Holy cacao: cocoa is a food high in antioxidants. It has been found to have nearly twice the antioxidant content of red wine and up to three times that of green tea. But it needs to be consumed dark to get the antioxidant punch. Look for dark chocolate with a cacao content of 70% or greater, preferably 85%. Photo by Radek Bayek | SXC.
June 2006 |
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Product Reviews / NutriNibblesA Guide To High-Antioxidant FoodPage 3: Glossary Of Antioxidant Terms & Definitions ~ F To M
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Glossary Of Antioxidant Terms F To M
This glossary is protected by copyright and cannot be reproduced in whole or part. A large group of water-soluble plant pigments, commonly referred to as bioflavonoids in the media. All flavonoids are biological in origin, so the two terms are interchangeable. Flavonoids are most commonly known as powerful Highly unstable and reactive molecules that attack, infiltrate and injure vital cell structures. They are constantly formed as a natural by-product of body chemistry. Free radicals are highly toxic and can damage important cellular molecules such as DNA, lipids or other parts of the cell, impairing the brain and other tissue. They are believed to accelerate the progression of age-related conditions and other diseases. All tea comes from the leaves of the Camellia sinensis plant (referred to as the tea Glass teapot and green tea from Rishi-Tea.com.
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antioxidants, protecting against oxidative and free radical damage. They have been referred to as “nature’s biological response modifiers” because of strong experimental evidence of their ability to modify the body’s reaction to allergens, viruses and carcinogens. They show anti-allergic, anti-inflammatory, anti-microbial and anti-cancer activity. As a result, consumers and food manufacturers have become interested in flavonoids for their medicinal properties, especially their potential role in the prevention of cancers and cardiovascular disease. The beneficial effects of fruit, vegetables, tea and red wine have been attributed to flavonoid compounds. Cocoa is loaded with the flavonoid epicatechin; cocoa has been found to have nearly twice the antioxidant content of red wine and up to three times that of green tea (dark chocolate should be consumed with a cocoa content of 70% or greater). Other good sources of flavonoids include all citrus fruits, berries, onions, parsley and legumes, plus green tea and red wine.
tree, tea plant or tea bush); the difference in the many varieties of tea lies in the processing and the 
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