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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.

[ILLUSTRATION OMITTED]

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.

Reference

* 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
Words:191
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