The new research, from the School of Medicine of Mexico’s Monterey College of Technology, studied the L-ORAC of the avocado (Persea americana).
The ORAC (oxygen radical absorbance capacity) test measures the antioxidant capacity of a food. This is done using by using chromatography after a food has been fractioned.
In this case, the researchers used a lipid fraction to conduct the ORAC test – measuring the lipophilic elements of the avocado’s pulp. Lipophilic roughly means “fat-loving” – the ability of a certain compound to dissolve in or have affinity with fats, also called lipids.
The avocado’s lipophilic phytonutrients, which include tocopherols, sterols, monusaturates, carotens and acetogenins, provide the bulk of these antioxidant benefits.
The acetogenins in avocados have been found to provide more than just antioxidant benefits. Researchers from Ohio State University found that two of avocados’ acetogenins – dihydroxyheptadecenyl acetate and dihydroxyheptadecynyl acetate – inhibited the growth of cancer cells.
The researchers found that these two acetogenins blocked the phosphorylation process of oral cancer cells. This effectively stops their ability to expand and metasticize.
So far, five acetogenins have been found in avocado. The Monterey researchers found two addition acetogenins in their research…
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