Content of redox-active compounds (ie, antioxidants) in foods consumed in the United States.

Halvorsen BL, Carlsen MH, Phillips KM, et al.

Am J Clin Nutr. 2006;84(1):95-135.

Aimed to generate a ranked food table with values for total content of redox-active compounds to test this alternative antioxidant hypothesis. Analyzed 1113 food samples obtained from the US Department of Agriculture National Food and Nutrient Analysis Program. Large variations in the content of antioxidants were observed in different foods and food categories. Pistachios were among the 50 foods with the highest antioxidant content.

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Content of redox-active compounds (ie, antioxidants) in foods consumed in the United States.

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