Antioxidants are found in certain foods that neutralize free radicals. These include the nutrient antioxidants, vitamins A, C and E, and the minerals copper, zinc and selenium.
Other dietary food compounds, such as the photochemicals in plants and zoochemicals from animal products, are believed to have greater antioxidant effects than either vitamins or minerals. These are called the non-nutrient antioxidants and include photochemicals such as lycopenes in tomatoes, and anthocyanins found in cranberries.
Generally, the deeper and richer the color of fruits and vegetables is, the higher the quantity of antioxidants.
However, the color rule of thumb does not apply to varieties of tea. The darker the variety of tea is, the lower its antioxidant concentration, because it has been oxidized.
Fruit juice contains antioxidants, but not as much as the fruits from which they are made, since the antioxidants are concentrated in the skins and pulps.