The Chinese herb Chuanmishen violaceum (CVPS) helped improve antioxidant activity and increased free radical scavenging capabilities in tests on ageing mice, revealing it’s suitability for anti-ageing products.
A blueberry drink a day can help keep stress away, suggests a study which found blueberry’s antioxidant power improved the cognitive performance of adult rats exposed to stress.
Rice bran cereals can be fortified with Assam tea extract (ATE) to boost its antioxidant properties without sacrificing taste and texture, states a new study.
Wild banana (M. acuminata), which has long been used in traditional medicine in South East Asia, is worthy of further investigation to assess its functional food and nutraceutical development on a larger scale, a new academic review suggests.
Water extracts of a fermented tea, known as Pu-erh tea, could help to reduce oxidative stress and protect the liver against damage caused by a high fat diet, research in rats has found.
Aged garlic has greater antioxidant potential that the raw version, but was found not to lower cholesterol in hypercholesterolemic individuals, a Singapore study has reported.
Traditional herbal medicines from India may also offer a novel
source of antioxidants for the food industry for boosting both the
shelf-life and nutritional content of food, according to a new
review.