Scientific research shows that cancer, aging or other diseases are mostly related to the production of excessive free radicals. The research on antioxidation can effectively overcome its harm, so antioxidation is listed as one of the main research and development directions by health care products and cosmetics enterprises, and it is also one of the most important functional requirements in the market.
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Antioxidant vegetables and fruits
I. Vegetables
1, lotus root, ginger, rape, cowpea and taro have strong antioxidant effects;
2. Garlic, spinach, sweet pepper, beans, broccoli, green onions, white radish, carrots and Chinese cabbage have moderate antioxidant effects;
3. Potato, leek, onion, tomato, eggplant, cucumber, cauliflower, Chinese cabbage, wax gourd, towel gourd and garlic moss have weak antioxidant effect;
4. Lettuce, mung bean sprouts, leek, pumpkin, celery, yam and lettuce have the weakest antioxidant effect.
Second, fruit.
1, hawthorn, winter jujube, kiwi fruit, mulberry, strawberry, pomegranate, citrus, orange and lemon have strong antioxidant effects;
2. Cherry, apple, pineapple, banana, plum, litchi and grape have moderate antioxidant effects;
3. Grapefruit, mango, peach, cantaloupe and pear have weak antioxidant effects;
4. Cucumber, watermelon and persimmon have the weakest antioxidant activity.
Baidu encyclopedia-antioxidant
People's Network-antioxidant ranking of fruits and vegetables