Oxidation is a normal part of nature, the rusting of iron and the browning of apples are commonly seen examples of free radicals in action. Oxidation in our bodies is caused by free radicals produced as a normal byproduct of cell metabolism. Many conditions accelerate the production of free radicals, such as physical and emotional trauma, bacterial infections, and fatty foods. Outside sources that cause increases are pollution, smoke, chemicals and pesticides. Current research suggests that this process may be at work in many of our chronic diseases such as cancer, cataracts, emphysema, rheumatoid arthritis, arteriosclerosis, as well as the aging process itself.
A free radical is an atom or group of atoms that contains at least one unpaired electron. If left alone the free radicals will cause chain reactions to take place, that cause stable molecules to become unstable. This creates damage in healthy cells leading to tissue damage and increasing risk of disease. If the genetic tissue (DNA) is involved the likelihood of cancer cells forming is increased.
Antioxidants are a group of vitamins, minerals and herbs that neutralize free radicals without becoming unstable themselves. The primary antioxidants are vitamin A, including beta carotene, vitamin C and vitamin E. These vitamins help to increase the body’s own natural enzyme antioxidants and scavenge free radicals. Most of the other antioxidant nutrients also enhance the body’s own antioxidant activity, these enhancers include selenium, zinc, manganese, copper and bioflavonoids.
The new dietary guidelines from the U.S. Department of Agriculture are now encouraging eating more dietary sources of antioxidants. These guidelines recommend two to four fruits and three to five servings of vegetables daily. Vitamin C sources include tomatoes, citrus fruits, broccoli and strawberries. Vitamin E sources are whole grains, nuts and vegetable oils. Beta carotene comes from green leafy vegetable and yellow-orange fruits and vegetables.
Herbs with antioxidant properties are burdock, chaparral, elecampane, garlic, ginkgo, gota kola, milk thistle, pau d’arco, raspberry, rosehips, rosemary, schizandra berry and Siberian ginseng. These can be taken as teas, capsules or liquid extracts. Green tea and blue-green algae are also sources of antioxidants.
Fruits high in flavonoids (anthocyanins and proanthocyanidins in particular) are effective antioxidants; they are in grapes, cranberries, cherries, blueberries, lingonberries and bilberries.
There are quite a variety of antioxidant supplements on the market that can also be useful.