title: [Comparative characteristics of antioxidant capacity and energy content of some foods].
abstract: The paper presents a comparative evaluation of antioxidant capacity and energy values of different foods groups in order to identify the most efficient combinations for correction of metabolic disorders associated with an imbalance in antioxidant system. In study integral method for determining of antioxidant and energy indicators (patent No 2,455,703) has been used. It has been revealed that the highest antioxidant-energy capacity (AE) of fresh juices has a pomegranate juice (AE = 3895.9 +/- 241.4 mg/L x kJ(-1)), other fresh juices inferior to him on this indicator: grenade>orange>lemon=apple> pomelo > mandarin > persimmon > kiwi > pears > avocado. Among dairy products the highest AE belongs to boiled fermented milk--"ryazhenka" (AE = 40.9 +/- 2.7 mg/L x kJ(-1)), other dairy products can be placed in line with index AE: ryazhenka ==>kefir > yogurt. Most of fresh juices were significantly superior to antioxidant-energy potential of other foods. Despite the fact that dairy products AE were lower than AE of some juices, they were much superior to AE values of fastfood products (biscuits, potato chips, popcorn). This demonstrates need to reduce the quota of fast foods in the diet to prevent the risk of reduction potential of the endogenous antioxidant system.
authors.forename: A A
authors.initials: AA
authors.lastname: Basov
authors.forename: I M
authors.initials: IM
authors.lastname: Bykov
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D043302:Cultured Milk Products / Q000737:chemistry*; D057140:Fast Foods / Q000032:analysis*; D005504:Food Analysis / Q000379:methods*; D005638:Fruit / Q000737:chemistry*; D009753:Nutritive Value
chemical_list: D000975:Antioxidants