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Fruits and vegetables are the major source of dietary antioxidants. The highest concentrations are found in the most deeply or brightly colored fruits and vegetables. In addition, many other foods are fortified with antioxidant vitamins. Good sources of various antioxidants include:

• Vitamin C. Fruits (especially citrus fruits and juices) and vegetables (e.g., green peppers, cabbage, spinach, broccoli, kale, tomatoes)
  
  
• Vitamin E. Apricots, whole grains, nuts, seeds, fish oils, unsaturated vegetable oils, avocado, wheat germ, salad dressings
  
  
• Carotenoids. Liver, egg yolk, milk, butter, and yellow, orange, red and deep-green fruits and vegetables
  
  
• Selenium. Garlic, seeds, Brazil nuts, meat, eggs, poultry, seafood, whole grains (the amount in plant sources varies according to the content of the soil)
  
  
• Lycopene (a type of carotenoid). Tomatoes and tomato products, papaya, apricots, pink grapefruit, blood oranges
  
  
• Flavonoids. Grapes, peanuts, soy, tea, wine

Scientists have developed a measure known as an Oxygen Radical Absorbence Capacity (ORAC) score to determine the antioxidant potential of various foods. The higher the food scores, the greater the likelihood of antioxidant activity and the better at helping to fight disease (e.g., heart disease, cancer). The American Dietetic Association lists several examples, including:

Antioxidant supplements also are available, but experts generally urge people to avoid them. There has not been enough research conducted to determine whether or not antioxidant supplements can help prevent disease. People are urged to use extreme caution in taking supplements and to consult a physician before doing so.

Rather than taking supplements, people are urged to eat a well-balanced diet that provides an adequate amount of antioxidants and other nutrients vital to good health. It is important to note that a lack of essential nutrients can damage DNA as much as free radicals.