Broccoli is a member of the Brassica genus of vegetables, high
in phytochemicals. Other members include bok choy, brussels
sprouts, cabbage, kale, kohlrabi, mustard greens and turnips.
Photo by Radek Bayek | SXC. This glossary is protected by
copyright and cannot be reproduced in whole or part. An enzyme
or other organic molecule that reduces the rate of particular
oxidation reactions and can counteract the damaging effects of
oxygen in tissues. Although the term technically applies to
molecules reacting with oxygen, it is often applied to molecules
that provide protection from any free radical (i.e., a molecule
with an unpaired electron). While new foods seem to appear every
day touting higher levels of antioxidants (the latest is the
açaí berry from the rainforests of Brazil), the highest level of
antioxidant foods generally found in supermarkets are, in order
of strength: undutched cocoa powder; bittersweet chocolate
(particularly that which has 85% or more in cocoa solids); white
tea; green rooibos tea; g