One of the most important antioxidents, with more studies and evidence supporting protection for the brain and cardiovascular system, is ANTHOCYANIS.
They abound in red fruits such as, blueberries and red grapes.
But what makes a food of the Plant Kingdom have more antioxidants than others?
Or
What causes certain foods from the Plant Kingdom to have higher antioxidant levels than others.
The answer is given by Harvard scientist David Sincleir, author of the book “Lifespan: Why We Age – and Why We Don’t Have To”, where he exposes his theory that plants from the Plant Kingdom that are subjected to high levels of stress, such as receiving little water, a given pest, or variation in temperature, develop unique molecules just to control these stressors.
Red wine is known to produce a longevity-related polyphenol called resveratrol. It is also known that grapes producing the highest levels of resveratrol are grown in extremely hard environments, characterized by dry and relatively infertile soils. Another example of stressed plants offering health benefits is evident in strawberries. Studies indicates that strawberries cultivated during a drought or in their natural habitat not only taste better, but also contain higher levels of polyphenols, enhancing their antioxidant properties.
This theory explains why, in red wines, the grapes with the highest antioxidants are Pinot Noir, Cabernet Sauvignon and Syrah. The reasons can range, from receiving significant temperature variation to being exposed during the summer, when the sun hits them perpendicularly. This exposure generates stress on the grape, leading it to thicken its skin as a natural defense method, thereby increasing the amount of antioxidants in this layer.
