Antioxidants
Antioxidants
Antioxidants are natural compounds that are present in some foods, which help stabilize free radicals (a harmful unstable molecule produced naturally in the body as a bi-product of oxidation) and prevent them from damaging other cells.
Importance of antioxidants
Free radicals that are formed in the body are highly dangerous, as they are unstable molecules with an odd number of electrons. Since they have an odd number of electrons they seek and steal electrons from other molecules in the body, causing damage to the cell membranes or DNA in cells, leading to destruction of cells and metabolic processes in the body. As the free radicals steal electrons and destroy the healthy cells and stable molecules, they cause more free radicals to form. This forms a sort of chain process and can eventually result in deterioration of the immune system and lead to diseases like heart diseases and cancers. This is why antioxidants are required. They bind with the free radicals, neutralizing them and preventing them from attacking cells and forming destructive chain reactions, thereby preventing the risks of heart diseases and cancers. They are important to ensure that the immune system is kept intact and the body is guarded from the risk of developing various other harmful diseases, like Alzheimer's disease, Parkinson’s disease, arthritis, cataracts, diabetes, kidney disease, and age-related blindness, which are all said to be possible outcomes of the devastation caused by free radicals (Fontenot, 2011).
Some major antioxidants
Antioxidants are mostly plentiful in green leafy vegetables and fruits, as well as nuts, whole grains and some meats. Few of the major sources of antioxidants are Vitamin A, Vitamin C, Vitamin E, Beta-carotene, Selenium and Lycopene.
Sources of specific antioxidants include: allium sulphur compounds – leeks, onions and garlic anthocyanins – eggplant, grapes and berries beta-carotene – pumpkin, mangoes, apricots,
Antioxidants are natural compounds that are present in some foods, which help stabilize free radicals (a harmful unstable molecule produced naturally in the body as a bi-product of oxidation) and prevent them from damaging other cells.
Importance of antioxidants
Free radicals that are formed in the body are highly dangerous, as they are unstable molecules with an odd number of electrons. Since they have an odd number of electrons they seek and steal electrons from other molecules in the body, causing damage to the cell membranes or DNA in cells, leading to destruction of cells and metabolic processes in the body. As the free radicals steal electrons and destroy the healthy cells and stable molecules, they cause more free radicals to form. This forms a sort of chain process and can eventually result in deterioration of the immune system and lead to diseases like heart diseases and cancers. This is why antioxidants are required. They bind with the free radicals, neutralizing them and preventing them from attacking cells and forming destructive chain reactions, thereby preventing the risks of heart diseases and cancers. They are important to ensure that the immune system is kept intact and the body is guarded from the risk of developing various other harmful diseases, like Alzheimer's disease, Parkinson’s disease, arthritis, cataracts, diabetes, kidney disease, and age-related blindness, which are all said to be possible outcomes of the devastation caused by free radicals (Fontenot, 2011).
Some major antioxidants
Antioxidants are mostly plentiful in green leafy vegetables and fruits, as well as nuts, whole grains and some meats. Few of the major sources of antioxidants are Vitamin A, Vitamin C, Vitamin E, Beta-carotene, Selenium and Lycopene.
Sources of specific antioxidants include: allium sulphur compounds – leeks, onions and garlic anthocyanins – eggplant, grapes and berries beta-carotene – pumpkin, mangoes, apricots,