With more focus on healthy eating these days, there are some terms that commonly crop up which we may not understand but accept as being 'good' or 'bad'. One of these is 'antioxidants'.
The definition of an antioxidant is 'any molecule capable of stabilising or deactivating free radicals before they attack cells'.
Free radicals
Free radicals are unstable chemicals that can cause damage to your body's cells. They're caused by many factors in the environment including pollution, sunlight, strenuous exercise, X-rays, smoking and alcohol. However, they're also produced by normal processes in your body such as healing and making and using energy.
Free radicals are not always bad - sometimes they help your body's defence system to destroy harmful agents like germs - but in large quantities they can damage cells. This damage is thought to contribute to diseases such as heart disease, cancer, neurodegenerative disorders (such as Alzheimer's and Parkinson's disease), diabetes and other conditions.
Antioxidants
Antioxidants work by binding with free radicals to make them stable, thereby protecting cells and organs.
Antioxidants are made by the body as well as being available from food. Some dietary compounds don't neutralise free radicals by themselves, but enhance the body's existing antioxidants, so they're also classified as antioxidants.
When the body is under extra stress from large quantities of free radicals (known as 'oxidative stress'), the body's existing antioxidants may not be able to cope and need antioxidants from the diet as well. These include vitamin E, vitamin C, carotenoids (a form of vitamin A), flavonoids and selenium.
Supplements
At the moment antioxidants are not fully understood. There are continual investigations being carried out in this area, but until more research is available, the advice is to obtain all antioxidants from food by eating a healthy balanced diet, including a variety or fruits and vegetables, which will supply you with the antioxidants needed by the body.
