Regular intake of carotenoids in the diet has been associated with the key health benefits of reducing the risk of developing degenerative diseases, cardiovascular issues, and obesity. By informing consumers of these health benefits, as well as recent findings of the carotenoid composition of red (lycopene) oranges, the work of this research team is helping to address the unfortunate decline in citrus consumption.
A high antioxidant capacity is needed to “quench” singlet oxygen, which is a highly reactive form of oxygen that causes oxidative damage to biological molecules like lipids, proteins, and DNA. The antioxidant capacity of red oranges was measured as twice that of blonde oranges, showing a relationship between the higher carotenoid content and antioxidant capacity.
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Article Source:
Jon Roberts
Fruit Journal South Africa
Oct / Nov 2024 Edition
Jon Roberts
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