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Oxidative Damage

Page history last edited by Debra Lee 14 years, 8 months ago

 

Oxidative Damage

 

 

Source: Bjorklund & Bee, 2008

 

Damage that occurs on a cellular level, involving "the release of free radicals, molecules or atoms that possess an unpaired electron and are by-products of normal body metabolism as well as a response to diet, sunlight, x-rays, and air pollution" (Bjorklund & Bee, 2008, p. 34). As we get older our ability to fight the free radicals declines and the effects of sun, diet, and pollution begin to show in our bodies.

 

Antioxidants, such as vitamins C and E, can help protect our bodies from oxidative damage. Foods rich in antioxidants include

 

Rank
Food item
Serving size
Total antioxidant capacity per serving size

1

Small Red Bean (dried)

Half cup

13727

2

Wild blueberry

1 cup

13427

3

Red kidney bean (dried)

Half cup

13259

4

Pinto bean

Half cup

11864

5

Blueberry (cultivated)

1 cup

9019

6

Cranberry

1 cup (whole)

8983

7

Artichoke (cooked)

1 cup (hearts)

7904

8

Blackberry

1 cup

7701

9

Dried Prune

Half cup

7291

10

Raspberry

1 cup

6058

11

Strawberry

1 cup

5938

12

Red Delicious apple

One

5900

13

Granny Smith apple

One

5381

14

Pecan

1 ounce

5095

15

Sweet cherry

1 cup

4873

16

Black plum

One

4844

17

Russet potato (cooked)

One

4649

18

Black bean (dried)

Half cup

4181

19

Plum

One

4118

20

Gala apple

One

3903

 

Chart from http://www.webmd.com/food-recipes/news/20040617/antioxidants-found-unexpected-foods, accessed June 26, 2009. 

 

Web Links

http://www.westonaprice.org/moderndiseases/oxidativestress.html

http://www.sciencedaily.com/releases/2009/05/090528203726.htm

http://www.nlm.nih.gov/medlineplus/antioxidants.html

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