Antioxidants are chemicals that interact with and neutralize free radicals, thus preventing them from causing damage.
Free radicals are highly reactive and have the potential to cause damage to cells, including damage that may lead to cancer. They are created when an atom or a molecule (a chemical that has two or more atoms) either gains or loses an electron (a small negatively charged particle found in atoms). Free radicals are formed naturally in the body and play an important role in many normal cellular processes. At high concentrations, however, free radicals can be hazardous to the body and damage all major components of cells, including DNA, proteins, and cell membranes. The damage to cells caused by free radicals, especially the damage to DNA, may play a role in the development of cancer and other health conditions. Free radicals are formed naturally in the body. In addition, some environmental toxins may contain high levels of free radicals or stimulate the body’s cells to produce more free radicals.
Antioxidants are also known as “free radical scavengers.” There are hundreds, probably thousands, of different substances that can act as antioxidants. The most familiar ones are vitamin C, vitamin, beta-carotene, and other related carotenoids,
Antioxidants are found in many foods, including fruits and vegetables. They are also available as dietary supplements. The three major antioxidant vitamins are beta-carotene, vitamin c, and vitamin e . You’ll find them in colorful fruits and vegetables, especially those with purple, blue, red, orange, and yellow hues. Supplementing with antioxidants will help balance your antioxidant load, but one of the best ways to get your antioxidants is in food that you eat. In short, a regular diet rich in antioxidants will help keep you healthy, inside and out.