Health magazine’s Frances Largeman-Roth discussed everyday foods that are rich in antioxidants.
Antioxidants are found in varying amounts in foods such as vegetables, fruits, grain cereals, eggs, meat, legumes and nuts.
Some antioxidants such as lycopene and ascorbic acid can be destroyed by long-term storage or prolonged cooking.
Other antioxidant compounds are more stable, such as the polyphenolic antioxidants in foods such as whole-wheat cereals and tea.
The effects of cooking and food processing are complex, as these processes can also increase the bioavailability of antioxidants, such as some carotenoids in vegetables.
In general, processed foods contain fewer antioxidants than fresh and uncooked foods, since the preparation processes may expose the food to oxygen.
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