The ABCs of Antioxidants

Although scientists speculate that many antioxidants are as yet undiscovered, others are increasingly well known. Here are antioxidants you may have read about; they're categorized by family of associated compounds and listed with some of their most common food sources.

Carotenoids

Flavonoids

Organosulfurs: Cabbages, Brussels sprouts, cauliflower

Selenium: Brazil nuts, red meat, tuna

Sulfides: Onions, garlic, leeks, chives

Vitamin C: Citrus fruits, bell peppers, broccoli, kiwifruit

Vitamin E (tocopherols): Wheat germ, mono-unsaturated oils (sunflower oil, safflower oil), tree nuts (almonds, hazelnuts), peanuts

Printed from:
http://www.cookinglight.com/eating-smart/nutrition-101/abcs-antioxidants-00400000001667/