Normally, an atom's outer ring is full of paired electrons. However, a free radical has an unpaired electron, which will make the atom unstable.
Antioxidants are a group of compounds that have the ability to prevent the damage caused by oxidation. Oxidation is a chemical reaction that can break down molecules in our bodies to produce free radicals, which are highly unstable atoms with unpaired electrons. Free radicals are a cause for concern because they can destabilize other molecules and damage our cells, by bumping into them.
Why are they important?
Many diseases are linked to free radical production, including cancer, heart disease, diabetes, arthritis, cataracts, kidney disease, Alzheimer’s diseases, and Parkinson’s disease. Antioxidants work by opposing oxidation or by stabilizing free radicals; thus, decreasing or preventing our risk of disease.
What nutrients act as antioxidants?
Luckily, there are many antioxidant compounds found in common foods that we eat. Some nutrients that act as antioxidants are: vitamin E, vitamin C, vitamin A, and selenium, as well as other compounds including beta-carotene and carotenoids such as lycopene and lutein.
Some Common Antioxidants:
Vitamin E:
that is a fat-soluble vitamin, which is stored in the body- May prevent or delay coronary heart disease, protects cells from free radical damage that could lead to cancer, may prevent or delay age-related macular degeneration (AMD), cataracts and cognitive decline.
- Natural sources include: nuts, seeds, and vegetable oils.
- Beware: High doses from supplements can cause hemorrhage and interrupt blood coagulation.
- Can interact with certain medications; consult your doctor before starting to take any supplements.
Vitamin C:
Antioxidant and water-soluble vitamin that is not stored in the body- Important antioxidant in the lungs and stomach, as well as enhances our immune response.
- Enhances the absorption of dietary iron.
- Fruits and vegetables are the best sources. Fresh sources are the best because heat and oxygen destroy vitamin C.
Carotenoids:
Group of plant pigments that are the basis for the red, orange, and deep yellow colours of many fruits and vegetables. Ex. Beta-carotene, lutein, lycopene.- They are fat-soluble and fight harmful effects of oxidation in the lipid portions of our cell membranes and in our LDLs. They are not antioxidants.
- Fruits and vegetables that are red, orange, yellow and deep green are high in beta-carotene and other carotenoids, such as lutein and lycopene.
[...] that we get through our diets, primarily from fruits and vegetables. As mentioned in a previous post, these compounds act like antioxidants in our bodies and help fight the effects of oxidation. These [...]
Wow this is very interesting. I was largely unaware Antioxidants. Thanks for posting this and also recommending foods to help out.