Rich source of antioxidants

Sources of antioxidants

Plant foods are rich sources of antioxidants. They are most abundant in fruits and vegetables, as well as other foods including nuts, wholegrains and some meats, poultry and fish.
 

Good source of antioxidants:

• allium sulphur compounds – leeks, onions and garlic
• anthocyanins – eggplant, grapes and berries
• beta-carotene – pumpkin, mangoes, apricots, carrots, spinach and parsley
• catechins – red wine and tea
• copper – seafood, lean meat, milk and nuts
• cryptoxanthins – red capsicum, pumpkin and mangoes
• flavonoids – tea, green tea, citrus fruits, red wine, onion and apples
• indoles – cruciferous vegetables such as broccoli, cabbage and cauliflower
• isoflavonoids – soybeans, tofu, lentils, peas and milk
• lignans – sesame seeds, bran, whole grains and vegetables
• lutein – green, leafy vegetables like spinach, and corn
• lycopene – tomatoes, pink grapefruit and watermelon
• manganese – seafood, lean meat, milk and nuts
• polyphenols – thyme and oregano
• selenium – seafood, offal, lean meat and whole grains
• vitamin A – liver, sweet potatoes, carrots, milk, and egg yolks
• vitamin C – oranges, blackcurrants, kiwifruit, mangoes, broccoli, spinach, capsicum and strawberries
• vitamin E – vegetable oils (such as wheatgerm oil), avocados, nuts, seeds and whole grains
• zinc – seafood, lean meat, milk and nuts
• zoochemicals – red meat, offal and fish. Also derived from the plants that animals eat.