Antioxidants are phytochemicals present in fruits, vegetables and spices like terpenes, anthocyanins, polyphenols and lycopene(pigments). Antioxidants are substances or nutrients found 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). Polluted air contains Carbon dioxide and Carbon Monoxide. When we inhale this air our system produces more free radicals. These free radicals enter the body through the body’s respiratory systems. Free radicals in the blood stream are linked to cause heart diseases, high BP, cancer and Urinary tract infections. Here are some of the antioxidants and sources which can be supplied through diet.
Antioxidant property Source
Vitamin C Guava, Amla, Green peppers, broccoli and tomatoes
Anthocyanins Pomegranate and red grapes
Polyphenols Apples, strawberries, raspberries and black berries
Phenolics Brinjal, spinach and onions
Terpenes Citrus fruits, carrots, cabbage and cucumber
Lycopene Tomatoes, red peppers and pink grapes
Carotenoids Saffron and annatto
Curcumin Turmeric, eugenol and clove
Beta carotene Green leafy vegetables
Vitamin E Nuts and seeds, whole grains, green leafy vegetables, vegetable oil and olive oil
Selenium Fish and shell fish, red meat, grains, eggs, chicken and garlic
These natural antioxidants are easily absorbable in immune systems. Studies have show
that by eating a diet rich in antioxidants have beneficial effects and reduce cardiovascular
diseases, cancer and cataract formation. Hence free radicals should be combated by
antioxidants to neutralize their effect.
