Top 20 Foods with the Highest Antioxidant Properties

Last Updated on August 10, 2007 by Jimson Lee

Scientists believe that some antioxidants are more potent than others, and their potency can be affected by how they’re cooked or digested.

For example, the antioxidants in blueberries lose their potency when cooked, while the antioxidants in potatoes, artichokes, and tomatoes (not listed in the top 20) become moe potent when cooked.

If you’ve read Antioxidants: The Best Anti-aging Secret , the article didn’t list any particular foods.

Here is a list is the top 20 foods, in order of the highest antioxidant concentration from highest to lowest. If you want to really maximize your intake of disease fighting antioxidants, try coupling this list with my Top 20 foods to buy Organic!

1. small dried red beans
2. wild blueberries
3. red kidney beans
4. pinto beans
5. cultivated blueberries
6. cranberries
7. cooked artichokes
8. blackberries
9. prunes
10. raspberries
11. strawberries
12. red delicious apples
13. granny smith apples
14. pecans
15. sweet cherries
16. black plums
17. cooked russet potatoes
18. dried black beans
19. plums
20. gala apples