Q: What are antioxidants?
A: Antioxidants play an important role in overall health. They are natural compounds found in some foods that help neutralize free radicals in our bodies. Free radicals are substances that occur naturally in our bodies but attack the fats, protein and the DNA in our cells, which can cause different types of diseases and accelerate the aging process.
Q: What foods are the best sources for antioxidants?
A: The best antioxidant sources are fruits and vegetables, as well as products derived from plants. Some good choices include blueberries, raspberries, apples, broccoli, cabbage, spinach, eggplant, and legumes like red kidney beans or black beans. They’re also found in green tea, black tea, red wine and dark chocolate. Usually, the presence of color indicates there is a specific antioxidant in that food.
The keyword here is variety. Try to get as many fruits and vegetables with different colors when you plan your meals and go to the grocery store. An array of color in your diet will give you the widest range of beneficial antioxidants.
Q: Does it matter whether the produce is cooked or consumed raw?
A: Depending on the particular food, cooking temperatures and methods can sometimes increase or decrease antioxidant levels. The important thing is that you eat antioxidant-rich foods, so go with your personal preference for preparation—as long as it's not deep frying!
Q: Are added antioxidants as effective as those that occur naturally?
A: Yes, vitamins such as C, A and E can be added to foods – and they often are, such as in orange juice. One of the things those additives do is act as antioxidants in the body. There is no significant physiological difference between the added antioxidants and the ones occurring naturally in the food source. However, there’s also no evidence that taking antioxidant dietary supplements work as well as the antioxidants found in food products. It’s important not to overdo it on supplements because there can be too much of a good thing. With food products, it would be extremely difficult to consume an excessive amount of antioxidants.
Q: Is there a specific amount of antioxidants consumers should aim for each day?
A: There is not a set recommended daily allowance (RDA) for antioxidants, but the new MyPlate tool based on the Dietary Guidelines for Americans recommends that you make half your plate fruits and vegetables. If you aim to do that at most meals, you can be sure to get the antioxidants you need.
One of the biggest pitfalls when packing a lunch is cross-contamination—the transfer of harmful bacteria to food from cutting boards, utensils, and other foods.
Whether you’ve cooked your meal at home or bought it at a restaurant, knowing how to preserve leftover food is key to avoiding spoilage and foodborne illness.
This column provides five best practices when addressing freeze/thaw issues during holding and transportation of refrigerated and frozen foods.
In this interview, produce safety expert Joan Rosen shares practical insights on the workings of the independent audit and how traceability can enhance its outcome.
From the laboratory to the C-suite, food safety scientist Theo Morille has aspired to change and has inspired change throughout her 35-year career.
This column reviews USDA FSIS’ proposed comprehensive strategy to control Salmonella in poultry and reduce the number of associated foodborne illness outbreaks, including declaring the pathogen an adulterant in some chicken products.
An interview with scientist Maricel Maffini on current chemicals of concern in food packaging, the challenge of eliminating these hazards, and advice for food packaging researchers to strengthen food packaging safety.
In this podcast, we discuss food safety culture, including how food safety culture is established, measured, and how they are expected to change in light of ongoing advancements in food science and policy. Our guests include Hugo Gutierrez, Global Food Safety and Quality Officer for Kerry, and Bob Gravani, Professor Emeritus of Food Science and Director Emeritus of the National Good Agricultural Practices (GAPs) Program at Cornell University.
The COVID-19 pandemic continues to pull the global food system into new and uncertain territory. Much of this uncertainty stems from rapid shifts in consumer behaviors as a result of our collective 'new normal'.
