Scientists named the 5 best sources of antioxidants

Food does not get the status of “superfood” for no reason. This status is only awarded to products, often plant-based, that contain incredible amounts of natural compounds such as antioxidants. These compounds help neutralize free radicals that can damage cellular proteins and DNA. This damage can lead to disease and accelerate the aging process.

Claudia Fajardo-Lira, a member of the Institute of Food Technology and a professor of food science and nutrition at California State University, Northridge, named the best foods with antioxidants.

Blueberries

Anthocyanins – plant pigments responsible for the bright red, purple and blue skin of some fruits. Blueberries are especially rich in these pigments. But anthocyanins not only give fruit a bright color, but also act as antioxidants.

Dark chocolate

Dark chocolate, containing at least 70 percent cocoa, is the healthiest chocolate. Cocoa beans, from which chocolate is made, contain a large amount of flavonoids. These beneficial compounds have powerful antioxidant properties.

Pecans

Packed with fiber, protein and unsaturated fats, pecans make a great snack. Recent studies show that regular consumption of pecans and other nuts can significantly increase the level of antioxidants in the blood.

Spinach

Spinach is one of the healthiest sources of zeaxanthin and lutein. These antioxidants are widely studied for their benefits to the eyes. In fact, recent research suggests that zeaxanthin and lutein may protect against age-related macular degeneration.

Beets

Beets may be an acquired taste, but it would be a shame to miss out. due to its high betalain content. Betalains, the pigments responsible for the bright purple-red color of beets, reduce the risk of colon cancer and support the health of the digestive system.