Efficiency of apples, strawberries, and tomatoes for reduction of oxidative stress in pigs as a model for humans.
Nutrition. 2006 April; 22(4):376-84
The aim of this study was to investigate the influence of intake of apples, strawberries, and tomatoes on the oxidative stress in pigs. Pigs were divided in six groups receiving the same rations except for supplements: (1) starch, (2) linseed oil, (3) linseed oil and apples, (4) linseed oil and strawberries, (5) linseed oil and tomatoes or (6) linseed oil, apples, strawberries and tomatoes. The oxidative stress was evaluated by DNA damage in blood cells, antioxidant status of plasma, the levels of malondialdehyde and vitamin E and erythrocyte glutathione peroxidase levels. The researchers found that mainly linseed oil significantly increased malondialdehyde levels and DNA damage. Supplementation with fruits significantly decreased DNA damage. Significantly lower glutathione peroxidase levels were only found in group (4) (linseed oil and strawberry). The study concluded that supplementation with apples, strawberries or tomatoes decreases oxidative stress of pigs.
Serum antioxidant capacity is increased by consumption of strawberries, spinach, red wine or vitamin C in elderly women.
The Journal of Nutrition. 1998 December;128(12):2383-90
It is generally accepted that consumption fruits, vegetables and red wine, rich in antioxidants, helps to prevent aging. The aim of this study was to investigate the bioavailability of antioxidants in fruits, vegetables and red wine. This was achieved by measuring the antioxidant capacity of serum after consumption of strawberries, spinach, red wine or ascorbic acid by elderly women. Total antioxidant capacity was determined with three different methods. The antioxidant capacity of the serum increased significantly (up to 25 percent) after consumption of red wine, strawberries, spinach or ascorbic acid. The increased level of ascorbic acid could not fully account for the increased total antioxidant capacity. The study concluded that phenolic antioxidants in strawberries, spinach or red wine can increase the serum antioxidant capacity.
Antioxidant and antiproliferative activities of strawberries.
Journal of Agricultural and Food Chemistry. 2003 November 5;51(23):6887-92
This study compared the phytochemical composition (polyphenols, flavonoids and anthocyanins) and antiproliferative capacity of eight strawberries cultivars. The antioxidant capacities were measured by the total oxyradical scavenging capacity assay and the antiproliferative activities was measured human liver cancer cells. The strawberry cultivar with the highest free polyphenol content was Earliglow. The Annapolis cultivar contained 2 times more flavonoids that the Allstar cultivar. Anthocyanins were found in highest levels in the Evangeline cultivar, twice as much as the Allstar cultivar. The Earliglow cultivar showed the stongest antiproliferative activity on the human liver cancer cells. The researchers found no relationship between the antiproliferative activity and antioxidant levels.