Antioxidants 101

Antioxidants are substances or nutrients in our foods which can prevent or slow the oxidative damage to our body. When our body cells use oxygen, they naturally produce free radicals (by-products) which can cause damage. Antioxidants act as "free radical scavengers" and hence prevent and repair damage done by these free radicals. Health problems such as high cholesterol, macular degeneration, diabetes, cancer etc are all contributed by oxidative damage. Antioxidants may also enhance immune defense and therefore lower the risk of cancer and infection.

Most commonly known Antioxidants
Vitamin A and Carotenoids	Carrots, squash, broccoli, sweet potatoes, tomatoes, kale, collards, cantaloupe, peaches and apricots (bright-colored fruits and vegetables!)
Vitamin C	citrus fruits like oranges and lime etc, green peppers, broccoli, green leafy vegetables, strawberries and tomatoes
Vitamin E	nuts & seeds, whole grains, green leafy vegetables, vegetable oil and liver oil
Selenium	fish & shellfish, red meat, grains, eggs, chicken and garlic
Other antioxidants known
Vitamin-like Antioxidants: Coenzyme Q10 (CoQ10) Glutathione Antioxidant enzymes made by the body: superoxide dismutase (SOD) catalase glutathione peroxidase Some common phytochemicals such as: Flavonoids / polyphenols: soy, red wine, red grapes, cranberries etc Lycopene: Tomato, tomato products, pink grapefruit and watermelon Lutein: kale, broccoli, kiwi, brussels sprout and spinach Lignan: flax seed, oatmeal, barley and rye