A recent study has put together perhaps the most comprehensive analysis of the antioxidant content of popular foods ever undertaken.
The researchers analyzed antioxidant levels in over 100 different food items. The research also includes data on spices and nuts for the first time.
Spices included in study
Each food was measured for antioxidant concentration as well as antioxidant capacity per serving size. Cranberries, blueberries, and blackberries ranked highest among the fruits studied. Beans, artichokes and Russet potatoes were tops among the vegetables. Pecans, walnuts and hazelnuts ranked highest in the nut category.
Although spices are generally consumed in small amounts, many are high in antioxidants.
On the basis of antioxidant concentration, ground cloves, ground cinnamon and oregano were the highest among the spices studied.
The study was published in the Journal of Agricultural and Food Chemistry.
Reference:
1. 1. R. L. Prior; et al., “Lipophilic and Hydrophilic Antioxidant Capacities of Common Foods in the United States,” Journal of Agricultural and Food Chemistry, 2004; 52(12) 4026 – 4037.
