Study shows artichokes have more antioxidants than most commonly eaten foods

CASTROVILLE, Calif. (April 4, 2007); A study published in the American Journal of Clinical Nutrition found artichokes have more antioxidants than all other vegetables and were fourth in antioxidant content out of all food and beverages tested.

Researchers from the Virginia Polytechnic Institute and State University, the University of Minnesota and the University of Oslo, Norway, used the FRAP (ferric reducing ability of plasma) assay method to measure the antioxidant levels of more than 1,000 food and beverages commonly consumed in the United States.

"Antioxidants are bioactive compounds in foods that work in our body to help stop the action of free radicals, protect healthy cells, and contribute to good health," said Dr. Katherine Phillips, research scientist at Virginia Tech and one of the study's authors. {We were surprised to find that cooked fresh artichokes were very high in antioxidants but also to learn that they were the very highest in antioxidants out of all vegetables we measured."

The study was conducted independently of any food industry sponsors; the food samples were obtained from the U.S. Department of Agriculture National Food and Nutrient Analysis Program.

What was also surprising about artichokes, Phillips said, is that although they are pale green in color, they have a high antioxidant content similar to foods that are generally recognized as high in antioxidants due to their rich coloring such as berries.

With health and nutrition issues high on the national agenda, growing awareness of the nutrition benefits of fruits and vegetables is likely to translate into a rise in consumption of these "super foods" in upcoming months. According to the Nielsen Company, sales of products carrying an antioxidant claim increased 22 percent over last year.

For more information about the study, as well as artichoke recipes and tips for preparation, please visit www.oceanmist.com.