The following are nutrients with antioxidant activity and the foods in which they are found: Broccoli, Brussels sprouts, cantaloupe, cauliflower, grapefruit, leafy greens (turnip, mustard, beet, collards), honeydew, kale, kiwi, lemon, orange, papaya, snow peas, strawberries, sweet potato, tomatoes, and bell peppers (all colors) Vitamin C: Almonds, avocado, Swiss chard, leafy greens (beet, mustard, turnip), peanuts, red peppers, spinach (boiled), and sunflower seeds Vitamin E: Apricots, asparagus, beets, broccoli, cantaloupe, carrots, bell peppers, kale, mangos, turnip and collard greens, oranges, peaches, pink grapefruit, pumpkin, winter squash, spinach, sweet potato, tangerines, tomatoes, and watermelon Carotenoids including beta-carotene and lycopene: Brazil nuts, fish, shellfish, beef, poultry, barley, brown rice Selenium: Beef, poultry, oysters, shrimp, sesame seeds, pumpkin seeds, chickpeas, lentils, cashews, fortified cereals Zinc: Quercetin (apples, red wine, onions), catechins (tea, cocoa, berries), resveratrol (red and white wine, grapes, peanuts, berries), coumaric acid (spices, berries), anthocyanins (blueberries, strawberries) Phenolic compounds: Bottom line on antioxidants and disease prevention Excessive free radicals contribute to chronic diseases including cancer, heart disease, cognitive decline, and vision loss
[DOI] [PubMed] [Google Scholar] [141].Chapman PB, Hauschild A, Robert C, Haanen JB, Ascierto P, Larkin J, et al
[DOI] [PubMed] [Google Scholar] 47.Li H.T., Jiao M., Chen J., Liang Y
The human recombinant histamine releasing factor: functional evidence that it does not bind to the IgE molecule
Write Your Own Review Ingredients: L-Carnitine (free form), bulking agents (microcrystalline cellulose, dicalcium phosphate), anti-caking agents (silicon dioxide, vegetable stearic acid, vegetable magnesium stearate), cellulose gum, coating agents (hydroxypropyl methylcellulose, vegetable glycerin from palm kernel oil and coconut oil, carnauba wax)
