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Antioxidants can be naturally obtained from fruits, vegetables, nuts, and legumes and also synthesized in human body. Antioxidants are also available in specially formulated supplements. The following fruits are among the foods high in antioxidant activity. The antioxidant content data is adapted from research report published in a scientific journal (find the full citation at the bottom of this page).
Table: List of food sources containing high levels of antioxidant activity.
| Antioxidant Food Sources |
Antioxidant Content/Activity |
|
Blackberry
|
51.53
|
|
Redcurrant
|
44.86
|
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Raspberry
|
43.03
|
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Olive (black)
|
39.99
|
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Strawberry (wild)
|
28.00
|
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Olive (green)
|
24.59
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Strawberry (cultivated)
|
22.74
|
|
Orange
|
20.50
|
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Blueberry
|
18.61
|
|
Pineapple
|
15.73
|
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Plum (red)
|
12.79
|
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Grape (black)
|
11.09
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Grapefruit (yellow)
|
10.20
|
|
Tangerine
|
9.60
|
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Clementine
|
8.88
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Cherry
|
8.10
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Kiwi fruit
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7.41
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Prickly pear
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6.97
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Peach (yellow)
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6.57
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Fig
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5.82
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Melon (cantaloupe)
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5.73
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Pear
|
5.00
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Apricot
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4.02
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Apple (red Delicious)
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3.84
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Grape (white)
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3.25
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Apple (yellow Golden)
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3.23
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Loquat
|
2.70
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Banana
|
2.28
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Melon (honeydew)
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2.27
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Watermelon
|
1.13
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More lists of food sources high in antioxidants :
Fruits, vegetables, nuts
Vegetables
Fruits
Breakfast cereals, whole grains
Cereals grains
Black and green tea, wine, coffee
Dark chocolate and other cocoa products
Antioxidant food rating/content on the above table is based on Ferric reducing-antioxidant power (FRAP) method and unit of measurnment is mmol Fe 2+/kg Fresh wieght)
Table adapted from: Nicoletta Pellegrini, N., Serafini, M., Colombi, B., Del Rio, D., Salvatore, S, Bianchi, M. and Brighenti, F.. 2003. Total Antioxidant Capacity of Plant Foods, Beverages and Oils Consumed in Italy Assessed by Three Different In Vitro Assays. J. Nutr. 133:2812-2819.
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Last Updated on Monday, 14 July 2008 |
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