Latest Edit: Hector
Antioxidant is a substance (food, plant or mineral) that protects against oxidation and free radical damage. As oxidative stress appears to be an important part of many human diseases, antioxidants are used extensively in the prevention and treatment of a number of diseases.
The Prevention of Memory Loss and Progression to Alzheimer's Disease with B Vitamins, Antioxidants and Essential Fatty Acids: A Review of the Evidence J Orthomolecular Med 2012;Vol26(2)|
Foods High in Antioxidants
Food that is fresh and local will have the highest antioxidant level. Specific foods include:
- Fruit especially berries, citrus fruit and grapes.
- Vegetables such as brocolli and other dark green vegetables, tomatoes, carrots and spinach
- Spices such as garlic and onions.
- Other foods include whole grains, Green tea, red wine
Antioxidant Herbs include: 
The above list of herbs are not meant to provide medical advice. They are a list of herbs that have a common action. Talk to a naturopathic doctor before beginning any treatment regimen.
- It is possible to consume too many antioxidants, especially when taking supplements. High dose antioxidants can actually decrease activity of cell repair, whereas low-dose antioxidant consumption (i.e., from food) is often more beneficial. There are specific diseases and conditions where antioxidant supplementation is beneficial. Check with your naturopathic doctor if they are beneficial for you.
- ↑ http://en.wikipedia.org/wiki/Antioxidant
- ↑ Boon Heather, Smith Michael 2009 55 Most Common Medicinal Herbs: The Complete Natural Medicine Guide Second Edition Institute of Naturopathic Education and Research, CCNM Toronto.
- ↑ Godfrey Anthony, Saunders Paul, Barlow Kerry, Gowan Matt. 2011 Principles and Practices of Naturopathic Botanical Medicine, Advanced Botanical Medicine. V3 CCNM Press, Toronto
- ↑ (Jul 2010) Stem Cells'28(7):1178-85. tbr