articles > The power of antioxidants

• Vitamins A - apricots, carrots, dark green leafy vegetables, egg yolk, liver, kidney, milk, yellow/orange vegetables.
  
• Beta-carotenes - carrots, yellow and red vegetables, tomato, tomato sauce, paste, juice, watermelon, guava, grapefruit).
  
• Vitamin C - Blackcurrant, broccoli, citrus fruits, guava, parsley, peppers, pineapple, potatoes, raw cabbage, rosehips, strawberries.
  
• Bioflavonoids - Buck wheat, citrus fruits, skins of fruit, vegetables and soy products, green growing shoots of all plants.
  
• Vitamin E - almonds, beef, corn, egg yolk, nuts & seeds, sunflower seeds, wheat germ, whole grains, avocado, green leafy vegetables, tomato.
  
• Coenzyme Q10 - fish (mackerel, salmon, sardines), beef, peanuts, spinach.
  
• Selenium - alfalfa, brazil nuts, cashews, crab, eggs, fish, garlic, human breast milk, kidney, liver, mackerel, oyster, tuna, wholegrain cereals.
  
• Zinc – lean red meat (Beef), ginger, liver, milk, oyster, shell fish, fish, nuts and sunflower and pumpkin seeds, whole grains.
  
• Grape seed
  
• Pine bark
  
• Green tea
  
• Bilberry
  
• Gingko biloba
  
• Lipoic acid - liver, yeast.
  
• Lycopene - tomato juice, paste, sauce, watermelon, grapefruit, guava.