Fruits and vegetables that have a colorful shade such as purple, orange, blue, red, and yellow hues are said to have higher amounts of antioxidants than others.
Foods containing Beta-carotene: Apricots, broccoli, asparagus, beets, corn, green peppers, cantaloupe, carrots, turnip, collard greens, kale, mangoes, nectarines, peaches, sweet potato, pumpkin, tangerines, squash, spinach, pink grapefruit, tomatoes, and watermelon.
Foods containing Vitamin C: Berries, broccoli, cauliflower, cantaloupe, Brussels sprouts, grapefruit, honeydew, mangoes, nectarines, orange, green or yellow peppers, papaya, red, snow peas, strawberries, sweet potato, and tomatoes.
Foods containing Vitamin E: Broccoli, mangoes, carrots, chard, nuts, red peppers, papaya, pumpkin, mustard and turnip greens, spinach, and sunflower seeds.
Zinc and selenium: You will find other antioxidants such as zinc and selenium in foods such as oysters, red meat, poultry, beans, nuts, tuna, seafood, whole grains, Brazil nuts, fortified cereals, fortified breads, and dairy products.
Further researches have proved that there are several other kinds of antioxidants apart from vitamins and minerals.
For example, Quercetin is a plant-based chemical which is found in onions, apples, red wine, tea, and other foods. It aids in fighting inflammation and reducing allergies.
Luteolin is a flavonoid found in large quantity in green peppers and celery. It helps in fighting inflammation, and there was one study that showed that it might also help protect brain conditions such as Alzheimer’s disease.
Catechin is a flavonoid found in tea; and it helps in lowering risk of cancer, heart disease, and Alzheimer’s disease.