Research Topic · Peer-Reviewed

Antioxidant-rich Foods

Antioxidant-rich foods are dietary sources that supply substantial quantities of compounds capable of neutralizing reactive oxygen and nitrogen species, thereby limiting oxidative damage to lipids, proteins, and nucleic acids. Fruits, vegetables, nuts, whole grains, legumes, teas, and many medicinal plants are chara…

Curated from this journal's research 📚 12 peer-reviewed articles cited Cited 73× across the literature 🔖 ISSN 2471-2140 🗓 Reviewed July 2026

Overview

Antioxidant-rich foods are dietary sources that supply substantial quantities of compounds capable of neutralizing reactive oxygen and nitrogen species, thereby limiting oxidative damage to lipids, proteins, and nucleic acids. Fruits, vegetables, nuts, whole grains, legumes, teas, and many medicinal plants are characteristic examples, owing their activity to phytochemicals such as polyphenols, flavonoids, phenolic acids, carotenoids, and vitamins C and E. Research in this area classifies these constituents by chemical family and mechanism, distinguishing radical-scavenging activity, metal-ion chelation, and induction of endogenous antioxidant enzymes. A major analytical focus is the measurement and comparison of total antioxidant capacity and total phenolic content across foods, beverages, and plant extracts, and the standardization of assays used to express these values. Investigators also study how cultivation, ripening, processing, drying, cooking, and storage modify antioxidant levels, sometimes generating compounds such as hydroxymethylfurfural that complicate interpretation. Beyond composition, the field considers bioavailability, the contribution of food matrices, and links between habitual intake of antioxidant-rich diets and protection against oxidative-stress-associated conditions, including aspects of aging. An enduring scholarly theme is the need to relate in vitro antioxidant measurements to genuine physiological effects, since chemical capacity does not directly predict outcomes after digestion and absorption.

Research published in this journal

12 peer-reviewed articles, ranked by relevance. Each links to its DOI.

How this research is being cited

The 12 articles above have been cited 73 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Jun 2026.

A sample of recent works citing this journal's research on Antioxidant-rich Foods, linking to each citing work.

Editorial oversight

Curated from peer-reviewed research published in Antioxidant Activity (ISSN 2471-2140).

Journal editorial board
Deepak Kasote · Qatar Mahmoudreza Ovissipour · United States Sudhiranjan Gupta, Ph.D. · United States

This page summarises published research for orientation; it is not medical or professional advice.