http://www.ajcn.org/cgi/content/abstract/84/1/95
American Journal of Clinical Nutrition, Vol. 84, No. 1, 95-135, July 2006
Content of redox-active compounds (ie, antioxidants) in foods consumed in the United States 1,2,3

Bente L Halvorsen, Monica H Carlsen, Katherine M Phillips, Siv K Bøhn, Kari Holte, David R Jacobs, Jr and Rune Blomhoff
1 From the Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Oslo, Norway (BLH, MHC, SKB, KH, and RB); the Biochemistry Department, Virginia Polytechnic Institute and State University, Blacksburg, VA (KMP); and the Division of Epidemiology and Community Health, School of Public Health, University of Minnesota, Minneapolis, MN (DRJ)
Background: Supplements containing ascorbic acid, -tocopherol, or ß-carotene do not protect against oxidative stress–related diseases in most randomized intervention trials. We suggest that other redox-active phytochemicals may be more effective and that a combination of different redox-active compounds (ie, antioxidants or reductants) may be needed for proper protection against oxidative damage.
Objective: We aimed to generate a ranked food table with values for total content of redox-active compounds to test this alternative antioxidant hypothesis.
Design: An assay that measures the total concentration of redox-active compounds above a certain cutoff reduction potential was used to analyze 1113 food samples obtained from the US Department of Agriculture National Food and Nutrient Analysis Program.
Results: Large variations in the content of antioxidants were observed in different foods and food categories. The food groups spices and herbs, nuts and seeds, berries, and fruit and vegetables all contained foods with very high antioxidant contents. Most food categories also contained products almost devoid of antioxidants. Of the 50 food products highest in antioxidant concentrations, 13 were spices, 8 were in the fruit and vegetables category, 5 were berries, 5 were chocolate-based, 5 were breakfast cereals, and 4 were nuts or seeds. On the basis of typical serving sizes, blackberries, walnuts, strawberries, artichokes, cranberries, brewed coffee, raspberries, pecans, blueberries, ground cloves, grape juice, and unsweetened baking chocolate were at the top of the ranked list.
Conclusion: This ranked antioxidant food table provides a useful tool for investigations into the possible health benefit of dietary antioxidants.

Good find Dulane,
I always find it amazing that although Kale and Spinach have extremely high counts of anti-oxidants and calcium, they both also have very high concentrations of asorbic acid. Rendering the anti-oxidant benefits and calcium absorbtion rates as poor. There are several other benefits to these two vegetables, and consumption should be encouraged.
It just goes to show that sometimes, what we see is not what we get.

Hi Tim,
Do you mean foods containing viamin C (chemical name ascorbic acid) often help with calcium absorption, but that foods like spinach containing oxalic acid might slightly hinder calcium absorption?
Also, do you eat any nuts and seeds and know which ones help with psoriasis and which ones make it worse?
Paul

I eat nuts ....but I was surprised to see almonds on my trigger foods list a couple years ago...last time I was checked they were ok to eat....I like to take walnuts and toast them in a fry pan...remove then take agave syrup and xylitol mixed with coconut oil and a bit of organic butter ...stir and cook til it thickens...then add the nuts to coat...you have crystalized walnuts....good snack food. :D

1 Attachment(s) Hi Tim,
Do you mean foods containing viamin C (chemical name ascorbic acid) often help with calcium absorption, but that foods like spinach containing oxalic acid might slightly hinder calcium absorption?
Also, do you eat any nuts and seeds and know which ones help with psoriasis and which ones make it worse?
Paul Hello Paul,
I stand corrected, you are absolutely correct. I am not sure about ascorbic acid helping with the absorption of calcium, but you hit the nail on the head in pointing out that Oxalic acid is the culprit that binds to calcium and hinders its absorption into our system. The good thing is these greens are so high in calcium that some gets absorbed anyway, just not as much as might be expected or hoped for.
As a rule, almonds are my nut of choice, although I do like almost every nut except hazlenuts/filberts? I think they are the same. Almonds, pecans, walnuts cashews, peanuts, brazil nuts, I like them all, besides almonds, walnuts and pecans are a close second. I have never noticed any reaction good or bad from nuts with the exception of an occasional burning sensation in my mouth when I eat walnuts. Not sure why this happens, but I suspect a slight allergic reaction.
Good Catch with the ascorbic/oxalic acid mix up:)

Almonds (raw) are very good for us, pecan, walnuts (see original post), pumpkin seeds are marvelous...sunflower, filbert, sesame seeds for most people...but I'm allergic. Coconut too.
Peanuts are not so good...for numerous reasons...plus you never eat them raw.
Try Maranatha almond butter...its yummy!
:)

Hi,
Interesting info - thank you. That's very strange, though.
I read that walnuts and a number of other types of nuts might be bad for psoriasis!
(I don't know if it's because of the type of fatty acids they contain, impact on fumaric acid or some other factor though?)
Did you notice any difference in times when you stopped eating nuts (other than Almonds, Coconuts)??
Paul

Paul,,,,I am clear from pustular p after 42 years. I still eat nuts. Pistachios help with cholesterol and other nuts are good for snacks.

