An antioxidant ‘database’ for local food products from the Serres region in Greece

Karampatzakis,Thomas; Tekos,Fotios; Vardakas,Periklis; Skaperda,Zoi; Kouretas,Demetrios

doi:10.3892/ijfn.2023.34

An antioxidant ‘database’ for local food products from the Serres region in Greece

Authors:
- Thomas Karampatzakis
- Fotios Tekos
- Periklis Vardakas
- Zoi Skaperda
- Demetrios Kouretas
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Affiliations: Department of Biochemistry and Biotechnology, University of Thessaly, Larissa 41500, Greece
Published online on: November 22, 2023 https://doi.org/10.3892/ijfn.2023.34
Article Number: 4
Copyright : © Karampatzakis et al. This is an open access article distributed under the terms of Creative Commons Attribution License [CC BY 4.0].

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Abstract

The consumption of local food products provides health benefits, supports local economies, fosters environmental sustainability and preserves cultural heritage. Indeed, consumers can have a positive impact on the economic activity of their communities and, overall, on the broader food system by purchasing local foods. Based on the above, the purpose of the present study was to evaluate the antioxidant capacity of various food products produced in the Serres region, in Greece. Towards this purpose, the free radical scavenging capacity of wines, grains, legumes, potatoes and cured meats was examined and compared with those of other food products from the Greek market that belong to the same general categories. According to the findings obtained, food products from Serres were effective in neutralizing the corresponding free radicals. The results that were exported contribute to creating an antioxidant ‘database’, that may be used to further assess experimental data on local food products. Collectively, the present study demonstrates the unique qualitative characteristics and the nutritional benefits of food products from the Serres region, thus providing added value and allowing them to compete with other local or trademark food products both nationally and globally.

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