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Free Radicals And AntioxidantsNutritional research over the past decade has helped illuminate the importance of plant foods (grains, fruits and vegetables) in actively preventing disease. Studies have focused on two critical areas: Antioxidants and phytochemicals. During the normal process of metabolism, oxygen reacts with molecules in the body to form what are called ‘free radicals.’ These free radicals, in turn, can damage a cell’s outer membrane, or even its internal genetic material. Antioxidants neutralize these free radicals, rendering them harmless and helping protect the body against heart disease and cancer. Beta carotene (which is converted to vitamin A), and vitamins E and C have all been found to have high antioxidant properties. Beta carotene is found in deep green and yellow fruits and vegetables. The best sources of vitamin E are vegetable oils such as soybean, corn and safflower, with dark green vegetables providing lesser amounts. Vitamin C is found prominently in citrus fruits and juices, bell peppers, cauliflower and broccoli. « Back |
