Antioxidant capacity of vegetables, spices and dressings relevant to nutrition.

摘要: Vegetables are the most important sources of phenolics in Mediterranean diet. Phenolics, especially flavonoids, suggested as being essential bioactive compounds providing health benefits. In this study, twenty-seven vegetables, fifteen aromatic herbs and some spices consumed Central Italy (the Marches region) were studied to reveal total phenolic, flavonoid flavanol content well their antioxidant capacity measured by oxygen radical absorbance (ORAC) method. A comparison terms was made between different salads, salads which had been added. Lemon balm marjoram at a concentration 1.5 % w/w increased 150 200 respectively salad portion. g portion enriched with corresponded an intake (SD 10) mg 4000 300) ORAC units (micromol Trolox equivalents). Olive oils wine or apple vinegars dressings that provided highest increase capacity. Among tested, cumin fresh ginger significant contribution The results useful surveying parameters produced our geographical area quantifying daily units. can be used public campaigns stimulate consumption vegetables able provide protection order prevent chronic diseases.