Antioxidants From Plants

Grape Seed Extract: Grape seeds contain compounds called procyanidolic oligomers, known as PCOs or pycnogenol, long thought to be some of the most powerful phyto-antioxidants. As antioxidants, they are around 50 times stronger than vitamin E. PCOs are among the few antioxidants that cross the blood brain barrier, and they are very easily absorbed. Not only do PCOs neutralise free radicals, they also synergistically with vitamins C and E.

Broccoli Sprout Extract: Research at John Hopkins School of Medicine, in the USA, discovered that sulphoraphanes, substances found in high concentrations in broccoli, help maintain the body free from cancer. As the broccoli plant grows older sulphoraphane levels drop. Researchers found that 3 day old broccoli sprouts contain 20 to 50 times more than the mature cooked vegetable. Sulphoraphanes act as indirect antioxidants. They boost what are called Phase 2 detoxification enzymes, which trigger broad-spectrum antioxidant activity. The effect of indirect antioxidants is longer lasting than direct antioxidants.

Green Tea Extract The active phyto-nutrient in green tea are polyphenols called catechins. These are a form of bioflavonoid that has potent free radical-fighting properties and protects lipids against oxidation (going rancid). Catechins have been shown to have20 times the antioxidant potential of Vitamin E. A particular type of catechin, found in green tea, epigallocatechin gallate, may also help the body makes its own antioxidant enzymes.

Oregano Extract A very powerful antioxidant phenol in many herbs is called rosmarinic acid. Researchers at the US department of Agriculture found that the herb with the highest antioxidant activity, 3-20 times more than other herbs, is oregano. Oregano has 42 times more antioxidant activity than apples, 12 times more than oranges and 4 times more than blueberries!

Curcuminoids Curcuminoids, which are among the most well researched phyto-nutrients, are found in the bright yellow spice, turmeric. Research to date indicates that curcuminoids have a powerful antioxidant action, but also offer the body support in its anti-inflammatory function, as well as lending circulatory and immune support. The anti-oxidant activity of curcuminoids is approximately 3 times more powerful than PCOs.

Bilberry Extract The dark blue/purple pigments of the bilberry contain flavonoids that have been shown to improve micro-circulation and act as very effective antioxidants. Bilberry is most well know for its benefits on eye health.

Lutein Lutein is the primary carotenoid for the eyes. It is a light filter as well as an antioxidant and may help maintain the skin free of skin cancer when exposed to UV light. Lutein is thought to protect the optic nerve and the macula of the eye. It is derived from the yellow, green and orange pigments in fruits, vegetables and egg yolks.

Lycopene This is the carotenoid that makes tomatoes red. Many studies, including one at Harvard, have focussed on its antioxidant activity. Lycopene also supports the immune system in helping to maintain the body free from various types of cancer, especially of the bowel and prostate.

Alpha Lipoic Acid Alpha lipoic acid is a highly effective, vitamin-like antioxidant that contains the mineral sulphur. Being both fat and water soluble, it can be used all through the body. Alpha lipoic acid helps protect DNA from damaging free radicals and recycles other antioxidants, especially vitamins A and C, making them more useful at countering harmful free radicals.

Astaxanthin This highly versatile red-pink pigment from the tiny marine algae Haematococcus pluvialis has up to 550 times more antioxidant capacity than Vitamin E. It helps the body make better use of other antioxidant carotenoids, crosses the barrier between the brain and retina in the eye to protect eyes from damaging UV light, protects skin against UV light, prevents the ‘bad’ LDL cholesterol from oxidation and maintains muscle function during exercise.

Olive Leaf Extract Olive leaves contain ‘oleuropein’, a phytonutrient flavonoid with potent antioxidant activity. For example, oleuropein has been shown to help protect LDL cholesterol from oxidation by scavenging free radicals, thereby helping support a healthy heart.

Beetroot Beetroot contains anthocyanidins, pigments that give the sweet, earthy-tasting vegetable its deep indigo colour. Anthocyanidins have potent antioxidant properties and are known to inhibit oxidation of lipids in the body. Beetroot also provides antioxidant Vitamins A and C.

Watercress Watercress contains a family of phyto-nutrients called ‘isothiocyanates’ which are known to fight off harmful free radicals. Watercress is packed with minerals and antioxidant Vitamins A and C, as well as chlorophyll, the pigment that gives Watercress its dark green colour.

Garlic Garlic contains a phytonutrient antioxidant called ‘alliciin’, which is known to scavenge free radicals in the body, and to help protect fats from oxidation, such as LDL cholesterol. In this way, Garlic is a highly prized food herb and important for health.

Carrot Carrots get their bright carrot colour from carotenoids, pigment antioxidants that are powerful quenchers of damaging free radicals. The most well known carotenoid in carrots is the antioxidant beta-carotene, which converts in the body to Vitamin A. Carrots also contain the antioxidant Vitamin E.