Coffee, maté, açaí and beans are the main contributors to the antioxidant capacity of Brazilian’s diet

European Journal of Nutrition

Volumn 56, Issue 4, 2017, Pages 1523-1533

  Torres, Taíssa ^a,b   Farah, Adriana ^a  

^a FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^b FEDERAL UNIVERSITY OF THE STATE OF RIO DE JANEIRO   (Brazil)

Author keywords

Antioxidant capacity; A a ; Brazilian s diet; Coffee; Mat

Indexed keywords

ANTIOXIDANT; TROLOX C;

ANTIOXIDANT ASSAY; ARTICLE; BEAN; BRAZIL; CEREAL; COFFEE; DIET; DIETARY INTAKE; FERRIC REDUCING ANTIOXIDANT POWER ASSAY; FOOD INTAKE; FRUIT; HOUSEHOLD INCOME; HUMAN; RED WINE; TEA; TOTAL ANTIOXIDANT CAPACITY; VEGETABLE; ANALYSIS; CHEMISTRY; EUTERPE; FABACEAE; FOOD GRAIN; WINE;

ANTIOXIDANTS; BRAZIL; COFFEE; DIET; EDIBLE GRAIN; EUTERPE; FABACEAE; FRUIT; HUMANS; TEA; VEGETABLES; WINE;

EID: 84961127310     PISSN: 14366207     EISSN: 14366215     Source Type: Journal    
DOI: 10.1007/s00394-016-1198-9     Document Type: Article

References (34)

