What is free radical scavenging capacity? How does it help to inform some recent news reports (see below)?
jwilliams1454 asked:
“Most of these compounds enhanced antioxidant capacity and free-radical scavenging capacity, except the AITC treatment. These results indicated that all of the natural volatile compounds tested in this study, except AITC, promoted the antioxidant capacity and scavenging capacity of most major free radicals and, thus, helped to improve the physiology of berry fruits and enhanced their resistance to decay.”
“Most of these compounds enhanced antioxidant capacity and free-radical scavenging capacity, except the AITC treatment. These results indicated that all of the natural volatile compounds tested in this study, except AITC, promoted the antioxidant capacity and scavenging capacity of most major free radicals and, thus, helped to improve the physiology of berry fruits and enhanced their resistance to decay.”
Full Abstract here:
http://www3.interscience.wiley.com/cgi-bin/abstract/114178326/ABSTRACT
I get the sense that this would help prevent decay of the berries themselves, but am skeptical that there are additional health benefits to humans who consume these berries as reported in news media.
“Strawberries are good for you, but serving them in daiquiri form may make them even healthier, scientists show.”
http://www.physorg.com/news96201147.html
“A fruity cocktail may not only be fun to drink but may count as health food”
http://www.msnbc.msn.com/id/18218185/
Radicals are caused by exposure to UV rays, or by ingestion, whether by eating or smoking. Substances such as vitamin c have in their structure the ability to react with these radicals and form salts our bodies dispose of. Radicals are characterized by their ability to cause chain reactions. It is beneficial for these substances to be expelled from our bodies as some are impressive carcinogens.