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|Food Name||Vit A||Vit C||Vit E||Selenium||Vit B6||Vit B12||Folate||
|Milk, cow's, fluid, whole||28||0||0||4||0||0||5||
|Milk, cow's, fluid, whole, low-sodium||28||1||0||2||0||0||5||
|Milk, calcium fortified, cow's, fluid, whole||28||0||0||4||0||0||5||
|Milk, calcium fortified, cow's, fluid, 1% fat||58||0||0||3||0||0||5||
|Milk, calcium fortified, cow's, fluid, skim or nonfat||137||1||0||2||0||0||5||
|Milk, cow's, fluid, other than whole ("lowfat")||57||0||0||3||0||0||5||
|Milk, cow's, fluid, 2% fat||55||0||0||3||0||0||5||
|Milk, cow's, fluid, acidophilus, 1% fat||58||0||0||3||0||0||5||
|Milk, cow's, fluid, acidophilus, 2% fat||55||0||0||3||0||0||5||
|Milk, cow's, fluid, 1% fat||58||0||0||3||0||0||5||
|Milk, cow's, fluid, skim or nonfat, 0.5% or less butterfat||61||0||0||3||0||1||5||
|Milk, cow's, fluid, filled with vegetable oil||2||1||0||2||0||0||5||
from the National Institutes of Health
Antioxidants are substances that may protect your cells against the effects of free
radicals. Free radicals are molecules produced when your body breaks down food,
or by environmental exposures like tobacco smoke and radiation. Free radicals can
damage cells, and may play a role in heart disease, cancer and other diseases.
ANTIOXIDANTS and Cancer Prevention
Antioxidants neutralize free radicals as the natural by-product of normal cell processes.
Free radicals are molecules with incomplete electron shells which make them more
chemically reactive than those with complete electron shells. Exposure to various
environmental factors, including tobacco smoke and radiation, can also lead to free
radical formation. In humans, the most common form of free radicals is oxygen. When
an oxygen molecule becomes electrically charged or “radicalized” it tries to
steal electrons from other molecules, causing damage to the DNA and other molecules.
Over time, such damage may become irreversible and lead to disease including cancer.
Antioxidants are often described as “mopping up” free radicals, meaning they neutralize
the electrical charge and prevent the free radical from taking electrons from other
How to use the DietGrail food database to find foods rich in ANTIOXIDANTS
This food database provides the contents of the following antioxidants: Vitamin
A, Vitamin C, Vitamin E, Selenium, Vitamin B6, Vitamin B12 and Folate as well as
fat, carbohydrate and protein calorie ratios of approximately 7,000 food items.
A food's mineral and vitamin contents are displayed in charts to allow easy evaluation
of its nutrition. You can use these vitamin and mineral charts to choose the most
nutrient-dense and antioxidant-rich foods and avoid foods with empty calories.
Click on any of the column headers to sort foods.
In addition, the calorie pie chart shows the contribution of fat, carb and protein
to the food's total calorie.
Foods can be searched by name and sorted by antioxidant contents to help you find
the most appropriate foods.
- The contents of all antioxidants and other nutrients are calculated per 100g of
- Vitamins A, B12, Folate and Selenium are in mcg.
- Vitamins B6, E and C are in mg.
- Click on column header to sort foods by name or by antioxidant content.
- Pie chart shows relative contributions to total calories from carbohydrate, protein
and fat (and alcohol, if exists).
- The mineral and vitamin charts show the relative contents of minerals and vitamins
of each food. The higher the bubble, the higher mineral or vitamin content a food
has relative to other foods. The larger the bubble, the greater the mineral or vitamin
content relative to the Recommended Daily Allowances.
Additional Information about ANTIOXIDANTS
from the National Institutes of Health
Oxidation—one of the body's natural chemical processes—can produce "free radicals,"
which are highly unstable molecules that can damage cells. For example, free radicals
are produced when the body breaks down foods for use or storage. They are also produced
when the body is exposed to tobacco smoke, radiation, and environmental contaminants.
Free radicals can cause damage, known as "oxidative stress," which is thought to
play a role in the development of many diseases, including Alzheimer's disease,
cancer, eye disease, heart disease, Parkinson's disease, and rheumatoid arthritis.
In laboratory experiments, antioxidant molecules counter oxidative stress and its
The body can produce its own antioxidants and also obtain them from food. Antioxidants
are abundant in vegetables and fruits and are also found in grain cereals, teas,
legumes, and nuts. Examples of antioxidants include folate, selenium, vitamins B6,
B12 and vitamins A, C and E. Many antioxidants are also available as dietary supplements.
Current Researches on ANTIOXIDANTS
Because antioxidants are widely used, and because there is laboratory and observational
evidence of potential health benefits, antioxidants are the subject of extensive
research across NIH, including recent NCCAM-sponsored studies that have been investigating:
Three antioxidant regimens—Ginkgo biloba, alpha-lipoic acid/essential fatty acids,
and vitamin E/selenium—as potential treatments for multiple sclerosis
Lipoic acid, an antioxidant used in the treatment of diabetic neuropathy, to improve
blood vessel reactivity and decrease oxidative stress in people with high cholesterol
The safety of the vitamin E supplement gamma-tocopherol in healthy people and those
with asthma and allergies
The combination of vitamins E and C to enhance airway antioxidant levels in people
with allergic asthma and reduce the incidence of preeclampsia among pregnant women
with chronic hypertension or a history of preeclampsia/eclampsia
Alpha-lipoic acid and fish oil to slow the progression of Alzheimer's disease
Whether alpha-tocopherol (vitamin E) supplementation affects the progression of
carotid atherosclerosis (narrowing or hardening of the carotid artery) in patients
with coronary artery disease
The safety and efficacy of vitamin E in slowing the rate of cognitive and functional
decline in older persons with Down syndrome.
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