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Peach Antioxidant 101

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What You Need To Know!

Think of antioxidants as aggressive protectors of your body’s cells. When harmful free radicals attack your cells in an attempt to steal electrons, antioxidants come to the rescue. Antioxidants sacrifice their own electrons thereby neutralizing the harmful free radicals and protecting your cells.

Working together, beta-carotene (vitamin A), vitamin C, vitamin E and hundreds of other more discreet antioxidants strive to protect your body from daily cell damage and many chronic diseases. Although these antioxidants can be obtained through dietary supplements, scientists agree that food sources provide the best benefit to the body.


Red-pigmented beta-carotene is a powerful member of the antioxidant family. Visible in the vibrant orange color of California peaches, beta-carotene is transformed to vitamin A in the body. Helpful Hint: Beta-carotene is usually listed as vitamin A on Nutrition Labels.

Vitamin A

Vitamin A plays a crucial role in maintaining the skin, internally and externally, as well as in protecting the eyes, building strong teeth and bones and healthy hair. Additionally, research indicates that vitamin A has been linked to reduced rates of cancer and heart disease. Just one serving of California peaches contains six percent of the U.S. RDA for vitamin A.

Vitamin C

Vitamin C boosts the immune system, promotes healing and helps prevent cancer, heart disease and stroke. This aggressive antioxidant is essential to optimum health and California peaches can help. One half-cup serving of canned peaches contains eight percent of the U.S. RDA. As part of a vitamin C-rich diet, canned peaches can help you obtain the maximum benefits of this nutrient.

Vitamin E

Research indicates that vitamin E is particularly effective in preventing heart disease and breast cancer. While vitamin E is primarily found in vegetable oils, nuts, seeds and wheat germ, California peaches contain a significant amount. In a study conducted by Ohio State University, one half-cup serving of canned peaches contributes up to 24% of the U.S. RDA for vitamin E.