The following is a quote from the front of an AOL news article tonight:
"In the first comprehensive study of the antioxidant content of various juices, published in the Journal of Agriculture and Food Chemistry, researchers at the University of Glasgow examined 13 different brands of fruit juices from a local U.K. supermarket.
They measured the number as well as the levels of antioxidants in apple, orange, grapefruit, cranberry, pineapple, tomato and grape juice, and found that purple grape juice has the highest concentration of antioxidants among juices. In fact, the more popular orange juice or clear apple juice have the lowest antioxidant content.
When ABCNews.com interviewed Alan Crozier, professor of plant biochemistry and human nutrition, who led the study, he claimed that "there is absolutely no difference between juice made from concentrate and freshly-squeezed juice, as far as antioxidants are concerned."
What matters is the fruit used to begin with: Purple grapes, cranberries and pomegranates do a good deal more to protect us from disease than oranges and pineapples, according to Crozier."
Course, the study was funded by Welch's...
AND they didn't study fresh juice did they. They compared 13 brands of fruit juices from the local supermarket.
2 comments:
This sounds like a research project/grant/whatever we need to do or see if it's been done and incorporate it into our 'body' of evidence.
Good idea!
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