Antioxidants

Antioxidants are substances that may protect our cells against the effects of free radicals. Free radicals are molecules produced when our body breaks down food, or by environmental exposures like tobacco smoke and radiation. Free radicals can damage cells, and may play a role in heart disease, cancer and other diseases.

Oxidation reactions can produce free radicals, which start chain reactions that damage cells. Antioxidants terminate these chain reactions by removing free radical intermediates, and inhibit other oxidation reactions by being oxidized themselves.

As a result, antioxidants are often reducing agents such as thiols, ascorbic acid or polyphenols. In addition to these uses of natural antioxidants in medicine, these compounds have many industrial uses, such as preservatives in food and cosmetics and preventing the degradation of rubber and gasoline.

Antioxidant substances include

Beta-carotene

Lutein

Lycopene

Selenium

Vitamin A

Vitamin C

Vitamin E

Top ten vitamin A-rich foods:

1.     liver

2.     sweet potatos

3.     carrots

4.     mangoes

5.     spinach

6.     cantaloupe

7.     dried apricots

8.     milk

9.     egg yolks

10.                        mozzarella cheese

Top ten vitamin C-rich foods:

1.     Papaya

2.     Bell Peppers

3.     Strawberries

4.     Broccoli

5.     Rose Hip Extracts

6.     Brussels Sprouts

7.     Oranges

8.     Kale

9.     Peaches

10.                        Potatoes

Top ten vitamin E -rich foods:

1.     Mustard Greens

2.     Swiss Chard

3.     Spinach

4.     Kale and Collard Greens

5.     Nuts

6.     Tropical Fruits

7.     Red Bell Peppers

8.     Broccoli

9.     Oils

10.                        Wheat