There is not necessarily a direct relationship between the antioxidant content of a food sample consumed and the subsequent antioxidant activity in the target cell. Factors influencing the bioavailability of phytochemical antioxidants, include the food matrix, absorption and metabolism [24-27]. Also, the methods measuring total antioxidant capacity do not identify single antioxidant compounds, and they are therefore of limited use when investigating the mechanisms involved. This is however, not the scope of this article. With the present study, food samples with high antioxidant content are identified, but further investigation into each individual food and phytochemical antioxidant compound is needed to identify those which may have biological relevance and the mechanisms involved.
Let’s not forget about our little ones! When New York City public schools reduced the amount of sugar in their lunches and breakfasts, their academic ranking increased 15.7% (previously, the greatest improvement ever seen had been 1.7%).11 The study also eliminated artificial colors, synthetic flavoring, and two preservatives, showing the importance of natural ingredients for children.
Candy as a diabetes foe? Sure enough. In a small Italian study, participants who ate a candy bar's worth of dark chocolate once a day for 15 days saw their potential for insulin resistance drop by nearly half. "Flavonoids increase nitric oxide production," says lead researcher Claudio Ferri, M.D., a professor at the University of L'Aquila in Italy. "And that helps control insulin sensitivity."
Plants are humanity's greatest ally in the fight against climate change. Plants soak up carbon dioxide and turn it into leaves and branches. The more trees humans plant, the less heat-trapping carbon pollution in the air. Unfortunately, plants require a lot of water and land, so much that humans might need a new to find a new ally to help draw down all that carbon.