Monica Carlsen and her team of 16 made a review of 3100 foods, beverages, spices, herbs and supplements used worldwide to determine antioxidant levels in each. The list below contains what details available in the report published in 22 January 2010 issue of Nutrition Journal . The determination used the modified FRAP (ferric-reducing ability of plasma) assay, which provides a good and fast total antioxidant analysis, although not sensitive to glutathione. Information not mentioned here can be found in my Sun-Star Cebu article entitled "." BEVERAGES The study involved 283 products, wet (coffee, tea, beer, wine, lemonades, etc.) and dry (coffee beans, dried tea leaves and powders) products included. Unprocessed tea leaves, tea powders and coffee beans contain the highest antioxidant values. Those rich in antioxidants include red wine (1.78-3.66 mmol/100g), pomegranate juice, prepared green tea (0.57-2.62 mmol/100g), grape juice, prune juice and black tea (0.75-1.21 mmol/100