Posts Tagged ‘antioxidant effect’

Does the Color of Lettuce Influence the Speed of the Antioxidant Effect?

Friday, April 3rd, 2015

Does Color of Lettuce Influence Speed of Antioxidant Effect

Antioxidant Effect: Recent research published in the Journal of Agricultural and Food Chemistry concluded that not all lettuce varieties have the same antioxidant effect and the color of the leaves determine the speed at which the compounds act. Green leaf lettuce has antioxidants that react more slowly whereas red-leaf ones have a faster effect. Researchers analyzed the effects of compounds of three lettuce varieties: the green leaf ‘Batavia’, the semi-red ‘Marvel of Four Seasons’, and the red-leaf ‘Oak Leaf’. They were able to observe the behavior of the kinetics of the compounds of each lettuce variety using Electron Paramagnetic Rewonance (EPR). Results showed that the green-leaf lettuce contained water-soluble, antioxidant compounds that acted at a slow and intermediate speed,  and the red leaf one had compounds with intermediate and rapid kinetics, and the semi-red leaf cabbage had three kinds of compounds with rapid, intermediate and slow speeds.  The researchers say no one lettuce is better than another but it may be best to combine different lettuce to obtasin an immediate and also long run effect. Research is ongoing.