What are Antioxidants?

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.  While oxidation reactions are a necessity to life, low levels of antioxidants can cause oxidative stress, potentially damaging or killing cells.  Oxidative stress has been associated with the pathogenesis of many human diseases, particularly stroke and neurodegenerative diseases.  Antioxidants are widely used in dietary supplements to aid in maintaining health and preventing diseases such as cancer and heart disease.

Plants and animals maintain complete systems of multiple types of antioxidants such as vitamin C, vitamin E, glutathione, and enzymes such as catalase, superoxide dismutase and various peroxidases.

Free radicals are produced naturally in the body through the metabolism of acids and fats.  Free radicals are unstable molecules that can freely react with and destroy healthy cells. Antioxidants have the ability to mop up or neutralize these free radicals, and are prevalent in beta-carotene, Vitamins A, C, and E.  Certain trace minerals such as selenium, zinc, copper and manganese also have some of these antioxidant properties.

Antioxidants are also associated with the aging process as well.  Cell damage accumulates as we age, so supplementing the diet with extra antioxidant-rich foods can help slow the oxidative damage done to the cells.  Some of the foods richest in antioxidants are carrots, tomatoes, yams, leafy greens, blueberries, billberries, gojiberries, garlic, green tea, yellow squash, broccoli, brussel sprouts, and spinach as well.

Gojiberries, are regarded as being the richest source of antioxidants, and have been used for over 10,000 years in Asia for their medicinal properties.

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