Which two key protective compounds underpin the antioxidant supremacy of fiddleheads?
Answer
Vitamin C and beta-carotene
The impressive antioxidant capacity of fiddleheads is heavily underpinned by specific plant compounds present in high concentrations. The text highlights Vitamin C and beta-carotene as the key protective compounds responsible for this nutritional advantage. Vitamin C functions as a water-soluble natural antioxidant that assists the body in developing resistance to infectious agents and neutralizing damaging free radicals. Beta-carotene is vital because the body converts it into Vitamin A, which has specific associations with reducing the risk of certain cancers, such as lung cancer.
Related Questions
Which scientific name identifies the edible fiddlehead species commonly foraged?What internal feature is revealed when an Ostrich fern fiddlehead stem is sliced lengthwise?What is the minimum required boiling time for fiddleheads before they are safe to eat?Compared to reference vegetables like spinach, how much greater was the ORAC capacity in some fern extracts?What range is the n-6 to n-3 PUFA ratio consistently found in analyzed fiddlehead species?How long is the typical period fiddleheads are available during their season starting in late April?Which two key protective compounds underpin the antioxidant supremacy of fiddleheads?What must be meticulously removed from the coiled Ostrich fern shoot before preparation?What historical issue prompted the critical safety warning against eating raw fiddleheads?What two steps are required for briefly blanching fiddleheads to preserve them for freezing?What is the approximate percentage of the Daily Value for Manganese provided by 100 grams of cooked fiddleheads?