Vegetables with the most antioxidant power - Food for the Brain

Vegetables with the most antioxidant power

Which vegetables pack the biggest punch as far as polyphenols and antioxidants are concerned? Also, which fruit, are those lower in sugar?

Foods that are high in ‘polyphenols’ which refers to the structure of a plant-based chemical, seem especially beneficial for protecting your brain. You might have heard of flavonoids in berries, quercetin in red onions, anthocyanidins in blue/red foods and isoflavones in beans. These are all examples of polyphenols. Herbs and spices such as peppermint, basil, oregano, cumin and curcumin in turmeric are also loaded with polyphenols and potent antioxidants.

But there are other criteria to judge a plant by including its ability to ‘activate’ anti-ageing genes called sirtuin. Olives, blueberries and kale, for example, are sirtuin activators.

Then, there’s a group of compounds called ‘salvestrols’, generally only found in organic fruit, veg, herbs and spices, which turn out to have anti-cancer properties. They’re produced in plants as part of its self-defence system against invaders such as fungi. If the plant is sprayed with fungicides, it won’t produce them.

The Report ‘Which are the Best Fruit and Veg?’ in your Library analyses fruit and veg across these five criteria:

The winner is olives, followed by blueberries and kale. Read the report to find the top ten.

When did you last eat an olive, some blueberries or a serving of kale?