Journal of Undergraduate Research
Keywords
antioxidant interactions, strawberries, synergism, antagonism
College
Life Sciences
Department
Nutrition, Dietetics, and Food Science
Abstract
Epidemiological evidence has shown, on average, that those who consume more servings of fruits and vegetables have lower relative risk for cardiovascular disease and some cancers (Lee et al., 1991; Hertog et al., 1993; van’t Veer et al., 2000). As a result, a great deal of research has explored the components of fruit (Robards et al., 1999), with primary emphasis being placed on compounds in the phenolic category. This focus developed from the high in vitro antioxidant capacity of these compounds and the potential for them to protect lipids, protein and DNA from oxidative damage (van’t Veer et al., 2000). The high antioxidant capacity of fruit and phenolics in vitro suggests that antioxidant capacity might explain the epidemiological evidence.
Recommended Citation
Reber, Joshua and Parker, Dr. Tory
(2013)
"Antioxidant Interactions in Strawberries exhibit Synergism and Antagonism,"
Journal of Undergraduate Research: Vol. 2013:
Iss.
1, Article 1370.
Available at:
https://scholarsarchive.byu.edu/jur/vol2013/iss1/1370