“Wheat grains were first steeped in water for 24 or 48 h, followed by incubation in the dark for 9 d at 98% RH and 16.5 degrees C. The changes in the concentration of vitamins C and E, beta-carotene, ferulic acid and vanillic acid were monitored over the germination period. Vitamins C and E and beta-carotene were barely detectable in the dry grains. However, upon germination the concentrations of these antioxidant vitamins steadily increased with increasing germination time, reaching their peaks after 7 d at 550 mu/g for vitamin C, 10.92 micrograms/g for alpha-tocopherol, and 3.1 micrograms/g for beta-carotene.”
Int J Food Sci Nutr.
Studies on germination conditions and antioxidant contents of wheat grain.
Yang F, Basu TK, Ooraikul B.
“Based on the fresh weight of the vegetable, garlic had the highest antioxidant activity against peroxyl radicals (19.4) followed by kale (17.7), spinach (12.6), Brussels sprouts, alfalfa sprouts, broccoli flowers, beets, red bell pepper, onion, corn, eggplant (9.8-3.9) cauliflower, potato, sweet potato, cabbage, leaf lettuce, string bean, carrot, yellow squash, iceberg lettuce, celery, and cucumber (3.8-0.5).
Kale had the highest antioxidant activity against hydroxyl radicals followed by Brussels sprouts, alfalfa sprouts, beets, spinach, broccoli flowers, and the others.”
A News Extract from Journal of Agricultural and Food Chemistry,
44: (11) 3426-3431 Nov. 1996,
ANTIOXIDANT CAPACITY OF TEA AND COMMON VEGETABLES
By Cav GH, Sofic E, Prior RL