Antioxidants and Foods

What is Antioxidants?

Atoms contain negatively charged electrons, and an abundance of  electrons in an atom or molecule can result in an overall net negative charge.  such an atom or molecule is therefore said to be "reduced".  When electrons are remove, the atoms or molecules has a more positive charge and is said to be "oxidized."  Antioxidant is a compound that readily gives up electrons (and hydrogen ions) to other substances.  So, it protects our body from free radicals, which are highly reactive molecules with an unequal balance of charge.  

These free radicals are can be harmful.  First, oxidation of DNA can break and damage it, potentially causing mutations in genes and possibly cancer.  They can oxidize fatty acids associated with cell membranes, causing them to become weak and break down and also damage proteins.  

To get more antioxidants, we should consume a variety of fruits and vegetables with different colors.  

Reference:

McGuire, M. & Beerman, K. A. (2011),  Nutritional Sciences.  New York; Wadsworth

Examples of Antioxidants 

inVitamins and Mineral :  Vitamin C, E, A and Selenium

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