Lettuce is one of the indispensable vegetables in the Mediterranean diet. It is rich in antioxidant components and is a food that is extremely beneficial to human health.
However, not all lettuce varieties have the same antioxidant effects. A recent study from the University of the Basque Country in Spain shows that the color of the vegetable leaves determines their antioxidant strength. The study indicates that red-leaf lettuce has stronger antioxidant capabilities than green-leaf lettuce. The findings of this research were published in the latest issue of the "Journal of Agricultural and Food Chemistry".
Due to continuous contact with the outside world, including factors such as respiration (oxidation reactions), environmental pollution, and radiation exposure, the human body constantly produces free radicals. Scientific research has shown that cancer, aging, and other diseases are largely related to the excessive production of free radicals, while antioxidant foods can effectively counteract the harm they cause. Lettuce is rich in antioxidant substances. Based on their antioxidant strength, we should prioritize red leaves, followed by light red leaves and green leaves.