Table 3.

Antioxidants in foods.

	Anthocyanins	β-Carotene	Catechins	Cryptoxanthines	Copper	Flavonoids	Indoles	Isoflavonoides	Lignans	Lutein	Lycopene	Manganese	Polyphenols	Selenium	Sulphur	Vit. A	Vit. C	Vit. E	Zinc
Acai berries												✔
Almonds												✔
Apricots		✔
Artichokes													✔
Avocados																		✔	✔
Barley									✔
Black currants																	✔
Black rice	✔
Blackberries	✔
Blueberries	✔
Brazil nuts														✔
Broccoli							✔										✔
Brown rice												✔
Brussels sprouts						✔
Butter				✔
Cabbage							✔
Carrots		✔														✔
Cauliflower							✔										✔
Cherries													✔
Chicken																			✔
Chickpeas								✔
Chives															✔
Citrus				✔		✔											✔
Cocoa			✔
Coffee													✔
Cottage cheese														✔
Dark chocolate					✔
Egg yolk				✔												✔
Eggplant	✔
Eggs														✔
Extra virgin olive oil																		✔
Flaxseed									✔
Garlic															✔
Grapefruit											✔
Grapes	✔
Green tea			✔
Kale						✔				✔							✔
Kiwi																		✔
Leeks															✔
Lentils														✔
Liver					✔											✔
Lobster					✔
Mangoes		✔															✔
Mushrooms														✔
Mustard seed							✔
Oatmeal																			✔
Onions						✔									✔
Oregano													✔
Oysters					✔
Papaya				✔							✔
Parsley		✔				✔				✔
Peanuts								✔
Peas										✔
Pecans												✔
Pineapples												✔
Pinto beans												✔
Pistachios								✔
Pork														✔					✔
Pumpkins				✔
Raspberries	✔
Red bell peppers				✔
Red grapes													✔
Rye									✔
Sardines														✔
Sesame seeds									✔
Shiitake mushrooms					✔														✔
Shrimp																		✔
Soybeans *								✔
Spinach										✔							✔
Spirulina					✔
Squash																		✔
Strawberries						✔
Sweet potatoes		✔														✔
Tea						✔
Thyme													✔
Tomatoes										✔
Turnips							✔
Watermelon											✔
Whole wheat bread												✔
Wine			✔

* Soybeans include Tofu, Edamame, and Tempeh. ✔ indicates the presence of the compound.