Vitamin A (Retinol), also synthesized by the body from beta-carotene, protects dark green, yellow and orange vegetables and fruits from solar radiation damage, and is thought to play a similar role in the human body. Carrots, squash, broccoli, sweet potatoes, tomatoes (which gain their color from the compound lycopene), kale, seabuckthorn, collards, cantaloupe, peaches and apricots are particularly rich sources of beta-carotene.
Vitamin C (Ascorbic acid) is a water-soluble compound that fulfills several roles in living systems. Important sources include citrus fruits (such as oranges, sweet lime, etc.), green peppers, broccoli, green leafy vegetables, black currants, strawberries, blueberries, seabuckthorn, raw cabbage and tomatoes. Linus Pauling was a major advocate for its use.
Vitamin E, including Tocotrienol and Tocopherol, is fat soluble and protects lipids. Sources include wheat germ, seabuckthorn, nuts, seeds, whole grains, green leafy vegetables, vegetable oil, and fish-liver oil. Alfa-Tocoferol is the main form in which Vitamin-E is consumed. Recent studies showed that some tocotrienol isomers have significant anti-oxidant properties.
^ Stocker R, Yamamoto Y, McDonagh AF, Glazer AN, Ames BN (1987). "Bilirubin is an antioxidant of possible physiological importance". Science235 (4792): 1043-6. doi:10.1126/science.3029864. PMID 3029864.
^ Data from Wu X, Beecher GR, Holden JM, Haytowitz DB, Gebhardt SE, Prior RL (2004). "Lipophilic and hydrophilic antioxidant capacities of common foods in the United States". J. Agric. Food Chem.52 (12): 4026-37. doi:10.1021/jf049696w. PMID 15186133.
^ Units are Total Antioxidant Capacity per serving in units of micromoles of Trolox equivalents.