Antioxidents & phytochemicals

Cobe, Patricia
March 2006
FoodService Director;3/15/2006, Vol. 19 Issue 3, Special Section p4
Trade Publication
This article presents a foodservice purchasing guide to sources of antioxidants and phytochemicals. Vegetables and fruits are sources of vitamins A, C and E, fiber and several key minerals. But they also boast good amounts of antioxidants and phytochemicals. Blue and purple fruits and vegetables contain anthocyanins and phenolics--two antioxidants being studied for anti-aging bonuses. Green fruits and vegetables have several compounds that promote a healthy digestive tract and guard against cancer.


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