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Commonly discussed for Antioxidant interest8

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A curiosity area around polyphenol- and antioxidant-rich foods.

Purple cabbageFood

A colorful vegetable providing anthocyanins, vitamin C, and fiber.

Commonly discussed forAntioxidant interest

Established research area

BroccoliFood

A green cruciferous vegetable. A dietary source of vitamin C, vitamin K, folate, and the plant compound sulforaphane.

Commonly discussed forAntioxidant interest

EggplantFood

A purple-skinned vegetable eaten cooked. A dietary source of fiber and anthocyanin plant pigments in the skin.

Commonly discussed forAntioxidant interest

KaleFood

A hardy leafy green. A concentrated dietary source of vitamin K, vitamin C, and the carotenoids lutein and zeaxanthin.

Commonly discussed forAntioxidant interest

RadicchioFood

A red-leaved Italian chicory with a bitter bite, eaten raw or grilled; a source of vitamin K and polyphenols.

Commonly discussed forAntioxidant interest Digestion

SpinachFood

A tender leafy green eaten raw or cooked. A dietary source of vitamin K, folate, iron, and the carotenoid lutein.

Commonly discussed forAntioxidant interest Fatigue

Sun-dried tomatoFood

Ripe tomatoes dried to a chewy, concentrated form, often packed in oil; a source of potassium, fiber, and polyphenols.

Commonly discussed forAntioxidant interest

Ube (purple yam)Food

A purple yam popular in Filipino cooking; a source of fiber, potassium, vitamin C, and anthocyanins.

Commonly discussed forAntioxidant interest