Natural Antioxidants from Fruit and Vegetable

Antioxidants are substances that protect cells against damage caused by unstable molecules called free radicals. Free radicals can lead to cancer. Antioxidants interact with and stabilize free radicals and may prevent some of the free radicals that cause damage otherwise. Examples of antioxidants include beta-carotene, lycopene, vitamin C, E and A, and other substances.

Antioxidants are substances that protect cells against damage caused by unstable molecules called free radicals. Free radicals can lead to cancer. Antioxidants interact with and stabilize free radicals and may prevent some of the free radicals that cause damage otherwise. Examples of antioxidants include beta-carotene, lycopene, vitamin C, E and A, and other substances.

Antioxidants can be found in most fruits and vegetables but also culinary herbs and medicinal herbs can contain high levels of antioxidants. A 2006 study by HJ Thompson showed that the botanical diversity of fruits and vegetables plays a role in the biological effect of antioxidant phytochemicals. The consumption of small amounts of phytochemicals can cause many health benefits more than the ingestion of large amounts of less than phytochemicals

Antioxidants neutralize free radicals as a natural by product of normal cellular processes. Free radicals are molecules with incomplete electron shells which make them more chemically reactive than those with complete electron shells. Exposure to various environmental factors, including tobacco smoke and radiation, can also lead to the formation of free radicals. In humans, the most common form of oxygen free radicals. When an oxygen molecule (O2) becomes electrically charged or "radicalized" it tries to steal electrons from other molecules, causing damage to DNA and other molecules. Over time, these lesions are irreversible and lead to disease, including cancer. Antioxidants are often described as "mopping up" free radicals, meaning they neutralize the electrical charge and prevent free radicals from taking electrons from other molecules.

Antioxidants are abundant in fruits and vegetables and other foods such as nuts, grains and some meats, poultry and fish. The list below describes food sources of common antioxidants.

• Beta-carotene is found in many foods that are orange, including sweet potatoes, carrots, melons, squash, apricots, pumpkin, and mangoes. Some green leafy vegetables, including kale, spinach and kale are also rich in beta carotene.

• Lutein, is abundant in green leafy vegetables such as kale, spinach and kale.

• Lycopene is an antioxidant found in tomatoes, watermelon, guava, papaya, apricots, pink grapefruit, blood oranges and other foods

• Selenium is a mineral, not an antioxidant nutrient. However, part of antioxidant enzymes. Plant foods like rice and wheat are the main dietary sources of selenium in most countries. Amount of selenium in the soil, which varies by region, determines the amount of selenium in foods grown in that soil.

• Vitamin A is found in three main forms: retinol (Vitamin A1), 3.4-didehydroretinol (vitamin A2), and 3-hydroxy-retinol (Vitamin A3). Foods rich in vitamin A include liver, sweet potatoes, carrots, milk, egg yolks and mozzarella cheese.

• Vitamin C is also called ascorbic acid, and can be found in great abundance in many fruits and vegetables and is also found in cereals, beef, poultry and fish.

• Vitamin E, also known as alpha-tocopherol, is found in almonds, wheat germ oils, including many oils, safflower, corn and soybeans and is also found in mangos, nuts, broccoli and other foods.