antioxidant rich foods

The blackberry is an edible fruit produced by many species in the Rubus genus in the Rosaceae family, hybrids among these species within the Rubus subgenus, and hybrids between the Rubus and Idaeobatus subgenera. What distinguishes the blackberry from its raspberry relatives is whether or not the torus receptacle or stem picks-with i.e. stays with the fruit. When picking a blackberry fruit, the torus does stay with the fruit. With a raspberry, the torus remains on the plant, leaving a hollow core in the raspberry fruit. The term bramble a word meaning any impenetrable scrub, has traditionally been applied specifically to the blackberry or its products, though in the United States it applies to all members of the Rubus genus. In the western US, the term caneberry is used to refer to blackberries and raspberries as a group rather than the term bramble.The usually black fruit is not a berry in the botanical sense of the word. Botanically it is termed an aggregate fruit, composed of small drupelets. It is a widespread and well-known group of over 375 species, many of which are closely related apomictic microspecies native throughout Europe, northwestern Africa, temperate western and central Asia and North and South America

Sweet with a deep taste and a sticky chewy texture, prunes are not only fun to eat but they are also highly nutritious. As with other dried fruits, they are available year round.Prunes are actually the dried version of European plums and recently had its name officially changed to dried plum.

One of the most fascinating new areas of raspberry research involves the potential for raspberries to improve management of obesity. Although this research is in its early stages, scientists now know that metabolism in our fat cells can be increased by phytonutrients found in raspberries, especially rheosmin (also called raspberry ketone). By increasing enzyme activity, oxygen consumption, and heat production in certain types of fat cells, raspberry phytonutrients like rheosmin may be able to decrease risk of obesity as well as risk of fatty liver. In addition to these benefits, rheosmin can decrease activity of a fat-digesting enzyme released by our pancreas called pancreatic lipase. This decrease in enzyme activity may result in less digestion and absorption of fat. Recent research on organic raspberries has now shown organic raspberries to be significantly higher in total antioxidant capacity than non-organic raspberries. Raspberries in the study were grown on farms in Maryland that had been previously certified as organic by the U.S. Department of Agriculture. A series of tests involving free radical scavenging all provided the same results: organic raspberries outperformed their non-organic counterparts in terms of their antioxidant activity. This greater antioxidant capacity was associated with the greater levels of total phenols and total anthocyanins found in organic versus non-organic raspberries. While there are many good reasons to purchase organic versus non-organic foods of all kinds, this study makes it clear that these reasons specifically hold true for raspberries in a profound way.

Many foods commonly consumed in the U.S. are valuable sources of antioxidants. But researchers have recently ranked the 50 best antioxidant sources among commonly eaten foods and found strawberries to be quite exceptional. When total antioxidant capacity was measured against a uniform amount of food 100 grams, or about 3.5 ounces, strawberries ranked 27th best among U.S. foods. In addition, when only fruits were considered, strawberries came out 4th among all fruits (behind blackberries, cranberries, and raspberries). However, since many foods (for example, spices and seasonings) are seldom consumed in amounts as large as 3.5 ounces, researchers also looked at common serving sizes for all foods and their total antioxidant capacity. In this evaluation based on common serving sizes, strawberries came out 3rd among all U.S. foods including spices, seasonings, fruits, and vegetables In this analysis based on serving size, only blackberries and walnuts scored higher in total antioxidant capacity. When we hear the word strawberry, we might think about a very commonplace fruit. But the antioxidant capacity of strawberry is anything but common

Granny Smith apples are a crisp, tart apple that make a delicious snack or a tasteful addition to recipes. Because these green apples are have a higher acid content than other apples, they take longer to go brown once you cut into them. Toss diced Granny Smith apples into salads or stir them into your oatmeal at breakfast. Caramelize chopped Granny Smith apples with a touch of butter and cinnamon to make a warm topping for frozen yogurt. No matter how you enjoy these tart green apples, your body will reap a nutritional harvest of benefits.

Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red oval shell. The kernel inside shares the walnut s trademark grooved surface but has a slightly more even, oval shape. Its skin is a warmer, lighter brown, and the nut itself is creamier in colour. Sweet and rich, the pecan's distinct flavour and texture is the result of its high levels of monosaturated oil - in fact, it's the fattiest of all nuts. It goes well in both savoury and sweet dishes, most famously pecan pie, a classic recipe from the American south.

Wonderfully delicious, cherry fruit is packed with full of health-benefiting nutrients and unique antioxidants. Cherries are native to Eastern Europe and Asia Minor regions. Botanically, the fruit is a drupe stone fruit, belonging to the broad Rosaceae family of small tree fruits in the genus, Prunus. Some of the common drupe family fruits are plums, peaches, apricots etc. Although several species of cherries exist, two popular cultivars are wild or sweet-cherry, and sour or tart-cherry. While sweet cherries belong to the species of Prunus avium, tart variety belongs to that of Prunus cerasus.

A plum is a drupe fruit of the subgenus Prunus of the genus Prunus. The subgenus is distinguished from other subgenera peaches, cherries, bird cherries, etc. in the shoots having a terminal bud and solitary side buds not clustered, the flowers in groups of one to five together on short stems, and the fruit having a groove running down one side and a smooth stone or pit.Mature plum fruit may have a dusty-white coating that gives them a glaucous appearance. This is an epicuticular wax coating and is known as wax bloom. Dried plum fruits are called dried plums or prunes, although prunes are a distinct type of plum, and may have antedated the fruits now commonly known as plums.citation needed.Plums belong to the Prunus genus of plants and are relatives of the peach, nectarine and almond. They are all considered drupes, fruits that have a hard stone pit surrounding their seeds.

The Russet potato is a large potato with dark brown skin and few eyes. Its flesh is white, dry, and mealy, and it is good for baking, mashing, and french fries. It is a common and popular potato. To improve the disease resistance of Irish potatoes, Luther Burbank selected the potato that became known as the Burbank. It was not patented because plants such as potatoes that are propagated from tubers were not granted patents in the United States. The Idaho nickname is after the U.S. state, a leading growing region. In Canada, Prince Edward Island, New Brunswick, and Manitoba produce potatoes 2013.

Black beans may take a surprising amount of time to cook, but those little bombshells of flavor are completely worth the effort. All youll need to make these delicious beans is a sturdy dish, some simmering water, and, of course, some black beans.