Content of redox-active compounds (ie, antioxidants) in foods consumed in the United States.

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How researchers see this paper

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The strawberry: composition, nutritional quality, and impact on human health. (2012, neutral): “Several researchers have published lists of total antioxidant capacity (TAC) values of numerous foods, using their own food sources and methodologies [5,6,41,42].”
Influence of cultivation techniques on productivity and fruit quality of some Vaccinium and Rubus taxa (2008, background): “Halvorsen et al. (2006) reported that blackberry is at the top of more than 1000 antioxidant foods consumed in the United States.”
The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide (2010, methodology): “The FRAP assay of Benzie and Strain [13] was used with minor modifications that allowed quantification of most water- and fat-soluble antioxidants [16,17].”