In the following table are drinks (wines, teas, coffee and others) collected in Italy and analysed for antioxidantactivity by Italian researchers. (Please see at the bottom of the page for the source of the data. ) Estimates of total antioxidant capacity in the beverages was carried out with three methods, FRAP, TRAP and TEAC.

Antioxidant capacity in alcoholic beverages (wines and beer), teas and coffees samples collected in Italy .

 

Antioxidant Source
Antioxidant activity (estimated by three different methods)
FRAP (mmol Fe2+/L) TRAP (mmol Trolox/L) TEAC(mmol Trolox/L)
Beer (lager) 2.78 -- 1.04
Chamomile 0.65 1.26 0.61
Coffee (espresso) 129.38 66.00 36.54
Coffee (espresso, decaffeinated) 93.01 45.82 26.96
Coffee (extracted) 96.40 59.57 30.29
Coffee (soluble) 108.56 52.37 32.48
Cognac 2.25 1.46 1.29
Grappa ND ND 0.18
Rum ND ND 0.04
Tea (black) 10.09 4.87 3.60
Tea (green) 18.00 7.63 6.01
Vinegar (red) 9.50 4.80 3.12
Whiskey 3.45 2.31 1.68
Wine (Aglianico, red) 30.53 16.09 12.14
Wine (Chianti, red) 31.53 14.84 11.43
Wine (Sauvignon, red) 23.90 11.73 8.95
Wine (Villa Torre, rosé) 8.33 2.24 2.42
Wine (Tamerici, rosé) 7.22 3.20 2.18
Wine (Bardolino, rosé) 4.66 1.98 1.52
Wine (Vernaccia, white) 5.04 2.32 1.94
Wine (Pinot, white) 3.72 2.10 1.68
Wine (Greco di Tufo, white) 3.83 1.86 1.61

FRAP = Ferric reducing antioxidant power; TRAP = total radical-trapping antioxidant parameter; TEAC = Trolox equivalent antioxidant capacity.

FW=Fresh weight


Health benefits of tea against heart disease,cancer and tooth decay

More lists of food sources high in antioxidants :

Fruits, vegetables, nuts

Vegetables
Fruits -I
Fruits - II
Whole grain breakfast cereals
Cereals grains
Dark chocolate and other cocoa products

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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