Study: Where the antioxidants are

06/21/2004 | Chicago Sun-Times (free registration)

Antioxidants have been shown to help neutralize free radicals, those damaging molecules that play a roll in the development of cancers, heart disease and other illnesses, but which foods are the best sources? According to a new study, red beans are the single best source of antioxidants on a per-serving basis. Other lesser-known sources include artichokes, pecans, Russet potatoes and cinnamon.

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