Plant-based Sources of Antioxidants
I. Vitamin C (ascorbic acid) - blackcurrants, green peppers, guava, gourds, greens, strawberries, kiwi fruits, citrus fruits, paw - paws, brussel sprouts, new potatoes
II. Vitamin E - sweet potatoes, spinach, broccoli, pulses, kale, tomatoes, asparagus, herbs
III. Carotenes - carrots, sweet potatoes, herbs, pumpkins, spinach, greens, kale, canloupes, chicory, squashes, red peppers, mangoes, apricots
IV. Lycopene - guaves, pink grapefruits, tomatoes
V. Lutein and zeaxanthin - kale, spinack, herbs, greens, celery, scallions, leeks
VI. Flavonoids - onions, strawberries, apples, citrus fruits, greens, broad beans, peanuts, grapes, tea
VII. Isoflavones - pulses, especially soya bean and linseed products.
VIII. Organo-sulphur compounds - allium vegetables; garlic, onions, chives, leeks
IX. Ubiquinol - beans, garlic, spinach
X. Copper - pulses, mushrooms, olives, gourds, avocados, lychees, blackberries,blackcurrants, kiwi fruits, grapes, mangoes, guaves, bananas, raspberries, plums, asparagus, potatoes
XI. Manganese - beetroot, blackberries, pineapples, pulses, spinach, greens, bananas, raspberries