Antioxidants are substances that block or inhibit destructive oxidation reactions in the body caused by free radicals.
Since the Free Radical Theory was first proposed by Dr Denham Harman in 1979, research has confirmed that free radicals are associated with more than 100 different diseases including arthritis, heart disease and even some forms of cancer.
Common antioxidants include Vitamins A, C, E, Betacarotene, and herbals including Pinebark extracts and Milk Thistle.
Antioxidants are widely found in many foods and fruits and their protective action is well-established, and is part of the reason nutritionists now encourage increased intakes of antioxidant-rich fruits and vegetables as an essential part of the daily diet.
Some minerals are also involved in antioxidant activity, including Selenium, Zinc and Manganese, and their inclusion in the diet is also encouraged, especially in light of food processing techniques where these may be missing from the foods that form part of our diet.
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