Open Access Highly Accessed Research

The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide

Monica H Carlsen1, Bente L Halvorsen1, Kari Holte1, Siv K Bøhn1, Steinar Dragland2, Laura Sampson3, Carol Willey3, Haruki Senoo4, Yuko Umezono4, Chiho Sanada4, Ingrid Barikmo5, Nega Berhe1, Walter C Willett3, Katherine M Phillips6, David R Jacobs17 and Rune Blomhoff1*

Author Affiliations

1 Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Oslo, Norway

2 The Norwegian Institute for Agricultural and Environmental Research Bioforsk Øst Apelsvoll, Kapp, Norway

3 Department of Nutrition, Harvard School of Public Health, Boston, Massachusetts, USA

4 Department of Cell Biology and Morphology, Akita University Graduate School of Medicine, Akita City, Japan

5 Faculty of Health, Nutrition and Management, Akershus University College, Lillestrøm, Norway

6 The Biochemistry Department, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA

7 The Division of Epidemiology and Community Health, School of Public Health, University of Minnesota, Minneapolis, USA

For all author emails, please log on.

Nutrition Journal 2010, 9:3  doi:10.1186/1475-2891-9-3

Published: 22 January 2010

Additional files

Additional file 1:

The Antioxidant Food Table, Carlsen et al. 2010. the main results of the present study; the table includes all the 3139 products with product descriptions, details and antioxidant analysis results, categorized into 24 categories and arranged alphabetically within each category.

Format: PDF Size: 615KB Download file

This file can be viewed with: Adobe Acrobat Reader

Open Data