Antioxidandts vs. Free Radicals

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Antioxidants are best known for their ability to prevent disease and aging by counteracting the effects of free radicals on the body, but what are they and how do they work? What are the free radicals that cause the damage? Let’s take a look at how this all fits together.

When body cells utilize fuel (foods we eat), they also utilize oxygen, sometimes during which process incomplete molecules are created. These incomplete molecules (free radicals) have an unpaired electron, making them chemically unstable and able to take an electron from other molecules. When these electrons are stolen from healthy body cells, damage is caused to the cells resulting in inability of the cell to absorb necessary nutrients or fight disease, cell mutations, and creation of even more free radicals. When the production of free radicals continues unchecked and unbalanced, the damage caused plays a leading part in the premature aging process, and in most chronic illnesses, including cancer and cardiovascular disease. Antioxidants are particular nutrients, enzymes, minerals, herbs and phytochemicals that are able chemically stabilize the free radical to render it ineffective.

Dietary antioxidants such as vitamins A, C and E, plus the mineral selenium have been known for quite a few years, but more recently phytonutrients and phytochemicals have come under study. These groups are found in plants and include flavonoids, isoflavones, carotenoids and PCOs (procyaniodolic oligomers) and are thought to be about 50 times more powerful than the antioxidant vitamins. Research is also showing that antioxidant combinations are more beneficial than each one alone.

Carotenoids

These phytochemicals are pigments found mainly in algae, plants and photosynthetic bacteria, and are the reason for various shades of reds, yellows, greens and oranges in vegetables, fruits and flowers. The strongest carotenoids known are Beta-carotene, lutein and Lycopene.

Beta-carotene, used by the liver to make vitamin A, is plentiful in the dark green, red and yellow vegetables like carrots, sweet potatoes, pumpkin and broccoli. Animal sources include organ meats, eggs and fish. Beta-carotene is only converted to vitamin A as needed by the body, so does not have the toxicity danger of excessive levels of vitamin A from supplementation.

Lutein, also found in dark green leafy vegetables, broccoli, egg yolks, oranges and peaches, is beneficial for eyes. Statistics show diets high in Lutein are connected with lower rates of cataracts and macular degeneration, major causes of blindness in the elderly.

Lycopene seems to protect against abnormal cell proliferation and is found in substantial levels in the prostate gland. It has been found that men with the highest levels of Lycopene in their blood have the lowest rate of prostate cancer. Its antioxidant effect is 2 to 3 times greater than Beta carotene and is garnering great interest due to apparent anticarcinogenic properties. For some reason, the concentration of Lycopene is higher in tomato juice and sauces than in fresh tomatoes.

Others

Coenzyme Q10, or ubiquinone, is comparable in structure to vitamin E and has proven benefits for the heart and cardiovascular system. There are also indications that it slows the spread of cancer and aging. Organ meats, beef, salmon, sardines, soy oil, spinach, avocados and peanuts are all rich in coenzyme Q 10.

Glutathione is a protein manufactured in the liver that is necessary for a good immune system. It neutralizes the hydroxyl radicals, which are thought to be the most dangerous of all the free radicals, and is the most capable antioxidant for working within individual cells. It is also useful for detoxifying heavy metals and other poisons, and may target carcinogens for destroying.Glutiathone levels tend to decrease as people age, so it is important to maintain adequate dietary intake. Cruciferous vegetables like broccoli, cabbage and kale contain glutiathone.

Selenium is a trace mineral used by the body to manufacture the enzyme glutiathone peroxidase. It works with vitamin E to protect cell membranes, maintain helathe liver and heart and helps with antibody production. There has been significantly lower cases of cancer in people who took selenium supplements, particularly prostate cancer. It is toxic in high levels, however, and daily intake should not exceed 800 micrograms. Pregnant women should keep below 40 micrograms. Brazil nuts, seafood, liver, kelp, garlic and wheat germ are a few foods containing selenium. North American soils tend to be depleted in selenium so foods grown in our soils may still be low in this nutrient.

Superoxide dismutase (SOD) works with catalase to neutralize hydrogen peroxide and superoxide radicals, and to aid the body in handling metals like copper, zinc and manganese. It is plentiful in most green plants, wheatgrass, barleygrass, and broccoli.

This is a short summary of some of the major newly found antioxidants undergoing much research currently, but there are many other antioxidants beneficial to our health that are not covered in this article. Some herbs and berries like green tea, white tea, blueberries, acai berries, raspberries and garlic have also been discovered to be sources of extremely high levels of antioxidants, effective for protecting against disease and aging. Antioxidant tablets can also be very useful for boosting levels, so long as toxicity levels are considered. Ensuring we have adequate antioxidant intake may make the difference between a long slide into disease and disability, or excellent health into our golden years.

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