The United States Patent Office recently issued a new patent to Kemin Industries, Inc., which protects a Kemin proprietary method for the high-throughput screening of antioxidants at near ambient temperatures.
The newly patented method was developed to improve the accuracy of the prediction of antioxidant performance under accelerated storage conditions. These accelerated tests are required to [...]

People who have plenty of foods with antioxidants in their diets may be protecting themselves from bone changes associated with knee arthritis, according to a new study.
Australian researchers found that middle-aged adults with higher dietary levels of vitamin C were less likely to develop certain bone abnormalities that contribute to knee arthritis.
The findings “highlight the [...]

Flavonoids suppress destructive oxygen free radicals — also known as reactive oxygen species, or ROS. An overabundance of free radicals can damage all components of the cell, including proteins, fats and DNA, contributing to the development of many chronic diseases, including heart disease.
A study by endocrinologists at the University at Buffalo showed a significant increase [...]

Research has found that mushrooms contain a powerful antioxidant called l-ergothioneine.
Ergothioneine has shown antioxidant properties as a scavenger of strong oxidants. This antioxidant activity is enhanced by the presence of selenium, which helps to prevent cell damage caused by free radicals within the body.
Portobello and cremini mushrooms have substantial amounts of ergothioneine, followed closely by [...]

Organic fruit and vegetables may be better for you than conventionally grown crops, US research seems to suggest.
Researchers report that in a ten-year study comparing organic tomatoes with standard produce, it has been found that organic tomatoes contained almost double the level of flavonoids, a type of antioxidant.
Writing in the Journal of Agricultural and Food [...]