Antioxidant

• Retinol (Vitamin A or beta-carotene) has been discovered to protect dark green, yellow and orange vegetables and fruits from solar radiation damage, and is thought to play a similar role in human body. Carrots, squash, broccoli, sweet potatoes, tomatoes, kale, collards, cantaloupe, peaches and apricots are particularly rich sources of beta-carotene.
• Ascorbic acid (Vitamin C) is a water-soluble compound that fulfills this role, among others, in living systems. Important sources include citrus fruits (like oranges, sweet lime, etc.), green peppers, broccoli, green leafy vegetables, strawberries, raw cabbage and tomatoes.
• Vitamin E (tocopherol) is fat soluble and protects lipids. Sources include wheat germ, nuts, seeds, whole grains, green leafy vegetables, vegetable oil and fish-liver oil.
• Selenium best obtained through foods, as large doses of the supplement form can be toxic. Good food sources include fish, shellfish, red meat, grains, eggs, chicken, garlic, and brazil nuts. Vegetables can also be a good source if grown in selenium-rich soils.