Abstract
Background
Oxidative damage is implicated in the etiology of cancer, cardiovascular disease,
and other degenerative disorders. Recent nutritional research has focused on the antioxidant
potential of foods, while current dietary recommendations are to increase the intake
of antioxidant-rich foods rather than supplement specific nutrients. Many alternatives
to refined sugar are available, including raw cane sugar, plant saps/syrups (eg, maple
syrup, agave nectar), molasses, honey, and fruit sugars (eg, date sugar). Unrefined
sweeteners were hypothesized to contain higher levels of antioxidants, similar to
the contrast between whole and refined grain products.
Objective
To compare the total antioxidant content of natural sweeteners as alternatives to
refined sugar.
Design
The ferric-reducing ability of plasma (FRAP) assay was used to estimate total antioxidant
capacity. Major brands of 12 types of sweeteners as well as refined white sugar and
corn syrup were sampled from retail outlets in the United States.
Results
Substantial differences in total antioxidant content of different sweeteners were
found. Refined sugar, corn syrup, and agave nectar contained minimal antioxidant activity
(<0.01 mmol FRAP/100 g); raw cane sugar had a higher FRAP (0.1 mmol/100 g). Dark and
blackstrap molasses had the highest FRAP (4.6 to 4.9 mmol/100 g), while maple syrup,
brown sugar, and honey showed intermediate antioxidant capacity (0.2 to 0.7 mmol FRAP/100
g). Based on an average intake of 130 g/day refined sugars and the antioxidant activity
measured in typical diets, substituting alternative sweeteners could increase antioxidant
intake an average of 2.6 mmol/day, similar to the amount found in a serving of berries
or nuts.
Conclusion
Many readily available alternatives to refined sugar offer the potential benefit of
antioxidant activity.
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Biography
K. M. Phillips is a research scientist and director of the Food Analysis Laboratory Control Center, Biochemistry Department, Virginia Tech, Blacksburg
Biography
M. H. Carlsen is a doctoral student, Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Norway
Biography
R. Blomhoff is professor and head, Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Norway
Article info
Publication history
Accepted:
June 13,
2008
Identification
Copyright
© 2009 American Dietetic Association. Published by Elsevier Inc. All rights reserved.
