Eat bread with the crust as the crust contains 6 times more antioxidant than the light colored innards of the bread.

High heat during baking turns the carbohydrates and protein in the dough into new compounds that have high antioxidant potential. German researchers found out that bread crusts contain the antioxidant pronyl-lysine. This antioxidant helps the body make so-called phase II enzymes. These enzymes play a very important role in the detoxification of the body. The antioxidant also plays a role in preventing cancer.