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Berries,
Beans Top "Best Antioxidants" List
(HealthDayNews,
6/28/04)
Scientists at the U.S. Department of
Agriculture (USDA) are using modern technology to rank foods
based on which has the highest concentrations of antioxidants,
compounds that fight free radical damage and thereby block
disease. Small red beans head their new Top 20 list in the
June issue of the Journal of Agricultural and Food
Chemistry":
- Small red beans (dried).
- Wild blueberries.
- Red Kidney beans.
- Pinto beans.
- Blueberries (cultivated).
- Cranberries.
- Artichokes (cooked).
- Blackberries.
- Prunes.
- Raspberries.
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- Strawberries.
- Red Delicious apples.
- Granny Smith apples.
- Pecans.
- Sweet cherries.
- Black plums.
- Russet potatoes (cooked).
- Black beans (dried).
- Plums.
- Gala apples.
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Researchers note that color often
characterizes antioxidant-rich foods. They also warn that just
because a food tests high in nutrients in the lab, does not
guarantee that it will be well-absorbed by the body. The
processing of a food also affects its antioxidant potency. For
instance, blueberries are best fresh; whereas, gentle cooking
enhances the antioxidant properties of tomatoes. |
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