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<blockquote data-quote="nemorino" data-source="post: 3987361" data-attributes="member: 14308"><p>Ho controllato su wikipedia e non è che l'acai ne esca così bene, in pratica pare che le sue virtù antiossidanti siano eccessivamente lodate e in realtà siano molto contenute...</p><p></p><p><strong>Polyphenols and antioxidant activity in vitro</strong></p><p></p><p> A comparative analysis from <em><a href="http://en.wikipedia.org/wiki/In_vitro" target="_blank">in vitro</a></em> studies reported that açaí has intermediate <a href="http://en.wikipedia.org/wiki/Polyphenol" target="_blank">polyphenol</a> content and <a href="http://en.wikipedia.org/wiki/Polyphenol_antioxidant" target="_blank">antioxidant</a> potency among 11 varieties of frozen juice pulps, scoring lower than acerola, mango, strawberry, and grapes.<a href="http://en.wikipedia.org/wiki/A%C3%A7a%C3%AD_palm#cite_note-kuskoski-23" target="_blank">[23]</a></p><p> A powdered preparation of freeze-dried açaí fruit pulp and skin was shown to contain <a href="http://en.wikipedia.org/wiki/Cyanidin_3-O-glucoside" target="_blank">cyanidin 3-O-glucoside</a> and <a href="http://en.wikipedia.org/wiki/Cyanidin_3-O-rutinoside" target="_blank">cyanidin 3-O-rutinoside</a> as major anthocyanins<a href="http://en.wikipedia.org/wiki/A%C3%A7a%C3%AD_palm#cite_note-24" target="_blank">[24]</a> (3.19 mg/g); however, anthocyanins accounted for only about 10% of the overall antioxidant capacity in vitro.<a href="http://en.wikipedia.org/wiki/A%C3%A7a%C3%AD_palm#cite_note-lichtenthaler-25" target="_blank">[25]</a> The powdered preparation was also reported to contain twelve flavonoid-like compounds, including <a href="http://en.wikipedia.org/wiki/Homoorientin" target="_blank">homoorientin</a>, <a href="http://en.wikipedia.org/wiki/Orientin" target="_blank">orientin</a>, <a href="http://en.wikipedia.org/w/index.php?title=Taxifolin_deoxyhexose&action=edit&redlink=1" target="_blank">taxifolin deoxyhexose</a>, <a href="http://en.wikipedia.org/wiki/Isovitexin" target="_blank">isovitexin</a>, <a href="http://en.wikipedia.org/w/index.php?title=Scoparin&action=edit&redlink=1" target="_blank">scoparin</a>, as well as <a href="http://en.wikipedia.org/wiki/Proanthocyanidin" target="_blank">proanthocyanidins</a> (12.89 mg/g), and low levels of <a href="http://en.wikipedia.org/wiki/Resveratrol" target="_blank">resveratrol</a> (1.1 &#956;g/g).<a href="http://en.wikipedia.org/wiki/A%C3%A7a%C3%AD_palm#cite_note-schauss2006a-13" target="_blank">[13]</a> A study on another different freeze-dried açaí product (Opti-Acai) reported that the formulation contained much lower levels of anthocyanins, proanthocyanadins, and other polyphenol compounds as compared with blueberries and other antioxidant-rich fruits.<a href="http://en.wikipedia.org/wiki/A%C3%A7a%C3%AD_palm#cite_note-schauss2006b-26" target="_blank">[26]</a></p><p> In an in vitro study of different açaí varieties for their antioxidant capacity, a white one displayed no antioxidant activity against different <a href="http://en.wikipedia.org/wiki/Oxygen_radical" target="_blank">oxygen radicals</a>, whereas the purple variety most often used commercially had antioxidant activity against <a href="http://en.wikipedia.org/wiki/Peroxyl_radical" target="_blank">peroxyl radicals</a> and to a lesser extent <a href="http://en.wikipedia.org/wiki/Peroxynitrite" target="_blank">peroxynitrite</a> but little activity against <a href="http://en.wikipedia.org/wiki/Hydroxyl_radical" target="_blank">hydroxyl radicals</a>.