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ARS Home » Research » Publications at this Location » Publication #125621
Title: ANTIOXIDANT CAPACITY OF FRUITS, VEGETABLES AND HERBS

Author
item Wang, Shiow

Submitted to: Proceeding Intl Symposium Postharvest Science Technology Horticulture Crops
Publication Type: Abstract Only
Publication Acceptance Date: 10/18/2001
Publication Date: 11/9/2001
Citation: Wang, S.Y. 2001. Antioxidant capacity of fruits, vegetables and herbs. Proceeding Intl Symposium Postharvest Science Technology Horticulture Crops.

Interpretive Summary:

Technical Abstract: Fruits, vegetables and herbs have been shown to contain high levels of antioxidant compounds such as carotenoids, vitamins, phenols, flavonoids, dietary glutathionine, and endogenous metabolites. These antioxidants are capable of performing a number of functions including acting as free radical scavengers, peroxide decomposers, singlet and triplet oxygen quenchers, enzyme inhibitors, and synergists. The different antioxidant components found in fruits, vegetables and herbs provide protection against harmful free radicals and have been associated with lower incidence and mortality rates of cancer and heart disease, in addition to a number of other health benefits. Many attractive opportunities exist for enhancing the quantity and quality of essential nutrients present in fruits, vegetables and herbs. Therefore, much attention has now been placed on the agricultural practices which will enhance the nutritional content of fruits, vegetables and herbs being produced today in order to promote health. This paper summarizes the antioxidant capacities of various fruits, vegetables, herbs and the factors which affect their antioxidant activities such as crop genotype variation and maturity, pre-harvest conditions (climate, temperature, and light), culture practices, post-harvest handling and processing. This paper also suggests some strategies for establishing a new research and production paradigm such as improving selection criteria among different horticultural cultivars, improving pre-harvest conditions and post-harvest handling, and using tissue culture and genetic engineering strategies to enhance nutrient quality.