Antioxidant Rich Foods
and The Anti Aging Diet

Antioxidant rich foods should be included in your anti aging diet.  One of the main benefits of antioxidant rich foods is their propensity to keep free radicals from damaging your cells which will help you to stay younger.

And consuming more high antioxidant foods which contain one of the most powerful antioxidants is one of the anti aging secrets.   Also, learn which foods will provide the most antioxidant phytonutrients in your anti aging diet.  

Adopting an anti aging diet with lots of antioxidant nutrition will help to ensure that you stay as young and vibrant as possible.


Foods Containing Antioxidants

This is a list of the plant and animal foods that contain an abundant supply of antioxidants. 

Foods containing antioxidants gives you potent phytonutrients that are known for their incredibly vibrant colors and powerful disease-fighting capabilities.

Antioxidant Berries

Antioxidant fruits are usually Berries as they're considered the most potent fruit when it comes to antioxidants.

Find out if your favorite berry made the cut and if it ranks as one of the top antioxidant rich foods.

The Anti Aging Secret!

High Antioxidant Food

High antioxidant food contains the "Master Antioxidant" called glutathione which is one of the most powerful antioxidants for an Anti Aging Diet.

Learn about the foods that may contain glutathione and the foods that you will need to consume to make this antioxidant in your body.  Also, find out what depletes glutathione.

Glutathione helps to build your DNA and is involved with the bio-genesis of  1/3 of human proteins - this is one of the most important Anti Aging Secrets.



Antioxidant Drinks

Are you getting most of your antioxidants from coffee? 

Antioxidant drinks covers the most popular drink possibly in the world.  Yes, that's coffee!

Find out what type of coffee will have the most antioxidant nutrition. 

What Are Antioxidants?

Learn how antioxidants work in your body!

Gives you a lot of information on why antioxidants are so important and how the different types of antioxidants work in your body. 

Also, how under the wrong conditions.........how they can hurt you.

Fruits and Veggies
- To Cook or Not to Cook?

Organically raised fresh fruits and vegetables are considered antioxidant rich foods.  However, what happens when you cook these antioxidant rich foods?

Well that will depend on many factors because it turns out that various antioxidants are affected differently by how the plant food is processed and cooked. 

For example, smashing garlic releases an enzyme that creates Allicin (an antioxidant), but you must wait 10 minutes for the Allicin to form before cooking garlic to receive this antioxidant.

Some antioxidants can take the heat while others will disappear from the application of any heat.  And certain fruits and vegetables are just more heat tolerant than others. 

Also, the cooking method that you choose can significantly impact the antioxidant levels in your food.  Some cooking methods are better than others for retaining the most antioxidants.  In general, cooking at lower temperatures with shorter cooking times helps to preserve many of the antioxidants found in fruits and vegetables.

Cooking Antioxidant Rich Foods

  • Stir fry with a little oil at medium to medium-high heat for a short amount of time to preserve antioxidants.
  • Lightly roasting at 400 degrees F. for less than 10 minutes for better results.
  • Steaming for 1/2 the typical time retains more antioxidants.
  • Stewing, simmering, and making soup can increase certain antioxidants in the broth.
  • Slow cooking helps to retain a good amount of disease-fighting antioxidants.
  • Baking for less than 30 minutes at 350 degrees F. retains more antioxidants.
  • Cooking tomatoes and sweet bell peppers seems to release Lycopene (a Carotenoid antioxidant) from its cell walls and improves its absorption.
  • Carrots, spinach, mushrooms, cabbage, and asparagus will supply more Carotenoids when they are boiled or steamed.
  • Lightly steaming broccoli and cauliflower retains a significant amount of their Phytonutrient antioxidants..
  • Potatoes appear to retain most of the Phytonutrient Chlorogenic Acid regardless of the cooking method..
  • Green beans, beets, and garlic were found to keep their antioxidant levels after most cooking treatments.
  • Artichoke was the only vegetable that kept its high antioxidant level during all cooking methods.

How to Increase Antioxidants
in Your Anti Aging Diet

It has been noted that eating a salad of fresh vegetables with some fat, oil, nuts, or an avocado will increase the intake of antioxidants like Lycopene and Beta Carotene.

The healthy fatty acids found in authentic extra virgin olive oil may actually increase the disease-fighting Carotenoids better than a dressings made with polyunsaturated or saturated fatty acids.

And topping a salad with avocado may increase the absorption of Beta Carotene by 18 times and Lycopene by 4 times compared to using low fat dressings.

Eating a good variety of raw antioxidant rich foods comes with a lot of different types of antioxidants and won't come with the free radicals that are found in cooked foods.  Bottom line - this means that you will end up with more antioxidant nutrition.

Blending fruits into smoothies is a no-cook way of getting a lot of antioxidants into your anti aging diet.  You can use fresh or frozen berries to make a trendy smoothie bowl.  Just so you know, freeze-dried cranberries will retain more Anthocyanins (plant based antioxidant) than berries dried using hot air. 

And quick frozen blackberries were found to retain more Anthocyanins than berries pressed for juice or cooked.

The most important thing to remember about antioxidant nutrition is that antioxidants are best absorbed from whole foods that come with co-factors and not so much from "nutritional supplements". 

Also, overly processed foods will have the lowest amount of antioxidants and will come with a good amount of free radicals that will increase your risk for many diseases along with aging.


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