1. Reedy J, Krebs-Smith SM, Miller PE, Liese AD, Kahle LL, Park Y, Subar AF (2014) Higher diet quality is associated with decreased risk of all-cause, cardiovascular disease, and cancer mortality among older adults. J Nutr 144(6):881–889
2. Martin C, Zhang Y, Tonelli C, Petroni K (2013) Plants, diet, and health. Annu Rev Plant Biol 64:19–46
3. Svilaas A, Sakhi AK, Andersen LF, Svilaas T, Ström EC, Jacobs DR, Blomhoff R (2004) Intakes of antioxidants in coffee, wine, and vegetables are correlated with plasma carotenoids in humans. J Nutr 134:562–567
4. Liu RH (2013) Health-promoting components of fruits and vegetables in the diet. Adv Nutr Int Rev J 4(3):384S–392S
5. Alam MN, Bristi NJ, Rafiquzzaman M (2013) Review on in vivo and in vitro methods evaluation of antioxidant activity. Saudi Pharm J 21(2):143–152
6. Pellegrini N, Serafini M, Colombi B, Del Rio D, Salvatore S, Bianchi M, Brighenti F (2003) Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays. J Nutr 133:2812–2819
7. Saura-Calixto F, Goni I (2006) Antioxidant capacity of the Spanish Mediterranean diet. Food Chem 94:442–447
8. Fukushima Y, Ohie T, Yonekawa Y, Aizawa H, Mori Y, Kondo K (2009) Coffee and green tea as a large source of antioxidant polyphenols in the Japanese population. J Agric Food Chem 57:1253–1259
9. Fukushima Y, Tashiro T, Kumagai A, Ohyanagi H, Horiuchi T, Takizawa K, Kondo K (2014) Coffee and beverages are the major contributors to polyphenol consumption from food and beverages in Japanese middle-aged women. J Nutr Sci 3:48–57
10. Joudalová K, Réblová Z (2012) Dietary intake of antioxidants in the Czech Republic. Czech J Food Sci 30:268–275
11. Grosso G, Stepaniak U, Topor-Mądry R, Szafraniec K, Pająk A (2014) Estimated dietary intake and major food sources of polyphenols in the Polish arm of the HAPIEE study. Nutrition 30(11):1398–1403
12. Pérez-Jiménez J, Fezeu L, Touvier M, Arnault N, Manach C, Hercberg S, Scalbert A (2011) Dietary intake of 337 polyphenols in French adults. Am J Clin Nutr 93:1220–1228
13. Instituto Brasileiro de Geografia e Estatística (2011) Pesquisa de Orçamento Familiar—POF 2008–2009. http://www.ibge.gov.br. Accessed 2 Apr 2015
14. Associação Brasileira de Indústria de Café (2012) http://www.abic.com.br. Accessed 23 May 2015
15. Halvorsen BL, Carlsen MH, Phillips KM, Bøhn SK, Holte K, Jacobs DR, Blomhoff R (2006) Content of redox-active compounds (i.e. antioxidants) in foods consumed in the United States. Am J Clin Nutr 84:95–135
16. Brasil. Ministério da Saúde (2014) Guia alimentar para a população brasileira, 2nd edn. ISBN 978-85-334-2176-9. http://dtr2014.saude.gov.br. Accessed 16 May 2015
17. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C (1999) Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26:1231–1237
18. Benzie IFF, Strain JJ (1996) The Ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Anal Biochem 239:70–76
19. Pellegrini N, Serafini M, Salvatore S, Del Rio D, Bianchi M, Brighenti F (2006) Total antioxidant capacity of spices, dried fruits, nuts, pulses, cereals and sweets consumed in Italy assessed by three different in vitro assays. Mol Nutr Food Res 50:1030–1038
20. Jiang X, Zhang D, Jiang W (2014) Coffee and caffeine intake and incidence of type 2 diabetes mellitus: a meta-analysis of prospective studies. Eur J Nutr 53:25–38
21. Mostofsky E, Rice MS, Levitan EB, Mittleman MA (2012) Habitual coffee consumption and risk of heart failure a dose–response meta-analysis. Circul Heart Fail 5(4):401–405
22. Sang LX, Chang B, Li XH, Jiang M (2013) Consumption of coffee associated with reduced risk of liver cancer: a meta-analysis. BMC Gastroenterol 13:34–45
23. Wu X, Beecher GR, Holden JM (2004) Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. J Agric Food Chem 52:4026–4037
24. Farah A, Donangelo CM (2006) Phenolic compounds in coffee. Braz J Plant Physiol 18:23–36
25. Marques V, Farah A (2009) Chlorogenic acids and related compounds in medicinal plants and infusions. Food Chem 113:1370–1376
26. Farah A (2012) Coffee Constituents. Coffee: Emerging Health Effects and Disease Prevention, 1st edn. YiFang Chu, New York, pp 21–58
27. Perrone D, Farah A, Donangelo CM (2012) Influence of coffee roasting on the incorporation of phenolic compounds into melanoidins and their relationship with antioxidant activity of the brew. J Agric Food Chem 60(17):4265–4275
28. Kuskoski EM, Asuero AG, Morales MT, Fett R (2006) Frutos tropicais silvestres e polpas de frutas congeladas: atividade antioxidante, polifenóis e antocianinas. Ciên Rur 36:1283–1287
29. Proteggente AR, Pannala AS, Paganga G, Buren LV, Wagner E, Wiseman S, Rice-Evans CA (2002) The antioxidant activity of regularly consumed fruit and vegetables reflects their phenolic and vitamin C composition. Free Radic Res 36:217–233
30. Shelembe JS, Cromarty D, Bester MJ, Minnaar A, Duodu KG (2012) Characterisation of phenolic acids, flavonoids, proanthocyanidins and antioxidant activity of water extracts from seed coats of marama bean [Tylosema esculentum]—an underutilised food legume. Int J Food Sci Technol 47(3):648–655
31. Manach C, Scalbert A, Morand C, Rémésy C, Jiménez L (2004) Polyphenols: food sources and bioavailability. Am J Clin Nutr 79:727–747
32. Krinsky NI (1994) The biological properties of carotenoids. Pure Appl Chem 66:1003–1010
33. Claro RM, Carmo HCE, Machado FMS, Monteiro CA (2007) Renda, preço dos alimentos e participação de frutas e hortaliças na dieta. Rev Saúde Pub 41(4):557–564
34. Stewart H, Blisard N (2008) Are lower income households willing and able to budget for fruits and vegetables?, ERR-54. USDA, ERS, Washington, DC