Natural Antioxidants

Natural antioxidants are found in most fresh food. An antioxidant is a molecule capable of slowing or preventing the oxidation of other molecules. Oxidation is a chemical reaction that 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. When a cut apple turns brown, that is through oxidation. Lemon juice, a natural antioxidant, will slow the process.  

There is a lot of evidence that natural antioxidants perform the same function in the body. The body is a chemical factory, and just like industrial factories it produces free radicals. These are unpaired electrons which try to combine with the body’s molecules, damaging them in the process.  

So, what are natural antioxidants? Vitamins and other naturally-occurring chemicals in our food. Studies have shown antioxidants to be useful in the following:  

Lowering heart disease risk. Scientists at Cambridge University gave 2,000 cardiac patients a daily Vitamin E supplement which reduced their risk of non-fatal heart attacks by 75%. There are eight variants of vitamin E which occur naturally in green vegetables and nuts. Its antioxidant properties have been shown to play a role in immune function and DNA repair (DNA is damaged by free radicals);  

Boosting fertility. Daily Vitamin C reduced genetic abnormalities in sperm of heavy smokers. Vitamin C is famously found naturally in citrus fruit and humans are one of the few animal species that do not naturally make it internally. Daily Vitamin E improves the ability of sperm to attach to the egg. Low levels of selenium are associated with increased risk of miscarriage. Selenium is a metal found in meat products and walnuts. In the body it is used in antioxidant enzyme synthesis.  

Skin protection. Results show that caratenoids increase sun protection. Caratenoids (or carotenoids) occur naturally in fresh fruit and vegetables. Another study shows antioxidants applied in sunscreen may slow wrinkle formation.  

A healthy pregnancy. Many studies have shown a link between poor antioxidant status and a high risk of pre-eclampsia.  

Reducing cancer risk. University of California reports those with high intakes of natural and supplemental antioxidants are half as likely to get cancer. The Arizona Cancer Centre found skin cancer patients on a daily supplement of selenium reduced the risk of dying from cancer by half.  

Boosting immunity. Beta carotene and Vitamin C increase efficiency of killer cells. Beta carotene is a substance naturally occurring in fruit and vegetables which the body converts to the antioxidant vitamin A. Low selenium levels in HIV patients increase risk of developing aids. Vitamin E offsets many age-related declines in immunity.  

Preventing eye disease. Carotenoids can thicken the macular pigment of the retina. Harvard University reports Vitamin C supplements reduce risk of cataracts by 83% over 10 years. The macular area of the eye is rich in carotenoids such as lutein and zeaxanthine, which it is believed scavenge free radicals.   

Improving lung function. St Thomas's Hospital reports high pollution in London compromises antioxidant status of epithelial lining fluid. Vitamins E and C benefit asthmatics exposed to pollution.  

Protect from exercise damage. Regular exercise makes you breathe deeper which means you take in more oxygen which produces oxidants which cause muscle damage.  

Counteracting a fatty diet. After a high-fat meal the level of blood fats in blood vessel walls increases. It does not increase after either a low-fat meal or a high-fat meal with added antioxidants.  

So, it seems that a healthy diet is one which contains a good source of natural antioxidants.