<a href="http://en.wikipedia.org/wiki/A%C3%A7a%C3%AD_palm#cite_note-lichtenthaler-25" target="_blank">[25]</a></p><p> Freeze-dried açaí powder was found to have <a href="http://en.wikipedia.org/wiki/Antioxidant" target="_blank">antioxidant</a> activity in vitro against <a href="http://en.wikipedia.org/wiki/Superoxide" target="_blank">superoxide</a> and peroxyl radicals, and mild activity for peroxynitrite and hydroxyl radicals.<a href="http://en.wikipedia.org/wiki/A%C3%A7a%C3%AD_palm#cite_note-schauss2006b-26" target="_blank">[26]</a> The powder was reported to inhibit <a href="http://en.wikipedia.org/wiki/Hydrogen_peroxide" target="_blank">hydrogen peroxide</a>-induced oxidation in <a href="http://en.wikipedia.org/wiki/Neutrophils" target="_blank">neutrophils</a>, and to have a slight stimulatory effect on the reactive radical, <a href="http://en.wikipedia.org/wiki/Nitric_oxide" target="_blank">nitric oxide</a>.<a href="http://en.wikipedia.org/wiki/A%C3%A7a%C3%AD_palm#cite_note-27" target="_blank">[27]</a></p><p> Extracts of açaí seeds were reported to have <a href="http://en.wikipedia.org/wiki/Antioxidant" target="_blank">antioxidant</a> capacity in vitro against peroxyl radicals, similar to the antioxidant capacity of the pulp, with higher antioxidant capacity against peroxynitrite and hydroxyl radicals.<a href="http://en.wikipedia.org/wiki/A%C3%A7a%C3%AD_palm#cite_note-28" target="_blank">[28]</a></p><p> The anthocyanins of fruit likely have relevance to antioxidant capacity only in the plant's natural defensive mechanisms<a href="http://en.wikipedia.org/wiki/A%C3%A7a%C3%AD_palm#cite_note-29" target="_blank">[29]</a>[<em><a href="http://en.wikipedia.org/wiki/Wikipedia:Link_rot" target="_blank">dead link</a></em>] and <a href="http://en.wikipedia.org/wiki/In_vitro" target="_blank">in vitro</a>.<a href="http://en.wikipedia.org/wiki/A%C3%A7a%C3%AD_palm#cite_note-30" target="_blank">[30]</a> The <a href="http://en.wikipedia.org/wiki/Linus_Pauling_Institute" target="_blank">Linus Pauling Institute</a> and <a href="http://en.wikipedia.org/wiki/European_Food_Safety_Authority" target="_blank">European Food Safety Authority</a> state that dietary anthocyanins and other flavonoids have little or no direct antioxidant food value following digestion.<a href="http://en.wikipedia.org/wiki/A%C3%A7a%C3%AD_palm#cite_note-31" target="_blank">[31]</a><a href="http://en.wikipedia.org/wiki/A%C3%A7a%C3%AD_palm#cite_note-32" target="_blank">[32]</a><a href="http://en.wikipedia.org/wiki/A%C3%A7a%C3%AD_palm#cite_note-33" target="_blank">[33]</a> Unlike controlled test tube conditions, the fate of anthocyanins <a href="http://en.wikipedia.org/wiki/In_vivo" target="_blank">in vivo</a> shows they are poorly conserved (less than 5%), with most of what is absorbed existing as chemically modified metabolites destined for rapid excretion.<a href="http://en.wikipedia.org/wiki/A%C3%A7a%C3%AD_palm#cite_note-LPI-34" target="_blank">[34]</a></p><p> When the entire scientific literature to date and putative health claims of açaí are assessed, experts concluded in 2011 that the fruit is more a phenomenon of Internet marketing than of scientific substance.<a href="http://en.wikipedia.org/wiki/A%C3%A7a%C3%AD_palm#cite_note-35" target="_blank">[35]</a><a href="http://en.wikipedia.org/wiki/A%C3%A7a%C3%AD_palm#cite_note-36" target="_blank">[36]</a></p></blockquote><p></p>
