With their unique nutritious properties, superfruits packed with antioxidants are becoming the latest buzzwords in the health arena.
Dated: 1 July 2008

In today’s world, roving molecules known as free radicals increasingly need to be neutralized to keep the body functioning well and disease free. It is believed that free radicals can be kept in check by regular consumption of antioxidants, which act as ‘scavengers’ to help restore the free radical balance in the body. Free radicals, or molecules with lots of energy are thought to initiate cancers like prostate, lung, breast and liver, as well as heart disease and immunological disorders, and are caused by factors like stress and pollution.
Every fruit and vegetable contains different levels of antioxidants. The amount of antioxidants in diverse foods varies, and tends to be dependent on color. As a general rule, deeper, richer colored fruit and vegetables have a higher potency and quantity of antioxidants. For example, red grapes contain more antioxidants than green grapes.
Vitality Brands has found a solution to the modern time-management problem with Well Naturally ‘AntiOx Shots’—a new super fruit juice blend that contains the recommended daily dose of potent antioxidants. A refreshing, tasty juice in a convenient 90 ml shot bottle, AntiOx Shots contain mangosteen and pomegranate nature’s superfruits, both valued for their high concentration of natural plant antioxidants that may help boost and protect the body’s immune system.
Mangosteen is a tropical fruit with an exquisite flavor, known through-out Asia as the “Queen of fruits”, and is as common in Thailand as an apple is in Australia. AntiOx Shots also include mangosteen rind, where 95 percent of its antioxidants are found. Pomegranate is an ancient fruit dating back to 1000 BC, and is an abundant source of antioxidants responsible for reducing stress in the body. A glass of its juice is believed to have enough folic acid to provide an adult’s daily requirements, and has also been linked to improved heart health.
The antioxidant potential of a product can be determined by its ORAC score, or Oxygen Radical Absorbance Capacity. An ideal daily ORAC intake is between 3,000 and 4,000 units per day, with analysis by independent tests run at Brunswick Laboratories in the US showing that 90 ml of AntiOx Shots have an average ORAC score of 3,600.
One daily AntiOx Shot contains the ORAC value of the combined quantity of approximately: 40g red grapes, a banana, a tomato, 40g broccoli, 40g rockmelon and a carrot.
AntiOx Shots also contain red dragonfruit juice and hibiscus flower for additional antioxidants and natural color, passionfruit juice for taste, natural sugars and a small amount (approximately 2 percent) of added sugar. The Shots are made from a careful combination of super fruit juice so that no extra colors or flavors are required.

Fighting fit with antioxidants and breakfast
According to Australia’s Accredited Practising Dietitians, antioxidant-rich fruit and vegetables could be the best defence against sniffles and sneezes, as these contained the right mix of antioxidants for a healthy immune system. Eating a wide variety of fruit and vegetables, in a range of colors, was also high recommended.
“Some studies have shown that carotenoids can help immune function, and the antioxidant allicin is said to have antiviral properties. But there is no silver bullet for a strong immune system. Eating a wide range of fruit and vegetables each day will give us the best mix of antioxidants, in the right amounts,” said Dr Trent Watson, spokesperson for the Dieticians Association of Australia.
These fruit and vegetables include beetroot, broccoli, brussels sprout, cabbage, carrot, cauliflower, celery, fennel, leek, onion, parsnip, potato, pumpkin, silverbeet, spinach, swede, sweet potato, turnip. apple, grapefruit, kiwifruit, lemons, mandarin, naval orange and rhubarb. For a healthy immune system, Dr Watson also recommended eating enough zinc, found in lean red meat, fish and poultry as well as wholegrain cereals, legumes, reduced-fat dairy foods and nuts.
This article was reprinted from Food Magazine (May 2008), a publication of Reed Business Information Australia.
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