Antioxidants are particularly important in the context of organic chemistry and biology: all living cells contain complex systems of antioxidant chemicals and/or enzymes to prevent chemical damage to the cells’ components by oxidation. A diet containing antioxidants from plants are required for good health since plants are an important source of organic antioxidant chemicals. Antioxidants are widely used as ingredients in dietary supplements that are used for health purposes such as preventing cancer and heart disease. Antioxidants are chemicals that reduce oxidative damage to cells and biochemicals. For example, LDL oxidation is associated with cardiovascular disease. Research suggests that consumption of antioxidant-rich foods reduces damage to cells and biochemicals from free radicals. Many nutraceutical and health food companies now sell forms of antioxidants as dietary supplement. These supplements may include specific antioxidant chemicals, like resveratrol (from grape seeds), combinations of antioxidants, like the “ACES” products that contain beta carotene (provitamin A), vitamin C, vitamin E and Selenium, or specialty herbs that are known to contain antioxidants such as green tea and jiaogulan.

Why do we need to eat foods that are found to be naturally high in antioxidants?
What are antioxidants?
Which foods do we need to eat, in order to naturally fight free radicals?

Antioxidants are thought to neutralise and stabilise these free radicals.

So, which antioxidants are naturally found in which foods?

Some of the foods containing the highest amounts of vitamin E are wheat germ oil, almonds, sunflower seeds, sunflower oil, hazelnuts, peanuts, spinach, broccoli, kiwi and mango. Vitamin E is an antioxidant vitamin involved in the metabolism of all cells. It protects vitamin A and essential fatty acids from oxidation in the body cells and prevents breakdown of body tissues.

Beta-carotene: Beta-carotene is a precursor to vitamin A. It helps synthesize antibodies; helps synthesize co-enzyme Q10and helps transport ions across cell membranes. You should note that there are many other antioxidants naturally found in foods.

Antioxidants are all the rage today. Antioxidants help neutralize free radicals which cause cell damage, which ultimately can lead to diseases of the heart and cancer. You have your choice of wild blueberry juice, blueberry-pomegranate juice, blueberry-cranberry juice and so on and so on.

I love blueberries. But, in our rush to embrace the latest antioxidant food craze (blueberries, cranberries, pomegranates) we’re ignoring some very high-antioxidant foods that are probably sitting ignored in our cupboards.

“What?” You ask, “What could possibly be higher in antioxidants than my beloved wild blueberry?” The small red bean actually has more antioxidants per serving size than the wild blueberry. And the red kidney bean and pinto bean have more antioxidants per serving size than a serving of cultivated blueberries.

What other foods are high in antioxidants? Russet potatoes are on the list of foods high in antioxidants.

The purple-red color family of foods (pomegranates, plums, berries) helps reduce inflammation. It’s important to eat foods from all color groups to reap the full benefits of antioxidants.

Invite some beans, spinach, potatoes and artichoke hearts and enjoy your antioxidants!
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