Hi,
Interesting info - thank you. That's very strange, though.
I read that walnuts and a number of other types of nuts might be bad for psoriasis!
(I don't know if it's because of the type of fatty acids they contain, impact on fumaric acid or some other factor though?)
Did you notice any difference in times when you stopped eating nuts (other than Almonds, Coconuts)??
Paul I suppose there is a lesson to be learned here and that would be that psoriasis is a completely individualized disease. There are quite a few folks here that will claim that they have found that certain foods act as a trigger for their condition. Others see no ill effects from the same food stuffs. Some will have great results with a particular drugs whereas others will suffer with adverse side effects from these very same medications. I think experimentation and an open honest awareness of individual cause and effects is important especially as we share the good the bad and the ugly experiences of this disease. The trap we should not fall into is coming to conclusions based on supposed expert opinions and theories. I cannot speak for anyone else, but I do eat almonds frequently. Coconut (which is not really a nut) rarely, and walnuts, pecans infrequently and other nuts even less. I am not overly cognizant of how many or how often I eat these nuts, but I also am not one that is prone to flares no matter what I eat, or no matter what stress factors are introduced into my life. There was a time over a two year period that I kept a detailed diary of absolutely everything that passed my lips, and I can honestly say that was unable to draw any conclusions linking food to my condition. In my opinion those that are able to make a food P connection are the lucky ones, and I wish that I were so fortunate.

differently to combinations of same envoirmental/drug/food/supplements/treatments. have to wonder how much is just coincidintental flare up/remission, how much placebo, how much different underlying mechanism of same symptom. double blind clinical trials (is that the term) probably wouldn't clear it up as much as basic research. no wonder dermatologist prefer skin peels and acne to treating P.

Yep...we're a mystery.
Altho I do see a pattern between my P and eating...I hear just as many people talking about perfumed soaps and body products making them react.
I have tested positive for food allergies, and I try to avoid those foods. I also try hard to avoid wheat and some other foods that I think are hard on me.
What works best (for me) is cutting down on foods that allergists and nutritionists consider inflammatory. So I have tried to cut those out by about 90%. Most (but not all) high antioxidant foods are not inflammatory.
I keep all kinds of nuts around for protein. I'm not as keen on walnuts and pecans as I am on almonds and pine nuts...but I eat lots of veggie and rice dishes w/chicken and other lean meats added. I am trying to use meat as a side dish instead of a main dish. So...we add handfuls of chopped nuts (and garlic) a few minutes before the meal is done...just to toast them a bit.
BTW...the full text of the antioxidant study, with the complete food list, can be found here (it is a big document):
http://www.birkelandpublications.no...s/747281502.pdf
:)

Hello,
Yes, I read there might be several things which could help with psoriasis (not just diet).
Tim - I'm impressed with your strong will and think you deserve a bit of luck after all your efforts.
I'm still trying to work out nuts and seeds / fatty acids. I think my money is currently on:
Hemp seeds - good?
Flax / linseed - probably good?
Almonds - good?
Coconuts - good?
Pine nuts - bad?
Walnuts - bad???
Even unpasteurised butter is an interesting one and is not without its supporters:
http://users.mrbean.net.au/~wlast/HF4-4.html
(I read you have to be cautious about eating unpasteurised butter though - especially in large amounts).
Paul

Paul,
I am allergic to sesame...and most folks would tell me that it is good for P. Many skin oils contain sesame. I don't know if using it as a topical will cause an allergic reaction or not...but I'm not sure I want to find out either.
My point is this...all the foods that you mentioned are VERY good. Unless of course they don't suit YOU individually. If you are using them and seeing progress...not to worry. If you have reached a plateau and are not progressing...eliminate one or the other for a couple of weeks and then watch and see.
I like butter just fine. Its one of my discretionary foods. If I'm good...I allow myself some. But I like most veggies with or with out it now. Some folks like roasted sesame oil on veggies (but not me! :( )