Antioxidants play a crucial role in neutralizing free radicals, which are unstable molecules that can damage cells and contribute to various health issues.

Fresh berries, such as blueberries, strawberries, and raspberries, are rich in antioxidants that protect cells from damage.

The impact of cooking on antioxidant content varies depending on the cooking method and the specific vegetable. Some methods, like steaming, may preserve antioxidants better than others, such as frying.

Turmeric, commonly used in Indian cuisine, contains curcumin, a potent antioxidant with various health benefits.

There is no specific recommended daily intake of antioxidants as the requirement varies based on individual factors and dietary patterns.

Vegetable biryani, made with a variety of vegetables, spices, and herbs, is a good source of antioxidants.

Olive oil, particularly extra virgin olive oil, contains antioxidants that can withstand heat better than some other oils.

Consuming a variety of colorful fruits and vegetables provides a wide range of antioxidants.

Methi, also known as fenugreek leaves, is a good source of antioxidants and has various health benefits.

Antioxidants help protect cells from damage, which may reduce the risk of chronic diseases like heart disease and cancer.

Guava is a tropical fruit rich in antioxidants, including vitamin C and lycopene.

Simple changes like adding berries, nuts, seeds, or green tea to your daily routine can increase your antioxidant intake.

Turmeric contains curcumin, a powerful antioxidant with anti-inflammatory properties.

Steaming vegetables helps retain more antioxidants compared to boiling or frying.

Antioxidants help protect cells from damage, which may slow down the aging process and reduce the risk of age-related diseases.