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Antioxidant

Antioxidants slow or halt oxidation in organic cells. Oxidation is a damaging chemical reaction involving the release of electrons, and though oxidation is a natural process, an overoxidated cell can be chemically damaged. Plants are the most important source of antioxidant substances. Antioxidants are also commonly found in dietary supplements touted as preventing cancer and eart disease, but excess supplementation with these can be more harmful than beneficial.

In studies on unsaturated fat, vitamins A, C, and E were found to be potent antioxidants. Mechanisms for their action are generally through the use of the vitamin itself as an oxidizing agent; this means that the cellular structures that would have been oxidized are not oxidized because the oxidizing substance is taken up by the vitamin and washed out of the system.

Normal oxidation also produces free radicals, organic molecules that easily react with and damage nearby molecules, including DNA. Free radicals may be useful in clearing infections or cancers, but a free radical must be carefully controlled or it may damage the body's own cells, and even set off cancer. For this reason, natural antioxidants are known as potent cancer fighters.

Web Resources On Antioxidant

Antioxidant Vitamins
Dark chocolate boosts antioxidant levels

Book Resources On Antioxidant

The Antioxidants by Richard A. Passwater
Antioxidant Revolution by Kenneth H. Cooper

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