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09/08/02 - Suspicions that the levels of the antioxidant vitamin E contained in nuts could vary from state to state in the US were proven to be unfounded this week when a food scientist revealed that pecans are a consistent, rich source of the antioxidant vitamin E, irrespective of where they are grown in the United States.
"This study helped to demonstrate that basically all pecans are created equal when it comes to this important antioxidant," said study author Ron Eitenmiller, at the UGA College of Agricultural and Environmental Sciences.
Eitenmiller, who analysed pecans grown in two different years in several states, found that their vitamin E content was stable, regardless of the year, variety or region.
"Vitamin E is the primary antioxidant we use. It protects our bodies when chemical reactions produce oxidation in the body, which can be dangerous. Antioxidants, in essence, serve as a tool that inhibits oxidative stress that can be detrimental to many cellular functions," Eitenmiller said.
He added that pecans have both the alpha and gamma tocopheral forms of vitamin E. While the alpha form has been most studied for its health benefits the gamma form is now also receiving close scrutiny. Full findings are published in the latest issue of the Journal of Food Science
"This study helped to demonstrate that basically all pecans are created equal when it comes to this important antioxidant," said study author Ron Eitenmiller, at the UGA College of Agricultural and Environmental Sciences.
Eitenmiller, who analysed pecans grown in two different years in several states, found that their vitamin E content was stable, regardless of the year, variety or region.
"Vitamin E is the primary antioxidant we use. It protects our bodies when chemical reactions produce oxidation in the body, which can be dangerous. Antioxidants, in essence, serve as a tool that inhibits oxidative stress that can be detrimental to many cellular functions," Eitenmiller said.
He added that pecans have both the alpha and gamma tocopheral forms of vitamin E. While the alpha form has been most studied for its health benefits the gamma form is now also receiving close scrutiny. Full findings are published in the latest issue of the Journal of Food Science
