Quick Dips

Battling Heart Disease -- Kiwi Style

The French may be battling heart disease with red wine, but in New Zealand kumara, watercress and blackcurrant juice may be the answer.

Dr Carolyn Lister and Paula Wilson of Crop & Food Research are working with the Christchurch School of Medicine to develop new ways to measure the amount of antioxidant activity in the food we eat.

Antioxidants found in most fruits and vegetables are thought to lower the risk of cancer, cardiovascular and other degenerative diseases of aging.

"Blackcurrant juice which is made with a high percentage of fruit has a very high antioxidant activity and a glass of this has a similar antioxidant activity to a glass of red wine," says Lister.

"Red leaf lettuce is much higher in antioxidants than the traditional green, heart lettuce and kumara has much higher antioxidant activity than potatoes. Dark green leafy vegetables, such as watercress, are also a very good source of antioxidants."

"There is a lot of interest around the world in antioxidants. However there are still significant gaps in our scientific knowledge."

"The specific effects within the human body are still largely unknown, so it's difficult to say which vegetables and fruits are most beneficial in the battle against particular diseases and why."

The study is also looking at improving the effectiveness of dietary supplements for those with special needs.

"We have a particular concern for Maori health and have been working with Maori health groups. This includes examining some traditional foods such as puha and watercress."

Diet, relaxation and exercise are acknowledged as key tools for ensuring the health of any population. Imported products can be helpful, notes Lister but "a local industry is likely to be more effective in targetting the specific needs of a population or sub-population."