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Antioxidant-Rich Capers
Could Protect Consumers
from Cancer Effects of Meat
Consumption
Wednesday, April 09, 2008 by: David Gutierrez
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Capers are high in
antioxidants, and may help counteract the harmful health
effects of meats when used as a seasoning, according to a
new study conducted by researchers from the University of
Palermo, Italy, and published in the Journal of
Agricultural and Food Chemistry.
Researchers analyzed the rutin content of capers, and
found that it compared favorably with the antioxidant
content of high-antioxidant foods. "According to our
measurements, one serving of caper [8.6 g] provides an
amount of rutin no less than that of a 100g serving of
fried onions, considered to be a good dietary source of
such flavonoid," the authors wrote.
In addition, the researchers found that half a micromole
of gallic acid equivalents (GAE) of caper extract had the
same antioxidant effect as five micromoles GAE of vitamin
E. Rutin is a naturally occurring antioxidant plant
compound in the flavonoid family.
While many other fruits and vegetables contain a
significantly higher antioxidant content, the researchers
found that capers may be particularly helpful at
offsetting the damaging effects of meat when the two foods
are consumed together.
When extract of capers was added to grilled ground turkey
and the meat was subjected to a simulated digestion
process, the formation of byproducts linked to increased
risk of cancer and cardiovascular disease was
significantly reduced. This effect was obtained with as
low a concentration of 70 micromoles GAE.
"It may be worthwhile to mention that the antioxidative
activity was evident at a caper/red meat ratio of 1:10,
which is consistent with the use of the caper buds as a
cooking flavoring," the researchers wrote.
The caper extract apparently prevented the oxidation of
lipids in the meat. "By inhibiting the accumulation of
harmful lipid oxidation products and increasing the level
of bioavailable vitamin E, caper may have beneficial
health effects, especially for people whose meals are rich
in fats and red meats," the researchers said. |
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