Antioxidants are naturally occurring nutrients that defend the body and the immune system from free radicals. A free radical is a harmful and unstable molecule that is formed in our bodies during oxidative processes such as the burning of sugars for energy, the release of digestive enzymes to process food and the break down and discharge of environmental pollutants.

A “free radical” is an atom or a molecule that has at least one unpaired electron. This unpaired electron is exceedingly unstable and it is particularly reactive to other atoms and groups of atoms, which leads to an interference of the cells ability to function naturally. Free radicals can also cause cell damage, which is thought to be a leading issue in the increase of cardiovascular disease, cancer and other conditions, along with age-related ailments such as dementia and Alzheimer’s disease.

An antioxidant will counterbalance the free radical by coupling up the unpaired electron or by preventing the oxidation in the first place. In the process the antioxidant will actually become oxidized itself so antioxidants need to be replaced continuously. Oxidation is a ordinary process of living and it cannot be avoided however, preventing the impairment from oxidation is essential.

Common foods that we have everyday supply us with antioxidants. Vitamin C comes from citrus fruits and strawberries. Vitamin A and carotenoids are found in pumpkin, butternut squash and other deep orange foods. Vitamin is found in nuts, seed and whole grains. Selenium comes from eggs, chicken, red meat, fish and shellfish. An assortment of phytochemicals including flavonoids and polyphenols can be found in soy, red wine, grapes, cranberries and green tea. Lycopene is from tomatoes and watermelon and Lutein comes from deep green vegetables like spinach and kale. Lignan can be found in whole grains like oats and barley and also in flaxseeds.

Coenzyme Q10 (CoQ10) and Glutathione are antioxidants that are akin to vitamins and the body also makes enzymes with antioxidant qualities called superoxide dismutase (SOD), catalase and glutathione peroxidase.

Due to the tremendous proof of the benefits of antioxidants in the past few years many antioxidants have become obtainable in the form of supplements. Some of these supplements are somewhat safe, for example, vitamin C tablets, however other antioxidant supplements have been confirmed to be harmful. It is the synergy of nutrients that provides that benefits and no single antioxidant can defend the body.

By far the greatest way to get your antioxidants is by way of a healthy diet based upon vegetables, fruits, whole grains, lean meats and fish. It is recommended that we eat at least 5 servings of produce a day, yet even more is valuable. Vegetables and fruits are low calorie, high-density nutrition so there is no fear of weight gain and it is not risky to get your antioxidants from food as opposed to supplements.

You can often convey the antioxidant level of a fruit based upon its color. The deep colors of nature provide the highest levels of antioxidants. So have deep purple blueberries, bright red tomatoes, deep green kale and spinach, orange oranges and pumpkins. The more colors you consume the higher your antioxidant intake will be.

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