antioxidants

Introducing Polyphenols: Colorful, Healthy Compounds You May Already Eat

September 05, 2017

  Many of the foods you eat are loaded with polyphenols: plant-based compounds that are anti-oxidant, anti-inflammatory and anti-infection. Polyphenols are considered non-nutritional, meaning that they help prevent disease and keep you healthy in a different way than vitamins, minerals, or other nutrients like carbohydrates, fats, and protein. David Nieman, DrPH, director of the Appalachian […]

Scientist finds a way to help families cope with a rare neurological disorder

July 13, 2017

Giuseppe Valacchi, PhD, a scientist with the N.C. State Plants for Human Health Institute, has found that dietary interventions alleviate many symptoms of a rare genetic disorder called Rett Syndrome. Giuseppe Valacchi, PhD, arrived in Kannapolis, North Carolina from Ferrara, Italy in the summer of 2016. As the newest Associate Professor with the N.C. State […]

The Truth About Green Tea for Weight Loss

January 12, 2017

Read the original article by Lauren Cooper from Consumer Reports. It’s hailed as a fat burner and a cure-all for cancer and heart disease. Does it work, and is it safe? Green tea has gained tremendous popularity as an all-around health elixir, touted to burn fat and prevent an array of illnesses, including cancer and heart […]

Blueberry Consumption Affects Serum Uric Acid Concentrations in Older Adults in a Sex-Specific Manner

December 08, 2016

Carol L. Cheatham, Itzel Vazquez-Vidal, Amanda Medlin and V. Saroja Voruganti (2016). Blueberry Consumption Affects Serum Uric Acid Concentrations in Older Adults in a Sex-Specific Manner. Antioxidants 2016, 5(4), 43; doi:10.3390/antiox5040043. Author Affiliations 1. Department of Psychology & Neuroscience, University of North Carolina at Chapel Hill, Chapel Hill, NC 27599, USA 2. Nutrition Research Institute, […]

Add superfruits to dairy foods to make a superfood

March 10, 2016

By Sharon Geddes. Read the original article in Dairy Foods. Yogurt has often been touted as a superfood. Adding a superfruit, one with superior antioxidant properties, can bestow additional star power. New research indicates that whole fruits — those that include the peel — may offer the greatest antioxidant capacity. Beyond yogurt, healthy fruits can […]

Breaking Down the New Dietary Guidelines – 4 Reasons To Eat Vegetables

February 16, 2016

Continuing our series on the new dietary guidelines, researchers from the NC Research Campus (NCRC) in Kannapolis, North Carolina, share their insight into why you should eat more vegetables and how you can incorporate them into your daily diet. Eating enough veggies The newest dietary guidelines recommend regularly eating a variety of vegetables: “dark green, […]

Study: Fruits, vegetables help improve internal protection system

October 04, 2015

By Josh Bergeron Read the original article in the Salilsbury Post. KANNAPOLIS — Try eating the skin of an avocado. It’s good for you, according to a North Carolina Research Campus study. A recently published, joint study by the University of North Carolina and Dole Foods at the North Carolina Research Campus used various fruit and vegetable […]

Plant Compounds Delay Diabetic Complications, Offer New Treatment Options

September 22, 2015

Research from Shengmin Sang, PhD, at the NC Research Campus in Kannapolis, NC, is proving that ginger compounds and some flavonoids are effective at stopping physiological processes that lead to diabetic complications.   Scientific evidence is building that plant compounds may be a safe and effective alternative to approved pharmaceutical treatments for type 2 diabetes […]

blueberries

The Power of Blueberries featured in Today’s Dietician

October 13, 2014

See the article as posted on the NC State Plants for Human Health Institute website.  Originally published in the October 2014 issue of Today’s Dietitian. (Read the full article on the Today’s Dietitian website.) See the article as Dr. Mary Ann Lila, director of the Plants for Human Health Institute, was featured in the October […]

Dietary Antioxidants — Do Foods and Supplements With High Antioxidant Values Guarantee Better Health?

April 09, 2013

By Sharon Palmer, RD Today’s Dietitian Vol. 15 No. 4 P. 42 For years, edible plants competed for the title of the highest ORAC, a measurement of foods’ total antioxidant capacity. Yet scientists suggest antioxidant metabolism and bioavailability are the keys to greater health benefits. Today’s Dietitian discusses this hot topic with some of the […]

Dole Researchers Find Banana Peel Contains Concentrated Antioxidants

February 09, 2013

Editor Jennifer Grossman, Senior Vice President, Dole Foods Many people don’t know of all the scientific brainpower buzzing at the North Carolina Research Campus, where eight universities have joined forces to study fruit and vegetables alongside Dole researchers.  Indeed, the Dole Nutrition Lab, led by Dr. Nick Gillitt, has become a font of nutrition knowledge […]

Effect of n-3 fatty acids and antioxidants on oxidative stress after exercise.

September 11, 2010

McAnulty SR, Nieman DC, Fox-Rabinovich M, Duran V, McAnulty LS, Henson DA, Jin F, Landram MJ. Effect of n-3 fatty acids and antioxidants on oxidative stress after exercise. Department of Health, Leisure, and Exercise Science, AppalachianStateUniversity, Boone, NC 28608, USA. Med Sci Sports Exerc. 2010 Sep;42(9):1704-11. Abstract PURPOSE: n-3 fatty acids are known to exert […]