Natural Antioxidants and Phyto-Chemicals in Plant Foods

Defensive Mechanism of Natural Antioxidants

Flavonoids (a type of polyphenol)

Fig. 2.1: Types of phytochemicals Flavonoids

Phytochemicals are not classified as vitamins, but they can contribute greatly to health and wellbeing.

Compound NameHow to optimize consumption
Ascorbic acid (Vitamin C)

Compound NameHow to optimize consumption
Ascorbic acid (Vitamin C)

β-carotene (which can be thought of interchangeably with Vitamin A) is a fat-soluble antioxidant member of the carotenoid family. Vitamin A is mostly found in vegetables and fruits such as carrots, sweet potatoes, apr

Types of Natural Antioxidants

Potatoes, tomatoes, lettuce, onions, wheat, dark chocolate, Concord grapes, red wine, black tea

Anthocyanins (a type of flavonoid)

High content in red wines, some in whiskey

Various polyphenols

Teas (mainly green, some rooibos), as well as many red/purple hued fruits or vegetables, such as Concord grapes, red cabbage, blueberries, blackberries etc.

Lycopene

Tomatoes, papaya, watermelon, pink grapefruit, guava, the skin of red grapes

CoQ10 (an antioxidant enzyme)

Wheat bran, fish, viscera meats (e.g. Chicken liver)

Compound NameNatural source
Vitamin C (ascorbic acid)

Most citrus fruits, some vegetables, tomatoes

Vitamin E/Tocopherols

Cereal grains, broccoli, sprouts, cauliflower,

cooking oils (olive, sunflower, safflower), almond, hazelnuts

Beta-Carotene

Vegetables such as red paprika, spinach, parsley, and tomatoes, carrots, sweet potatoes, apricots, papayas

Flavonoids (a type of polyphenol)