Did You Know That Milk Protein Eliminates Antioxidants!?

This Dietary Habit Could Make Antioxidants Nearly Useless

Don’t Make This Mistake

antioxidants and milk protein

Barbara Minton | Natural Society

Current thinking suggests that antioxidants are the key to slowing the aging process and keeping degenerative disease at bay. Some antioxidants are made in the body, and eating a plant based diet provides many more of them to keep people looking and feeling young and healthy. But research is suggesting that there is a caveat to all this – that antioxidants from food lose their power when eaten with milk protein.

Antioxidants are molecules that inhibit the oxidation of other molecules. Oxidation reactions can produce free radicals that in turn start chain reactions in the body that can damage or kill at the cellular level and lead to aging and disease. Antioxidants are known to stop these chain reactions. Think of oxidation as being bare metal left out in the rain, and antioxidants as barriers between the metal and water.

Phenols and polyphenols are a range of active compounds found in plants that provide antioxidant benefits.

Several research studies have documented the affect milk protein has on antioxidants. In a study recently published, researchers added a strawberry preparation to yogurt and found this produced an immediate decrease in total antioxidant activity of 23%. When individual compounds were considered, the decrease was greater in all them, with catechin and epicatechin both showing decreases of 60% each. These compounds are behind the healing effects of green tea, and are also found in coffee and cocoa.

Another study published in 2014 tested pomegranate juice with yogurt to determine antioxidant activity during 28 days of cold storage. On the first day of storage, 84.73% of total anthocyanins were bound to proteins from the yogurt, and at the end of the storage period, 90.06% were bound, revealing a high affinity of anthocyanins for milk protein. Anthocyanins are prominently featured in blueberries, red cabbage, grapes and wine, kidney and black beans, egg plant and READ MORE: http://naturalsociety.com/dairy-antioxidants-nearly-useless/#ixzz3Pqr7PSzd 

 

 

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