Antioxidants are substances that may protect your cells against the effects of free radicals. Free radicals are molecules produced when your body breaks down food, or by environmental exposures like tobacco smoke and radiation. Free radicals can damage cells, and may play a role in heart disease, cancer and other diseases. Indeed, a recent study conducted by researchers from London found that 5 servings of fruits and vegetables reduce the risk of stroke by 25 percent. Antioxidants may also enhance immune defense and therefore lower the risk of cancer and infection.
Some of the antioxidant sources are:
- Vitamin A and Carotenoids, such as carrots, squash, broccoli, sweet potatoes, tomatoes, kale, collards, cantaloupe, peaches and apricots (bright-colored fruits and vegetables!)
- Vitamin C, such as citrus fruits like oranges and lime etc, green peppers, broccoli, green leafy vegetables, strawberries and tomatoes
- Vitamin E, such as nuts & seeds, whole grains, green leafy vegetables, vegetable oil and liver oil
- Selenium, such as fish & shellfish, red meat, grains, eggs, chicken and garlic
- · Other common antioxidant sources:
- Flavonoids / polyphenols: soy, red wine, purple grapes or Concord grapes, pomegranate, cranberries, tea
- Lycopene: tomato and tomato products, pink grapefruit, watermelon
- Lutein: dark green vegetables such as kale, broccoli, kiwi, brussels sprout and spinach
- Lignan: flax seed, oatmeal, barley , rye
