Analysis of Food-based Antioxidants
Red onions have high levels of cyanidin (13 mg), isorhamnetin (18 mg), and quercetin (20 mg) per 100 g fresh weight Raisins contain 3 mg catechin and 0.7 mg epicatechin (flavan-3-ols) per 100 g.
Useful links
Allotment growing - vegetable, fruit and herb growing
Antioxidant content of organic foods
Astringent polyphenol antioxidants
Berry producers
Brassica protection products - anticancer sulphoraphane mechanisms explained
CSIRO Australia
Extraction of organic analytes from foods
Food combining fights cancer
Food sources of antioxidant classes
Food Standards Agency - Eat well
Get your 5-a-day - NHS recommendation
Institute of Food Research
Institute of Food Science and Technology - Organic food - Information statement
International Food Information Council
Linus Pauling Institute
Norfolk Organic Group
Nutrition Data
Organic foods produce antioxidants for survival
Oxygen Radical Absorbance Capacity (ORAC)
Professor Duthie's MSc lecture
Rowett Research Institute
Royal Society of Chemistry Food Analysis Monographs
The Scottish Crops Research Institute - bioavailability of soft fruit antioxidants
The Scottish Crops Research Institute - Super blackcurrant
The antioxidant myth
Times online - healthy eating
Top10 Antioxidant Foods
UK Food Standards Agency
University of Nottingham - Food Sciences
USDA Nutrient Data Laboratory
Vegetable Nutrition (Thompson and Morgan)
Wikipedia - Antioxidant
Wikipedia - ORAC

Afterthought

It is important to view plant foods as biological entities, not necessarily solely designed to nourish human beings. Human foods are composed of nutrients and antinutrients which over the centuries have been refined to provide substantial nourishment with minimal adverse toxic reactions.



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