Want to boost immunity, slow the aging process, and fend off serious diseases—all at once? Eat your antioxidants. This supercharged group of compounds—such as beta-carotene, vitamin C, and bioflavonoids—does battle with the unstable molecules (free radicals) that are thought to be a primary cause of cancer, heart disease, and more. Which foods top the charts?
| | Antioxidant(s) | Notes | How to eat | | Fruit
Açai | Vitamins A and C | Açai fruit (Amazon palmberries) has twice as many antioxidants as blueberries. | Available in the frozen foods section. Excellent in smoothies. | | Vegetable
Spinach | Beta-carotene and lutein | Beta-carotene may help prevent cancer and heart disease. Lutein helps protect vision. | Cooking makes the antioxidant carotenoids easier for the body to absorb. | | Nut
Walnuts | Ellagic acid | Studies show that ellagic acid may be the most potent way to prevent cancer and inhibit cancer cell growth in genetically predisposed individuals. | Raw, and as fresh as possible. | | Spice
Cloves | Allixin flavonoids | Cloves have higher antioxidant activity compared with other common spices such as ginger, garlic, mint, pepper, and cinnamon. | Add to recipes or take in capsule form. | | Beverage
White tea | Polyphenols | White tea has three times more antioxidant polyphenols than green tea, and has been shown to be 100 percent more effective in combating free radicals. | Look for quality, loose-leaf teas. | | |
