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What are Antioxidants and what sort of natural foods can provide us with antioxidants?
Published: 19/02/2009
It has been discovered that the body produces unstable oxygen molecules, commonly known as free radicals. Free radicals are basically atoms or molecules with odd unpaired electrons. These atoms or molecules are extremely unstable and attack the surrounding stable molecules to capture their electrons in order to gain stability.
This in turn converts the attacked atoms or molecules into free radicals, beginning a chain reaction which can result in the disruption of living cells. Free radicals can be created normally during metabolism or by the immune system's cells to destroy viruses and bacteria.
We are also exposed to many kinds of free radicals such as pollution, radiation, alcohol and cigarette smoke everyday. Although our bodies are capable of dealing with some free radicals, an overload of free radicals can lead to diseases of the heart, liver and even certain types of cancer.
The question is how can these free radicals be neutralized?
It is believed that "antioxidants" can neutralize and stabilize these free radicals. Antioxidants are actually nutrients (vitamins and minerals) found in specific foods and certain enzymes in the body that can slow down or neutralize free radicals.
By donating electrons to free radicals, antioxidants molecules neutralize the unstable process they become oxidized themselves, there is a constant need for us to stock up on sources of antioxidants.
The best sources of antioxidants include Vitamin C (citrus fruits, mangoes, capsicum, spinach & broccoli), Vitamin E (vegetable oils, avocados, nuts), Beta-carotene (apricots, carrots, pumpkins and parsley), Selenium (seafood, lean meat, whole grains), Zinc, Copper & Manganese (seafood, meat, milk) and Lycopene (tomatoes & watermelon). Tea, red wine, onions, garlic and soy products are also good sources of antioxidants.