List of Antioxidant Fruits & Vegetables

by Skyler White

About Skyler White

Skyler White is an avid writer and anthropologist who has written for numerous publications. As a writing professional since 2005, White's areas of interests include lifestyle, business, medicine, forensics, animals and green living. She has a Bachelor of Arts in anthropology from San Francisco State University and a Master of Science in forensic science from Pace University.



Antioxidants are compounds that safeguard your cells against free radical damage. Free radicals are molecules produced by metabolism or environmental factors like pollution, cigarette smoke and radiation, according to MedlinePlus. These molecules damage healthy cells and contribute to aging, heart disease and cancer. Eating antioxidant-rich fruits and vegetables can provide high-quality nutrition helpful in protecting your body.


Deborah Mitchell says in her book "52 Foods and Supplements for a Healthy Heart," that berries are a powerhouse of antioxidants, as well as polyphenols. Blueberries, for example, help to prevent oxidative and inflammatory stress to red blood cells and vessels, Mitchell states. Additionally, a combination of bilberries, strawberries, black currants and ligonberries contain high levels of vitamin C, a powerful antioxidant that helped in lowering high-density lipoprotein levels, or cholesterol.

Dark Green Leafy Vegetables

Dark green leafy vegetables are rich in antioxidants, including vitamins A, C and E, as well as luetin and selenium. According to the Center for Young Women’s Health, vegetables like arugula, broccoli, collard greens, kale and spinach are also excellent sources of folate, iron and calcium. For optimal absorption of vitamins and minerals, the Center for Young Women’s Health recommends eating dark green leafy vegetables with a poly or monounsaturated fat like extra virgin olive oil or sesame oil.

Red Fruits

Lycopene, which is a antioxidative substance, is present in a variety of red fruits like tomatoes, watermelons, pink grapefruits and apricots, according to John Shi and coauthors in the book "Functional Foods: Biochemical and Processing Aspects." Shi says that lycopene is the most powerful carotenoid antioxidant that is effective in neutralizing free radicals. Additional benefits include lycopene’s biological ability to control cell growth and communication.

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This article reflects the views of the writer and does not necessarily reflect the views of Jillian Michaels or