The vitamins C, E and beta-carotene (converted to vitamin A in the body), are especially abundant in fruits and vegetables and seem to have a special function in cells. Cellular metabolism generates free radicals, unstable molecules that can attack and damage other molecules, such as DNA, proteins (e.g. enzyme), carbohydrates, and lipids, that are found in plasma membranes. The damage to these cellular molecules may lead to disorders (premature aging, gray hair, cataracts, inflammation, neurodegenerative diseases such as parkinson’s diseases, alhzeimer and senile dementia), perhaps even cancer. In addition, plaque formation in arteries may begin when arterial linings are injured by damaged cholesterol molecules.
According to the ostalean review by Proven Peptides, the most common free radical in cells is oxygen in the unstable form O32. Mainly vitamins C and E (and possibly beta-carotene) are believed to defend the body against free radicals, and therefore are termed antioxidants. An antioxidant is a molecule capable of inhibiting the oxidation of other molecules. The body can also produce antioxidants by itself, so-called endogenous antioxidants. Antioxidants foods improves the body’s ability to produce these endogenous antioxidants.
How to include antioxidants in diet?
Garnish your meal with parsley, coriander and dill.
Dietary supplements may provide a potential safeguard against cancer and cardiovascular disease, but taking supplements instead of improving your intake of fruits and vegetables is not the solution. Antioxidants are considered inferior as dietary supplements compared to pure food. Fruits and vegetables provide hundreds of beneficial compounds that cannot be obtained from a vitamin pill. These beneficial compounds include flavonoids and plant phenolics such as those found in red wine. These substances enhance each other’s absorption or action and perform independent biological functions.