Food in the form of fruits and vegetables is, and must remain, primarily our main resource of antioxidants (vitamins A and C, vitamin E, carotenoids, glutathione). It is worth remembering that these foods do not present by chance such a wide range of colors. This is particularly due to the presence of antioxidant pigments (mainly polyphenols) that these foods have developed to guard against the enormous production of oxidants produced during photosynthesis. The more a fruit tends to a red or dark blue color, the more its polyphenol content will be important. In general, the more your plate will be colored, the wider will be the panoply of polyphenols ingested.