Antioxidants

If a food or beverage makes your tongue feel like all the moisture has been sucked out of it, it could be because it’s rich in tannins. These compounds, produced by plants to protect themselves, may also protect us from inflammation, microbes, and free radical damage. But some people see tannins as antinutrients, compromising our ability to absorb minerals and protein. So what’s the truth about these common and strong-tasting phytochemicals?

Bitterness is the bane of any child (or adult!) told to eat their veggies. And many bitter plants are also poisonous. But it turns out that some bitter foods have a lot going for them — including major health benefits like improved digestion and lower rates of chronic illness. So what is it that makes these foods so special — and how can you learn to love them?

Lycopene is a nutrient that has only recently received the attention it deserves. One of the most potent anti-inflammatory antioxidants, lycopene appears to protect against a staggering array of chronic conditions, including cancer, heart disease, male infertility, and cognitive decline. But there are precious few dietary sources of this wonderful nutrient, and there are questions about its bioavailability. How much lycopene do you need, and what are the best sources?

If you believe the hype, CoQ10 is a wonder supplement that can do everything from helping athletes recover faster to giving tired people more energy to slowing down the aging process. But how much science is there to back up these claims? What does CoQ10 do in the body, and what happens when it’s in short supply? And can we get it from food, or is supplementation the way to go?