Pellegrini Nicoletta, Serafini Mauro, Salvatore Sara, Del Rio Daniele, Bianchi Marta, Brighenti Furio
Antioxidant Research Laboratory at the Unit of Human Nutrition, National Institute for Food and Nutrition Research, Rome, Italy.
Mol Nutr Food Res. 2006 Nov;50(11):1030-8. doi: 10.1002/mnfr.200600067.
With the aim to expand the Italian total antioxidant capacity (TAC) database, the TAC values of 11 spices, 5 dried fruits, 7 sweets, 18 cereal products, 5 pulses, and 6 nuts were determined using three different assays and considering the contribution of bound antioxidant compounds in fiber-rich foods (i. e. cereals, legumes, and nuts). Among spices, saffron displayed the highest antioxidant capacity, whereas among dried fruits, prune exhibited the highest value. The TAC values of all the chocolates analyzed were far higher than the other sweet extracts measured. Among cereal products, whole meal buckwheat and wheat bran had the greatest TAC. Among pulses and nuts, broad bean, lentil and walnuts had the highest antioxidant capacity, whereas chickpeas, pine nuts and peanuts were less effective. The contribution of bound phytochemicals to the overall TAC was relevant in cereals as well as in nuts and pulses. The complete TAC database could be utilized to properly investigate the role of dietary antioxidants in disease prevention.
为了扩充意大利总抗氧化能力（TAC）数据库，使用三种不同的分析方法，并考虑富含纤维食物（即谷物、豆类和坚果）中结合抗氧化化合物的贡献，测定了11种香料、5种干果、7种甜食、18种谷物产品、5种豆类和6种坚果的TAC值。在香料中，藏红花显示出最高的抗氧化能力，而在干果中，李子的TAC值最高。所有分析的巧克力的TAC值远高于其他测量的甜味提取物。在谷物产品中，全麦荞麦和麦麸的TAC值最高。在豆类和坚果中，蚕豆、小扁豆和核桃的抗氧化能力最高，而鹰嘴豆、松子和花生的效果较差。结合的植物化学物质对总TAC的贡献在谷物以及坚果和豆类中都很显著。完整的TAC数据库可用于正确研究膳食抗氧化剂在疾病预防中的作用。
