Guest guest Posted March 13, 2004 Report Share Posted March 13, 2004 Cranberries come out on top in a very interesting article on fruits. Below is the abstract of the article. (I do not have the entire article, but plan to get it, especially to take a look at the Bioactivity Index for Dietary Cancer Prevention). Among fruits, Cranberries were found to have the highest amount of polyphenols, the highest total antioxidant activity, and were the most effective at inhibiting the proliferation of human liver cancer cells in vitro. We keep getting conflicting data regarding antioxidant levels in foods. However, cranberries keep appearing at or near the top of the list as healthful fruits to eat. Here's the abstract: ----- J Agric Food Chem. 2002 Dec 4;50(25):7449-54. Antioxidant and antiproliferative activities of common fruits. Sun J, Chu YF, Wu X, Liu RH. Department of Food Science, Cornell University, Ithaca, New York 14853-7201, USA. Consumption of fruits and vegetables has been associated with reduced risk of chronic diseases such as cardiovascular disease and cancer. Phytochemicals, especially phenolics, in fruits and vegetables are suggested to be the major bioactive compounds for the health benefits. However, the phenolic contents and their antioxidant activities in fruits and vegetables were underestimated in the literature, because bound phenolics were not included. This study was designed to investigate the profiles of total phenolics, including both soluble free and bound forms in common fruits, by applying solvent extraction, base digestion, and solid-phase extraction methods. Cranberry had the highest total phenolic content, followed by apple, red grape, strawberry, pineapple, banana, peach, lemon, orange, pear, and grapefruit. Total antioxidant activity was measured using the TOSC assay. Cranberry had the highest total antioxidant activity (177.0 +/- 4.3 micromol of vitamin C equiv/g of fruit), followed by apple, red grape, strawberry, peach, lemon, pear, banana, orange, grapefruit, and pineapple. Antiproliferation activities were also studied in vitro using HepG(2) human liver-cancer cells, and cranberry showed the highest inhibitory effect with an EC(50) of 14.5 +/- 0.5 mg/mL, followed by lemon, apple, strawberry, red grape, banana, grapefruit, and peach. A bioactivity index (BI) for dietary cancer prevention is proposed to provide a new alternative biomarker for future epidemiological studies in dietary cancer prevention and health promotion. PMID: 12452674 [PubMed - indexed for MEDLINE] ---- Since the two fruits that inhibited the proliferation of human liver cancer cells the most were cranberry and lemon, might I re-visit a recipe that I posted quite a while ago? Now I will name the recipe the " Anti-cancer smoothie " : Ingredients: Cranberries One lemon (preferably with the peel/rind on) water sucralose to taste Use a blender and make this into a smoothie. Very tasty with the sucralose. rjb112@... Bob Bessen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2004 Report Share Posted March 13, 2004 bob: thanks for this updated info. Here's one of our files (in the IMPROVING YOUR CRON PROGRAM folder) that is titled: Tops In Anitoxidants; and cranberries aren't even mentioned. Can anyone find a new Orac chart to replace the one listed? Here's the one in the files: Tops in Antioxidants The Hope Heart Institute February 10, 2001 ORAC* scores for 3.5 ounces FRUITS Prunes 5,770 Raisins 2,830 Blueberries 2,400 Strawberries 1,540 Raspberries 1,220 Plums 949 Oranges 750 Red grapes 739 Cherries 670 VEGETABLES Kale 1,770 Spinach 1,260 Brussels sprouts 980 Broccoli florets 890 Beets 840 Red bell peppers 710 Yellow corn 400 Eggplant 390 Carrots 210 *Oxygen Radical Absorbance Capacity. " High-ORAC " foods are high in antioxidants, substances that help our bodies destroy disease causing free radicals. The fruits and vegetables listed here are particularly high in antioxidants, but all fruits and vegetables contain valuable nutrients. Source: USDA Human Nutrition Research Center on Aging at Tufts University For more information please go to http://www.hopeheart.org All content © 2001 by The Hope Heart Institute, Seattle, WA. on 3/13/2004 3:30 PM, RJB112 at rjb112@... wrote: > Cranberry had the highest total phenolic content, followed > by apple, red grape, strawberry, pineapple, banana, peach, lemon, > orange, pear, and grapefruit. Total antioxidant activity was measured > using the TOSC assay. Cranberry had the highest total antioxidant > activity (177.0 +/- 4.3 micromol of vitamin C equiv/g of fruit), > followed by apple, red grape, strawberry, peach, lemon, pear, banana, > orange, grapefruit, and pineapple. Antiproliferation activities were > also studied in vitro using HepG(2) human liver-cancer cells, and > cranberry showed the highest inhibitory effect