ANTIOXIDANTS

Antioxidants, or free radical scavengers, neutralize free radicals. Free radicals are highly reactive molecules that attack certain bonds in proteins, cell membranes and in DNA. Free radicals need to be controlled or reduced, since they can injure or kill cells, resulting in inflammation or degenerative disease states. This can contribute to the weakening of our immune system and render us more susceptible to premature aging.

Free radical production can be increased by exposure to toxic chemicals and radiation, fatty foods, exercise, and through other sources. There are at least seven different types of free radicals, some of which are fat-soluble and others which are water-soluble. For each free radical, there is at least one complementary antioxidant that acts against the free radical type.

Antioxidants are molecules that can neutralize free radicals. They are available as dietary supplements, and of course, are also found naturally in food. Popular antioxidant supplements include Vitamin C, Vitamin E, Beta-carotene and other carotenoids, Pycnogenol, Grape seed extract, Coenzyme Q10, Bioflavonoids, Zinc, Selenium, Glutathione, and Garlic.

Many population studies have shown that cultures with higher intakes of antioxidants have lower incidences of cancer, heart disease, arthritis, cataracts, and other chronic degenerative diseases. It makes sense that if we want to decrease our chances of getting these diseases, we need to supplement our diets with additional antioxidants.

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