Consuming antioxidant-rich foods during meals reduces the oxidative stress associated with eating, says a new study that highlights the importance of timing for maximum health benefits.Researchers from the US Department of Agriculture (USDA) measured the blood antioxidant capacity (AOC) of subjects in a series of five clinical trials, and found that consumption of antioxidant-rich foods blunted oxidative stress after a meal of rich in carbohydrates, protein, and fat."We have demonstrated that consumption of certain berries and fruits such as blueberries, mixed grape and kiwifruit, was associated with increased plasma AOC in the postprandial state and consumption of an energy source of macronutrients containing no antioxidants was associated with a decline in plasma AOC," wrote lead author Ron Prior in the Journal of the American College of Nutrition.Oxidative stress has been linked to an increased risk of various diseases including cancer, Alzheimer's, and cardiovascular disease. "Without further long term clinical studies, one cannot necessarily translate increased plasma AOC into a potential decreased risk of chronic degenerative disease," stated Prior and co-workers. In order to determine if the meals containing the different fruit or berries increased the hydrophilic (water-soluble) or lipophilic (fat soluble) antioxidant capacity, measured as Oxygen Radical Absorbance Capacity (ORAC), the researchers conducted five clinical trials with six to ten subjects per experiment. Blood samples from the subjects were taken pre- and post-prandially (before and after the meal).
