Antioxidants
March 29, 2011 by admin2
Filed under Healthy Diet Naturally
Antioxidants
An antioxidant is a molecule that is capable of inhibiting the oxidation of other molecules. Oxidation is the process of preventing oxygen molecules from interacting with other molecules. Antioxidants are combined with free radicals (potentially damaging molecules) in the body to prevent the free radicals from causing hurt to cell membranes, proteins in the cell and DNA. Some of the antioxidants that are vital to a human’s health include vitamin A, vitamin E, vitamin C, selenium and beta-carotene. The antioxidants’ role in the body is complex and not fully understood. Antioxidants are combined together with free radicals in order to prevent the free radicals from reacting with other molecules or from oxidizing with other molecules. With this, the antioxidants help slow or prevent hurt to cells. The hurt caused by free radicals is thought to be the cause or may contribute to cardiovascular diseases such as Alzheimer’s disease, cancer, other signs of aging and age-related changes in vision. But, this has not proven any cause and effect relationship between antioxidant intake and disease prevention.
Antioxidants in Foods
The free radicals build up quicker than the antioxidants can neutralize them. When this happens, the body develops a condition called oxidative stress. This condition reduces the body’s ability to deal with the hurt on the cells and is thought to play a vital role in developing chronic diseases such as cancer, cardiovascular disease and Alzheimer’s disease.
Foods with Antioxidants
| Antioxidants | Health Benefits | Food Sources |
| Beta-carotene | Helps keep the skin healthy, prevents night blindness and infections and promotes growth and bone development. | Red, yellow-orange, and leafy green vegetables and fruits, including carrots, apricots, spinach, broccoli, pumpkin, cantaloupe, sweet potatoes, peppers and tomatoes. |
| Vitamin C | May reduce risk of cataracts, heart disease, and cancer. Helps in the formation of connective tissue, the healing of wounds, and iron absorption, and also helps to prevent bruising and keep gums healthy. Destroys free radicals inside and outside cells. | Peppers, citrus, fruits and juices, berries, spinach, potatoes, mango, papaya, broccoli, cabbage and tomatoes. |
| Vitamin E | Reduces risk of cancer, heart disease, and other age-associated diseases. Acts as the protector of essential fats in cell membranes and red blood cells. | Salad dressings, peanut butter, nuts, seeds, vegetable oils and margarine, avocado, wheat germ, whole grains. |
| Selenium | Reduces the risk of cancer, particularly lung, prostate, and colorectal. Helps maintain healthy hair and nails, enhances immunity, works with vitamin E to protect cells from hurt. | The amount in plant sources varies according to the content of the soil. Garlic, seeds, Brazil nuts, meat, eggs, poultry, seafood, whole grains. |
