Potato Carrot Tomato Broccoli Mange-tout Choy Sum Pineapple Banana Grape Apple Kiwi Orange Strawberry
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Antioxidant capacity (as the FRAP value); ^ol 100 g-1 fresh weight wet
Figure 6 Antioxidant capacity varies among different fruits and vegetables. FRAP, Ferric Reducing/Anti-oxidant Power.
Antioxidant defense, therefore, is likely to be optimized through a balanced intake of a variety of antioxidants from natural sources rather than by pharmacological doses of one or a few antioxidants.
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