THE ANTIOXIDANT CAPACITY OF 66 VEGETABLES AND FRUITS:A COMPARATIVE STUDY
- VernacularTitle:66种蔬菜、水果抗氧化活性的比较研究
- Author:
Changjiang GUO
;
Jingyu WEI
;
Jijun YANG
;
Yunfeng LI
;
Jing XU
;
Yugang JIANG
;
- Publication Type:Journal Article
- Keywords:
vegetables;
fruits;
antioxidant capacity
- From:
Acta Nutrimenta Sinica
1956;0(02):-
- CountryChina
- Language:Chinese
-
Abstract:
Objective: To compare the antioxidant capacity of 66 vegetables and fruits. Methods: The ferric reducing/antioxidant power assay was used to measure the antioxidant capacity. The contribution of vitamin C contained in vegetables and fruits to the antioxidant capacity was also analyzed. Results: The lotus root was the strongest in antioxidant capacity among all vegetables and followed by ginger, rape, cowpea, taro, garlic bulb and spinach. The celery, yam and romaine lettuce were the weakest. The hawthorn was the strongest in antioxidant capacity among all fruits and followed by winter date, guava, kiwifruit, purple mulberry, strawberry and agate pomegranate. The honeydew melon, watermelon and persimmon were the weakest. The contribution of vitamin C to the antioxidant capacity of vegetables and fruits differed greatly among different vegetables and fruits. Conclusion: Some vegetables and fruits possess strong antioxidant capacity and were worthy of further studies.
