Antioxidants are chemicals that defuse free radicals and other biologically damaging molecular fragments in the body. They consist of nutrients such as Beta-Carotene, Coenzyme Q10, Selenium, Vitamin C and Vitamin E, they are all well known for their antioxidant properties.

Antioxidants are found in a full-range of fruits and vegetables, as well as in some meat and fish. However, fruits and vegetables are the key source of antioxidants. Our bodies produce their own antioxidants, but the level of product declines over time because of environmental factors and the aging process.

ANTIOXIDANT THEORY --  HOW THEY WORK:

Free radicals are part of the normal cell functions, cells make toxic molecules called free radicals, they are damaged molecules (molecules that are missing electrons). Free radicals are regarded as the primary force of destruction in nearly all living things. Free radicals take electrons from other non-damaged molecules and by doing so, damage the cell.

As cell damage continues, it contributes to certain diseases and aging. Free radicals can cause cancer, diabetes, cataracts, cardiovascular disease and wrinkles.

THE BENEFITS OF ANTIOXIDANTS:

Slowing down oxidation with antioxidants is a good way of slowing down the oxidation process. When oxidation occurs in food, fatty acids undergo chemical changes. These fatty acids are also found in the blood, which can undergo chemical changes similar to the changes in food.

“Mental Decline Resulting From Aging”, A study published by the Journal of Neuroscience showed that rats fed antioxidant-rich strawberries and spinach had better memories and slower decline of nerve cells functions than rats fed a standard diet.

Most of us know that we need to consume more fruits and vegetables than meats. Fruits and vegetables play an important role in protecting and even possibly reversing the cognitive declines that occur during aging.

Destruction caused by free radicals is said to be a key factor contributing to the decline in memory and motor performance seen in aging. The brain is especially vulnerable because it is relatively deficient in antioxidants to begin with.

WHICH ARE THE BEST ANTIOXIDANTS?

Two general types of antioxidants work together to protect the cells and tissues of our bodies. One type protects the aqueous (watery) portion of the tissues and the other the hydrophobic, or lipid (fatty) component. The aqueous environment is protected by vitamin C, and at least two additional antioxidants are produced by tissues, glutathione and thioredoxin. Cell membranes are protected by the lipid-soluble antioxidants, including vitamin E, and the ubiquinols (CoQ10). Another antioxidant, alpha lipoic acid, is unique in that it can enter and protect both lipid and water environments.

When vitamins C and E react with and neutralize the free radicals, the oxidized or in other words, used up, vitamins are converted back to the recharged, active form. Vitamin C can donate electrons to oxidized vitamin E and convert the E back to its active state, leaving vitamin C oxidized. Vitamin C, in turn, can be recharged after reacting with glutathione or the more potent antioxidant, alpha lipoic acid.

The most versatile antioxidant in the cell is alpha lipoic acid. It is one of the more potent antioxidants, owing to its property of being the most easily oxidized. Alpha lipoic acid is the foundation of the antioxidant network, it is involved in the conversion of the spent or oxidized forms of four different cellular antioxidants back to their active protective forms. The obvious questions are then, how are lipoic acids regenerated and whether this process ever ends.

The answer lies in the unique property of lipoic acid, its solubility in both water and lipid. Lipoic acid can be converted from its oxidized state to its recharged state with the aid of a mitochondrial enzyme (the organelle within the cell where energy is produced). Unlike vitamins C and E, the cell has machinery specifically designed for the regeneration of reduced lipoic acid. Therefore, the lipoic acid can itself react with and neutralize free radicals in addition to recycling vitamins C and E (as well as CoQ10, glutathione and thioredoxin). This process is critical, since each antioxidant has a unique function. The conclusion, then, is that all of these antioxidants are required for optimal cellular health.

FOODS HIGH IN ANTIOXIDANTS:

Beta-carotene -- Found in dark green, dark yellow and orange vegetables and fruits.

Selenium -- Found in meats, fish, cereal, dairy products, Brazil and some other nuts.

Vitamin C - Found in orange juice, kiwi, grapefruit, strawberries, watermelon, green peppers, cauliflower and broccoli.

Vitamin E - Can be found in mayonnaise, margarine, salad dressing, sunflower seeds, almonds, cashews, crab, shrimp and fish.

RECOMMENDED DIETARY ALLOWANCE:

Make sure you get the RDA for vitamin C, E and beta-carotene. If you rarely eat dark-green or orange varieties of fruits and vegetables, take a supplement, which supplies 100% of the RDA vitamins and minerals.

Studies show that people, especially as they age, don't get the RDA for vitamin E. Good food sources for vitamin E again are breakfast cereals that are fortified with 100% of the RDA for vitamins and minerals, shellfish, mustard or turnip greens, kale and collards.