What are the best anti-oxidants?

Green Tea is a great anti-oxidant, 2-3 cups a day which is easy to handle if you buy the right brand and it can taste actually pretty good if you toss a couple packets of sugar in the raw, i only request that because it’s healthier but uhh yeah, in Japan i believe it is said they’re less prone to cancer, and it’s believed that because drinking green tea is in their custom or so I’ve read…

Are you ready, it’s a big list!, Small red beans, wild blueberries, red kidney beans, pinto beans, blueberries, cranberries, artichokes, blackberries, cloves, plums, black beans, russet potatoes, black plums, cherries, pecans, apples, strawberries, raspberries, prunes, carrots, tomatoes, eggs, meat, dairy, some cereals, ginko biloba, green tea, parsley, molasses, mushrooms, nuts, salmon, sesame seeds, wheat germ, garlic, whole grains, broccoli, cabbage, green veggies, nuts, Just to name what I know off the top of my head!

well to ask what the best anti oxidants are isnt quite realistic because you need a variety. but if you want to know what individual foods have the highest ORAC value… then we can make a list. there are of course the well promoted super foods such as Acai, Mangosteen, Noni and Gigi berries/wolf berries. they are said to have some of the highest ORAC values. they also tend to be expensive, and its hard to say if the product is quality or not because they are all from exotic locations. so fresh would be hard to find. juices blended with other fruits are there most common forms. but to have a more realistic and affordable way to get some of the highest known anti oxidants in your diet you should look to herbs and spices. they not only provide the highest ORAC values but also prevent toxicity that my be caused by some forms of preparation of food. such as BBQ and frying that in turn cause oxidation. Cloves which i do believe has shown to have the highest ORAC value of all, along with rosemary, thyme, cilantro, and are turmeric are just a few. this also alows you to be very creative in cooking, and food is the best supplement of all.

check out webmd.com

In recent years, antioxidants have received attention for their possible role in disease prevention due to their ability to reduce cellular damage caused by free radicals. Fruits, vegetables and many plant–based foods are rich sources of these antioxidants, which include vitamin C, vitamin E, beta–carotene (a precursor of vitamin A) and related carotenoids and selenium.

Selenium is a mineral that works with vitamin E as an antioxidant. Vitamin E is composed of four oils called tocopherols (alpha, beta, gamma and delta tocopherol), of which alpha–tocopherol has the highest biological activity. Food sources high in alpha–tocopherol are wheat germ, wheat germ oil, nuts (hazelnuts, almonds) and other plant oils. With supplements, natural vitamin E (d–alpha–tocopherol) is superior to synthetic forms of vitamin E. Selenium is an essential micronutrient found in whole grains, seafood and certain seeds and nuts.

Beta–carotene is a member of a class of more than 700 nutrients collectively referred to as carotenoids, which produce the colors in many fruits, vegetables and other plant foods. A provitamin A, beta–carotene is a fat–soluble nutrient that converts into vitamin A in the body. Beta–carotene is not destroyed through cooking. A very large intake of this nutrient can result in the discoloration or yellowing of the skin. Other carotenoids commonly found in foods that may have health benefits are lycopene, lutein and zeaxanthin.

Eating an antioxidant–rich diet (full of fruits, vegetables, whole grains, seeds, nuts, beans and legumes) is a key component of a heart-healthy diet. The Food Guide Pyramid and the Dietary Guidelines for Americans are two tools designed to help Americans eat a balanced diet including vitamins, minerals, antioxidants and phytochemicals, encouraging a healthy lifestyle, while reducing the risk of chronic diseases. http://heart.healthcentersonline.com/die…

Studies of humans and animals show that the antioxidants in black and green teas are highly beneficial to our health, says 82-year-old John Weisburger, PhD, senior researcher at the Institute for Cancer Prevention in Valhalla, N.Y.