http://www.cosmosmagazine.com/news/1514/bush-fruits-rich-antioxidants
Bush fruits rich in antioxidants
by John Pickrell
Cosmos Online
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SYDNEY: Some indigenous Australian fruits, such as the Kakadu and Burdekin plums, have been found to be many times richer in cancer-fighting antioxidants than than even the blueberry, which is renowned for its high antioxidant levels.
A study commissioned by Food Science Australia found that 12 native fruits are exceptional sources of antioxidants, which can reduce oxidative stress in our bodies and minimise damage to DNA and proteins by mopping up highly reactive free radical molecules.
While indigenous people have eaten Australian native fruits for thousands of years, this is the first scientific study of the fruits as a source of antioxidants.
"Health promoting properties"
"Finding unique food ingredients and flavours with health-promoting properties," is becoming increasingly important, said study co-author Izabela Konczak with government research body CSIRO in Sydney.
The fruits: Kakadu plum, Illawarra plum, Burdekin plum, Davidson's plum, riberry, red and yellow finger limes, Tasmanian pepper, brush cherry, Cedar Bay cherry, muntries and Molucca raspberry; were compared with blueberries; a fruit highly regarded for its high antioxidant properties and more commonly found in Australian supermarkets.
Compared to blueberries' relative antioxidant level of 39.45 (the number of times more powerful the antioxidants are than a standard antioxidant called trolox, used for as a yardstick), the Kakadu plum and Burdekin plum had values of 204.8 and 192.0 respectively, according to the study which is published in the journal Innovative Food Science & Emerging Technologies.
Though these fruits still have to hit the commercial mainstream, a 2005 directory of the native food industry listed 91 fruits and food products being used by 200 growers, wild harvesters, chefs, retailers and distributors, said Konczak. Australia's fledgling native food industry is currently estimated to be worth A$14 million (US$12 million) annually.
Encouraging sustainable agriculture
"By encouraging growers to cultivate native fruits, we are also contributing to the growing need to ensure [Australian] agriculture becomes more sustainable," said Konczak, referring to the fact that crops of foreign stock grow poorly, and inefficiently, in naturally dry Australian environments.
Konczak added that the fruits could be eaten raw or added into food products such as cakes, muffins, biscuits and bread to get the maximum healthy benefits from them. Eating them, as with other antioxidant-rich fruits, might help to reduce the incidence of illnesses such as cancer, and Alzheimer's disease.
And on the issue of taste, she added that "the Illawarra plum has a subtle flavour, while the Kakadu and Davidson's plums are quite acidic."
Muntries, known as 'apple berries' taste like apples, but the award for tastiest native fruit, however, goes to the Cedar Bay cherry, which Konczak describes as having a delicate berry-style flavour.
More information
Bushfood (see here for more details and latin names of the fruits listed in the story) - Wikipedia
Native Australian fruits: a novel source of antioxidants for food - Innovative Food Science & Emerging Technologies