Wellness in a Minute: Benefits of antioxidants
Posted by: Rose in General, tags: health newsVia: Evening Sun
Antioxidants are substances that may protect the cells in your body against the effects of free radicals.
Free radicals are molecules produced when your body breaks down food, or by environmental exposures like tobacco smoke and radiation. Free radicals can damage cells, and may play a role in heart disease, cancer and other diseases. Antioxidant substances include beta-carotene, lutein, lycopene, selenium, vitamin A, vitamin C, and vitamin E.According to the National Cancer Institute, considerable laboratory evidence from chemical, cell culture, and animal studies indicates that antioxidants may slow or possibly prevent the development of cancer. The first large randomized trial on antioxidants and cancer risk was the Chinese Cancer Prevention Study, published in 1993. This trial investigated the effect of a combination of beta-carotene, vitamin E, and selenium on cancer in healthy Chinese men and women at high risk for gastric cancer. The study showed a combination of beta-carotene, vitamin E, and selenium significantly reduced incidence of both gastric cancer and cancer overall.
When you think about antioxidants, fruits and vegetables usually come to mind. A study, which appeared in the June 9, 2004, issue of the Journal of Agricultural and Food Chemistry, used updated technology to assess the antioxidant content of more than 100 foods, including fruits, vegetables, cereals, breads, nuts, and spices. Cranberries, blueberries, and blackberries were ranked highest among the fruits studied. Beans, artichokes, and Russet potatoes were tops among the vegetables.
But new research shows that herbs and spices also pack a powerful punch when it comes to antioxidants.
A USDA study looked at nearly 40 common herbs and spices to test their antioxidant activity. Oregano emerged as the leader of the pack. Researchers found that oregano has 3 to 20 times more antioxidant activity than the other herbs studied. In fact, it has more than many fruits and vegetables. Oregano has 42 times more antioxidant activity than apples, 30 times more than potatoes, 12 times more than oranges and 4 times more than blueberries. But that’s not the only herb or spice that can improve your health. The main ingredient in curry is turmeric, from which a spice called curcumin is derived. Sally Frautschy, Ph.D., a researcher from UCLA who has done extensive testing on curcumin says that “we accidentally found out that it blocks every single step in Alzheimer’s pathogenesis and it kills nearly every cancer cell in the lab.” In India, curry is part of the staple diet; they also have the lowest rates of Alzheimer’s disease in the world.
The McCormick Spice Co. has identified their “7 Super Spices” as cinnamon, rosemary, oregano, thyme, red pepper, yellow curry, and ginger due to their health benefits. All seven of these identified spices contain high levels of antioxidants and many of them have additional health benefits, such as the anti-inflammatory capabilities of ginger. The McCormick Web site, www.mccormick.com, is loaded with valuable information about these spices, as well as savory, “spiced up” recipes to try out.
The bottom line is that many foods that are high in antioxidants also taste great. So there is no excuse for not adding them into your diet and reaping the benefits.
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