Antioxidants are substances or nutrients in our foods which can prevent or slow the oxidative damage to our body. When our body cells use oxygen, they naturally produce free radicals (by-products) which can cause damage. Antioxidants act as "free radical scavengers" and hence prevent and repair damage done by these free radicals.  Health problems such as heart disease, macular degeneration, diabetes, cancer etc are all contributed by oxidative damage. 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.     Most Commonly Known Antioxidants:

      Vitamin A and Carotenoids

Carrots, squash, broccoli, sweet potatoes, tomatoes, kale, collards, cantaloupe, peaches and apricots (bright-colored fruits and vegetables!)          

      Vitamin C

Citrus fruits like oranges and lime etc, green peppers, broccoli, green leafy vegetables, strawberries and tomatoes

      Vitamin E

Nuts & seeds, whole grains, green leafy vegetables, vegetable oil and liver oil    

      Selenium

Fish & shellfish, red meat, grains, eggs, chicken and garlic

Other Common Antioxidants

      Some common phytochemicals

1. Flavonoids / polyphenols

soy

red wine

purple grapes or Concord grapes

pomegranate

cranberries

tea

2. Lycopene

Tomato and tomato products

pink grapefruit

watermelon

Lutein

dark green vegetables such as kale, broccoli, kiwi, brussels sprout and spinach

3. Lignan

flax seed

oatmeal

barley

rye

      Vitamin-like Antioxidants:

Coenzyme Q10 (CoQ10)

Glutathione

      Antioxidant enzymes made by the body:

superoxide dismutase (SOD)

catalase

glutathione peroxidase