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3 . 2013

Comparative characteristics of antioxidant capacity and energy content of some foods

AbstractThe paper presents a comparative evaluation of antioxidant capacity and energy values of different foods groups in order to identify the most efficient combinations for correction of metabolic disorders associated with an imbalance in antioxidant system. In study integral method for determining of antioxidant and energy indicators (patent № 2 455 703) has been used. It has been revealed that the highest antioxidant-energy capacity (AE) of fresh juices has a pomegranate juice (AE=3895,9±241,4 mg/L·kJ–1), other fresh juices inferior to him on this indicator: grenade>orange>lemon=apple>pomelо>mandarin>persimmon>kiwi>pears>avocado. Among dairy products the highest AE belongs to boiled fermented milk – «ryazhenka» (AE=40,9±2,7 mg/L·kJ–1), other dairy products can be placed in line with index AE: ryazhenka=>kefir>yogurt. Most of fresh juices were significantly superior to antioxidant-energy potential of other foods. Despite the fact that dairy products AE were lower than AE of some juices, they were much superior to AE values of fast food products (biscuits, potato chips, popcorn). This demonstrates need to reduce the quota of fast foods in the diet to prevent the risk of reduction potential of the endogenous antioxidant system.

Keywords:antioxidant system, energy potential, oxidative stress, foods

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CHIEF EDITOR
CHIEF EDITOR
Viktor A. Tutelyan
Full Member of the Russian Academy of Sciences, Doctor of Medical Sciences, Professor, Scientific Director of the Federal Research Centre of Nutrition, Biotechnology and Food Safety (Moscow, Russia)

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