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 Hai Liu, PhD.

According to their findings, wild blueberries are the topnotchers in antioxidant activity based on these parameters (cultivated blueberries showed less antioxidant activity). Pomegranates, blackberries, raspberries and cranberries also got good scores. And while apples and strawberries aren’t that high in antioxidants, comparatively, they are the main source of antioxidants in a typical American diet, simply because of the volume they are consumed. Bananas and melons turned out low scores, and, surprise, surprise, those antioxidant fruit juice supplements being sold through MLM such as noni, acai ang goji? All under the radar, based on the test results.

My take on all these? Eat fruits. Doesn’t matter what, but lots of different fruits on a regular basis. I think you’d get your fair dose of antioxidants this way with the added bonus of treating your tastebuds to a variety of flavors, too!

Hat tip: Biotech Weblog, Photo Credit: Bien Stephenson via Flickr

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 diet induced oxidative stress and early atherosclerosis in hypercholesterolemic hamsters.”

Researchers also noted, “These results show for the first time that long-term consumption of antioxidants supplied by apples and purple grapes, especially phenolic compounds, prevents the development of atherosclerosis in hamsters, and that the processing can have a major impact on the potential health effects of a product.”

Yay– apples and apple juice is a mainstay in our pantry and grocery list! We love the cloudy variety of apple juice in particular. How about you?