Most antioxidants are products of plant and animal origin. They suppress the formation of free radicals and help reduce the damage they can cause to the body. This is believed to be one of the reasons a diet, that is rich in vegetables and fruits, is associated with a lower risk of many diseases.

The following sources possess antioxidant activity:

— vitamin А (sweet potatoes, carrots, egg yolks, liver, and milk)

— vitamin C (oranges, black currants, kiwi, mangoes, broccoli, spinach, bell peppers, and strawberries)

— vitamin Е (vegetable oils, avocados, nuts, seeds, and whole grains)

— beta-carotene (pumpkin, mangoes, apricots, carrots, spinach, and parsley)

— lycopene (tomatoes, watermelon, and pink grapefruit)

— lutein (corn and green and leafy vegetables)

— selenium (seafood, offal, lean meat, and whole grains)

— manganese (seafood, lean meat, milk, and nuts)

— flavonoids (tea, green tea, onions, apples, and citrus fruits)

— catechins (leaf tea)

— polyphenols (thyme and oregano)

Antioxidants perform different functions and are not interchangeable, which is why it is so important to have a complete and varied diet and to ensure your intake of antioxidants from food. The effectiveness of taking dietary supplements has not been proven, and moreover, the use of some of them may even harm the body.

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