Nature's Best Antioxidants

There are a relative plethera of foods which are rich in antioxidants while also being very delicious.

One of them happens to be green tea, which tastes so good it is now featured in a number of popular bottled beverages.

There are four principal polyphenols in green tea known as catechins. Among the most powerful of the antioxidants, catechins have been shown to support the immune system, support healthy aging while at the same time supporting cardiovascular and bone health. As an added bonus it is also believed to aid in fat usage rather than deposition.

Epigallocatechin gallate (EGCG) is an antioxidant found in green tea which is at least one hundred more times more effective than vitamin C and twenty-five times more effective than vitamin E at protecting cells and DNA.

Soy and Soybean curd products also tend to be rich in vital antioxidants while also tasting great.

Scientists have discovered that soy has powerful antioxidant properties and that eating soy can help fight free radical damage to your body.

The key here appears to be the isoflavones which are present in the soy protein.

Fortunately for us, soy is also one of the most versatile foods we have. It is made into realistic tasting meat-substitutes such as garden burgers and tofu, ice cream replacements such as Soy Dream and carob malteds (among others brands), is used in great tasting protein bars, soy nut snacks, healthy chips and of course, soy sauce. These are just a few of the products made from this healthy bean. Many of the best tasting fruits also are high in antioxidants.

Watermelon, for instance, has one of the best ORAC (Oxygen Radical Absorption Capacity) ratings of any fruit out there.

Other delicious fruits that are at the top of the antioxidant chart include strawberries, blueberries, blackberries and grapes.

Sweet potatoes are particularly rich in antioxidants and are one of the most popular treats at mealtimes.

Even Irish potatoes, so popular in the United States and elsewhere, are relatively rich in antioxidants (especially the peel), though not as high as sweet potatoes. Generally the more color the food contains, the more antioxidants. However, be wary of french fries, potato chips and hash browns because the oils used can sometimes present health problems which probably outweigh any potential benefits. A lot depends on how they are cooked (re-used oils, so common in fast food establishments, is a major no-no).

Speaking of oils, are there any that taste good while being high in antioxidants? Yes, as a matter of fact. Olive oil is high in the antioxidant squaline and rice bran oil is also rich in the free-radical fighting compounds.

Other great tasting foods which are particularly high in antioxidants include dark chocolate, black beans and pumpkin. Who said that healthy food doesn't taste good?