Anti-oxidants

Antioxidants are nutrients (vitamins and minerals) as well as enzymes (proteins in your body that assist in chemical reactions).

Antioxidants are substances or nutrients in our foods which can prevent or slow the oxidative damage to our body. When our body cells use oxygen, they naturally produce free radicals (by-products) which can cause damage. Antioxidants act as "free radical scavengers" and hence prevent and repair damage done by these free radicals.

The benefits of antioxidants include stopping oxidation process and returning stability to the body. They prevent cell damage and improve the body’s ability to repair itself. Antioxidants fight off the negative effects of oxidative stress on the cells caused by free radicals. Their presence in the body not only stops cell degeneration, but helps healthy cells grow.

Health problems such as heart disease, macular degeneration, diabetes, cancer are all contributed by oxidative damage. Antioxidants may also enhance immune defense and therefore lower the risk of cancer and infection. Stress, pollution and aging can damage the immune system. Antioxidants keep the immune system strong thereby making it easier to fight off diseases.

The presence of antioxidants in the body helps slow the signs of aging by fighting against premature aging of cells. Staying youthful is one of the most sought after benefits of antioxidants. Keeping cells healthy inside the body keeps a person’s outer appearance looking healthy. Those with high numbers of antioxidants in the body tend to have healthier skin, less wrinkles and a more youthful appearance.

Antioxidant substances include

• Beta-carotene
• Lutein
• Lycopene
• Selenium
• Vitamin A
• Vitamin C
• Vitamin E

Antioxidants are found in varying amounts in foods such as vegetables, fruits, grain cereals, eggs, meat, legumes and nuts. Some antioxidants such as lycopene and ascorbic acid can be destroyed by long-term storage or prolonged cooking. Other antioxidant compounds are more stable, such as the polyphenolic antioxidants in foods such as whole-wheat cereals and tea. The effects of cooking and food processing are complex, as these processes can also increase the bioavailability of antioxidants, such as some carotenoids in vegetables. In general, processed foods contain fewer antioxidants than fresh and uncooked foods, since the preparation processes may expose the food to oxygen.

Antioxidant compounds	Foods containing high levels of these antioxidants
Vitamin C (ascorbic acid)	Fresh Fruits and vegetables
Vitamin E (tocopherols, tocotrienols)	Vegetable oils
Polyphenolic antioxidants (resveratrol, flavonoids)	Tea, coffee, soy, fruit, olive oil, chocolate, cinnamon, oregano and red wine
Carotenoids (lycopene, carotenes, lutein)	Fruit, vegetables and eggs.

Choosing raw fruits and vegetables rather than cooked, provides the highest concentration and best absorption of antioxidants. Dietary supplements are also available for those that do not consume enough antioxidant-producing foods.