Antioxidants in Australian Native Fruits

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 (cultivar Biloxi) — a fruit renowned for its high antioxidant properties.
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While Australian native fruits have been eaten by indigenous people for thousands of years, this is the first scientific study of the fruits as a source of antioxidants and confirms preliminary results previously published (Netzel et al 2006).

This research supports Commonwealth Scientific and Industrial Research Organisation (CSIRO) efforts to realise the potential of Australia’s fledging native food industry which is currently estimated to be worth $14 million annually.

Origininaly from
sciencedirect.com