Blueberries and honey
An article published by UPI Science News reports on two studies that tell us, first of all, what HSI members already know: antioxidants are good for us. But the article also contains useful information on what foods provide the greatest benefit. Specifically, the antioxidants in blueberries may be effective in retarding the onset of Alzheimer’s disease, and the antioxidants in honey may prevent the oxidation of LDL cholesterol – the so-called bad cholesterol.
“Typically, the more color in food, the better it is for you,” Nicki Engeseth, assistant professor of food chemistry at the University of Illinois, and the leader of the honey research team, told UPI. In fact, Engeseth’s cholesterol research shows that buckwheat honey – a very dark grade of honey – has a much higher level of antioxidants than lighter honeys.
As for blueberries, researchers at Tufts University concluded that a chemical in blueberries called anthocyanis is the active ingredient responsible for protecting brain cells. Anthocyanis is also the chemical that gives blueberries their extremely dark color.
Interestingly, a colleague reminded me that the same is true of wines. So when drinking red wine solely for medicinal purposes (as I’m sure most of you do), you might choose a pinot noir or a zinfandel for maximum benefit.
