A handful of blueberries a day is enough antioxidants day.
Salvia hispanica, commonly known as chia (/ˈtʃiːə/), is a species of flowering plant in the mint family,Lamiaceae, native to central and southern Mexico and Guatemala.[2] The sixteenth-century Codex Mendoza provides evidence that it was cultivated by the Aztec in pre-Columbian times; economic historians have suggested it was as important as maize as a food crop. It was given as an annual tribute by the people to the rulers in 21 of the 38 Aztec provincial states.[3] Ground or whole chia seeds still are used in Paraguay, Bolivia, Argentina, Mexico, and Guatemala for nutritious drinks and as a food source.[4][5]
Oxygen radical absorbance capacity (ORAC) is a method of measuring antioxidant capacities in biological samples in vitro.[1][2]
A wide variety of foods have been tested using this method, with certain spices, berries and legumes rated highly in extensive tables once published by the United States Department of Agriculture (USDA), but withdrawn in 2012 since no correlation between test results and biological activity could be determined,[3] stating that no physiological proof in vivo existed in support of the free-radical theory.
With nearly all vegetables, conventional boiling can reduce the ORAC value by up to 90%, while steaming retains more of the antioxidants
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