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Subject:
From:
Marilyn Harris <[log in to unmask]>
Reply To:
Paleolithic Eating Support List <[log in to unmask]>
Date:
Sat, 25 Sep 2004 23:10:01 -0400
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Cinnamon ranks up at top for its antioxidant properties according to this study:

http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Ab
stract&list_uids=15053523&itool=iconabstr

Antioxidant evaluation in dessert spices compared with common food
additives. Influence of irradiation procedure.

Murcia MA, Egea I, Romojaro F, Parras P, Jimenez AM, Martinez-Tome M.

Department of Food Science, Veterinary Faculty, Campus de Espinardo,
University of Murcia, Apartado de Correos 4021, E-30008 Murcia, Spain.
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The antioxidant properties of seven dessert spices (anise, cinnamon, ginger,
licorice, mint, nutmeg, and vanilla) were compared with those of the common
food antioxidants butylated hydroxyanisole (BHA) (E-320), butylated
hydroxytoluene (BHT) (E-321), and propyl gallate (E-310). The influence of
irradiation process on antioxidant activity was also evaluated. Mint and
cinnamon exhibited a higher percentage of inhibition of oxidation than the
other spices analyzed and the food antioxidants, as tested by the lipid
peroxidation assay (LOO*). Nutmeg, anise, and licorice showed the strongest
protection in the deoxyribose assay (OH*). Vanilla exhibited the highest
antioxidant activity in the peroxidase-based assay (H2O2). Nutmeg, propyl
gallate, ginger, and licorice improved the stability of oils (sunflower,
corn, and olive) and fats (butter and margarine) against oxidation (110
degrees C Rancimat). Cinnamon was a better superoxide radical scavenger than
the other analyzed spices and additives. When the Trolox equivalent
antioxidant capacity (TEAC) assay was used to provide a ranking order of
antioxidant activity, the result in decreasing order of antioxidant capacity
was cinnamon approximately equal to propyl gallate > mint > anise > BHA >
licorice approximately equal to vanilla > ginger > nutmeg > BHT. Irradiated
samples did not show significant differences (p < 0.05) in the antioxidant
activity with respect to the non-irradiated samples (1, 3, 5, and 10 kGy) in
the assays used.

PMID: 15053523 [PubMed - indexed for MEDLINE]

Marilyn

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