Holy cacao: cocoa is a food high in antioxidants. It has been found to have nearly twice the antioxidant content of red wine and up to three times that of green tea. But it needs to be consumed dark to get the antioxidant punch. Look for dark chocolate with a cacao content of 70% or greater, preferably 85%. Photo by Radek Bayek | SXC.
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Product Reviews / NutriNibblesA Guide To High-Antioxidant FoodPage 4: Glossary Of Antioxidant Terms & Definitions ~ O To Z
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Glossary Of Antioxidant Terms O To Z
This glossary is protected by copyright and cannot be reproduced in whole or part. ORAC Phytonutrient Polyphenols Superfood Photo of cocoa powder and cacao beans courtesy of Schokinag.com. Superfruit Photo of pomegranates courtesy of Melissas.com. White Tea White Peony (Bai Mu Dan) is the most common style of traditional white tea and consists of two tea leaves and a silvery bud. With tea, the “bud” is not a bud in the sense of a flower bud, but a budding tea leaf. The organic tea is available at Rishi-Tea.com. Continue To Page 5: Antioxidant-Rich Foods
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potential health benefits that may reduce the risk of cardiovascular disease and cancer. Polyphenols are potent antioxidant compounds that have demonstrated greater antioxidant protection than vitamins C and E. Green tea may also increase the activity of antioxidant enzymes. Green tea polyphenols may inhibit cancer by blocking the formation of cancer-causing compounds and suppressing the activation of carcinogens. The major polyphenols in green tea are flavonoids: catechin, epicatechin, epicatechin gallate, epigallocatechin gallate (EGCG) and proanthocyanidins. Though both green tea and black tea are derived from the same plant (Camellia sinensis), they contain different antioxidants. In producing black tea, the leaves are allowed to oxidize; during the process, enzymes present in the tea convert many polyphenols to larger molecules with different biological effects. However, green tea is produced by lightly steaming the fresh-cut leaf, which inactivates these enzymes, and oxidation does not occur. Sources of polyphenols include peanuts, green tea, white tea, red wine, olive oil, dark chocolate, pomegranates and other fruits and vegetables. Chocolate or cocoa that has been processed with alkali (“dutched” cocoa) will not contain any polyphenols or antioxidants.
highly concentrated, with a complex supply of quality nutrients. Bee pollen is the most famous superfood, an incredibly dense product with thousands of phytonutrients (plant nutrients) that include enzymes, bioflavonoids, phytosterols and carotenoids, free amino acids, Omega 3 essential fatty acids, naturally chelated minerals and whole vitamin complexes. Examples include cacao (which has been promoted as “dark chocolate,” but it is the cacao and not the finished chocolate bar that has the antioxidants), green tea and soy. A number of berries have very high levels of antioxidants and have been designated “superfruits” and “superberries.”
longevity has sparked research into antioxidants, identifying fruits that are nutrient- rich and have high antioxidant levels. The açaí berry is considered a superfood because of its extremely high level of anthocyanins (an antioxidant), vitamins A and C and omega 6 and 9 essential fatty acids, fiber and amino acids. Other superfruits include blueberry, cranberry, elderberry, goji berry (previously known by the unattractive name of wolfberry), mangosteen, noni, pomegranate and yumberry. 
The tea leaves are subject only to withering (wilting) and firing. The buds are withered in the shade while subjected to cool circulating air, to allow the moisture to evaporate, then are gently dried in natural sunlight. The most delicate-tasting of teas, white tea also has the highest concentration of antioxidants. The color of the dried tea is actually pale green; the curled-up white tea buds have a silvery/white appearance from the fine, silvery white hairs, or down, that cover the buds and young leaves. The taste is similar to the green tea, but sweeter and milder.
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