Lemons contain unique flavonoid compounds that have antioxidant and anti-cancer properties. Of special interest in lemons have been flavonoids called flavonol glycosides, including many kaempferol-related compounds which have strong anti-inflammatory properties. One of the most interesting of the recent findings is that lemon increases the overall antioxidant levels of the body. http://www.livestrong.com/article/523617-does-lemon-water-contain-antioxidants/
Garlic has strong anti-inflammatory properties. One of the most interesting of the recent findings is that garlic increases the overall antioxidant levels of the body. https://www.ncbi.nlm.nih.gov/pubmed/16822206
Ginger, although all spices are good sources of antioxidants, ginger contains over 25 different ones all by itself! http://www.sciencedirect.com/science/article/pii/S030881460600481X
Turmeric, what gives turmeric its anti-oxidant nature is phenolic nature of its key ingredient – curcumins. Studies have shown that curcuminoids are very effective in scavenging free radicals and neutralize them. https://www.ncbi.nlm.nih.gov/pubmed/17569207
White Onion Onion and garlic were one of the first cultivated crops due to their long storage and portability. They could be dried and preserved for several months. At the present time, the Allium family has over 500 members, each differing in taste, form and color, but close in biochemical, phytochemical and neutraceutical content. Alliums have long been known to possess anti-bacterial and anti-fungal activities, and contain the powerful antioxidants, sulfur and other numerous phenolic compounds which are of great interest. https://link.springer.com/article/10.1007/s10068-014-0084-6
Beets contain a high concentration of polyphenols and betalains. Powerful all natural anti-oxidants.
Horseradish contains significant amounts of cancer-fighting compounds called glucosinolates, which increase the liver’s ability to detoxify carcinogens and may suppress the growth of tumors. Glucosinolates are responsible for the characteristic hot taste of horseradish, wasabi, and mustard, and two of the most abundant compounds in the horseradish root are sinigrin and gluconasturtiin. Once inside the body, glucosinolates are broken down into powerful derivatives called isothiocyanates and indoles, which are believed to be the main cancer-preventive contributors of horseradish. http://www.lifeextension.com/magazine/2009/11/horseradish-protection-against-cancer-and-more/page-01
Serrano and Habanero Peppers The compound responsible for the fiery sensation in peppers is capsaicin. Capsaicin is an odorless, tasteless natural antioxidant.