Anti-oxidant foods contribute to preventing chronic health conditions

polyAnti-oxidant food contributes to reducing oxidative stress which causes coronary artery disease. The relationship between vegetables and fruit with specific anti-oxidant content has been investigated in many studies revealing a reduced risk of chronic diseases. Caretonoids and polyphenols are inversely associated with chronic artery disease and mortality is increased with beta carotene and Vitamin C and E.

Consumption of fish, rich in polyunsaturated fatty acids, is correlated with lower risk of stroke and chronic artery disease. Isoflavone, a polyphenol contained in soybeans, causes a reduced risk of chronic artery disease and stroke in women. Additional studies are needed to clarify the impact on the general population.

Anti-oxidant activities have also been reported with certain spices and herbs such as curcumin. A previous study investigated the impact on 240 Thai research participants with prediabetes. These patients were assigned to take either curcumin, capsules or a placebo. The level of curcuminoids consumed was based on six supplement capsules per day each containing 250 mg.

After nine months, 19 of the 116 placebo patients had developed type 2 diabetes, compared to none of the 119 patients taking curcumin.

“Because of its benefits and safety, we propose that curcumin extract may be used for an intervention therapy for the prediabetes population,” said Dr. Somlak Chuengsamarn of Srinakharinwirot University in Nakornnayok, Thailand.

The researchers recommend additional studies due to the compelling results with minimal adverse health impact.


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