Nutritional information|Antioxidants

Antioxidants are compounds that interrupt the production of free radicals that is a natural process that is involved in metabolism of body tissues. Free radicals cause damage to various compounds or tissue structures in the body.

Several vitamins known to be antioxidants are Vitamins E and C, and Beta-carotene. Several clinical trials and epidemiological surveys have established that Vitamin E reduces oxidation of LDL.

The risk of heart disease is significantly lowered amongst the people who consume the highest levels of Vitamin E. Vitamin C is well known for being an antioxidant, but appears only to protect Vitamin E relative to prevent heart disease.

Phytochemicals is a common term for a wide range of compounds found in plant foods that have varying degrees of antioxidant properties.

It is known to correlate to a lower incidence of cancer and heart disease. Carotenoids, flavonoids, terpenoids, saponins, and phytosterols are just a few of antioxidants found in fruits, vegetables, and grains that have protective activity relative to heart disease and cancer.

Several feeding studies and long-term intervention studies are currently underway, but the research data has, to date, shown the wisdom of consuming more fruits and vegetables, whole grains, and soy products.

This area holds the promise of great effect in dietary prevention of two of the more deadly of western diseases‹heart disease and cancer.

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 heart disease, macular degeneration, diabetes, cancer etc are all contributed by oxidative damage. Indeed, a recent study conducted by researchers from London found that 5 servings of fruits and vegetables reduce the risk of stroke by 25 percent. Antioxidants may also enhance immune defense and therefore lower the risk of cancer and infection.

Antioxidants are substances that may protect your cells against the effects of free radicals. 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.

Considerable laboratory evidence from chemical, cell culture, and animal studies indicates that antioxidants may slow or possibly prevent the development of cancer. However, information from recent clinical trials is less clear. In recent years, large-scale, randomized clinical trials reached inconsistent conclusions.