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