%0 Journal Article
%T The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide
%A Monica H Carlsen
%A Bente L Halvorsen
%A Kari Holte
%A Siv K B£¿hn
%A Steinar Dragland
%A Laura Sampson
%A Carol Willey
%A Haruki Senoo
%A Yuko Umezono
%A Chiho Sanada
%A Ingrid Barikmo
%A Nega Berhe
%A Walter C Willett
%A Katherine M Phillips
%A David R Jacobs
%A Rune Blomhoff
%J Nutrition Journal
%D 2010
%I BioMed Central
%R 10.1186/1475-2891-9-3
%X We procured samples from countries worldwide and assayed the samples for their total antioxidant content using a modified version of the FRAP assay. Results and sample information (such as country of origin, product and/or brand name) were registered for each individual food sample and constitute the Antioxidant Food Table.The results demonstrate that there are several thousand-fold differences in antioxidant content of foods. Spices, herbs and supplements include the most antioxidant rich products in our study, some exceptionally high. Berries, fruits, nuts, chocolate, vegetables and products thereof constitute common foods and beverages with high antioxidant values.This database is to our best knowledge the most comprehensive Antioxidant Food Database published and it shows that plant-based foods introduce significantly more antioxidants into human diet than non-plant foods. Because of the large variations observed between otherwise comparable food samples the study emphasizes the importance of using a comprehensive database combined with a detailed system for food registration in clinical and epidemiological studies. The present antioxidant database is therefore an essential research tool to further elucidate the potential health effects of phytochemical antioxidants in diet.It is widely accepted that a plant-based diet with high intake of fruits, vegetables, and other nutrient-rich plant foods may reduce the risk of oxidative stress-related diseases [1-6]. Understanding the complex role of diet in such chronic diseases is challenging since a typical diet provides more than 25,000 bioactive food constituents [6], many of which may modify a multitude of processes that are related to these diseases. Because of the complexity of this relationship, it is likely that a comprehensive understanding of the role of these bioactive food components is needed to assess the role of dietary plants in human health and disease development. We suggest that both their numerous ind
%U http://www.nutritionj.com/content/9/1/3