antioxidants

Thought this might be helpful for those who would like to get more antioxidants in their diet.

Although scientists speculate that many antioxidants are as yet undiscovered, others are increasingly well known. Below 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. Cooking Light: Why different colored foods are important

Carotenoids

Beta-carotene: Orange/yellow fruits and vegetables (carrots, cantaloupe); dark leafy greens (spinach, kale)

Lycopene: Red-fleshed fruits and vegetables (watermelon, tomato)

Lutein/Zeaxanthin: Romaine lettuce, dark leafy greens, citrus fruits, corn, egg yolks

Flavonoids

Anthocyanidins: Berries, grapes, wine

Catechins: Tea, cocoa

Flavonols: Tea, cocoa, coffee, berries, grapes, apples, wine

Flavonones: Citrus fruits

Isoflavones/Phytoestrogens (daidzein, equol, enterolactone, genistein): Soybeans, whole wheat, flaxseed

Quercetin: Apples, tea, capers, citrus fruits

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