What food has hydrogen peroxide naturally?

January 6, 2026 •

3 min read

According to scientific studies, hydrogen peroxide is a ubiquitous component of beverages and plant-derived foods, often generated through the autoxidation of compounds like polyphenols and ascorbic acid. While most people associate hydrogen peroxide with cleaning and disinfecting, it is also ingested daily in low concentrations from various natural food sources. The presence of this compound in food is usually balanced by its rapid breakdown by the body's natural enzymes.

Quick Summary

Natural and cooked foods contain low concentrations of hydrogen peroxide, created during autoxidation of polyphenols and enzymes. Honey, fresh milk, tea, coffee, and certain vegetables are notable examples. The body's enzymes quickly neutralize these small amounts. These low, dietary doses may even have beneficial effects, such as acting as antimicrobial agents.

Key Points

Honey contains hydrogen peroxide: Produced by the enzyme glucose oxidase, H2O2 is responsible for some of honey's antimicrobial benefits.
Fresh milk has natural H2O2: The enzyme xanthine oxidase in unpasteurized milk generates low levels of H2O2, which are eliminated through pasteurization.
Cooked vegetables can generate H2O2: Cooking inactivates protective enzymes, allowing for the formation of H2O2 through autoxidation of compounds like phenolics.
Tea and coffee contain H2O2: Brewing these beverages, which are rich in polyphenols, leads to the natural generation of hydrogen peroxide.
The body neutralizes ingested H2O2: Humans are equipped with enzymes like catalase that quickly break down the small amounts of H2O2 found in food.
Low dietary H2O2 can be beneficial: In small doses, hydrogen peroxide can act as an antimicrobial agent and signaling molecule in the digestive tract.
High-concentration H2O2 is dangerous: Ingesting high-concentration H2O2 for unproven health purposes is toxic and lacks scientific support.
Concentration is influenced by preparation: Factors like cooking, brewing time, and exposure to air can all affect the amount of H2O2 present in a food item.

Naturally Occurring Hydrogen Peroxide in Everyday Foods

Many common foods and beverages contain naturally occurring hydrogen peroxide (H2O2) in low, harmless concentrations. This is not the industrial-strength chemical but rather a natural byproduct of certain biological processes, primarily the autoxidation of compounds like polyphenols and ascorbic acid. Understanding which foods contain H2O2 can provide interesting insight into food science and digestion.

Milk and Dairy Products

Fresh milk, including human breast milk, contains naturally occurring hydrogen peroxide due to the enzyme xanthine oxidase. This provides an antimicrobial defense. Pasteurization eliminates this H2O2, so commercially processed milk does not contain it.

Honey

Honey is another significant natural source, known for its antimicrobial properties. Bees add the enzyme glucose oxidase, which produces hydrogen peroxide when honey is diluted. The concentration varies by honey type and age.

Cooked and Processed Vegetables

Cooking vegetables can generate hydrogen peroxide. Heating inactivates enzymes like catalase that break down H2O2 in raw produce. This allows H2O2, produced by the autoxidation of phenolics during cooking, to accumulate. Cooked broad beans, broccoli, onion, and leek have shown notable concentrations.

Tea, Coffee, and Other Beverages

Many beverages, including green and black teas and coffee, contain H2O2 from the autoxidation of polyphenols during brewing. The concentration can increase with exposure to air. Adding milk can reduce H2O2 levels. Fruit juices and some alcoholic drinks also contain trace amounts from oxidation.

The Role of Hydrogen Peroxide in Our Diet

The low levels of hydrogen peroxide in food are not considered harmful. The human body produces H2O2 naturally and has enzymes like catalase to break it down. These small amounts may have signaling roles and contribute to antimicrobial effects in food. However, ingesting high concentrations of food-grade H2O2 for health benefits is dangerous and lacks scientific support.

Comparison of Foods with Naturally Occurring H2O2

The presence of hydrogen peroxide in food is natural, resulting from enzymatic reactions or compound autoxidation. However, ingesting high concentrations of food-grade H2O2 for health benefits is dangerous and lacks scientific support. It's crucial not to confuse these dietary levels with the risks of ingesting concentrated solutions. For a detailed table comparing foods with naturally occurring H2O2, including primary sources and factors affecting concentration, see {Link: MDPI website https://www.mdpi.com/1422-0067/26/7/3397}.

Conclusion

Hydrogen peroxide's presence in many foods is natural, stemming from enzymatic reactions or compound autoxidation. These low concentrations are harmless, managed by the body's natural defenses, and play minor roles in food chemistry and microbial defense. It's important not to confuse these dietary levels with the risks of ingesting concentrated solutions.

Natural Sources of Hydrogen Peroxide in Your Diet

Natural sources of hydrogen peroxide in your diet include honey, fresh milk, cooked vegetables like broad beans and broccoli, tea and coffee, certain fruits such as oranges and strawberries, red wine, and infusions of herbs and spices. These occur due to enzymatic activity or the autoxidation of compounds like polyphenols and ascorbic acid. For further details, refer to {Link: MDPI website https://www.mdpi.com/1422-0067/26/7/3397}.

Frequently Asked Questions

The primary source is the enzyme glucose oxidase, secreted by bees. When diluted with water, this enzyme is activated and produces hydrogen peroxide, which contributes to honey's antibacterial properties.

No, the minuscule amounts of naturally occurring hydrogen peroxide in food are not harmful. The human body efficiently breaks down these low concentrations using enzymes like catalase.

No, the pasteurization process involves heat that inactivates the xanthine oxidase enzyme responsible for producing hydrogen peroxide in fresh milk. Therefore, commercially pasteurized milk does not contain it.

During cooking, heat destroys the enzymes that typically degrade hydrogen peroxide. This allows H2O2 to accumulate as a byproduct of the autoxidation of polyphenols and other compounds in the vegetable.

Adding lemon, or other citrus fruits, lowers the pH of the tea. Since the autoxidation of polyphenols that generates H2O2 is pH-dependent, a lower pH results in less hydrogen peroxide production.

No, absolutely not. Ingesting food-grade hydrogen peroxide at high concentrations is highly toxic and extremely dangerous. Any supposed health benefits are medically unproven and should be avoided.

The body quickly metabolizes and degrades the small amounts of hydrogen peroxide from food. Enzymes in saliva and the digestive tract, particularly catalase, rapidly break it down into water and oxygen.