[QUOTE="nemorino, post: 3987361, member: 14308"] Ho controllato su wikipedia e non è che l'acai ne esca così bene, in pratica pare che le sue virtù antiossidanti siano eccessivamente lodate e in realtà siano molto contenute... [B]Polyphenols and antioxidant activity in vitro[/B] A comparative analysis from [I][URL="http://en.wikipedia.org/wiki/In_vitro"]in vitro[/URL][/I] studies reported that açaí has intermediate [URL="http://en.wikipedia.org/wiki/Polyphenol"]polyphenol[/URL] content and [URL="http://en.wikipedia.org/wiki/Polyphenol_antioxidant"]antioxidant[/URL] potency among 11 varieties of frozen juice pulps, scoring lower than acerola, mango, strawberry, and grapes.[URL="http://en.wikipedia.org/wiki/A%C3%A7a%C3%AD_palm#cite_note-kuskoski-23"][23][/URL] A powdered preparation of freeze-dried açaí fruit pulp and skin was shown to contain [URL="http://en.wikipedia.org/wiki/Cyanidin_3-O-glucoside"]cyanidin 3-O-glucoside[/URL] and [URL="http://en.wikipedia.org/wiki/Cyanidin_3-O-rutinoside"]cyanidin 3-O-rutinoside[/URL] as major anthocyanins[URL="http://en.wikipedia.org/wiki/A%C3%A7a%C3%AD_palm#cite_note-24"][24][/URL] (3.19 mg/g); however, anthocyanins accounted for only about 10% of the overall antioxidant capacity in vitro.[URL="http://en.wikipedia.org/wiki/A%C3%A7a%C3%AD_palm#cite_note-lichtenthaler-25"][25][/URL] The powdered preparation was also reported to contain twelve flavonoid-like compounds, including [URL="http://en.wikipedia.org/wiki/Homoorientin"]homoorientin[/URL], [URL="http://en.wikipedia.org/wiki/Orientin"]orientin[/URL], [URL="http://en.wikipedia.org/w/index.php?title=Taxifolin_deoxyhexose&action=edit&redlink=1"]taxifolin deoxyhexose[/URL], [URL="http://en.wikipedia.org/wiki/Isovitexin"]isovitexin[/URL], [URL="http://en.wikipedia.org/w/index.php?title=Scoparin&action=edit&redlink=1"]scoparin[/URL], as well as [URL="http://en.wikipedia.org/wiki/Proanthocyanidin"]proanthocyanidins[/URL] (12.89 mg/g), and low levels of [URL="http://en.wikipedia.org/wiki/Resveratrol"]resveratrol[/URL] (1.1 μg/g).[URL="http://en.wikipedia.org/wiki/A%C3%A7a%C3%AD_palm#cite_note-schauss2006a-13"][13][/URL] A study on another different freeze-dried açaí product (Opti-Acai) reported that the formulation contained much lower levels of anthocyanins, proanthocyanadins, and other polyphenol compounds as compared with blueberries and other antioxidant-rich fruits.[URL="http://en.wikipedia.org/wiki/A%C3%A7a%C3%AD_palm#cite_note-schauss2006b-26"][26][/URL] In an in vitro study of different açaí varieties for their antioxidant capacity, a white one displayed no antioxidant activity against different [URL="http://en.wikipedia.org/wiki/Oxygen_radical"]oxygen radicals[/URL], whereas the purple variety most often used commercially had antioxidant activity against [URL="http://en.wikipedia.org/wiki/Peroxyl_radical"]peroxyl radicals[/URL] and to a lesser extent [URL="http://en.wikipedia.org/wiki/Peroxynitrite"]peroxynitrite[/URL] but little activity against [URL="http://en.wikipedia.org/wiki/Hydroxyl_radical"]hydroxyl radicals[/URL].