Antioxidants

Antioxidants are substances that may protect cells from the damage caused by unstable molecules known as free radicals. Free radical damage may lead to cancer. Antioxidants interact with and stabilize free radicals and may prevent some of the damage free radicals otherwise might cause. Examples of antioxidants include beta-carotene, lycopene, vitamins C, E, and A, and other substances.

Studies from chemical, cell culture, and animal studies indicate that antioxidants may slow or possibly prevent the development of cancer. But, studies from recent clinical trials have proven inconsistent.

Antioxidants appear to neutralize free radicals. Free radicals are molecules with incomplete electron shells which make them more chemically reactive than those with complete electron shells. Environmental factors such as tobacco smoke and radiation can also lead to free radical formation. The most common form of free radicals is oxygen. When an oxygen molecule (O2) becomes electrically charged or "radicalized" it tries to steal electrons from other molecules.  This causes damage to the DNA and other molecules. This damage may become irreversible and lead to diseases like cancer. Antioxidants neutralize the electrical charge and prevent the free radical from taking electrons from other molecules.

Antioxidants are found in fruits, vegetables, nuts, grains and some meats, poultry and fish. Common sources of antioxidants are:

 • Beta-carotene is found in foods that are orange in color, including apricots, cantaloupe, carrots, mangos, pumpkin, squash, and sweet potatoes. Green leafy vegetables including collard greens, kale, and spinach are also rich in beta-carotene.

 • Lutein is known for keeping eyes healthy and is found in green, leafy vegetables such as collard greens, kale, and spinach.

 • Lycopene is a potent antioxidant found in apricots, blood oranges, guava, papaya, pink grapefruits, tomatoes, watermelon,  and some other foods. 85% of American dietary intake of lycopene comes from tomatoes or tomato products.

 • Selenium is actually a mineral and not an antioxidant nutrient. But, it is a component of antioxidant enzymes. Rice, wheat and meats are the major dietary sources of selenium. The amount of selenium in soil determines the amount of selenium in the foods grown in an area. Animals that eat grains or plants grown in selenium-rich soil have higher levels of selenium in their muscle. Brazil nuts contain large quantities of selenium.

 • Vitamin A is found in three main forms: retinol (Vitamin A1), 3,4-didehydroretinol (Vitamin A2), and 3-hydroxy-retinol (Vitamin A3). Foods rich in vitamin A include carrots, egg yolks, liver, milk, mozzarella cheese, and sweet potatoes.

 • Vitamin C, also called ascorbic acid, and can be found in many fruits and vegetables and is also found in cereals, beef, poultry and fish.

 • Vitamin E, also known as alpha-tocopherol, is found in almonds, broccoli, mangos, nuts, oils including corn, safflower, soybean and wheat germ oils, and also in other foods.