Analysis of Food-based Antioxidants
Capers are one of the most abundant food sources of kaempferol (135 mg/100g) and quercetin (180 mg/100g), flavanol antioxidants. But normally, only a small portion of capers is eaten at a sitting. Mustard is a good source of glucosinlolates (mainly glucosinalbin) and hence their degradation products, the isothiocyanates, some of which have anticancer properties, and nitriles.
Top food sources of named antioxidants
Antioxidant Class Food Quantity
(mg/100g)
Cyanidin Anthocyanidin Elderberries
Cherries
Raspberries		 749
111
42
Apigenin Flavone Fresh parsley
Dried parsley
Celery hearts		 302
13,500
19
Isorhamnetin Flavonol Dried parsley 330
Quercetin Flavonol Capers
Hot peppers
Fennel leaves
Cocoa powder		 180
50
48
20
Kaempferol Flavonol Capers
Kale		 135
27
Epigallocatechin-3-gallate Flavan-3-ol Green Tea 83
Hesperitin Flavonone Tangelo juice 75
Thearubigins Flavan-3-ols Black tea 73
Naringenin Flavonone Grapefruit 53
Luteolin Flavone Fresh thyme 51
Delphinidin Anthocyanidin Blueberries 30
Malvidin Anthocyanidin Blueberries 49
Epicatechin Flavan-3-ol Chocolate bar (black)
Broad beans
Blackberries		 42
23
18

Again, it is necessary to point out the portion size of some of the foods listed as rich sources of individual antioxidants. Usually, only small amounts of the herbs are consumed at a sitting. However, it is useful to know e.g., that elderberries are a very rich source of cyanidin.


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