Antioxidants, gastronomy and health
For the chemical substances that are antioxidants free radicals 'kick'. For the physician or pharmacist are the protectors against oxidative stress. For the majority of the public are saying little substance. For the healthcare professional (doctor, dietitian or nutritionist) are qualitatively important substances in our diet in many cases able two enemies, Sir Gastronomy and Health Doctor, to reconcile.
Expanded code
Research results of recent years shows there is sufficient be uncontroversial to state that the antioxidant for overall health - and in contrast with some studies where a specific operation is studied - mainly due to the diversity of antioxidants occur in our diet. It is much better to a range of antioxidants in limited quantities in various foods than to take one or more antioxidants present in excess in some foods.
Fortunately, this is the case in a varied diet with color and flavor variation asset. Certainly fruit and vegetables are important sources of antioxidants, but are certainly not the only sources. Almost every family of foods containing antioxidants, even though we know that products from the plant kingdom of nature with the best antioxidants. In the group of such beverages often cites the example of the catechins in tea to, especially green tea, but the antioxidants in coffee is seldom discussed, however they are indeed in there.
Antioxidants provide color and flavor. A light yellow color is often an indication of the presence of carotenoids (sometimes masked by the green of chlorophyll). The bright red color of tomatoes or blueberries indicates the presence of renowned antioxidants. Also red wine or dark chocolate are good sources of flavonoids, etc. ...
The large family of phenolic compounds, which are thousands of different antioxidants, has, whether one who lust or not a specific taste. We would do well to learn this taste desires. Organic plant products tend to have a more pronounced flavor and also appear to be richer in polyphenols. An olive oil "with taste" (extra-virgin) olive oil contains more antioxidants than refined. Similarly, the tannins in red wine, although their taste is not usually sought after, phenolic compounds, etc. ... Some concrete examples: olive oil, red wine, chocolate, three established values used in gastronomy, have certainly not given all their secrets.
Olive
The standard bearer of the Mediterranean diet is olive oil in a food that earned her stripes. However there is oil and olive oil ... may all colors for all budgets and tastes or bought. Yet they all rich in oleic acid. It is a single unsaturated fatty acid that may have been slightly premature to the healing qualities of the Cretan diet has appropriated. Determine what the anti-oxidative properties is whether or not refined from oil (extra virgin) is important.
Recently researchers compared in Cordoba, Spain, in 21 individuals with hypercholesterolemia the effect of extra virgin oil with that of refined oil from the same brand (1). After each dosing, the researchers tested endothelial-dependent vasodilation. An endothelial dysfunction is increasingly seen as a predictive factor for cardiovascular risk. The researchers found that after ingestion of a meal rich in olive oil (400 ppm) improved endothelial functioning, and more nitrate oxide (NO) was present. Although only one small study, it nevertheless indicates that the phenolic compounds present in extra-virgin olive oil vasorelaxerende promoting properties. Presumably this is one of the explanations of the "cardio protective properties" of the Mediterranean diet.
Red Wine
Resveratrol is an antioxidant present in grapes and red wine ... (especially when using the Pinot Noir grape variety). Perhaps something to unilaterally the cardio protective effect of this antioxidant in red wine (in addition to the favorable effect of the small amount of ethanol in the HDL) attributed. The protective effect is described in the literature as the French Paradox. It is not the cardiovascular atmosphere, but the learning atmosphere in the latest discoveries in the center of attention.
Epidemiological research indicates that a moderate intake of red wine associated with a lower incidence of Alzheimer's disease. Although the mechanisms are still unclear, several studies indicate the possible neuro-protective effect of antioxidants present in red wine. A research team from the Litwin-Zucker Research Center for the Study of Alzheimer's Disease and Memory Disorders in Manhasset (New York, USA) examined the effect of resveratrol on various celgeneraties that produce beta-amyloid, the protein substance that age slabs accumulation is responsible considered for the development of Alzheimer's disease (2). The study shows that the amount of resveratrol reduces beta-amyloid, not by limiting their production but to accelerate its elimination. This effect is achieved by the action of resveratrol on the proteasome, a complex substance that is capable of certain proteins characteristic polypeptides and amino acids, to "digest".
Chocolate
The antioxidants, the flavanols contained in chocolate make this food is still a sweetness that distinguishes itself from other foods. A German research team at the Heinrich-Heine-University Düsseldorf investigated in a dozen healthy smokers, mean age 30 years, the impact of these flavanols on endothelial functioning (3). She ruled that smokers well knowing the blood vessels of smokers less responsive to changes in blood flow. The participants, according to a crossover protocol, a drink rich in flavanols or a drink with the same taste, that only very few contain flavanols.
The study shows that intake of flavanols rich drink the amount of NO in the blood and significantly increases the dilation caused by the doobloedingsstroom. The observed changes are linked to an increase in the metabolites of the flavanols found in the blood. This improvement occurs not when the above flavanols rich drink with medication that interferes with the activity NO (L-NMMA) is taken. This reinforces the hypothesis that cocoa one factor that affects the relaxation of the endothelium brings about.
This is obviously only for small studies showing no overall decisions can and should be drawn. All was still but to show that in many foods there are many different antioxidants and gastronomy, where quality and quantity of light is perfectly compatible with eetgenoegens and health!
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