types of antioxidants in food
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 â the ORAC measurement.ypical 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.
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 minerals.hese 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 minerals.