Antioxidants in Spices

 

 

 

 

 

 

http://www.traditional-foods.com/antioxidants/spices/

Spices in general are loaded with antioxidants. Our top ten list includes the popular spices cloves, cinnamon, and turmeric, all sought after by consumers for their antioxidant content.

Explore many other spices in our spice catalog below to discover how these popular flavorings are also contributing to the antioxidant value of your diet.

Catalog of Spice Antioxidants

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Antioxidants in Herbs

 

 

 

 

http://www.traditional-foods.com/antioxidants/herbs/

Herbs as a class are high in antioxidants. Several even make the top ten list — oregano, rosemary, thyme, and sage.

The top tend list includes dried herbs but depending on the data we have available, some of the herbs in this list are fresh. The ORAC value is by weight (100 grams), so keep in mind that fresh herbs do contain more water content than dried herbs and will be lower in ORAC value simply by virtue of the water content. When comparing foods, it is always best to compare fresh foods with fresh foods and dry foods with dry foods.

Catalog of Herb Antioxidants

Antioxidants in Vegetables

http://www.traditional-foods.com/antioxidants/vegetables/

The age-old advice of “eat your vegetables” certainly applies in this case. A diet rich in vegetables is an antioxidant-rich diet. Salads filled with greens are one of the most effective and easiest strategies in making over a diet. The resources here on vegetable antioxidants may serve as a guide to you as well.

Ginger and garlic top the list, crossing over the two categories of vegetable and spice. Each of these foods as benefits far beyond the ORAC value presented here and can be incorporated liberally and inexpensively into the diet. Lemon balm and cilantro cross into the “herb” category as well and are used primarily as seasonings, though clever cooks will use them as a core part of their recipes at times.

Catalog of Vegetable Antioxidants

Antioxidants in Fruit

http://www.traditional-foods.com/antioxidants/fruit/

Fresh fruits are some of nature’s most powerful antioxidants. The top ten list is at right, taken from the USDA data base on the ORAC value of fruits. We included here only whole fruit, not dried fruits or juices. These measures are by weight and it becomes difficult to compare dried and fresh fruit: a raisin will have a higher value by weight than its grape counterpart because the raisin has had its water removed. Juices are difficult too if you do not account for water differences.

There are berries that would be on this top ten list, notably acai berry, but we do not have data for fresh, whole acai berry.

We should also note that processed fruit does contain antioxidants. Fresh is always best but frozen, cooked, powdered, and dried fruit will contribute to an antioxidant-rich diet.

 

 

Catalog of Fruit Antioxidants

Purple carrots

Carrots provide a lot more nutritional and medicinal value than we realise. The purple carrot is a lot less widely known than its orange relation, yet it offers just as many, if not more, benefits than the orange variety.

Purple carrots are even higher in antioxidants than orange carrots, and they also possess anti-inflammatory properties. This could make them very useful in the treatment of arthritis. They have been found to be antiviral, antiseptic and antimicrobial, and they also contain anticarcinogens and betacarotenes. They also contain phytochemicals including carotenoids, polyacetylenes, isocoumarins, phenolics and sesquiterpenes. Phytochemicals have antioxidant, anti-bacterial, and other disease preventative and health enhancing properties.

Anticarcinogens help to reduce the risk of cancer and also help to fight against any already-present cancer cells in our bodies. Purple carrots are also excellent at fighting against viral as well as bacterial infections, such as flu, measles and internal infections of the urinary tract, mouth and stomach. Prevent cancer and start drinking your purple carrot juice as often as possible.

 

 

 

 

Purple carrots contain high doses of Vitamin A, which helps to prevent clogging of the arteries and thus helps to prevent strokes. Along with that, they also contain vitamin B, C and E as well as calcium pectate, which is a very good source of fibre, and they help to lower cholesterol levels. They are also very useful in the prevention of macular degeneration.

They are known to nourish the hair, skin and nails, and they also greatly enhance the quality of breast milk. They also contain a form of calcium which is more easily digested by our bodies than many other sources. The roots of carrots have long been used in treating intestinal parasites, indigestion, tonsil issues and constipation. In ancient times, they were used as a medicine to treat virtually anything. Even the carrot greens contain vitamin K, which is not present in the rest of the carrot.

Purple carrot juice is able to lower blood pressure, stabilise blood sugar, and assist in fighting against liver and heart disease.

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http://www.sweetadditions.net/food-drinks/purple-carrots-wiki-health-benefits

10 Health Benefits of Asparagus

 

 

 

 

 

 

 

 

 

 

 

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Colours of health

 

 

 

 

 

 

 

ORANGE
Carotenoids are the powerful phytochemical in orange foods, and they are what give the foods their color. Carotenoids repair DNA and help prevent cancer and heart disease, as well as strengthening our vision. These orange foods also give us the right amount of vitamin A, which keeps our eyes and skin healthy, and protects against infections. They are also known to boost the immune system. Some of these also cross over with the health benefits of the yellow foods also.

 

 

 

 

 

 

 

 

BLUE/PURPLE/INDIGO

The blue, purple and indigo foods are great for their anti-aging properties. These foods have tons of antioxidants, which are called anthocyanins and phenolics. They help improve circulation and prevent blood clots, so they are great for the heart and can help prevent heart disease. They are also known to help memory function and urinary tract health and to reduce free radical damage.

 

 

 

 

 

 

 

 

 

 

 

RED
The phytochemicals in red foods are carotenoids and anthocyanins. One of the most abundant carotenoid is lycopene. Lycopene helps reduce damage from free radicals in your body and it also prevents heart disease, cancer, prostrate problems, and reduces the skin damage from the sun. These red foods help memory function, urinary tract health, and makes your heart healthy.

 

 

 

 

 

 

 

 

 

 

 

 

YELLOW
Yellow foods are high in antioxidants like vitamin C. Vitamin C keeps our teeth and gums healthy, helps to heal cuts, improves the mucus membranes (like when we have colds), helps to absorb iron, prevents inflammation, improves circulation, and therefore prevents heart disease. Some of the darker ones also cross over with the health benefits of orange foods.

 

 

 

 

 

 

 

 

 

 

 

GREEN
Green fruits & vegetables have the phytochemicals sulforaphane and indoles, which both prevent cancer. They are also good for the circulatory system and have good vitamin B and minerals. Green vegetables also help with vision, and with maintaining strong bones and teeth. Some of the yellower green vegetables have carotenoids lutein and zeaxanthin that help to prevent cataracts and eye disease, as well as osteoporosis.

WHITE
The strong phytochemical in these whitish/greenish vegetables is called allicin, and it is an anti-bacterial, anti-fungal, and anti-viral chemical. Some white foods prevent cancer and heart disease, and lower cholesterol levels. Celery is often dubbed as a useless vegetable because it has no calories, but it does have minerals like good sodium that help keep the joints healthy. Also, the selenium in mushrooms is healthy as well. This group helps maintain low cholesterol levels in your body as well as a healthy heart.
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