Comparison of antioxidant potency of commonly consumed polyphenol-rich beverages in the United States.

By N. Seeram, M. Aviram, Yanjun Zhang, S. Henning, Lydia Feng, M. Dreher, D. Heber. Journal of Agricultural and Food Chemistry, 2008

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A Review of the Antioxidant Mechanisms of Polyphenol Compounds Related to Iron Binding (2009, background): “Polyphenols are found in green [2, 3] and black teas [4, 5], coffee [6], fruits [7, 8], fruit juices [9–11], vegetables [12, 13], olive oil [14, 15], red and white wines [16, 17], and chocolate [18], and are found in medium to high milligram quantities per serving for all of these foods (Figs.”
Assessment of antioxidant capacity in vitro and in vivo. (2010, neutral): “The TAC database for vegetables, fruits, beverages, spices, and other food stuff has been measured by ORAC, TEAC, TRAP, TOSC, and FRAP methods to investigate the role of dietary antioxidants [81,118–120].”
Nutritional components and anti-oxidant capacity of ten cultivars and lines of cactus pear fruit (Opuntia spp.) (2011, neutral): “Cactus pear fruit juices contained at least twice the AC of strawberry, plum, orange, grapefruit, red and white grape, kiwifruit, apple, pear and tomato and comparable to red wine and pomegranate, Concord grape, blueberry and black cherry juices (Seeram et al., 2008).”