antioxidantsto

Antioxidants are molecules that can neutralize unstable molecules called free radicals. Free radicals are atoms or molecules with an unpaired electron, which makes them highly reactive. They can damage cells, DNA, and proteins in the body through a process called oxidation. This oxidative damage is linked to aging and a variety of chronic diseases, including heart disease, cancer, and neurodegenerative disorders.

The body naturally produces antioxidants to combat free radicals. However, exposure to environmental factors such as pollution, UV radiation, and cigarette smoke can increase the production of free radicals, overwhelming the body's natural defenses. This is where dietary antioxidants become important.

Antioxidants are found in various foods, particularly fruits, vegetables, nuts, and whole grains. Common examples include vitamins C and E, beta-carotene, selenium, and various phytochemicals like flavonoids and polyphenols. Vitamin C is water-soluble and found in citrus fruits, berries, and leafy greens. Vitamin E is fat-soluble and present in nuts, seeds, and vegetable oils. Beta-carotene, a precursor to vitamin A, is abundant in orange and yellow vegetables like carrots and sweet potatoes. Selenium is a mineral found in Brazil nuts, seafood, and whole grains. Flavonoids and polyphenols are a large group of plant compounds found in tea, berries, dark chocolate, and red wine.

While antioxidants are crucial for health, excessive intake from supplements is not always beneficial and can sometimes be harmful. It is generally recommended to obtain antioxidants from a balanced diet rich in whole foods rather than relying heavily on supplements.