According to a report by the U.S. government, the amount of flavonoids antioxidants found in fruits, nuts and vegetables is directly proportional to how much stress the plant has endured.
Antioxidants are chemicals that reduce the rate of oxidation reactions. Oxidation reactions are chemical reactions that involve the transfer of electrons from one substance to an oxidizing agent. Antioxidants can slow these reactions either by reacting with intermediates and halting the oxidation reaction directly, or by reacting with the oxidizing agent and preventing the oxidation reaction from occurring.
It is the first most comprehensive study by the U.S. Department of Agriculture which studies the differences in antioxidant levels. Researchers say the difference may be due to stress, which appears to increase the healthful properties of produce.
ANI quotes nutritionist David Haytowitz, one of the study's authors, as saying, "Insect attacks and weather conditions can be stressful to plants. Even harvest times are important, as early morning harvests are less stressful than those conducted around noon, since the midday sun adds to a plant's stress."
Other factors such as color content can also determine the amount of flavonoid present in the fruits. It varied from 31 to 114 milligrams in 100 gram samples of the same variety of sweet red cherry. Raw blueberries, blackberries, cranberries and strawberries all ranked very high for several flavonoids. They are beneficial in reducing inflammation and getting rid of the damaging free radicals in our body.
Antioxidants are found naturally in varying amounts, in vegetables, fruits, grain cereals, legumes, nuts etc. Antioxidant sources include fruits: berries and peppers, cider, wine. Vegetables: spinach, tea; fungi: mushrooms, whole grain cereals: hops, barley, millet and maize (including beer) nuts: pecans, pistachios, and almonds and beans: cacao (including chocolate) and coffee.
