The question is, what is an Antioxidant. Is it good for the body? Should we avoid food with this or consider foods that can give us much of this.

Antioxidants, also called free radical scavengers, are chemicals that may prevent or delay the damage to cells caused by free radicals, those unstable molecules that the body creates as a response to environmental and other stressors.

The body produces free radicals when it consumes food and responds to the environment. Oxidative stress may occur if the body cannot process and eliminate free radicals effectively. This may also damage cells and bodily functions. This can be caused by inflammation, pollution, UV exposure, and cigarette smoking.

There is also an increasing body of evidence that suggests that oxidative stress is associated with a wide range of health problems, including heart disease and cancer. Antioxidants help neutralize free radicals in our systems, which is considered to improve our general health.

This chemical can be acquired naturally or artificially. Our bodies also produce antioxidants, but some foods are rich in antioxidants that people can consume. Here are the Top 10 food that is rich in Antioxidant.

Dark Chocolate

It is a good thing that dark chocolate is good for you. It has more cocoa, minerals, and antioxidants than conventional chocolate.

Antioxidants in dark chocolate range from 5 to 15 mmol per 3.5 ounces serving (100 grams). A number of notable health advantages associated with cocoa and dark chocolate's antioxidants have been discovered, including decreased inflammation and a lower incidence of heart disease.

Increased antioxidants in the blood, an increase in "good" HDL cholesterol levels, and a decrease in the "bad" LDL cholesterol were all shown to lessen the risk of heart disease in the research participants.

Pecans

Pecans are a variety of nuts found in Mexico and South America, where they were first domesticated. They are a rich source of healthful fats and minerals and contain a high number of antioxidants.

Pecans contain up to 10.6 mmol of antioxidants per 3.5 ounces (100 grams). In addition, it may help enhance antioxidant levels in the blood.

Although pecans are a terrific source of healthful fats, they are also heavy in calories. So it's crucial to consume pecans in moderation to prevent absorbing too many calories.

Blueberries

Despite their modest caloric content, blueberries are a powerhouse of health-promoting compounds.

Antioxidant levels in only 3.5 ounces of blueberries may reach as high as 9.2 mmol (100 grams). According to some research, blueberries have the most significant antioxidants of any regularly eaten fruit or vegetable, including apples, pears, and spinach.

Studies have indicated that antioxidants in blueberries, particularly a form called anthocyanins, decrease heart disease risk factors, such as LDL cholesterol and blood pressure.

Strawberries

It's no secret that strawberries are among the world's most popular fruits. They're delicious, versatile, and chock-full of antioxidants and vitamin C.

To get the most antioxidants per serving, eat three or four strawberries. Anthocyanins, which give strawberries their red color, are another antioxidant form. Strawberries with a greater anthocyanin concentration seem redder.

Artichokes

Artichokes are surprisingly underutilized in the North American diet as a delicious, nutrient-dense vegetable. Dietary fiber, minerals, and antioxidants are abundant in artichokes.

The leaves, however, have a long history of usage as a treatment for liver diseases, such as jaundice. Artichokes are particularly high in chlorogenic acid, an antioxidant. Studies have shown that chlorogenic acid's antioxidant and anti-inflammatory properties may lessen the incidence of some malignancies, type 2 diabetes, and heart disease.

Artichokes' antioxidant content might vary widely depending on the preparation method. It's possible to increase the antioxidant content of artichokes by eight times by boiling or steaming them. On the other hand, Fry artichokes and their antioxidant level may be reduced.

Goji Berries

Lycium barbarum and Lycium Chinese, two closely related plants, are the sources of goji berries. More than two millennia ago, they were used in Chinese medicine as a supplement.

They are commonly referred to as a superfood due to their high vitamins, minerals, and antioxidants. Each 3.5-ounce serving includes 4.3 mg of antioxidants (100 grams).

Goji berries also contain antioxidants that reduce Heart disease and cancer risk and can slow the appearance of wrinkles. Goji berries are good for you, but they're pricey if you want to eat them all the time.

Raspberries

Raspberries are often used in desserts because of their sweetness and tartness. Fiber, vitamin C, manganese, and antioxidants abound in these tasty fruits and vegetables.

Each 3.5-ounce serving contains four mmol of antioxidants (100 grams). Antioxidants and other components in raspberries have been associated in many studies to lessen cancer and heart disease risks.

The antioxidant anthocyanins in raspberries may also lower inflammation and oxidative stress. Heart disease may be less likely as a result of this.

Kale

A member of the Brassica oleracea family, kale is one of the cruciferous vegetables. Broccoli and cauliflower round out the group's roster.

Among the most nutrient-dense vegetables, kale is loaded with vitamins A, K, and C. A good source of antioxidants, with 2.7 milligrams per fluid ounce (mg/dl) (100 grams).

Kale is an excellent organic supply of calcium, an essential mineral for bone health, and a participant in several cellular processes.

Red Cabbage

In terms of nutrition, red cabbage is a powerhouse. It's also known as purple cabbage and is vital in antioxidants and vitamins C, K, and A. It's also high in fiber.

It contains up to 2.2 mmol of antioxidants in every 3.5-ounce serving (100 grams). Antioxidants in this form are four times as abundant as conventionally cooked cabbage.

This is due to anthocyanins, an antioxidant group found in red cabbage. Several health advantages have been connected to these, such as decreasing inflammation, helping prevent heart disease, and even lowering the chance of developing some types of cancer.

Red cabbage's antioxidant levels may be altered by the preparation method. In contrast, boiling red cabbage may diminish its antioxidant levels by about one-third.

Beans

Many legumes are available in the bean family, which is both affordable and nutritious. The high fiber content of these foods may aid with regular bowel motions.

Beans are one of the richest providers of antioxidants in the vegetable kingdom. Green broad beans provide up to 2 mmol of antioxidants per 3.5 ounces serving, according to a FRAP analysis (100 grams).

Kaempferol is a specific antioxidant found in various beans, such as pinto beans. Reduced chronic inflammation and suppression of cancer development have been related to this antioxidant.

Sources:

https://www.medicalnewstoday.com/articles/301506#benefits