Striving4Zen

Acerola

The next time you've got a cold find yourself some acerolas. Packed with vitamin C and other antioxidants, acerolas, aka Amazon or Barbados cherries, have 40 times more vitamin C than an orange and in a test comparing the antioxidant properties of 11 different fruits, the acerola came out the highest.

Baobab Fruit

The white, powdery pulp of the African baobab tree fruit seems to have it all — vitamin C, iron, calcium (twice as much as milk!), a host of electrolytes, and fiber. And if you're looking for some protein, roast up its seeds.

The baobab fruit was recently approved for export, and though initial use has only been seen in beverages and yogurt, it also works as an excellent thickener for soups and stews.

Maqui Berry

The maqui berry is an antioxidant wunderkind. Grown in Patagonia, it's one of the highest ranking foods on the oxygen radical absorbance capacity (ORAC) scale, a test that measures the antioxidant potency of foods.

To put that into perspective, maqui juice has an ORAC score of 40,000 and blueberry juice has an ORAC score of 3000. Antioxidants are important for ridding the body in toxins and may even help with weight control.

Nutritional Yeast

Nutritional yeast is the secret star of the vegan community and it's about to make it big with the masses. The flaky yellow powder is prized by vegans for its cheesy, nutty flavor and variety of uses; but we're giving it superfood status for being full of B12 and folic acid. F

Muscadine Grapes

Muscadine grapes are a little bit larger and thicker than your average grape but they're also a little bit better for you. Full of antioxidants they have anti-inflammatory benefits, are high in fiber and contain resveratrol, which helps in lowering cholesterol and preventing heart disease.

Thanks Fit!

Labels: antioxidants, berries, fruit, nutritional yeast, resveratrol, superfoods, vegan, Vitamins

Labels: antioxidants, broccoli, cruciferous vegetables, curcumin, milk thistle, sulforaphane, turmeric, Vitamins

That olive oil sitting on your shelf may lose up to 40% of its health benefits if it’s been there for six months, according to a study presented in the March Journal of Food Science, published by the Institute of Food Technologists.

The study analyzed several varieties of extra-virgin olive oil produced from groves in the Italian countryside at production and during storage. After three months of storage, the antioxidant activity in the oils remained unchanged. However, antioxidants decreased by about 40% for almost all of the oils after six months.

“The protective role of virgin olive oil is the result of its specific composition including phenolic compounds known to act as antioxidants,” says lead researcher Antonella Baiano of the University of Foggia in Italy. The health benefits of extra-virgin olive oil may include preventing conditions related to coronary disease, stroke and certain types of cancers.

Researchers recommend consumers store extra virgin olive oil in small glass bottles (one liter maximum because the oxygen contained in the headspace determines its oxidation), in a dark location, at a temperature lower than 68-77°F (20-25°C).

Source

Labels: antioxidants, cooking oil, extra-virgin olive oil, healthy diet, Mediterranean Diet, study, virgin olive oil

Antioxidants: Antioxidants have numerous health and beauty benefits including diminishing cellulite, increasing metabolism, and keeping your skin youthful and hair soft and vibrant. You can get antioxidants from antioxidant rich foods such as fruits and vegetables and liquids such as teas and juices.

Wheat Grass: Full of antioxidants, vitamins, and nutrients, wheat grass juice is a powerful body cleanser with incredible healing properties. Wheat grass can help with skin problems such as eczema and sun damage. The chlorophyll in wheat grass cleanses and rebuilds the bloodstream and combats toxins.

Spirulina: A blue-green algae with more protein than soy, more iron than beef and more vitamin A than carrots. Spirulina is the ultimate anti-aging food especially good for healthy eyes and strong vision because of its beta-carotene content.

Borage Oil: Also known as Evening Primrose Oil, Borage Oil restores moisture to dry/damaged skin. It can provide relief for chronic skin-care problems such as eczema or acne.

Vitamin C: Vitamin C boosts immunity, treats and prevents colds, protects your skin from free radicals, and aids in collagen production. Use organic face and body products with vitamin C for clear, more radiant skin.

Vitamin E: A natural antioxidant Vitamin E protects the skin from environmental factors and benefits your cardiovascular system and prevents the breakdown of your body's tissue.

Coenzyme Q10: A powerful supplement that fights free radicals and is anti-aging; Coenzyme Q10 stimulates tissue regeneration and reverses skin aging.

Just remember that everything you put in or on your body affects you- inside and out. Making informed choices will lead to a more vibrant, healthy life.

Source

Labels: antioxidants, beauty, borage oil, coenzyme Q10, skincare, spirulina, Vitamin C, Vitamin E, wheatgrass

Already popular in Korea and Japan, black garlic is simply regular garlic that's aged and fermented until it develops a dark color and soft texture. It may look funny, but the flavor is seriously savory with a touch of sweetness (think hints of molasses), minus the bite and pungency of raw garlic.

And food lovers aren't the only fans of this "it" ingredient. Black garlic has long been praised for its health benefits, which include high levels of antioxidants (some claim it has almost double those in regular garlic) and antibacterial compounds believed to fight cancer.

Buy some online and start experimenting by using it in your favorite dishes (like roast chicken), these recipes, or any way you like. Its mild flavor and tender consistency make it so versatile, you could even pop some straight into your mouth as a snack.

THANKS!

Labels: antibacterial, antioxidants, black garlic, garlic, healthy food, recipe

"Eating a variety of fruit together provides more health benefits than eating one fruit alone," says Bowerman. "Studies have shown that the antioxidant effects of consuming a combination of fruits are more than additive but synergistic." In fact, a study published in the Journal of Nutrition by Rui Hai Liu, PhD, from Cornell University's department of food science, looked at the antioxidant capacity of various fruits individually (apples, oranges, blueberries, grapes) versus the same amount of a mixture of fruits, and found that the mix had a greater antioxidant response.

According to the study, this effect explains why "no single antioxidant can replace the combination of natural phytochemicals in fruits and vegetables." The author also recommends eating five to 10 servings of a variety of fruits and vegetables daily to reduce disease risks, as opposed to relying on expensive dietary supplements for these compounds. "There are a huge number of compounds yet to be identified," adds Jacobs.

Source

Labels: antioxidants, fruit salad, fruits, fruits and veggies, healthy diet, nutrition, phytochemicals