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Fruits, berries with meals offset after-meal oxidative stress.

The consumption of most meals increases oxidative stress, unless antioxidant-rich foods are included, according to scientists at a US Department of Agriculture research laboratory. * Investigators hypothesized that antioxidant-rich foods, such as fruits and berries, may increase antioxidant capacity following a meal, offsetting decreases in plasma antioxidant capacity associated with the consumption of fats, carbohydrates, and proteins.


To test the hypothesis, volunteers were enrolled in five clinical trials. Six to ten subjects consumed meals comprising fruits such as berries, grapes, kiwi, cherries, and strawberries, and/or a meal of carbohydrates, fats, and protein. Blood antioxidant capacity was assayed before and after meals. Consumption of blueberries, grapes, or kiwi with a meal preserved plasma antioxidant capacity, while a meal without one of these foods led to a decline in antioxidant capacity.

"Consumption of high-antioxidant foods with each meal is recommended in order to prevent periods of [after-meal] oxidative stress," investigators concluded.


* Prior RL, Gu L, Wu X, et al. Plasma antioxidant capacity changes following a meal as a measure of the ability of a food to alter in vivo antioxidant status. J Am Coll Nutr. 2007 Apr;26(2):170-81.
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Title Annotation:IN THE NEWS
Author:Kiefer, Dale
Publication:Life Extension
Article Type:Brief article
Geographic Code:1USA
Date:Apr 1, 2008
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