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Thursday, August 15, 2013

Fruits and vegetables in the prevention of cellular oxidative damage

Posted by Chantel Martiromo. research contributed by PubMed  

In the study to investigate the absorption/metabolism of antioxidant components in fruits and vegetables and whether they are absorbed in sufficient quantities and in a form in which effects on in vivo measures of oxidative cellular damage, posted in PubMed, showed that wo classes of flavonoids as antioxidants are considered in detail (anthocyanins and flavonols). Absorption of anthocyanins appears to be much less than that of the flavonol quercetin, perhaps as little as one tenth. Relatively high dietary levels of anthocyanins appear to be necessary to observe antioxidant effects in vivo. Metabolism of cyanidin 3-glucoside and quercetin by methylation or conjugation with glucuronide or sulfate will decrease antioxidant activity. However, quercetin metabolites seem to maintain at least part of their antioxidant activity in vivo.

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