Hot chocolate
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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KAREN HOCHMAN is Editorial Director of THE NIBBLE.



June 2006

Updated January 2009

Product Reviews / NutriNibbles

A Guide To High-Antioxidant Food

Page 1: What Are Antioxidants?


This is Page 1 of an eight-page article. Click on the black links below to visit other pages.


What Exactly Are Antioxidants?

One cup of green tea provides 10 to 40mg of polyphenols and has antioxidant effects greater than a serving of broccoli, an antioxidant-rich food. The high antioxidant activity of green tea makes it beneficial for protecting the body from damage due to free radicals. Research shows that the EGCG in green tea may help the arterial wall by reducing lipids; green tea can protect against experimentally induced DNA damage, and much more. A 2006 study* showed that elderly Japanese people who drank more than 2 cups of green tea a day had a 50% lower chance of cognitive impairment than those who drank less green tea, or who consumed other tested beverages. The high amount of catechins in green tea are believed to be responsible.

*The American Journal of Clinical Nutrition, Vol. 83, pp. 355-361.

Sounds good, but how much of that was truly comprehensible? The media is full of news about radicals...EGCG...catechins. But what do these terms mean? Much of the “antioxidant” chatter flies over most people’s heads. Don’t worry—we’ve provided a glossary of antioxidant terms and definitions. Here’s an overview of how it all works for a popular antioxidant foods, green tea and white tea:

There are many antioxidants with different degrees of strength. Green tea and white tea contain a particularly strong antioxidant, the catechin EGCG. Catechins are flavonoids, a subgroup of polyphenols, which are substances found in plants. Green and white teas have different catechins from black tea and oolong tea, due to lesser processing (green and white teas are not oxidized; oxidation inactivates the catechins). To look at the relationship visually:

EGCG > Catechin > Flavonoid > Polyphenol > Plant
Antioxidant Antioxidant Antioxidant Antioxidant Camellia sinensis,

(tea plant), yielding
unoxidized green and white tea leaves

With this basic introduction, you can plunge into the glossary of antioxidant terms and definitions, or skip ahead to look at foods that are high in antioxidants.


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