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| antioxidants |
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What is it? |
| Anti-oxidants found in food neutralize molecules,
called
free radicals, that are harmful to our bodies. Free radicals try to
find a complimentary molecule with which to mate. If they bond with a
positive charge molecule, their charge is neutralized. Oxygen in the free
radical form can, however, damage cells in the body. The harm they cause
is known as oxidative damage and, when it occurs, cells are left in a
weakened state because they lose stability. In fact, it is thought that
LDL cholesterol molecules cause damage to arteries only if these molecules
have suffered oxidative damage. Free radicals can wear away the body's defenses against cancer, heart disease, vision and aging skin. When you eat colorful fruits and vegetables, such as apricots, broccoli, oranges, squash, cabbage, peaches and spinach, you are arming yourself with cancer fighting power. VITAMIN E is a natural antioxidant present in vegetable oils. Antioxidants can neutralize free radicals because they readily donate a positive electrical charge to unpaired oxygen. Once neutralized, oxygen will not damage cells. Antioxidants may also prevent oxidation from occurring in the first place. Vitamin C has been shown to lower risk of cancer of the mouth, lung and colon. Vitamin C prevents nitrates from forming cancerous compounds in the stomach. It also reduces the risk of cataracts. Vitamin E provides anti-oxidant activity in cell membranes. Vitamin A, in its water-soluble form of beta-carotene, reduces the risk of esophageal, larynx and lung cancer. The bright colors of fruits and vegetables host another group of anti-oxidants called carotenoids. Beta-carotene is the best known, but lycopene, in tomatoes, also has been shown to reduce risk of prostate cancer. VITAMIN C is added to fresh, frozen and canned fruits such as apples, peaches and pears to keep them from darkening. Every time we sprinkle a cut avocado with lemon or lime juice, we're preventing or at least retarding oxidation. In commercial food processing such artificial antioxidants as BUTYLATED HYDROXYANISOLE (BHA) and BUTYLATED HYDROXYTOLUENE (BHT) are added to keep fats from turning rancid. There is now intense interest in the role of antioxidants in the body because they may destroy free radicals, which some scientists believe may not only accelerate aging but also contribute to the formation of cancers and cataracts. In addition, antioxidants, and vitamin E especially, keep "bad" CHOLESTEROL from being oxidized. It's oxidized LDL, biomedical researchers now believe, that's the true culprit behind arterial plaque buildup and thus a major cause of heart disease. BETA CAROTENE (a precursor of VITAMIN A) and vitamins C and E are all effective antioxidants, but taking megadoses of vitamin C may be harmful. As for vitamin E, no one knows for certain whether large doses help or harm. A recent, controversial Finnish study of male long-term smokers to the contrary, many scientists still believe that diets rich in antioxidants (even antioxidant vitamin supplements) may decrease the onset and severity of many chronic diseases, among them cancer. Standard Process Supplements |
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