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The bioavailability of antioxidant catechins from green tea may be more than previously thought, says a new study from Italy.
By taking into account metabolites called colonic ring fission metabolites the bioavailability of green tea flavan-3-ol and related compounds is almost 40 per cent, a lot higher than the 4 per cent reported earlier, according to findings published in Nutrition.
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Drinking green tea may help protect smokers from lung cancer, a study has shown.
Scientists found smokers who drank at least one cup of the antioxidant-rich beverage a day were almost 13 times less likely to develop the disease than those who drank no green tea.
Among smokers and non-smokers combined, drinking green tea led to a more than five-fold reduced risk of lung cancer.
The study was conducted in Taiwan, where people drink a lot of green tea.
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Raising the roast color intensity of peanuts boosts the antioxidant capacities of the peanuts, peanut flour and peanut skins, according to research at United States Department of Agriculture’s Agricultural Research Service (ARS).
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A report published in the November 2009 issue of the Federation of American Societies for Experimental Biology (FASEB) Journal revealed the discovery of researchers at the University of Alabama and Southern Research Institute in Birmingham of a protective effect for antioxidants against lung damage caused by the influenza virus.
Read more here.
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A new study entitled America’s Phytonutrient Report states that eighty per cent of Americans are endangering their health by failing to eat a diet rich in specific colorful fruits and vegetables. Read more here.
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A new study from Japan and Korea show that supplements of oligomeric proanthocyanidins (OPCs) improved memory in animals with age-related cognitive decline. Read more here.
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Antioxidants may protect pilots from DNA damage! Increased intakes of vitamins C and E and other antioxidants from the diet may protect against DNA damage in people exposed to ionizing radiation such as pilots, says a new study. Read it here!
