title: [Antioxidants and oxidative stress].
abstract: BACKGROUND
  Oxidative damage is related to the development of several diseases. An improved antioxidant defence may therefore protect against these diseases. Recent studies have demonstrated that dietary plants contain several hundred different antioxidants.
  
  
  METHODS
  We have systematically assessed the total amount of antioxidants in a variety of dietary plants by the "ferric-reducing ability of plasma" assay, a method that measures the sum total of all antioxidants above a reference redox potential.
  
  
  RESULTS
  Our results demonstrate that antioxidant levels vary considerably. Plants with the highest values include dog rose, sour cherry, blackberry, crowberry, blueberry, walnuts, sunflower seed, pomegranate and ginger. Among the dried culinary herbs tested, we found very high levels of antioxidants in oregano, sage, peppermint, garden thyme, lemon balm, clove, allspice and cinnamon.
  
  
  CONCLUSIONS
  Our results are in accordance with studies in experimental animals demonstrating beneficial effect against age-related neurodegeneration, carcinogenesis and atherosclerosis after treatment with some of the most antioxidant-rich foods identified in the present study.
authors.affiliation: Institutt for medisinske basalfag, Universitetet i Oslo, Postboks 1046 Blindern, 0316 Oslo. rune.blomhoff@basalmed.uio.no
authors.forename: Rune
authors.initials: R
authors.lastname: Blomhoff
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000032:analysis / Q000494:pharmacology*; D019587:Dietary Supplements / Q000032:analysis; D004285:Dogs; D005504:Food Analysis; D006801:Humans; D018384:Oxidative Stress / Q000187:drug effects*; D010945:Plants, Edible / Q000737:chemistry
chemical_list: D000975:Antioxidants