The use of a commercial vegetable juice as a practical means to increase vegetable intake: a randomized controlled trial |
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Authors: | Sonia F Shenoy Alexandra G Kazaks Roberta R Holt Hsin Ju Chen Barbara L Winters Chor San Khoo Walker SC Poston C Keith Haddock Rebecca S Reeves John P Foreyt M Eric Gershwin Carl L Keen |
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Affiliation: | 1. Department of Nutrition, University of California Davis, One Shields Ave, 95616, Davis, California, USA 2. Department of Nutrition and Exercise Science, Bastyr University, Juanita Drive NE, 98028, Kenmore, Washington, USA 3. Global Nutrition Department, Campbell Soup Company, One Campbell Place, 08103, Camden, New Jersey, USA 4. Office of Scientific Affairs, Campbell Soup Company, One Campbell Place, 08103, Camden, New Jersey, USA 5. Institute for Biobehavioral Health Research, National Development and Research Institutes (NDRI), West 143rd Street, 66224, Leawood, Kansas, USA 6. Department of Medicine, Baylor College of Medicine, Travis St, 77030, Houston, Texas, USA 7. Division of Rheumatology, Allergy and Clinical Immunology, University of California Davis School of Medicine, Health Sciences Drive, 95616, Davis, California, USA 8. Department of Internal Medicine, University of California Davis School of Medicine, V Street, 95817, Sacramento, California, USA
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Abstract: | Background A plant-based diet protects against chronic oxidative stress-related diseases. Dietary plants contain variable chemical families and amounts of antioxidants. It has been hypothesized that plant antioxidants may contribute to the beneficial health effects of dietary plants. Our objective was to develop a comprehensive food database consisting of the total antioxidant content of typical foods as well as other dietary items such as traditional medicine plants, herbs and spices and dietary supplements. This database is intended for use in a wide range of nutritional research, from in vitro and cell and animal studies, to clinical trials and nutritional epidemiological studies. Methods We procured samples from countries worldwide and assayed the samples for their total antioxidant content using a modified version of the FRAP assay. Results and sample information (such as country of origin, product and/or brand name) were registered for each individual food sample and constitute the Antioxidant Food Table. Results The results demonstrate that there are several thousand-fold differences in antioxidant content of foods. Spices, herbs and supplements include the most antioxidant rich products in our study, some exceptionally high. Berries, fruits, nuts, chocolate, vegetables and products thereof constitute common foods and beverages with high antioxidant values. Conclusions This database is to our best knowledge the most comprehensive Antioxidant Food Database published and it shows that plant-based foods introduce significantly more antioxidants into human diet than non-plant foods. Because of the large variations observed between otherwise comparable food samples the study emphasizes the importance of using a comprehensive database combined with a detailed system for food registration in clinical and epidemiological studies. The present antioxidant database is therefore an essential research tool to further elucidate the potential health effects of phytochemical antioxidants in diet. |
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