"ANTIOXIDANT"

An enzyme or other organic molecule that reduces the rate of particular oxidation reactions and can counteract the damaging effects of oxygen in tissues. Although the term technically applies to molecules reacting with oxygen, it is often applied to molecules that provide protection from any free radical (i.e., a molecule with an unpaired electron). While new foods seem to appear every day touting higher levels of antioxidants (the latest is the acai berry from the rainforests of Brazil), the highest level of antioxidant foods generally found in supermarkets are, in order of strength: undutched cocoa powder; bittersweet chocolate (particularly that which has 85% or more in cocoa solids); white tea; green rooibos tea; green tea; red rooibos tea; oolong tea; and black tea.

Some studies claim that the blueberry (especially wild blueberry, a.k.a. bilberry) contains more antioxidants than any other mainstream fruit or vegetable, when compared on the basis of equal calories. Others give the top award to Montmorency cherry juice-which does have more calories than blueberries, but is accessible year-round. Other fruits and berries that are high in antioxidants include the blackberry, raspberry, cranberry, cherry (especially the Montmorency, also known as the tart or sour cherry), dried plum (prune), dark grapes (including raisins, purple grape juice and red wine), crowberry (a North American berry that looks similar to a blueberry), kiwi, pomegranate, papaya (a source of vitamin E, lycopene and beta-carotene, three very powerful antioxidants), citrus fruit such as orange and grapefruit (the highest concentration of antioxidants are in the pulp, where the pectin is found); and leafy, dark green cruciferous vegetables (broccoli, brussels sprouts, cabbage, cauliflower, daikon radish, kale, kohlrabi, mustard/chard greens, parsnip, rutabaga, turnip and watercress). See the chart below for a more extensive list.

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