Antioxidants are nutrients in our foods that can prevent, or slow, the oxidative damage to our body. Every cell in your body uses oxygen to make energy. The molecules that make the cells consist of one or more atoms joined by chemical bonds. Atoms often complete their outer shells by sharing electrons with other atoms. By sharing electrons, the atoms are bound together and satisfy the conditions of maximum stability for the molecule.

When cells in your body use oxygen to make energy, free radicals are produced, just as exhaust gases are formed during the ignition of the fuel in your car when you drive. Free radicals are dangerous and unstable because they're missing an electron. They attack the nearest stable molecule, "stealing" its electron. When the "attacked" molecule loses its electron, it becomes a free radical itself, beginning a chain reaction.To rebalance themselves, they can snatch electrons from any cell, be they brain cells, or heart cells. When a free radical targets one of your healthy cells, the healthy cell often dies. And the death of these cells accelerates your aging process -- in the same way a piece of bread goes stale when it's exposed to the air.

Apart from the free radicals arising normally during metabolism, the body’s immune system purposefully create them to neutralize viruses and bacteria. However, environmental factors such as pollution, radiation, cigarette smoke and herbicides can also spawn free radicals.

Antioxidants are substances or nutrients in our foods which can prevent or slow the oxidative damage to our body by acting as "free radical scavengers". They neutralize free radicals by donating one of their own electrons, ending the electron-"stealing" reaction. The antioxidant nutrients themselves don’t become free radicals by donating an electron because they are stable in either form. This helps to prevent cell and tissue damage.

The vitamins C and E protect the body against the destructive effects of free radicals. Vitamin E is One of the most efficient chain-breaking antioxidants available. It can protect against cardiovascular disease by preventing your "bad" cholesterol (LDL) from hardening (oxidizing) and forming artery-clogging plaque. Vitamin C can combat free-radical formation caused by pollution and cigarette smoke. It also helps return vitamin E to its active form.

Which foods are rich in antioxidants?

Antioxidants are abundant in fruits and vegetables, as well as in other foods including nuts, grains and some meats, poultry and fish. The list below describes food sources of common antioxidants.

• Beta-carotene is found in many foods that are orange in color, including sweet potatoes, carrots, water melon, pommegranates, apricots, pumpkin, and mangos. Some green leafy vegetables including spinach are also rich in beta-carotene.
• Lycopene is a potent antioxidant found in tomatoes, watermelon, guava, papaya, apricots, grapefruit, oranges, and other foods.
• Foods rich in vitamin A include liver, sweet potatoes, carrots, milk, egg yolks and mozzarella cheese.
• Vitamin C, also called ascorbic acid, can be found in many fruits and vegetables and also in cereals, beef, poultry and fish.
• Vitamin E, also known as alpha-tocopherol, is found in almonds and other nuts, mangos and broccoli, and in many oils including wheat germ, safflower, corn and soybean oils.

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