with an EC(50) of 14.5 > +/- 0.5 mg/mL, followed by lemon, apple, strawberry, red grape, > banana, grapefruit, and peach. A bioactivity index (BI) for dietary > cancer prevention is proposed to provide a new alternative biomarker > for future epidemiological studies in dietary cancer prevention and > health promotion. > > PMID: 12452674 [PubMed - indexed for MEDLINE] > ---- > Since the two fruits that inhibited the proliferation of human liver > cancer cells the most were cranberry and lemon, might I re-visit a > recipe that I posted quite a while ago? Now I will name the recipe > the " Anti-cancer smoothie " : > > Ingredients: > > Cranberries > One lemon (preferably with the peel/rind on) > water > sucralose to taste > > Use a blender and make this into a smoothie. > Very tasty with the sucralose. > > rjb112@... > Bob Bessen > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2004 Report Share Posted March 13, 2004 I dunno that the info has necessarily been conflicting. To be sure, different studies have shown different varieties of fruit and vegetables to be " tops " in their particular assay of antioxidant activity; however, different assays have been used in the studies, and fruits and vegetables will vary in the quantity and quality of their antioxidant components depending upon the soil in which they are grown and sub-type/variety (i.e. wild vs. cultivated blueberries and New Jersey cultivate berries vs. Maine cultivated berries, etc.). I would endevor to eat as wide a variety of fresh fruits and vegetables, if possible, locally grown, organic, and " wild " as possible. >From: " RJB112 " <rjb112@...> >Reply- > >Subject: [ ] They're back........ >Date: Sat, 13 Mar 2004 20:30:02 -0000 > >Cranberries come out on top in a very interesting article on fruits. >Below is the abstract of the article. (I do not have the entire >article, but plan to get it, especially to take a look at the >Bioactivity Index for Dietary Cancer Prevention). > >Among fruits, Cranberries were found to have the highest amount of >polyphenols, the highest total antioxidant activity, and were the >most effective at inhibiting the proliferation of human liver cancer >cells in vitro. > >We keep getting conflicting data regarding antioxidant levels in >foods. > >However, cranberries keep appearing at or near the top of the list as >healthful fruits to eat. > >Here's the abstract: >----- > >J Agric Food Chem. 2002 Dec 4;50(25):7449-54. > >Antioxidant and antiproliferative activities of common fruits. > >Sun J, Chu YF, Wu X, Liu RH. > >Department of Food Science, Cornell University, Ithaca, New York >14853-7201, USA. > >Consumption of fruits and vegetables has been associated with reduced >risk of chronic diseases such as cardiovascular disease and cancer. >Phytochemicals, especially phenolics, in fruits and vegetables are >suggested to be the major bioactive compounds for the health >benefits. However, the phenolic contents and their antioxidant >activities in fruits and vegetables were underestimated in the >literature, because bound phenolics were not included. This study was >designed to investigate the profiles of total phenolics, including >both soluble free and bound forms in common fruits, by applying >solvent extraction, base digestion, and solid-phase extraction >methods. Cranberry had the highest total phenolic content, followed >by apple, red grape, strawberry, pineapple, banana, peach, lemon, >orange, pear, and grapefruit. Total antioxidant activity was measured >using the TOSC assay. Cranberry had the highest total antioxidant >activity (177.0 +/- 4.3 micromol of vitamin C equiv/g of fruit), >followed by apple, red grape, strawberry, peach, lemon, pear, banana, >orange, grapefruit, and pineapple. Antiproliferation activities were >also studied in vitro using HepG(2) human liver-cancer cells, and >cranberry showed the highest inhibitory effect with an EC(50) of 14.5 >+/- 0.5 mg/mL, followed by lemon, apple, strawberry, red grape, >banana, grapefruit, and peach. A bioactivity index (BI) for dietary >cancer prevention is proposed to provide a new alternative biomarker >for future epidemiological studies in dietary cancer prevention and >health promotion. > >PMID: 12452674 [PubMed - indexed for MEDLINE] >---- >Since the two fruits that inhibited the proliferation of human liver >cancer cells the most were cranberry and lemon, might I re-visit a >recipe that I posted quite a while ago? Now I will name the recipe >the " Anti-cancer smoothie " : > >Ingredients: > >Cranberries >One lemon (preferably with the peel/rind on) >water >sucralose to taste > >Use a blender and make this into a smoothie. >Very tasty with the sucralose. > >rjb112@... >Bob Bessen > > > > Quote Link to comment Share on other sites More sharing options...
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