High-Antioxidant Foods to Try

Sources Medically Reviewed on 02/17/2020 Reviewed by Kathleen M. Zelman, MPH, RD, LD on February 17, 2020
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SOURCES:
Academy of Nutrition and Dietetics: "Antioxidants -- Protecting Healthy Cells," "Benefits of Coffee."
American Institute for Cancer Research: "Tomatoes."
Cleveland Clinic: "6 Surprising Ways Garlic Boosts Your Health."
Nutrition Journal: "The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide."
American Academy of Family Physicians: "Antioxidants: What You Need to Know."
National Institutes of Health Office of Dietary Supplements: "Vitamin A."
New England Journal of Medicine: "Teratogenicity of high vitamin A intake."
Harvard T.H. Chan School of Public Health: "Antioxidants," "Sweet Potatoes."
Acta Scientiarum Polonorum Technologia: "Composition and antioxidant activity of kale (Brassica oleracea L. var. acephala) raw and cooked."
Food & Function: "Nuts, especially walnuts, have both antioxidant quantity and efficacy and exhibit significant potential health benefits."
News Release, American Chemical Society.
Mayo Clinic: "Antioxidants," "Red wine and resveratrol: Good for your heart?" "Does coffee offer health benefits?"
Stanford Medicine: "Antioxidants as Part of Your Cancer Treatment."
Journal of Food Science: "Antioxidant activities of different colored sweet bell peppers (Capsicum annuum L.)," "Antioxidant Properties and Phenolic Compounds of Vitamin C-Rich Juices."
Journal of Agricultural and Food Chemistry: "Effects of different cooking methods on antioxidant profile, antioxidant capacity, and physical characteristics of artichoke."
Journal of Food Science and Technology: "Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: analysis and stability -- a review."
Preventive Nutrition and Food Science: "Effects of Different Cooking Methods on the Antioxidant Properties of Red Pepper (Capsicum annuum L.)"
U.S. Department of Agriculture: "National Nutrient Database for Standard Reference."
Reviewed by Kathleen M. Zelman, MPH, RD, LD on February 17, 2020
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