These antioxidants are believed to be easily transported around the body, especially to the delicate parts of the eyes called the macula and the lens. In fact, there are more than 600 different types of carotenoids found in nature, but only about 20 make their way into the eyes. (4) Of those 20, lutein and zeaxanthin are the only two that are deposited in high quantities into the macular portion of the eyes, which is one of the earliest to be damaged during aging.
The new study is more complete and accurate (thanks to updated technology) than previous USDA antioxidant data and includes more foods than the previous study, the researchers say. They analyzed antioxidant levels in over 100 different foods, including fruits and vegetables. In addition, the new study includes data on spices and nuts for the first time.
Just like many of us love to eat chocolate, so does the good bacteria living in your gut, according to a study presented to the American Chemical Society. The nutrients found in chocolate, such as polyphenols, antioxidants, and fiber, aren’t easily digestible, but when good bacteria feeds on the fiber, compounds that are smaller, easily absorbable, and non-inflammatory are released. As a result, inflammation in cardiovascular tissue can be reduced.
Fish provides powerful omega-3 fatty acids. Evidence suggests that omega-3s, particularly those coming from fish, may help prevent inflammatory diseases, such as coronary heart disease. Although all fish have some omega-3s, the stars include sardines, salmon, oysters, mackerel, tuna steak, wild rainbow trout, shark steak, albacore tuna, and herring.
If you’re like me, you love to eat chocolate. But not just any chocolate — I eat the varieties that are often referred to as “superfoods.” I’m talking about dark chocolate and cacoa nibs, which are both truly healthy forms of chocolate if you pick the right products. You’re probably thinking how is dark chocolate good for you, and in general, is chocolate good for you? Well, I’m about to tell you all about dark chocolate and how the benefits of dark chocolate are definitely for real.
Flavonoids have been shown to offer significant protection for neurons in your brain and nervous system. Specifically, they reduce neuroinflammation, which has been found to be a major cause of the development of Parkinson’s and Alzheimer’s disease. In addition, their ability to increase cerebral blood flow encourages the growth of new neurons in the hippocampus, which processes memory (13).
While it may be too soon to truly list improvements in vision as a concrete benefit of dark chocolate, one June 2018 human clinical trial observed how the contrast sensitivity and visual acuity of thirty participants without pathologic eye disease changed after consuming dark chocolate versus milk chocolate. Researchers found contrast sensitivity and visual acuity were higher two hours after eating a dark chocolate bar compared to eating milk chocolate. The study, however, concludes the duration of these effects and their real-world implications require further testing. (12)
These broccoli cousins have plenty of bitter sulforaphane as well as compounds called isothiocyanates, which detoxify cancer-causing substances in the body before they can do their dirty work. In one Dutch study, guys who ate Brussels sprouts daily for three weeks had 28 percent less genetic damage (gene damage is a root cause of cancer) than those who didn’t eat sprouts. You won’t believe the way Brussels sprouts are grown.
Weight gain: Some studies suggest that chocolate consumption is linked to lower body mass index (BMI) and central body fat. However, chocolate can have a high calorie count due to its sugar and fat content. Anyone who is trying to slim down or maintain their weight should limit their chocolate consumption and check the label of their favorite product.
The samples were classified into 24 different categories covering products from the plant kingdom, products from the animal kingdom and mixed food products. Information about sample processing (raw, cooked, dried etc), if any, was included, along with all sample specifications, i.e. product name, brand name, where the product/sample was procured and country of origin. The product information in the database was collected from the packing of the product, from supplier or purchaser. When this information was not available or the samples were handpicked, only country of origin is presented. Each sample is assigned to only one category. The classification was done according to information from the supplier or purchaser, or according to common traditional use of the food. Some foods may therefore be categorized otherwise in other food cultures. For products in the categories "Herbal/traditional plant medicine" and "Vitamin and dietary Supplements" some products may rightfully be classified as both an herbal medicine and a supplement, but are still assigned to only one category. All berries, fruits, and vegetables were fresh samples unless otherwise noted in the database. The Antioxidant Food Table contains 3139 samples. About 1300 of these samples have been published before [16,17,28] but for comparison and completeness we have included them in the present publication. All individual samples previously published are identified by a comment in the Antioxidant Food Table. The categories and products in the database are presented in alphabetic order. Information about brand names and product trademarks does not imply endorsement by the authors, and are reported as descriptive information for research applications only. The Antioxidant Food Table will in the future be available online as a searchable database. In addition to the products mentioned in this paper, other foods will in the future be analyzed and incorporated into the online version, which will be posted on the University of Oslo's web site.