Five foods surprisingly high in antioxidants

food for thought

Steaming or boiling artichokes increases their antioxidant capacity.

We’ve been told to eat a variety of colourful fruits and vegetables each day to get plenty of antioxidants.

Bright orange butternut squash, sweet potatoes and mangoes, for instance, are all loaded with beta carotene, a powerful antioxidant tied to a lower risk of cardiovascular disease.

Meanwhile dark leafy greens such as spinach, Swiss chard and kale are outstanding sources lutein and zeaxanthin – antioxidants that support cognitive function and vision as we age.

And berries owe their deep blue and red hues to anthocyanins, antioxidants noted for their cardiac, metabolic and cognitive benefits, as well as anti-cancer properties.

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