Our bodies naturally produce free radicals, which are molecules that "steal" electrons from healthy body cells, altering or damaging them in the process. Antioxidants are substances that neutralize free radicals by donating one of their own electrons, an act that stops the free radicals' attack. According to the Harvard School of Public Health, consuming foods high in antioxidants may slow the process of aging and prevent the cell damage caused by free radicals.
Beans
When the USDA measured the antioxidant levels in everyday foods, beans claimed many of the top spots. Small red beans and red kidney beans both have a total antioxidant capacity of over 13,000 per serving, and pinto beans are not far behind, with an 11,864 total antioxidant capacity per serving. In comparison, gala apples have a 3,903 antioxidant capacity and are considered a large source of antioxidants.
Berries
While wild blueberries are clearly the most antioxidant-rich berry with a total capacity of 13,427 per serving, all berries are an efficient source of free-radical fighting antioxidants. Strawberries, raspberries, blackberries, cranberries and farmed blueberries have antioxidant capacities ranging from 6,000 to 9,000 per serving, which puts them among the 10 largest food-based suppliers of antioxidants to the human body.
Nuts
Whether raw or roasted, nuts are an excellent source of antioxidants, and pecans are the most densely packed supplier. Each 1-ounce serving of pecans has a total antioxidant capacity of 5,095, placing them among the USDA's top 20 antioxidant-rich foods. While not as densely packed as pecans, almonds are an excellent source of antioxidants, as are Brazilian nuts and cashews.
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