | 56.3 | 3 | 42.00 | 63.75 |
a) mean value when n > 1
Source : Carlsen MH, Halvorsen BL, Holte K, et al. The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide. Nutrition Journal. 2010;9:3. doi:10.1186/1475-2891-9-3.
