Fruit with meals reduces oxidative stress assoc w/caloric intake

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2 1/2 total servings of grapes, berries, cherries, or kiwifruit with

meals can reduce the oxidative stress associated with caloric intake.

The more calories consumed, the more fruit required to reduce

oxidative stress.

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link:

http://www.nutraingredients.com/news/ng.asp?n=81802-antioxidants-blueberries-oxi\

dative-stress

Timing of antioxidants key to easing oxidative stress after meals

By ls

04/12/2007- 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).

The researchers report that neither dried plums nor dried plum juice

altered either measure of antioxidant activity. Blueberries or mixed

grape consumption (12.5 and 8.6 millimole Trolox Equivalents (TE AOC),

respectively) with the meal was associated with a increase in

hydrophilic AOC. Blueberries also increased the lipophilic AOC.

Cherries, eaten with the meal and providing 4.5 millimoles TE AOC,

increased the lipophilic, but not the hydrophilic, AOC.

A control meal, rich in the macronutrients - carbohydrates, protein

and fat - consumed without antioxidants was found to result in a

decrease of blood AOC, showing an increase in oxidative stress.

" It's not just what you eat but when you eat it that matters.

Phytochemicals in foods have varying degrees of bioavailability and

generally are cleared from the blood 2-4 hours after they're eaten, "

said Prior. " Ensuring that your body has a steady supply of

antioxidant-rich foods can help combat oxidative stress throughout the

day. "

" It takes about 2.5 servings of antioxidant containing fruits and/or

vegetables in a meal… to prevent oxidative stress following the meal.

The more calories you take in the more dietary antioxidants you

need, " he added.

The research was welcomed by the Wild Blueberry Association, a trade

association of growers and processors of wild blueberries from Maine.

, nutrition advisor for the association advised:

" Incorporate fruits and vegetables and other whole foods like grains

and nuts into every meal to get the full phytochemical benefits you

need to fight oxidative stress and inflammation. "

Affiliated research partners for the new study included the USDA Human

Nutrition Research Center on Aging in Boston, Massachusetts, the

USDA/ARS Western Human Nutrition Research Center at the University of

California, , and the Department of Food Science and Human

Nutrition at the University of Maine.

Source: Journal of the American College of Nutrition

Volume 26, Number 2, Pages 170-181

" Plasma Antioxidant Capacity Changes Following a Meal as a Measure of

the Ability of a Food to Alter In Vivo Antioxidant Status "

Authors: R.L. Prior, L. Gu, X. Wu, R.A. , G. Sotoudeh, A.A.

Kader, R.A. Cook