Antioxidants
These substances are named for their ability to prevent a chemical reaction called oxidation, which enables molecular fragments called free radicals to join together, forming potentially carcinogenic (cancer-causing) compounds in your body.
Free radicals are molecules produced when your body breaks down food, or by environmental exposures like tobacco smoke and radiation. Free radicals can damage cells, and may play a role in heart disease, cancer and other diseases.
Antioxidants also slow the normal wear-and-tear on body cells, so a diet rich in plant foods (fruits, vegetables, grains, and beans) seems likely to reduce the risk of heart disease and maybe reduce the risk of some kinds of cancer. They act as a defense system against oxidative damage in our bodies and may be helpful in avoiding chronic diseases and the effects of aging.
Sub optimal levels of vitamins A, E, and C are linked to a particular form of heart disease and some forms of cancer.
these substances include:
- Beta-Carotene
- Lutein
- Lycopene
- Selenium
- Vitamin A
- Vitamin C
- Vitamin E
They are found in a variety of foods.
Vitamin A and beta-Carotene:
- carrots
- spinach
- cantaloupe
- winter squash
Vitamin C:
- Citrus fruits
- broccoli
- strawberries
- tomatoes
Vitamin E
- Nuts
- seeds
- vegetable oil
- wheat germ