Abstract

EVALUATION OF NUTRITIONAL VALUE OF ANTIOXIDANT THROUGH DIET

*Mrunalini Kanvinde and Dr. Vivek Nalgirkar

Abstract

Objective - Antioxidant is a group of chemical compound that can deactivate free radical. Diets high in vegetables and fruits, which are good sources of antioxidants, have been found to be healthy. Vegetables and fruits are rich sources of antioxidants. People who eat more vegetables and fruits have lower risks of several diseases. So now-a-days it is essential to know about antioxidants. Thus the objective of this study is to evaluate nutritional value of antioxidant through diet. Material and Method - Data collected consisting of 300 subjects, through 24 hour dietary recall and questionnaire on diet and dietary supplement used and by taking into consideration there socioeconomic condition and lifestyle. t tests and ANOVA were used for doing statistical analysis. Parameters used were age, sex, height, weight. Study was done through the diet to check what they eat. This study included vitamin C, vitamin E and carotene intake from diet and dietary supplements to evaluate nutritional value of antioxidant. Result - Energy-adjusted dietary antioxidant intake increased with age (P < 0.01), income (P< 0.01) and exercise level (P< 0.05). Energyadjusted dietary antioxidant intake was also higher in women than in men (P < 0.01). After adjusting for gender, age, ethnicity, BMI, current smoking and exercise level, fruit and fruit juice consumption was positively associated with dietary and total intake of vitamin C, carotenes, vitamin E and selenium (P < 0.05). Vegetable and vegetable product consumption was positively associated with dietary and total intakes of all individual antioxidants (P < 0.01). Conclusion - Thus it was concluded that energy-adjusted dietary antioxidant intake is more in males than in females. Antioxidant are mostly present in fruits and vegetables, in the form of Vit. A, Vit. C etc. which are essential to health.

Keywords: Evaluation, nutritional value, antioxidant, diet.