Antioxidants prevent tissues

Antioxidants are essential for the prevention of oxidative damage in the body, which in turn, results in membrane and tissue damage.

Oxygen interaction with certain molecules results in a group of atoms. They have an odd paired electron. This damage causes cell death or malfunctioning. Metabolism of oxygen results in free radicals.

These free radicals embezzle some electrons, thereby resulting in cell injury. Excessive free radicals cause liver and cardiac problems and are also carcinogenic.

Factors, such as smoking, sunlight, stress, pollution and alcohol aggravate free radical formation. Free radicals blind vision, by resulting in degradation of the lens. The damaged DNA stimulates a carcinogenic effect, causing cancer.

Alzheimer’s or Parkinson’s disease is a result of the damage of the brain’s nerve cells, by the free radicals. Ageing is hastened, thereby causing wrinkles. Risk of cardiovascular diseases is increased, due to the adherence of (LDL) ‘bad cholesterol’ to the arterial walls.

What are antioxidants? Antioxidants are those, which have the capacity to resist and nullify the effect of free radicals. They also decrease the effect caused by oxidative damage. In other terms, they scavenge the free radicals. Vitamins and minerals are the major antioxidants, with potent activity, seen in food. Minerals, such as selenium, copper and zinc and Vitamins E, C and A are some of them. Phytochemicals or non-nutrient antioxidants in plants have a much potent antioxidant activity, than these nutrients. Anthocyanins in cranberries and lycopene in tomatoes are suitable examples for non-nutrient antioxidants.

Antioxidants are also referred to as the disease fighting antioxidants, due to their efficacy in curtailing many diseases. Research reveals the non-existence of prostate cancer in men consuming tomatoes (lycopene). Reduced risk of degradation of eye lens and blindness is seen in old age people, consuming corn and spinach (lutein). Catechin, which is a flavanoid present in green tea, reduces the risk of cardiac problems.

Good sources of antioxidants include a big list of varied food stuffs.

Foods containing beta carotene, lignans, sulphur, indoles, polyphenols, copper, isoflavanoids, catechins, manganese, cryptoxanthins, zinc, lutein, selenium, Vitamins A,C and E are good sources. A serving comprises of half a cup of vegetables (cooked) or a medium fruit. Five servings are recommended. Artificial supplements are better avoided. Athletes find these antioxidants helpful, due to improved performance and endurance behavior. Food isolated forms of antioxidants, such as beta carotene have decreased effects. Antioxidants act as pro-oxidants, at levels much higher than the recommended intake.

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