Antioxidants Health Article

Description

Antioxidants are a broad group of compounds that destroy single oxygen molecules, also called free radicals, in the body, thereby protecting against oxidative damage to cells. They are essential to good health and are found naturally in a wide variety of foods and plants, including many fruits and vegetables. Many antioxidants, either singly or in combination, are also available as over-the-counter nutritional supplements in tablet or capsule form. The most commonly used antioxidants are vitamin C, vitamin E, and beta carotene. Others include grape seed extract, vitamin A, selenium, and coenzyme Q₁₀. It is unknown whether or not supplemental antioxidants provide the same benefits as those occurring naturally in foods, however.

General use

In brief, antioxidants destroy free radicals in the body. Free radicals are byproducts of oxygen metabolism that can damage cells and are among the causes of many degenerative diseases, especially diseases associated with aging. They are also associated with the aging process itself. As a person ages, cell damage accumulates, and supplementing the diet with extra antioxidant-rich foods can help slow the oxidative damage done to cells. Scientific studies validate the role of antioxidants in preventing many diseases. Although studies have shown lower rates of cancer and heart disease in people who eat a recommended amount of fruits and vegetables, recent clinical studies have shown that supplementation of diet with antioxidant vitamin therapy does not lower risk of cardiovascular disease or certain other diseases.

Many herbs and medicinal plants are good natural sources of antioxidants. These include carrots, tomatoes, yams, leafy greens, blueberries, billberries, ginkgo biloba, garlic, and green tea, to name a few. A diet rich in vitamin C, vitamin E, and beta carotene may help reduce the risk of some cancers, heart disease, cataracts, and strokes.

Vitamin A

A study by the University of Arizona found that vitamin A has a protective affect against many types of cancer, according to Dr. Michael Colgan in his book, The New Nutrition. Vitamin A is a fat-soluble antioxidant found in animal products but can be made by the body from its precursor, beta carotene. Foods rich in vitamin A are liver, eggs, and fortified dairy products. Vitamin A helps bones and teeth develop, and promotes vision. As an antioxidant, it protects cell membranes and fatty tissue, helps repair damage caused by air pollutants, and boosts the immune system. A deficiency of this vitamin can result in dry skin, brittle hair, vision problems, blindness, and increased susceptibility to respiratory infections.

Vitamin C

Probably the most widely used of all vitamin supplements, vitamin C is a powerful antioxidant that has a myriad of functions and helps strengthen the immune system. It became famous in the 1970s when Nobel Prize-winning scientist Linus Pauling advocated daily mega doses (8-10 grams) of vitamin C to prevent and ease the symptoms of the common cold. Many clinical studies that show vitamin C is superior to over-the-counter medicines in reducing the symptoms, duration, and severity of colds. As an antioxidant, vitamin C may help fight cardiovascular disease by protecting the linings of arteries from oxidative damage. In 2002, debate still continued on the vitamin's effects on heart disease. One study revealed that Vitamins C and E helped reduce arteriosclerosis (hardening of the arteries) following heart transplants. Yet another study demonstrated that vitamin therapy had not effect on preventing heart disease. There is some evidence and research that vitamin C can help prevent cancer. Studies have shown it is also beneficial in protecting the body against the effects of smoking and air pollutants.

Vitamin E

Vitamin E is a potent antioxidant by itself, but its effectiveness is magnified when taken with other antioxidants, especially vitamin C, selenium, and beta carotene. Some scientific evidence indicates that vitamin E helps promote cardiovascular health. Past studies have demonstrated higher vitamin E intake is associated with decreased incidence of heart disease in both men and women. In fact, the combination of Vitamin C and E can slow progression of cardiovascular disease following heart transplant. In 2002, researchers stated that the vitamin combination might also be useful in other organ transplants. In addition, Harvard Medical School reported in the same year that Vitamin E might play a role in helping people live longer, citing its role in strengthening the immune system.