What are antioxidants and why are they important?
An antioxidant is a molecule capable of slowing or preventing oxidative stress by free-radicals. Left unchecked, free-radicals start chain reactions that damage cells. Antioxidants terminate these chain reactions by being oxidized themselves. Antioxidants are a family of antioxidants, but the most potent and best recognized is Resveratrol.
Antioxidants reduce the effect of dangerous oxidants, called free radicals, by binding together with these harmful molecules, decreasing their destructive power. Antioxidants can also help repair damage already sustained by cells. Certain antioxidant enzymes are produced within the body. Other antioxidant agents are found in foods, such as dark green leafy vegetables. Foods such as fruits and vegetables are high in nutrients such as vitamin C, vitamin E, and beta-carotene, all of which have antioxidant activity and are believed to be beneficial for health.
A. Antioxidants are compounds that combine with and neutralize the highly reactive free radicals that otherwise can damage the cell walls throughout our bodies. Free radicals come from by-products of normal bodily processes such as the digestion of food, and from environmental factors such as cigarette smoke, ultraviolet radiation in sunlight, and a range of industrial chemicals that people are exposed to routinely. Unless they are neutralized by antioxidants they will “steal” electrons from molecules in our cell walls. These molecules then become unstable and a chain reaction is initiated that can contribute to a variety of chronic health problems, including cancer and heart disease. Your body depends on a continual supply of a range of different antioxidants to neutralize different free radicals. Some antioxidants are enzymes created within your body, notably superoxide dismutase, glutathione peroxidase, and catalase. Others are nutrients from our diet, including beta-carotene, vitam
