Foods rich in antioxidants inhibit oxidation which could help to prevent or delay cell damage. Research out of Osaka Metropolitan University has developed a method to quantify the levels of reactive polysulfides, which act as potent antioxidants, in vegetables. “They revealed that reactive polysulfides are not only found in the leek genus (Allium), such as onions and garlic but also in the cruciferous family of vegetables (Brassicaceae), such as broccoli and cabbage.” This finding will help in creating diet plans and supplements rich in reactive polysulfide to promote superior antioxidant activity.