While most fruits contain health beneficial antioxidant phytonutrients, they vary not only in the amount, but also in the bioavailability– that portion which can actually be absorbed by the body.  In a study published recently in the Journal of Agricultural and Food Chemistry, researchers measured cellular antioxidant activity (CAA), total phenolic content, and oxygen radical absorbance capacity (ORAC) values of 25 fruits.
“The CAA assay is a more biologically relevant method than the chemistry antioxidant activity assays as it accounts for uptake, metabolism, distribution and activity of antioxidant compounds within cells versus solely looking at antioxidant value,” said lead scientist Rui …read more

In last month’s issue of Molecular Nutrition and Food Research, a new study indicates that apples, and moreso, apple juice, bear the same antioxidant powers often attributed to purple grapes, which helps prevent atherosclerosis. It also appears that processing apples into juice may increase the bioavailability of the naturally-occurring compounds and antioxidants found in the fruit.
Using a variety of established analytical techniques, aortic plaque was evaluated to determine the effectiveness in decreasing plaque that is associated with atherosclerosis.
According to the research, “This study demonstrates that processing apples and purple grapes into juice modifies the protective effect of their phenolics against …read more