[URL="http://en.wikipedia.org/wiki/A%C3%A7a%C3%AD_palm#cite_note-lichtenthaler-25"][25][/URL] Freeze-dried açaí powder was found to have [URL="http://en.wikipedia.org/wiki/Antioxidant"]antioxidant[/URL] activity in vitro against [URL="http://en.wikipedia.org/wiki/Superoxide"]superoxide[/URL] and peroxyl radicals, and mild activity for peroxynitrite and hydroxyl radicals.[URL="http://en.wikipedia.org/wiki/A%C3%A7a%C3%AD_palm#cite_note-schauss2006b-26"][26][/URL] The powder was reported to inhibit [URL="http://en.wikipedia.org/wiki/Hydrogen_peroxide"]hydrogen peroxide[/URL]-induced oxidation in [URL="http://en.wikipedia.org/wiki/Neutrophils"]neutrophils[/URL], and to have a slight stimulatory effect on the reactive radical, [URL="http://en.wikipedia.org/wiki/Nitric_oxide"]nitric oxide[/URL].[URL="http://en.wikipedia.org/wiki/A%C3%A7a%C3%AD_palm#cite_note-27"][27][/URL] Extracts of açaí seeds were reported to have [URL="http://en.wikipedia.org/wiki/Antioxidant"]antioxidant[/URL] capacity in vitro against peroxyl radicals, similar to the antioxidant capacity of the pulp, with higher antioxidant capacity against peroxynitrite and hydroxyl radicals.[URL="http://en.wikipedia.org/wiki/A%C3%A7a%C3%AD_palm#cite_note-28"][28][/URL] The anthocyanins of fruit likely have relevance to antioxidant capacity only in the plant's natural defensive mechanisms[URL="http://en.wikipedia.org/wiki/A%C3%A7a%C3%AD_palm#cite_note-29"][29][/URL][[I][URL="http://en.wikipedia.org/wiki/Wikipedia:Link_rot"]dead link[/URL][/I]] and [URL="http://en.wikipedia.org/wiki/In_vitro"]in vitro[/URL].[URL="http://en.wikipedia.org/wiki/A%C3%A7a%C3%AD_palm#cite_note-30"][30][/URL] The [URL="http://en.wikipedia.org/wiki/Linus_Pauling_Institute"]Linus Pauling Institute[/URL] and [URL="http://en.wikipedia.org/wiki/European_Food_Safety_Authority"]European Food Safety Authority[/URL] state that dietary anthocyanins and other flavonoids have little or no direct antioxidant food value following digestion.[URL="http://en.wikipedia.org/wiki/A%C3%A7a%C3%AD_palm#cite_note-31"][31][/URL][URL="http://en.wikipedia.org/wiki/A%C3%A7a%C3%AD_palm#cite_note-32"][32][/URL][URL="http://en.wikipedia.org/wiki/A%C3%A7a%C3%AD_palm#cite_note-33"][33][/URL] Unlike controlled test tube conditions, the fate of anthocyanins [URL="http://en.wikipedia.org/wiki/In_vivo"]in vivo[/URL] shows they are poorly conserved (less than 5%), with most of what is absorbed existing as chemically modified metabolites destined for rapid excretion.[URL="http://en.wikipedia.org/wiki/A%C3%A7a%C3%AD_palm#cite_note-LPI-34"][34][/URL] When the entire scientific literature to date and putative health claims of açaí are assessed, experts concluded in 2011 that the fruit is more a phenomenon of Internet marketing than of scientific substance.[URL="http://en.wikipedia.org/wiki/A%C3%A7a%C3%AD_palm#cite_note-35"][35][/URL][URL="http://en.wikipedia.org/wiki/A%C3%A7a%C3%AD_palm#cite_note-36"][36][/URL] [/QUOTE]
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