Food and Nutrition - Antioxidants

An ANTIOXIDANT is a compound produced in the body (enzymes) or a nutrient (vitamins, minerals) supplied in the diet that neutralizes / counteracts the harmful substances called free radicals that are associated with degenerative disease such as cardiovascular disease, cancer and premature aging. They prevent free radicals from entering chain radicals and halt already existing free radicals reactions.

Because of the overabundance of free radicals in the environment, our body may not be able to produce the necessary amount of enzymes to combat the negative effects of free radicals. Thus we need to get extra antioxidants from our diet to help block the free radical attacks.

Plant food such as fruits, vegetables, garlic, grape seeds, dates, whole grains, nuts and seeds are good sources of antioxidants. Some vitamins and minerals also double up as antioxidants. For example, beta carotene, found in orange-yellow fruits and vegetables like carrots, cantaloupe, papaya, mango, watermelon and pumpkin, is a strong antioxidant. Vitamin C is also good at combating free radicals. The same goes for vitamin E and the minerals zinc and selenium.

Polyphenolics molecules are extremely important considering that they are fundamental constituents of the human diet being present in many edible vegetables and fruits. They are plant nutrients which are powerful antioxidants besides having anti-inflammatory and anti-bacterial functions.

Phenolic compounds are found in a wide variety of foods including apples, pears, potatoes, lettuce, coffee beans, wine, black tea, white tea and green tea.

Incidentally, coffee is one of the richest dietary sources of a type of phenolic compound called chlorogenic acid, which acts as an antioxidant.

To maintain a healthy body one has to maximize antioxidant consumption daily to neutralize free radicals.

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