Antioxidant: Types and Sources

Know what antioxidant you eat.

Basically there are 3 types of antioxidant:

• PRIMARY. Now this is the type that prevents the formation of new free radicals (e.g superoxyde dismutase, glutation peroxydase)
• SECONDARY. This type catches free radicals thus prevents their chain reaction (e.g Vitamin C and E, beta-caroten)
• TERTIARY. It repairs biomolecular damage(s) caused by free radicals, so they don't attack free radicals directly (e.g DNA repair enzymes, methionin sulfocyde reductose)

Sources? They come from fruits and veggies, mainly. Cloves is ranked #1 for having the highest antioxidant content, followed by cinnamon, ginger, saffron, and chilli (surprisingly). Herbal plants' antioxidant compounds are flavonoid, coumarin, terpenoid, alkaloid, and glycoside.

But none of this compounds has matched the activity of Vitamin C, the queen of antioxidant! So eat whatever food has high Vitamin C value and you shouldn't be bothered to buy fancy antioxidant supplements, that's just my 2 cents.