In the previous slide, you know clearly about antioxidants and how they works. here are some antioxidants:

Antioxidants are classified into two broad divisions, depending on whether they are soluble in water (hydrophilic) or in lipids (hydrophobic).

In general, water-soluble antioxidants react with oxidants in the cell cytosol and the blood plasma, while lipid-soluble antioxidants protect cell membranes from lipid peroxidation.

These compounds may be synthesized in the body or obtained from the diet.

Carotenoids are organic pigments that are naturally occurring in the chloroplasts and chromoplasts of plants and some other photosynthetic organisms like algae, some bacteria, and some types of fungus. in corn, egg yolk, and other foods with yellow color. cannot synthesize Lutein is obtained by animals directly or indirectly, from plants

Flavonoid beside antioxydation function Flavonoids might induce mechanisms that affect cancer cells and inhibit tumor invasion. found in strawberries and green and black teas,apples, beans, onions.

Uric acid is by-far the highest concentration antioxidant in human blood. beef, pork, poultry, fish and seafood, green peas,

Ascorbic acid : Papaya, Orange, Strawberry, Tomato, Grape, Chili pepper Broccoli ...

Glutathione Avocado Asparagus Broccoli Garlic Raw Eggs Spinach tomatoes

bơ măng tây bông cải xanh tỏi trứng sống rau bina cà chua

may reduce cancer development

vitamin E refers to a group of eight fat-soluble compounds that include both tocopherols and tocotrienols

α-Tocopherol is an important antioxidant

Wheat germ oil

Sunflower oil

Safflower oil

Nuts and nut oils, like almonds and hazelnuts[note 2]

Palm oil[34]

High-value green, leafy vegetables: spinach, turnip,

beet, collard, and dandelion greens[note 3]

Avocados

Asparagus[note 4]