{"id":41786,"date":"2010-06-01T00:00:00","date_gmt":"2018-12-04T01:38:24","guid":{"rendered":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/cellular-antioxidant-activity-of-common-vegetables\/"},"modified":"2018-12-04T02:38:24","modified_gmt":"2018-12-04T01:38:24","slug":"cellular-antioxidant-activity-of-common-vegetables","status":"publish","type":"resume","link":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/cellular-antioxidant-activity-of-common-vegetables\/","title":{"rendered":"Cellular antioxidant activity of common vegetables."},"content":{"rendered":"

Abstract
\nThe measurement of antioxidant activity using biologically relevant assays is important to screen fruits, vegetables, natural products, and dietary supplements for potential health benefits. The cellular antioxidant activity (CAA) assay quantifies antioxidant activity using a cell culture model and was developed to meet the need for a more biologically representative method than the popular chemistry antioxidant capacity measures. The objective of the study was to determine the CAA, total phenolic contents, and oxygen radical absorbance capacity (ORAC) values of 27 vegetables commonly consumed in the United States. Beets, broccoli, and red pepper had the highest CAA values, whereas cucumber had the lowest. CAA values were significantly correlated to total phenolic content. Potatoes were found to be the largest contributors of vegetable phenolics and CAA to the American diet. Increased fruit and vegetable consumption is an effective strategy to increase antioxidant intake and decrease oxidative stress and may lead to reduced risk of developing chronic diseases, such as cancer and cardiovascular disease.<\/p>\n","protected":false},"template":"","mots_cles":[],"class_list":["post-41786","resume","type-resume","status-publish","hentry"],"acf":{"adresse":"Department of Food Science, Cornell University, Ithaca, New York 14853-7201, USA.","annee":"2010","mois":"6","numero":"58:11","page":"6621-9","auteurs":[{"ID":17273,"post_author":"0","post_date":"2018-12-03 19:49:21","post_date_gmt":"2018-12-03 18:49:21","post_content":"","post_title":"Won O Song","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"won-o-song","to_ping":"","pinged":"","post_modified":"2018-12-03 19:49:21","post_modified_gmt":"2018-12-03 18:49:21","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/won-o-song\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":41785,"post_author":"0","post_date":"2018-12-04 02:38:23","post_date_gmt":"2018-12-04 01:38:23","post_content":"","post_title":"Derito","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"derito","to_ping":"","pinged":"","post_modified":"2018-12-04 02:38:23","post_modified_gmt":"2018-12-04 01:38:23","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/derito\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"}],"sources":[{"ID":34177,"post_author":"0","post_date":"2018-12-04 00:24:14","post_date_gmt":"2018-12-03 23:24:14","post_content":"","post_title":"J AGRIC FOOD CHEM","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"j-agric-food-chem-2","to_ping":"","pinged":"","post_modified":"2018-12-04 00:24:14","post_modified_gmt":"2018-12-03 23:24:14","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/source\/j-agric-food-chem-2\/","menu_order":0,"post_type":"source","post_mime_type":"","comment_count":"0","filter":"raw"}]},"yoast_head":"\nCellular antioxidant activity of common vegetables. - 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