Antioxidants

Antioxidants - Natural Exogenous, Endogenous and Dietary Antioxidants

There are many substances that are broadly considered to be antioxidants or have antioxidant-like properties. This would include both direct and indirect effects on numerous reactions required to neutralize substances like superoxide hydroxyl radical, hydrogen peroxide, and singlet oxygen.

Vitamins and vitamin-like substances	Minerals
Vitamin A	Zinc
Vitamin C	Copper
Vitamin E	Manganese
Vitamin B2 (riboflavin)	Selenium
Alpha carotene
Beta carotene	Amino Acids and Peptides
	Histidine
Endogenous Enzymes	Taurine
Coenzyme Q10	Carnosine
Lipoic acid	N-acetyl-cysteine
	Glutathione

Phytochemicals - source
Proanthocyanidins - grape skin/seed extract
Pycnogenol - pine bark extract
Silymarin - milk thistle extract
Quercetin - a bioflavonoid
Rutin - quercetin breakdown product
Lycopene - tomato products
Lutein - yellow vegetables
Oltipraz - cruciferous vegetables
Resveratrol - grape/red wine
Dithiolthiones - cruciferous vegetables
Limonene - citrus
Apigenin - red bell pepper
Catechins - green tea
Indol 3 carbinol - cruciferous vegetables
Ellagic acid - berries
Epigallocatechin gallate (EGCG) - green tea
Phenethyl isothiocyanates - cruciferous vegetables
Bioflavonoids - citrus
Carnosol - rosemary
Sesamol - sesame seeds

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