Artichokes, cabbage, broccoli, asparagus, avocados, beetroot and spinach.
A: Antioxidants play an important role in overall health. They are natural compounds found in some foods that help neutralize free radicals in our bodies. Free radicals are substances that occur naturally in our bodies but attack the fats, protein and the DNA in our cells, which can cause different types of diseases and accelerate the aging process. A: Yes, vitamins such as C, A and E can be added to foods – and they often are, such as in orange juice. One of the things those additives do is act as antioxidants in the body. There is no significant physiological difference between the added antioxidants and the ones occurring naturally in the food source. Antioxidants are natural substances that exist as vitamins, minerals and other compounds in foods. They are believed to help prevent disease by fighting free radicals, substances that harm the body when left unchecked. Eating a diet rich in antioxidant-containing foods, such as fruits, vegetables and whole grains, is linked to a reduced risk of cardiovascular (heart and blood vessels) disease. 1  Learn more. Editor's Note: USDA scientists analyzed antioxidant levels in more than 100 different foods, including fruits and vegetables. Each food was measured for antioxidant concentration as well as antioxidant capacity per serving size. Cranberries, blueberries, and blackberries ranked highest among the fruits studied. Beans, artichokes, and Russet potatoes were tops among the vegetables. Pecans, walnuts, and hazelnuts ranked highest in the nut category Natural antioxidants are mainly found in fruits and vegetables, marine plants, and some seafood that eat marine plants. There are thousands of antioxidant compounds out there, but the most common dietary ones are vitamins A, C, and E, beta-carotene, and lycopene.  As the name implies, antioxidants are substances that are capable of counteracting the damaging, but normal, effects of the physiological process of oxidation in animal tissue. Antioxidants are nutrients (vitamins and minerals) as well as enzymes (proteins in your body that assist in chemical reactions). They are believed to play a role in preventing the development of such chronic diseases as cancer, heart disease ,stroke, Alzheimer's disease, Rheumatoid arthritis, and cataracts.  A: The best antioxidant sources are fruits and vegetables, as well as products derived from plants. Some good choices include blueberries, raspberries, apples, broccoli, cabbage, spinach, eggplant, and legumes like red kidney beans or black beans. They’re also found in green tea, black tea, red wine and dark chocolate. A: Yes, vitamins such as C, A and E can be added to foods – and they often are, such as in orange juice. One of the things those additives do is act as antioxidants in the body. There is no significant physiological difference between the added antioxidants and the ones occurring naturally in the food source. In the following discussion, the term antioxidant refers mainly to non-nutrient compounds in foods, such as polyphenols, which have antioxidant capacity in vitro and so provide an artificial index of antioxidant strength – the ORAC measurement. Typical cooked vegetables rich in antioxidants are artichokes, cabbage, broccoli, asparagus, avocados, beetroot and spinach. Nuts are a moderate source of polyphenol antioxidants. Typical nuts are pecans, walnuts, hazelnuts, pistachio, almonds, cashew nuts, macadamia nuts and peanut butter. Your body can also get antioxidants by eating a healthy diet. Examples of antioxidant-rich foods include fruits and vegetables that are high in nutrients such as vitamins A, C and E, beta-carotene, lutein, lycopene and selenium. Some people choose to take antioxidant supplements.  Free radicals may play a role in heart disease, cancer and other diseases. Antioxidants, such as vitamins C and E, and carotenoids may help protect cells from damage caused by free radicals. Other naturally occurring antioxidants include flavonoids, tannins, phenols and lignans. Plant-based foods are the best sources. These include fruits, vegetables and their juices, whole-grain products, nuts, seeds, herbs and spices, and even chocolate. As a bonus, most foods high in antioxidants are high in fiber, low in saturated fat and cholesterol, and good sources of vitamins and mineral
http://www.ift.org/Knowledge-Center/Learn-About-Food-Science/Food-Facts/What-are-antioxidants.aspx http://my.clevelandclinic.org/services/heart/prevention/emotional-health/holistic-therapies/antioxidants-vitamine-betacarotene-cv-disease http://www.webmd.com/food-recipes/20-common-foods-most-antioxidants http://greatist.com/health/what-are-antioxidants http://health.howstuffworks.com/wellness/food-nutrition/facts/antioxidant1.htm http://www.ift.org/Knowledge-Center/Learn-About-Food-Science/Food-Facts/What-are-antioxidants.aspx https://en.wikipedia.org/wiki/List_of_antioxidants_in_food http://familydoctor.org/familydoctor/en/prevention-wellness/food-nutrition/nutrients/antioxidants-what-you-need-to-know.html http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/multimedia/antioxidants/sls-20076428
what are antioxidants in food