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Antioxidants

Antioxidants are the body's primary defense against the effects of free radicals, protecting the body from cellular damage.

Antioxidants Foods & Sources

Fruits, nuts and vegetables (fresh, jarred, canned and frozen) are the primary source of antioxidants. Cooking fruits and vegetables lowers their antioxidant count. (The exception? Tomatoes—cooking them actually increases the level of antioxidants!)

Peeling fruits and vegetables also lowers the amount of antioxidants, since most antioxidants are found in the skin. Aim for between five to 10 servings of fruits or vegetables each day.

Berries, spinach, sunflower seeds, artichokes, figs, red pepper, beans, prunes, cherries, Brazil nuts, oysters, organic red meat and dark chocolate with a cocoa content of 60% or greater are all good sources of antioxidants.

Cinnamon has one of the highest antioxidant counts of any spice (about 10,000 ORACs). Sprinkle some atop your oatmeal to pack on a punch of antioxidants to your morning meal. Care to sip your antioxidants? Try a mug of green tea or coffee.

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