Combo 8 - Green Tea and Lemon

Fights: Free radicals

This is a culinary no-brainer, at least south of the Mason-Dixon Line. But while you may know that the taste of tea is improved by a squeeze of lemon, you may not realize that the nutritional benefits are amplified by it as well.

Green tea is high in catechin, which is associated with lower incidences of cancer, cardiovascular disease, high cholesterol, and more. However, catechin breaks down quickly in non-acidic environments such as the intestinal tract, so typically only about 20% of catechin is available for absorption after digestion. However, a study published in Molecular Nutrition and Food Research found that adding lemon juice to tea increases the level of antioxidant utilization in the body more than five times.