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. 2015 Nov 22;2016:6719534. doi: 10.1155/2016/6719534

Table 1.

Classification of biologically relevant exogenous antioxidants and their natural sources [13, 41].

Exogenous antioxidants Sources
Vitamins and derivatives
 Vitamin C Berries, citrus fruits, some vegetables (peppers, cabbage), pulses, and some herbs and spices
 Vitamin E Seeds, vegetable oils, peanuts, nuts, and some fruits
 Vitamin K Green leafy vegetables, some herbs and spices
 Carotenoids
   β-Carotene Many vegetables (spinach, carrots, pumpkins, and red pepper) and fruits (mango, apricots, and peaches)
  Lycopene Tomatoes, ketchup, and watermelon

Polyphenols
 Flavonoids
  Quercetin Fruits (apples, citrus), onions, parsley tea, red wine, and green leafy vegetables
  Catechins Green tea, cocoa, and berries
  Proanthocyanidins Many fruits and vegetables, nuts, seeds, cocoa, and some medicinal herbs
  Genistein and daidzein Soy
  Hesperetin Citrus fruits
  Resveratrol Red grapes, red wine, peanuts, and berries
 Phenolic acids
  Caffeic and chlorogenic acids Coffee
  Ferulic acid Cereals, seeds, citrus fruits, and some vegetables