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Antioxidants are known to have anti-carcinogenic and anti-inflammatory properties
Antioxidants are also thought to have a role in slowing the aging process and preventing heart disease and strokes, but the data is still inconclusive. Therefore from a public health perspective it is premature to make recommendations regarding antioxidant supplements and disease prevention. Antioxidants are compounds that protect cells against the damaging effects of reactive oxygen species, such as singlet oxygen, superoxide, peroxyl radicals, hydroxyl radicals and peroxynitrite. An imbalance between antioxidants and reactive oxygen species results in oxidative stress, leading to cellular damage. Antioxidants are substances that protect cells from oxidative stress and the effects of free radicals. Free radicals are continually produced in the human body.
Antioxidants are used as food additives to help guard against food deterioration . Exposure to oxygen and sunlight are the two main factors in the oxidation of food, so food is preserved by keeping in the dark and sealing it in containers or even coating it in wax, as with cucumbers. Antioxidants are an important part of the free radical defense mechanism along with the enzymatic processes. Antioxidants are natures way of fighting off potentially dangerous molecules in the body. Such molecules come in the form of synthetic chemicals such as pesticides, plastics, and chlorine byproducts and are called free radicals.
Antioxidants are known to have anti-carcinogenic and anti-inflammatory properties, contribute to promote cardiovascular health, and are known to help prevent arteriosclerosis and a variety of other diseases. Polyphenols - primarily found in berries and grapes and having gained popularity through the study of red wine health benefits - are a powerful antioxidant and have shown to have positive effects on cardiovascular health and may reduce the risk of cancer. Antioxidants are naturally occurring substances that are found in vitamins, minerals and certain foods. Antioxidants help decrease our risk of cardiovascular disease and cancers by fighting free radicals that are produced when we breathe in oxygen. Antioxidants are phytochemicals, vitamins and other compounds that protect our cells from damage. Antioxidants destroy free radicals, which are chemicals that are produced when our bodies use oxygen.
Antioxidants are substances that may protect cells from the damage caused by unstable molecules known as free radicals. Free radical damage may lead to cancer. Antioxidants are molecules that prevent other molecules from oxidizing. Oxidation can produce free radicals (single oxygen molecules), that can start chain reactions that can cause mutation or damage to cells and DNA. Antioxidants are present in foods as vitamins, minerals, carotenoids, and polyphenols, among others. Many antioxidants are often identified in food by their distinctive colors— the deep red of cherries and of tomatoes; the orange of carrots; the yellow of corn, mangos, and saffron; and the blue-purple of blueberries, blackberries, and grapes.
Antioxidants are being widely used in routine general clinical practice. An increased interest in the role of free radical oxidative damage in human diseases along with an upsurge in research implies its potential in dental practice too. Antioxidants are important for aging well. Antioxidants are believed to be effective in helping to prevent cancer, heart disease, stroke and a variety of other ailments associated with natural aging. Specifically antioxidants prevent ailments by destroying free harmful radicals inside the human body.
