¡Antioxidantes por montones!
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En esta galería te presentamos algunos alimentos que puedes incluir en tu dieta diaria para agregar un plus de antioxidantes. Disfrútalos.
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Si te interesa conocer más sobre los antioxidantes, o sobre algunos artículos de los que hablamos en el artículo, puedes checar esta bibliografía del tema:
Rodríguez-Morató, J., Xicota, L., Fitó, M., Farré, M., Dierssen, M., & de la Torre, R. (2015). Potential role of olive oil phenolic compounds in the prevention of neurodegenerative diseases. Molecules, 20(3), 4655-4680.
McKay, D. L., Chen, C. Y. O., Zampariello, C. A., & Blumberg, J. B. (2015). Flavonoids and phenolic acids from cranberry juice are bioavailable and bioactive in healthy older adults. Food chemistry,168, 233-240.
Thaipong, K., Boonprakob, U., Crosby, K., Cisneros-Zevallos, L., & Byrne, D. H. (2006). Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. Journal of food composition and analysis,19(6), 669-675.
Lee, J. W., Lee, J. H., Yu, I. H., Gorinstein, S., Bae, J. H., & Ku, Y. G. (2014). Bioactive compounds, antioxidant and binding activities and spear yield of Asparagus officinalis L. Plant foods for human nutrition, 69(2), 175-181.
Moeenfard, M., Rocha, L., & Alves, A. (2014). Quantification of caffeoylquinic acids in coffee brews by HPLC-DAD. Journal of analytical methods in chemistry, 2014.
Pellegrini, N., Serafini, M., Colombi, B., Del Rio, D., Salvatore, S., Bianchi, M., & Brighenti, F. (2003). Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays. The Journal of nutrition,133(9), 2812-2819.
Li, C., Huang, W. Y., Wang, X. N., & Liu, W. X. (2013). Oxygen radical absorbance capacity of different varieties of strawberry and the antioxidant stability in storage. Molecules, 18(2), 1528-1539.