Category: Dietary antioxidants

Ferulic acid is a ubiquitous phenolic phytochemical, present in the seeds, leaves, and cell walls of most plants. Its name is derived from the giant fennel plant, *Ferula communis*, from which it was originally isolated. A potent antioxidant, this compound has attracted significant research interest for its role in health, nutrition, and even cosmetic applications.

Over a century after its discovery, ergothioneine, a unique sulfur-containing amino acid, continues to be an area of focused research for its significant antioxidant and anti-inflammatory properties. Humans cannot synthesize this compound and must obtain it through their diet, making it important to know what foods are high in ergothioneine.

According to research published in the journal Molecules, epigallocatechin gallate (EGCG), a specific type of epigallocatechin, accounts for over 50% of the catechins found in green tea leaves. This makes green tea one of the most potent and well-known dietary sources of this beneficial antioxidant, but it is far from the only one. Exploring other foods rich in this compound can diversify your diet and boost your antioxidant intake.

According to the Cleveland Clinic, just one cup of sliced strawberries provides more than 100% of your daily recommended intake of vitamin C. This popular fruit is also packed with a powerful array of polyphenols and other compounds, answering the question of what antioxidants are present in strawberries. The potent combination offers numerous health benefits beyond basic nutrition.

There is no official recommended daily intake (RDI) for ellagic acid established by health authorities. Average daily dietary consumption can vary significantly, with some older estimates suggesting an intake of around 44-55 mg among American adults meeting fruit and vegetable recommendations.

While boiling certain vegetables can reduce their quercetin content by up to 80%, the effect of heat on polyphenols is far more complex than simple destruction. The ultimate impact depends on a variety of factors, including the specific compound, the cooking method used, and the food matrix itself.

While the antioxidant resveratrol is famously associated with grapes and red wine, apples also contain this compound, though in significantly lower concentrations. A study published in *Frontiers in Nutrition* found that despite having less resveratrol per 100g than some other fruits, apples contribute to total daily intake due to their high consumption rate.

With an antioxidant capacity nearly double that of green tea, hydroxytyrosol is a potent polyphenol most famously found in olives. Learning *what has the most hydroxytyrosol?* is key to maximizing the health benefits associated with this natural compound, including anti-inflammatory and cardiovascular protection.

Hydroxytyrosol, one of nature's most potent antioxidants, has an impressive oxygen radical absorbance capacity (ORAC) value, significantly higher than vitamins C and E. Understanding **what foods contain hydroxytyrosol** is key to leveraging its health benefits, which are most notably linked to the Mediterranean diet.

While cucumbers contain approximately 123 nanomoles of glutathione per gram, they are not among the highest dietary sources of this powerful antioxidant. The question, **is cucumber rich in glutathione?**, is best answered by examining a broader nutritional strategy for boosting the body's master antioxidant.