In the following table are vegetables collected in Italy and analysed for antioxidant activity by Italian researchers. (Please see at the bottom of the page for the source of the data. ) Estimates of total antioxidant capacity in the vegetables was carried out with three methods, FRAP, TRAP and TEAC. Water and lipid-soluble extracts of the vegetables were used for the antioxidant assays.
Total antioxidant capacity of vegetable extracts
Antioxidant Source
Antioxidant activity (estimated by three different methods)
Table adapted from: Nicoletta Pellegrini, Mauro Serafini, Barbara Colombi, Daniele Del Rio, Sara Salvatore, Marta Bianchi and Furio Brighenti. 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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