Food doesn’t get the status of a “superfood” for no reason. This distinction is only given to goods—which are typically plant-based—that have extraordinarily high concentrations of organic substances like antioxidants. These substances aid in the neutralisation of free radicals, which can harm DNA and proteins in cells. This harm has the potential to cause illness and hasten ageing.
The top foods high in antioxidants were chosen by Claudia Fajardo-Lira, a professor of food science and nutrition at California State University, Northridge and member of the Institute of Food Technology.
Bilberry
Plant pigments called anthocyanins give some fruits their vivid red, purple, or blue skin. These pigments are particularly abundant in blueberries. However, anthocyanins serve as antioxidants in addition to giving fruits their vibrant colour.
Dark chocolate
The healthiest chocolate is dark chocolate, which has at least 70% cacao. Chocolate is manufactured from cocoa beans, which are high in flavonoids. These advantageous substances possess strong antioxidant qualities.
Pecan kernels
Nutritious and full of unsaturated fats, fibre, and protein, pecans are an excellent snack. According to recent research, eating pecans and other nuts on a regular basis can greatly raise blood antioxidant levels.
Sprouts
One of the best foods to get zeaxanthin and lutein from is spinach. The effects of these antioxidants on the eyes have been extensively researched. Zeaxanthin and lutein may actually offer protection against age-related macular degeneration, according to current studies.
Beetroot
The pigments called betalains, which give beets their striking purple-red hue, also help to maintain the health of the digestive tract and lower the risk of colon cancer.
