Want to boost immunity, slow the aging process, and fend off
serious diseases—all at once? Eat your antioxidants. This
supercharged group of compounds—such as beta-carotene,
vitamin C, and bioflavonoids—does battle with the unstable
molecules (free radicals) that are thought to be a primary cause of
cancer, heart disease, and more. Which foods top the charts?
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Antioxidant(s)
Notes
How to
eat
Fruit
Açai
Vitamins A and
C
Açai fruit (Amazon
palmberries) has twice as many antioxidants as
blueberries.
Available in the frozen
foods section. Excellent in smoothies.
Vegetable
Spinach
Beta-carotene and
lutein
Beta-carotene may help
prevent cancer and heart disease. Lutein helps protect
vision.
Cooking makes the
antioxidant carotenoids easier for the body to absorb.
Nut
Walnuts
Ellagic acid
Studies show that ellagic
acid may be the most potent way to prevent cancer and inhibit
cancer cell growth in genetically predisposed
individuals.
Raw, and as fresh as
possible.
Spice
Cloves
Allixin
flavonoids
Cloves have higher
antioxidant activity compared with other common spices such as
ginger, garlic, mint, pepper, and cinnamon.
Add to recipes or take in
capsule form.
Beverage
White tea
Polyphenols
White tea has three times
more antioxidant polyphenols than green tea, and has been shown to
be 100 percent more effective in combating free
radicals.
For people suffering from gluten intolerance or celiac disease, the protein can cause symptoms ranging from constipation, diarrhea, or bloating to fatigue, skin rashes, grumpiness, and joint or bone pain. Learn more.
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