Food is always the best option for your antioxidants as they are balanced out with other nutrients for overall health.

Balance is the key. Too much of one type of antioxidant can be problematic. For example, selenium works as an antioxidant in the body, but excess selenium can become an oxidant. Very high levels of vitamin C can increase the risk of kidney stones and digestive upset.

Red Foods - a major red antioxidant, lycopene, protects the heart and blood vessels from damage.

Watermelon, Strawberries, Raspberries, Tomato, Red Capsicum, Beetroot, Radish

Yellow & Orange Foods - containts carotenoids, which can convert to Vitamin A.  Protect your eye from deterioration and age-related damage.

Lemons, apricots, oranges, butternut pumpkin, sweetcorn, carrots, pineapples, 

White Foods - Anti-microbial, anti-bacterial and anti-fungal properties, supporting immune function.

Pears, mushrooms, cauliflower, onions, turnips, potatoes, garlic

Green Foods - Potent anti-cancer properties cruciferous vegetables have antioxidants called indoles.  Indoles are currently being studied as an add-on or alternative to chemotherapy!

Broccoli, Kiwi Fruit, Limes, Avocado, Leafy Greens, Asparagus, Spinach

Purple/Blue foods - Containing anthocyanins which protect cells from inflammation and damage.  Reducing risk of heart disease and stroke. 

Blueberries, blackberries, plums, eggplant, elderberries, figs, purple cabbage