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Alpha Galileo revisits an article published in 2005, regarding raspberries and antioxidants. According to this article, raspberries may have ten times more antioxidants than tomatoes or broccoli and also contain specific antioxidants that are found almost nowhere else.
The article was published in BioFactors, (2005, 23 (4):197-205) and discussed specific compounds in the fruit, their biochemistry, methods of analysis and the uptake of raspberry antioxidants by humans. Raspberries are a rich source of vitamin C and anthocyanins, both of which are also found in other produce. However, approximately 50% of the antioxidant content of raspberries is due to ellagitannins. These compounds are also found in small amounts in strawberries and possibly in some Chinese herbs.
The team used a specific method to analyse the antioxidant activity of the berries, as the beneficial effects are likely to come from rapid chemical reactions between the antioxidant and the target molecule in the body. Hence standard analytical procedures may miss the reactions, leading to confusing or conflicting results. The article goes on to discuss the effect that storage and processing have on the antioxidant content of the fruit and the fact that certain raspberry cultivars are higher in antioxidant capacity than others. The authors conclude that like other fruits and vegetables, raspberries represent a valuable source of potentially healthy compounds and form an important component of a balanced diet.
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