One reason fruits and vegetables are so good for us is that they contain antioxidant compounds that combat the oxidant free radicals linked to aging and disease. But all plants are not equal, in this healthy regard, and some have far more antioxidant content. When making a salad, for example, spinach, arugula, or red leaf lettuce may provide twice the antioxidants as butterhead lettuce. Choosing purple cabbage over green, or red onions over white can also boost the salad’s antioxidant power.
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Vegetables and herbs offer a soothing suite of nutrients and antioxidants that can help the body resist disease. Julia Sudnitskaya/Shutterstock
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Michael Greger
Author
Michael Greger, MD, FACLM, is a physician, New York Times bestselling author, and internationally recognized professional speaker on a number of important public health issues. He has lectured at the Conference on World Affairs, the National Institutes of Health, and the International Bird Flu Summit, testified before Congress, appeared on “The Dr. Oz Show” and “The Colbert Report,” and was invited as an expert witness in defense of Oprah Winfrey at the infamous “meat defamation” trial. This article was originally published on NutritionFacts.org
