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Antioxidants can be found in many foods, including fruits and vegetables, nuts, grains, some meats, poultry and fish, tea and red wine: 1  Vitamin A and carotenoids are found in carrots, squash, broccoli, tomatoes, peaches, apricots and other brightly colored fruits.
In the following discussion, the term antioxidant refers mainly to non-nutrient compounds in foods, such as polyphenols, which have antioxidant capacity in vitro and so provide an artificial index of antioxidant strength â the ORAC measurement.any common foods contain rich sources of polyphenols which have antioxidant properties only in test tube studies. As interpreted by the Linus Pauling Institute, dietary polyphenols have little or no direct antioxidant food value following digestion.