Antioxidant capacity and diet pattern evaluation in a university community in south eastern Spain

Background: antioxidants can eliminate excess free radicals present in our bodies, and it has been shown that eating a diet rich in polyphenols and anthocyanins, present in vegetables, fruits and legumes, has a protective effect against cancer, heart disease, and some neurological diseases. Objectives: the objective of the present work was to evaluate the eating habits of the university community in Murcia. Methods: the research was carried out by means of surveys on the choice of dishes at university canteens. In addition, the antioxidant activity of the most widely consumed dishes (pork Milanese style, pasta Bolognese, lentil and chorizo stew, Spanish omelette, and vegetable paella) were evaluated using the DPPH, FRAP, and ORAC methods. Results: the results obtained indicated that canteen users preferred consumption of pasta, meat, and fried potatoes rather than vegetables, pulses, and fish as main courses. The most consumed dessert was yogurt, closely followed by fruits. The consumption of water also stands out, and a majority of subjects accompanied their meals with white bread and salad. With regard to antioxidant capacity, it was found that the dish with the highest antioxidant capacity was lentil and chorizo stew, with Spanish omelette being the less antioxidant dish. Conclusion: in conclusion, consumption of fruit, vegetables, and legumes should be encouraged, as they contribute decisively to the antioxidant capacity of the diet.