7 must-have foods to boost antioxidant levels in the body



Consuming antioxidant rich foods such as fruits, vegetables and whole grains can help in supporting the body’s defense mechanisms against oxidative damage and helps in boosting overall health and well being.
Here are seven must-have foods that help boost antioxidant levels in the body:
1. Berries
Berries such as blueberries, strawberries, raspberries, and blackberries are rich in anthocyanins, quercetin, and vitamin C. These antioxidants help neutralize free radicals, reduce inflammation, and contribute to heart health.

2. Dark leafy greens

Kale, spinach, Swiss chard, and other dark leafy greens contain vitamins A, C, and E, as well as carotenoids like lutein and zeaxanthin. These antioxidants support eye health, reduce oxidative stress, and contribute to a strong immune system.

3. Nuts and seeds

Almonds, walnuts, flaxseeds, and chia seeds provide vitamin E, selenium, and other antioxidants. Nuts and seeds help combat inflammation, support heart health, and contribute to overall antioxidant defense.

4. Colorful vegetables

Vegetables like carrots, bell peppers, sweet potatoes, and tomatoes are rich in beta-carotene, vitamin C, and other antioxidants. These antioxidants support skin health, boost immunity, and protect against cellular damage.
5. Turmeric

Curcumin, the active compound in turmeric, possesses powerful antioxidant and anti-inflammatory properties. Turmeric supports joint health, aids digestion, and may have potential benefits for preventing chronic diseases.

6. Green tea

Green tea contains catechins, particularly epigallocatechin gallate (EGCG), which are potent antioxidants. Green tea has been linked to improved brain function, fat loss, and a reduced risk of various diseases due to its antioxidant content.
7. Citrus fruits
Oranges, lemons, grapefruits, and other citrus fruits are high in vitamin C and flavonoids. Vitamin C acts as a powerful antioxidant, supporting the immune system, promoting skin health, and aiding in the absorption of iron from plant-based foods.

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