5 Foods with Highest Antioxidants per Serving

List of Highest Antioxidant Foods in a Single Serving


U.S. Department of Agriculture or USDA has tested a wide range of foods on their Oxygen Radical Absorbance Capacity (ORAC) values. ORAC is a way of determining the antioxidant content in different foods, which is believed to have positive impacts on free-radical theory of aging. The presence of antioxidants helps fight off free radicals, which are responsible for aging, inflammation and degenerative diseases such as cancer, Alzheimer’s, arthritis, heart disease and so forth. A normal person needs around 1,500 ORAC values of antioxidant intake in a day. Here are some highest antioxidant foods per serving: 
  1. Small Red Beans
    A study has been carried out and the results were reported in the Journal of Agricultural and Food Chemistry. Surprisingly, small red beans come out top as the food richest in antioxidants per serving, more than those contained in wild blueberries. Small red beans are also known as Mexican red beans. They are quite similar to red kidney beans in terms of color and taste, but they are smaller in size. Small red beans are usually used to make soups and Creale dishes.

    A half-cup serving of dried red beans provide you with 13,727 ORAC values of antioxidants.

5 High-Antioxidant Foods

  1. Blueberries
    Researchers have also found that blueberries come out top in antioxidant activity when tested together with 40 other berries, fruits and vegetables. That is why; blueberries have become one of the most popular foods today due to their ability to get rid of free radicals in the body, which further helps prevent cancer and slow the aging process. The blue pigment in blueberries, known as anthocyanin, is a powerful flavonoid that contributes to their high ORAC value.

    There are basically two categories of blueberries consumed by human; the wild blueberries and cultivated blueberries. The antioxidant content in the wild blueberries is higher compared to the cultivated variety. A full cup serving of wild blueberries contributes to 13,427 ORAC values of antioxidants while the same serving size of cultivated blueberries gives you around 9,019 ORAC values.
     

  2. Red Kidney Beans
    Antioxidant properties are also found largely in red kidney beans. The bean is found to have great anti-aging attributes, which help inhibit damage done by free radicals and at the same time, promote longevity. The presence of antioxidants also helps rejuvenate your skin when it is damaged by unhealthy foods and polluted environment.

    Red kidney beans are packed with flavonoids called proanthocyanidins or condensed tannins. Proanthocyanidins found in red kidney beans are even higher than those of small red beans, blueberries and cranberries. A half-cup serving of dried kidney beans contains 13,259 ORAC values of antioxidants.
     

  3. Pinto Beans
    According to the report published in The American Journal of Clinical Nutrition, pinto beans contain an abundance of polyphenols; the powerful antioxidants that help protect you against different types of cancers. The bean also contains a strong flavonoid known as kaempferol. Laboratory studies have found kaempferol to be able to treat inflammation. Antioxidants found in pinto beans are believed to slow tumor growth and help healthy cells to survive better.

    A half-cup serving of pinto beans is packed with 11,864 ORAC values of antioxidants.
     

  4. Cranberries
    Cranberries have been tested by several important scientific studies and have been confirmed as one of the best food that helps prevent cancer, slow the growth of foodborne pathogens and lower the risk of urinary tract infections.

    According to Journal of Agriculture and Food Chemistry published in 2001, cranberries were found to have more antioxidants phenols when compared with 10 other commonly consumed fruits. These antioxidants are vital to protect human against certain types of cancers and also heart disease.

    A cup serving of whole cranberries is loaded with 8,983 ORAC values of antioxidants.

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