Naturally occurring antioxidants include:
• vitamin C (ascorbic acid) in citrus fruits, green peppers, broccoli, green leafy vegetables, strawberries, raw cabbage and potatoes
• vitamin E in wheat germ, nuts, seeds, whole grains, green leafy vegetables, vegetable oils like canola and soya bean (the antioxidants present in vitamin E are called tocopherols)
• β-carotene in carrots, squash, broccoli, sweet potatoes, tomatoes, kale, cantaloupe melon, peaches and apricots
• selenium in fish, shellfish, red meat, eggs, grains, chicken and garlic.