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Antioxidant content of whole grain breakfast cereals, fruits and vegetables.
J Am Coll Nutr 2000; 19(3 Suppl):312S-319SJA

Abstract

BACKGROUND

Considerable scientific evidence suggests that whole grains, as commonly consumed in the United States and Europe, reduce risk for chronic disease including cancer and heart disease. Whole grains provide a wide range of nutrients and phytochemicals that may work synergistically to optimize human health. Fruits and vegetables provide protection against age related diseases. It is believed their high content of antioxidant compounds is key to such protection.

OBJECTIVE

This research compares the antioxidant activity of whole grain, ready-to-eat (RTE) breakfast cereals to that of fruits and vegetables.

METHOD

Antioxidant activity was determined by dispersing finely ground samples in a 50% aqueous methanol solution of the stable free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH). DPPH, which forms a deep purple solution, reacts with antioxidants and color loss at 515 nm correlates to antioxidant content, which is expressed as Trolox equivalents/100 grams (TE).

RESULTS

Whole grain breakfast cereals analyzed in this study contained from 2,200-3,500 TE. By comparison, fruits generally ranged from 600-1,700 TE, with a high of 2,200 TE for red plums. Berries averaged 3,700 TE and. vegetables averaged 450 TE with a high of 1,400 TE for red cabbage. A 41 gram average serving of RTE breakfast cereal provides 1,120 TE, while an average 85 gram serving of vegetables or fruits provides 380 and 1,020 TE, respectively.

CONCLUSION

Whole grain breakfast cereals, fruits and vegetables are all important dietary sources of antioxidants.

Authors+Show Affiliations

General Mills, Inc., Minneapolis, Minnesota 55427, USA.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

10875603

Citation

Miller, H E., et al. "Antioxidant Content of Whole Grain Breakfast Cereals, Fruits and Vegetables." Journal of the American College of Nutrition, vol. 19, no. 3 Suppl, 2000, 312S-319S.
Miller HE, Rigelhof F, Marquart L, et al. Antioxidant content of whole grain breakfast cereals, fruits and vegetables. J Am Coll Nutr. 2000;19(3 Suppl):312S-319S.
Miller, H. E., Rigelhof, F., Marquart, L., Prakash, A., & Kanter, M. (2000). Antioxidant content of whole grain breakfast cereals, fruits and vegetables. Journal of the American College of Nutrition, 19(3 Suppl), 312S-319S.
Miller HE, et al. Antioxidant Content of Whole Grain Breakfast Cereals, Fruits and Vegetables. J Am Coll Nutr. 2000;19(3 Suppl):312S-319S. PubMed PMID: 10875603.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antioxidant content of whole grain breakfast cereals, fruits and vegetables. AU - Miller,H E, AU - Rigelhof,F, AU - Marquart,L, AU - Prakash,A, AU - Kanter,M, PY - 2000/6/30/pubmed PY - 2000/10/21/medline PY - 2000/6/30/entrez SP - 312S EP - 319S JF - Journal of the American College of Nutrition JO - J Am Coll Nutr VL - 19 IS - 3 Suppl N2 - BACKGROUND: Considerable scientific evidence suggests that whole grains, as commonly consumed in the United States and Europe, reduce risk for chronic disease including cancer and heart disease. Whole grains provide a wide range of nutrients and phytochemicals that may work synergistically to optimize human health. Fruits and vegetables provide protection against age related diseases. It is believed their high content of antioxidant compounds is key to such protection. OBJECTIVE: This research compares the antioxidant activity of whole grain, ready-to-eat (RTE) breakfast cereals to that of fruits and vegetables. METHOD: Antioxidant activity was determined by dispersing finely ground samples in a 50% aqueous methanol solution of the stable free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH). DPPH, which forms a deep purple solution, reacts with antioxidants and color loss at 515 nm correlates to antioxidant content, which is expressed as Trolox equivalents/100 grams (TE). RESULTS: Whole grain breakfast cereals analyzed in this study contained from 2,200-3,500 TE. By comparison, fruits generally ranged from 600-1,700 TE, with a high of 2,200 TE for red plums. Berries averaged 3,700 TE and. vegetables averaged 450 TE with a high of 1,400 TE for red cabbage. A 41 gram average serving of RTE breakfast cereal provides 1,120 TE, while an average 85 gram serving of vegetables or fruits provides 380 and 1,020 TE, respectively. CONCLUSION: Whole grain breakfast cereals, fruits and vegetables are all important dietary sources of antioxidants. SN - 0731-5724 UR - https://www.unboundmedicine.com/medline/citation/10875603/Antioxidant_content_of_whole_grain_breakfast_cereals_fruits_and_vegetables_ L2 - http://www.tandfonline.com/doi/full/10.1080/07315724.2000.10718966 DB - PRIME DP - Unbound Medicine ER -