Rich source, along with tomato products, of the carotenoid lycopene, which gives tomatoes their red color. It is best absorbed form processed products, such as tomato sauce or paste, that are combined with a little oil. Vitamin C. Moderately good source of phenolic compounds (especially flavonoids).

A good source of quercetin and kaempferol (flavonols), organosulfides, glutathione. But white onions contain almost no quercetin.

Rich in organosulfides (notably diallyl sulfide and allyl methyl trisulfide), which may be destroyed by heat. Also phenolic acids, monoterpenes. Garlic shows strong antibacterial activity. In one study, it had the highest antioxidant activity by weight against one kind of free radical.

Along with other citrus fruits, contain a wealth of flavonoids, as well as the monoterpenes limonene and perillyl alcohol. Also vitamin C, glucarates, mixed carotenoids, coumarins and other phenolic compounds and teriterpenes. Canned Mandarin oranges are especially rich in the carotenoid cryptoxanthin.

Red Wine:

Rich in flavonoids, tannins (phenolic acids). Red wine is a good source of the flavonols quercetin and kaempferol.

A cruciferous vegetable. Contains organosulfides, flavonoids, indoles, dithiolthiones, isothiocyanates, carotenoids (highest concentration in the leaves, more in the florets than in the stems), quercetin and kaempferol (flavonols), glucarates, terpenes, phenolic compounds such as coumarins, protease inhibitors, vitamin C, dietary fiber and selenium. Modest source of alpha tocopherol vitamin E. Cooking may increase the accessibility of the carotenoids and indoles. In one study, its antioxidant activity against one specific free radical was high. Calcium from broccoli is better absorbed than from milk.

Green tea is a good source of phenolic compounds, including the flavonols quercetin and kaempferol. One subclass of flavonoids, catechins, accounts for up to 30% of the dry weight of green tea. Also glucarates, coumarins. In one study, the antioxidant activity was higher against one specific free radical than the activity of 22 vegetables, but showed pro-oxidant activity in the presence of copper.

A prime source of genstein and daidzein (isoflavonoids); particularly rich in saponins, other plant phenols such as flavonoids, coumarins, and caffeic and ferulic acid; lignans, terpenes; protease inhibitors; phytoesterols; phytic acid (inositol hexaphosphate); dietary fiber. The oil is a non-fish source of essential fatty acids, from which omega-3s are derived. One of the richest sources in the American diet of gamma-tocopherol vitamin E because so many margarines, salad dressings and packaged baked goods rely on soybean oil. (Soy foods include soy milk, miso, tofu and tempeh. Soy milk is made from pureed soybeans and water. Both tofu and tempeh are made from soybeans and grains.)

A cruciferous vegetable rich in organosulfides, dithiolthiones, isothiocyanates, flavonoids, protease inhibitors and Vitamin C. Modest source of the carotenoids lutein and zeaxanthin. They also contain glucarates, coumarins, and other phenolic acids, and terpen es. In one study, their antioxidant activity against two specific free radicals was high.