We interpret the elevated concentration of antioxidants observed in several dried herbs compared to fresh samples, as a normal consequence of the drying process leaving most of the antioxidants intact in the dried end product. When classifying the samples into the three main classes the difference in antioxidant content between plant- and animal-based foods become apparent. Among them are supplements containing anthocyanins, vitamin C, green tea powder and multivitamins and multi-antioxidant tablets.
This is the most antioxidant rich category in the present study and is also the category with largest variation between products. In fruits, procured in 8 different countries, the antioxidant content varies from 0.02 mmol/100 g for watermelon to 55.5 mmol/100 g in the yellow pith of Spanish pomegranate. Among grains and grain products, buckwheat, millet and barley flours are the flours with the highest antioxidant values in our study (Table (Table3),3 ), while crisp bread and whole meal bread with fiber are the grain products containing most antioxidants.
Fifty-four different types of prepared coffee variants procured from 16 different manufacturers showed that the variation in coffees are large, ranging from a minimum of 0.89 mmol/100 g for one type of brewed coffee with milk to 16.33 mmol/100 g for one type of double espresso coffee, the highest antioxidant value of all prepared beverages analyzed in the present study. The high mean value of plant-based foods is due to a minority of products with very high antioxidant values, found among the plant medicines, spices and herbs. Our results show large variations both between as well as within each food category; all of the food categories contain products almost devoid of antioxidants (Table (Table1).1 ). Please refer to Additional file 1 , the Antioxidant Food Table, for the FRAP results on all 3139 products analyzed.
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