Oxidation is a process that naturally occurs in the body and natural consequences of it are the radical particles that have since been dubbed as ‘free radicals’. Acting at the molecular level, these antioxidants inactivate a particle of free radicals, which in humans are most commonly ‘activated’ oxygen molecules.
Free radicals can damage basic genetic material, cell walls and other cell structures and eventually this damage can become irreparable and lead to disease.
Some of the basic food groups that prove to be rich sources of antioxidant vitamin are the following:
*Breads, cereals, pasta and starchy vegetables
*Fruits and vegetables
*Fat-free milk and low-fat dairy products
*Lean meat, fish and poultry
A frequent health recommendation to reduce the risk for development chronic disease is to continue at least five servings of fruits and vegetables. A steady supply of antioxidant vitamin should enhance the body’s natural defense mechanism and improve the quality and length of life.
A large body of epidemiologic evidence now supports the role of antioxidant vitamin including ascorbate, alpha-tocopherol and beat-carotene as protective agents against atherosclerotic cardiovascular disease.
A high intake of antioxidant vitamins seems to be protective many kinds of cancer, including oral, esophageal, and reproductive.
Antioxidant vitamins
