In the category "Beverages", 283 products were included, from coffee and tea to beer, wine and lemonades. Dry products like coffee beans and dried tea leaves and powders were also included. The highest antioxidant values in this category were found among the unprocessed tea leaves, tea powders and coffee beans. In Table Table22 we present an excerpt of this category and of the analyses of fruit juices. Fifty-four different types of prepared coffee variants procured from 16 different manufacturers showed that the variation in coffees are large, ranging from a minimum of 0.89 mmol/100 g for one type of brewed coffee with milk to 16.33 mmol/100 g for one type of double espresso coffee, the highest antioxidant value of all prepared beverages analyzed in the present study. Other antioxidant rich beverages are red wine, which have a smaller variation of antioxidant content (1.78 to 3.66 mmol/100 g), pomegranate juice, prepared green tea (0.57 to 2.62 mmol/100 g), grape juice, prune juice and black tea (0.75 to 1.21 mmol/100 g) (Table (Table2).2). Beer, soft drinks and ginger ale contain the least antioxidants of the beverages in our study, with drinking water completely devoid of antioxidants.
The ORAC scores above are based on weight. This means that it might not be practical to eat high amounts of all of these antioxidant foods. Other high antioxidant foods not listed above, which are still great sources and highly beneficial, include common foods like tomatoes, carrots, pumpkin seeds, sweet potatoes, pomegranates, strawberries, kale, broccoli, grapes or red wine, squash, and wild-caught salmon. Try to consume at least three to four servings daily of these high antioxidant foods (even more is better) for optimal health.
Chocolate milk is also something that will make you stronger and healthier in the long run. If you take it at least three times a week after your workout, you will see changes in your body. You will also become stronger. Weights that couldn’t be lifted earlier will now become a little easier than last time. If you gave up too quick while running or swimming, this drink will keep you going.
Researchers from the University of Copenhagen found that dark chocolate is far more filling, offering more of a feeling of satiety than its lighter-colored sibling. That is, dark chocolate lessens cravings for sweet, salty, and fatty foods. So if indulging in a bit of healthy dark chocolate should not only make it easy for you to stick to the small portion recommended for optimal health, but it should make it easier for you to stick to your diet in general. Jackpot!
Cherries have been touted as the new wonder fruit, and based on their antioxidant content we can see why! Cherries are rich in the flavonoids, isoqueritrin and queritrin, which act as antioxidants and work to eliminate byproducts of oxidative stress, therefore slowing down the aging process. Cherries are also loaded with Queritrin, a flavonoid believed to be one of the most potent anticancer agents.
Cacao contains more than 300 compounds, including protein, fat, carbohydrates, fiber, iron, zinc, copper, calcium and magnesium, according to a Natural News article. “Magnesium helps to build strong bones and is a muscle relaxant associated with feelings of calmness,” the report adds. “Cacao is also high in sulfur, which helps form strong nails and hair.”
Depression – Too much sugar may be a contributing factor in depression. In a study published in the Journal of Depression and Anxiety, available data from six countries were reviewed to determine the connection between sugar consumption and depression. The results of the study indicated that higher rates of sugar consumption correlated with higher rates of depression. Another study published in the American Journal of Clinical Nutrition included about 70,000 women. The study found that women with a diet high in added sugar had an increased risk of depression. The study also indicated that high intake of natural sugars including those in fruit was not associated with higher rates of depression.
It’s helpful to understand a little about how sugar is used by the brain. The carbohydrates you eat, including sugars, are broken down into glucose. Your brain needs glucose to function properly. Unfortunately, many people eat much more sugar than they need. According to the Department of Health and Human Services, the average American eats the equivalent of about 42 teaspoons of sugar a day. That added sugar comes from various sources, such as table sugar, baked goods, and sugary drinks.
Due to the higher cocoa content, dark chocolate has a much richer flavor than milk chocolate. The higher the percentage of cocoa, the richer the taste. Cocoa is naturally bitter and very strong-tasting. Chocolate-makers (especially makers of milk chocolate) mellow this flavor by processes, such as alkalizing, fermenting, roasting, and adding milk and/or sugar, all of which can destroy healthy flavanols, alter our ability to use them or negate their health effects all together with unhealthy additives.
Some nutrients are destroyed in the process of making chocolate available for the general market. Make sure the chocolate you buy is within the healthy range. Check the label: Chocolate with a 60 percent or higher cocoa content is packed full of nutrients and antioxidants. Often called bittersweet, it has minimal sugar. The best way to get all the nutrients from chocolate is simply to use unsweetened cocoa nibs. The bitter, crunchy, seed-like snack isn't the best-tasting treat, but its nutritional profile makes it worthwhile.
Your dark chocolate of choice should also be made from cocoa butter, not palm and/or coconut oils. Also look out for any hydrogenated or partially hydrogenated oils in the ingredient list. Now that huge commercial chocolate makers are responding to the love of dark chocolate and making their own versions, you have to be careful. A label that reads “dark chocolate” doesn’t automatically make it a healthy choice. The healthiest or best dark chocolate is made from cacao or cocoa that’s organic, minimally processed and definitely not dutched.
Are you familiar with Dragon’s Blood? (Hint: it is NOT the secret ingredient in Gandalf’s potions.) Also known as Sangre de Grado, this sap from a tree grown in Peru happens to contain the highest antioxidant content of 3,100 foods and beverages measured worldwide. Now before you run to the nearest health food store looking for this special elixir, keep in mind that there are plenty of food items with high antioxidant values.
Choosing the best food sources of antioxidants can go a long way in enhancing your health and fighting disease. A class of compounds found in a wide range of foods (especially plant-derived foods), antioxidants help protect against the damaging effects of free radicals. It's thought that increasing your intake of the best food sources of antioxidants can help fend off a host of major health conditions, such as heart disease, diabetes, Alzheimer's disease, and some forms of cancer.
An excerpt of the 425 spices and herbs analyzed in our study are presented in Table Table5.5. The study includes spices and herbs from 59 different manufacturers or countries. Twenty seven single products are in the range 100 to 465 mmol/100 g, but the variation is from 0.08 mmol/100 g in raw garlic paste procured in Japan, to 465 mmol/100 g in dried and ground clove purchased in Norway. Sorted by antioxidant content, clove has the highest mean antioxidant value, followed by peppermint, allspice, cinnamon, oregano, thyme, sage, rosemary, saffron and estragon, all dried and ground, with mean values ranging from 44 to 277 mmol/100 g. When analyzed in fresh samples compared to dried, oregano, rosemary and thyme have lower values, in the range of 2.2 to 5.6 mmol/100 g. This is also true for basil, chives, dill and parsley. In addition to common spices and culinary herbs, we have also analyzed other herbs, like birch leaves, wild marjoram and wood cranesbill among others. Details on all herbs can be found in Additional file 1, the Antioxidant Food Table.
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Most of the breakfast cereals have antioxidant content in the range of 0.5 to 2.25 mmol/100 g, while 4 single products are above this range. Among grains and grain products, buckwheat, millet and barley flours are the flours with the highest antioxidant values in our study (Table (Table3),3), while crisp bread and whole meal bread with fiber are the grain products containing most antioxidants. Beans and lentils have mean antioxidant values ranging from 0.1 to 1.97 mmol/100 g. Different types of rice have antioxidant values between 0.01 and 0.36 mmol/100 g.