1. + Antioxidants Keene State Dietetic Interns Becca and Jenny Spring 2015

2. + Objectives Gain understanding of antioxidants role in our body. Identify food sources that provide antioxidants for us.

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4. + Antioxidants Definition: Natural substances found in food items that are able to prevent cell damage by preventing oxidation of cells. Examples: Vitamins: A, C, E Lutein Selenium Lycopene Beta-carotene etc.

5. + Role in the Body Antioxidants act as blocking agents to free radicals in the body. Free radicals form as a result of environmental toxins pollution, cigarette smoking and a poor diet that is high in saturated fat and processed foods. Consuming antioxidants this helps to eliminate these destructive molecules out of the body.

6. + Antioxidant Video https://www.youtube.com/watch?v=bmAMtPEv-0M

7. + Antioxidants role in Diabetes Some studies suggest that antioxidants can help improve blood sugar regulation. Studies have indicated that individuals who have diabetes are less able to create antioxidants and are more prone to susceptible to free radicals or oxygen reactive species Secondary complications to diabetes: high blood pressure also leads to increased oxidation of cells

8. + Sources Body is able to produce some antioxidants on its own- referred to as endogenous antioxidants- very minimal amounts Primarily from fruits and vegetables Other sources Brazil nuts- selenium Whole grains- selenium Beans

9. + Array of Antioxidants

10. + Red: lycopene Lycopene: Is a protective antioxidant that belongs to the carotenoid family. Grapes- vitamin C and Selenium Cranberry- vitamin C Tomato- vitamin C, vitamin A, lycopene Can you think of any other examples?

11. + Yellow/Orange: Beta-Carotene Beta-Carotene: Sweet Potato- vitamin C Oranges Papaya Butternut/Acorn Squash- Vitamin A and C Onion Banana Yellow peppers Peaches Mangos Lemon Summer Squash Pears There are many more… Can you think of any?

12. + Green: Lutein Lutein: Categorized as part of the carotenoid family Swiss Chard- vitamin E Kiwi Artichoke Kale

13. + Blue and Purple: Anthocyanin Anthocyanin: Blueberries- anthocyanin Egg plant- phenolic compounds Grapes- vitamin c, selenium, anthocyanin Blackberries Purple Cauliflower Raisins

14. + Favorite Meal? Let’s think about your favorite meal- Does this meal have any antioxidant rich foods in it? Could you add antioxidant rich foods to it?

15. + Unusual Food Sources Artichoke Buy when in season March-May. Often 2 for $4 dollars. Leaves should be green with little brown spots. Best if steamed. How to prep: Cut the stem of the artichoke to about ¼ inch for the base. Place in a large pot with a steamer liner on the bottom with water. Leave on for 45 minutes until the leaves have softened. Refill the water as necessary. Can be baked as well in the oven. Canned and jarred artichoke hearts are a popular addition to salads, main and side dishes.

16. + Common recipes Roasted Stuffed Artichokes http://www.diabetes.org/mfa- recipes/recipes/2013-04-roasted-stuffed-artichokes.html. http://www.diabetes.org/mfa- recipes/recipes/2013-04-roasted-stuffed-artichokes.html Ingredients: 6 cups water 1/4 cup lemon juice 2 large fresh artichokes 2 slices whole wheat bread 3 cloves garlic 1/4 cup freshly grated parmesan cheese 2 tablespoons chopped fresh parsley 1/4 teaspoon ground black pepper 1 tablespoon olive oil Directions: Takes around 7 steps to prep this recipe and only around 10 minutes! Nutrition for ½ an artichoke: 125 cal, 16 g carb, 6 g pro, 5 g fat, 2 g sugar

17. + Swiss Chard Look for vibrant stems and leaves that can range in color from green to white to rainbow. How to prep: Rinse all parts of the leaf under cold water. All parts of Swiss chard can be used, and is highly encouraged. Roll the leaves into ‘roll ups’ and cut them lengthwise. Can be sautéed with any other vegetable or added to your favorite salad.

18. + Recipes Examples Sauteed Swiss Chard with Onions and Garlic -3 pounds of Swiss Chard (any color) -3 tbsp olive oil -2 medium onions, cut length wise and thinly sliced -2 garlic cloves, finely chopped Tips on Making this Dish… 1. Cut the swiss chard lengthwise, removing the stems. 2. Heat the olive oil, garlic and onions in a pan until light brown. 3. Add the chard and cook for 3-4 minutes until slightly wilted.

19. + Red Cabbage How to prep: Cabbage comes whole or sometimes some grocers split it in half. Look for vibrant leaves without brown edging. Before cooking peel a layer around the cabbage to remove the dirty/touched leaves. Cut into wedges and steam them or thinly slice to add to salads, cold rice recipes and coleslaw. Picture source: grapplegrocery.com

20. + Recipe Examples Braised Red Cabbage with Apples. -1 Large Red Cabbage, cut in thin slices -2 tbsp olive oil -1small onion, thinly sliced -2 tart apples, like granny smith peeled thinly cut -1/3 cup balsamic vinegar -1/4 teas allspice -Dash of Salt and Pepper ** High in fiber too! Picture Source: Seriouseats.com

21. + Pomegranate Try buying them whole! It takes some time to get the seeds out, but think of it as a yummy hunt. Cut the pomegranate widthwise and then again, to get four wedges. Try adding them to salads, on top of yogurt or eat them as a snack all by themselves. Picture Source: drfuhman.com

22. + Recipe Example Power Parfait Low-fat Greek yogurt, whole grain cereal, walnuts and ¼ cup of pomegranate seeds on top. Talk about a antioxidant breakfast! Picture Source: oceanspray.com

23. + Too Much of a Good Thing Over supplementing certain antioxidants can actually be negative for your health. Excessive intake of these items can only really be achieved through inappropriate use of supplements. Ex. Beta-carotene in high amounts can increase risk of lung cancer in smokers Vitamin E in high amounts can increase risk of developing prostate cancer. Picture Source: yahoo.com

24. + Sample! Sample! Sample! Orange and Avocado Relish w/ Homemade Pita Chips Makes ¾ cup -1 large seedless orange -1/2 avocado, diced -1 small shallot, minced -1 tablespoon chopped fresh cilantro -1 teaspoon red-wine vinegar -1 teaspoon honey Nutrition Per tablespoon: 24 calories; 1 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 3 g carbohydrates; 0 g protein; 1 g fiber; 1 mg sodium; 80 mg potassium. Exchanges: 1/2 fat