Anti-oxidants

Antioxidants are substances present in the body that inhibit the destabilising action of free radicals.
 
Free radicals are highly unstable and reactive molecules that are formed through the action of innumerable chemical reactions in internal and external attacks to which the body is subjected.

Once formed, free radicals then destabilise certain other molecules by making them “radical”, which leads to a chain of destabilisation.
By “internal attack”, we mean biological oxidation mechanisms (i.e. oxygen attacks at cellular level.  And yes, oxygen is a vital gas but can also be toxic) or the presence of a disease, infection, inflammation, an allergy, etc.

By “external attack”, we mean the harmful substances that are all around us and attack us on a daily basis, such as alcohol, tobacco, pollutants from the chemicals industry (oil, petrol, deodorants, etc.), atmospheric pollution, volatile organic compounds (dye, paint, carpets, perfume, etc.), asbestos and silica dust, ionising radiation, oxygenated water, bleach, pesticides, toxic metals (lead, mercury, cadmium, etc.), excessive additives (sulphite, colouring, nitrites, phosphate and poly phosphate, benzene derivatives, etc.) as well as exposure to the sun, intense physical exercise, chronic or acute stress,  excessive food intake.
 
The free radicals formed play a double role.
They are, it is true, essential in limited quantities for the body to function properly, contributing to the immune system, scar formation, the manufacture of certain hormones, etc.

However, if they are present in excess, they are harmful and dangerous.  They damage the cell membranes, modify the genetic material present in cell nuclei, promote the formation of cancerous cells and increase the risk of coronary disease by increasing lipid deposits on the artery walls.
 
The body has an internal antioxidant system (superoxide dismutase, catalase, glutathione peroxidase) that enables it to combat an excess of free radicals.  Unfortunately this system is limited and does not combat all attacks, hence the importance of external antioxidant intake.
 
Reducing the exposure to external attacks, but above all opting for a balanced diet, rich in carefully selected and varied fruits and vegetables can limit the damage, protect you from the majority of today’s diseases and increase your life expectancy.
The main dietary sources of antioxidants present in foods are mainly to be found in vegetables and fruits.

A few examples of good antioxidant sources:
· Green or orange coloured vegetables and fruits (pumpkin, pepper, courgette, carrot, spinach, paprika, apricot, mango) contain high levels of â-carotene.
· Red coloured fruits and vegetables in particular (tomato, watermelon, guava, pink grapefruit) contain lycopene.
· Citrus fruits, strawberries, kiwis and cabbages are full of vitamin C.
· Vegetable oils including wheat germ and Soya oil contain vitamin E.
· Sweetcorn, green beans, spinach, lettuce, oranges, peaches and mangoes are sources of lutein.
· Sardines or spinach provide us with coenzyme Q10
· Finally, grapes, lemons, oranges, grapefruits, small fruits such as berries, drinks such as red wine, tea - especially green tea (and only when taken without milk), certain vegetables, cereals, grains, paprika, glutathione provide us with flavonoids.
 
There are of course other antioxidants whose roles are more or less well known at present.

But, as mentioned above, the important thing is to have a varied diet, making sure to have a minimum intake of 7 portions of fruit and vegetables on a daily basis.
If you want the effects to be even more powerful, and even to be therapeutic, you need to absorb far greater quantities in the form of dietary supplements.

A multitude of studies have reinforced the optimistic conclusions with regard to the roles of antioxidants, and have excluded the risks of secondary effects as long as you keep to within reasonable levels of supplements.