The principal phenolic components found in asparagus are flavonoids (mostly rutin) and phenolic acids (including hydroxycinnamic acid). Antioxidant qualities refer to the ability of these chemicals to minimize the damage produced by free radicals in the body. These are highly reactive compounds that are thought to have a role in the beginning of cardiovascular disease, cancer, and other age-related disorders. White asparagus is thought to have higher phenolic chemicals than green and purple asparagus. When asparagus is fresh, peeling it has no effect on the phenolic content, but peeling it before storage reduces the phenolic level. Asparagus is thought to have better antioxidant quality than a number of regularly consumed vegetables in Europe and the United States, including yellow onion, red onion, garlic, broccoli, and peppers. However, it has a low consumption rate. An increase in asparagus consumption would thus be beneficial to one's health.