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AOC: What is Your and Why Does it Matter?

How well does your body do with handling oxidative stress?  Most of us don't know this answer because it would require various tests.  

Though we do know we can feed our bodies the proper nutrients to give us the best chance at handling this oxidative stress.  

To lose weight and be healthy eating protein is very important for many different reasons and can help us with losing those extra pounds.  Though are we doing the best we can at making sure we are becoming healthier as well?

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The USDA research team conducted a study that looked at individuals antioxidant capacity (AOC) before and after each meal.  

It is believed that the higher your AOC the better your body is at handling oxidative stress.  Oxidative stress is caused by the free radicals that circulate in our bodies and they come from pollutants we are exposed to, chemicals we consume, damage to our tissue, etc, etc.

This stress is associated with various diseases including cancer and heart disease so it is pretty serious stuff.  

The researchers reported in the Journal of the American College of Nutrition that those who ate a diet rich in protein, carbs, and fat but not fruits and vegetables  had lower AOC levels.  

With some their number went even lower meaning they increased their oxidative stress by eating these foods.  

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Though when they consumed those meals and included antioxidant rich fruits such as blueberries, cherries and other similar foods their AOC was significantly higher.

According to this study it is wise to include antioxidant rich fruits and vegetables such as:

• Blackberries
  
• Blueberries
  
• Strawberries
  
• Asparagus
  
• Broccoli
  
• Spinach

Now these aren't the only antioxidant rich fruit and vegetables to consume, but just a list to get you started on the right track.  

Also, consider taking a quality multivitamin such as Active Core Complex if you struggle with consuming  fruits and vegetables at your meals. 

 

Reference:

Prior RL, Gu L, Wu X, Jacob RA, Sotoudeh G, Kader AA, Cook RA.  Plasma antioxidant capacity changes following a meal as a measure of the ability of a food to alter in vivo antioxidant status.  J Am Coll Nutr. 2007 Apr;26(2):170-81.