Antioxidants
Antioxidants are a group of specialised nutrients that have the ability to prevent and remove harmful and damaging free radicals from our body. Free radicals are molecules that may attack healthy tissue and genetic material. Free radical build-up has been linked to the development of chronic degenerative diseases and aging.
Antioxidants may take the form of vitamins (such as Vitamin C and Vitamin E), minerals (such as selenium), amino acids (such as glutathione and methionine) and botanicals (such as proanthocyanidins and carotenoids). They exert their best effects synergistically, that is, in combination with each other. The oxidation of all living human tissue is a major causative factor in almost all the diseases of aging, and contributes to the progress of aging itself. The burn that occurs after sunlight exposure is an example of damage caused by free radicals.
Most substances have the ability to become free radicals, including antioxidants, however depending on how healthy one is, most antioxidant substances have the ability to regenerate themselves.
Dietary Considerations: Green leafy vegetables, orange and red vegetables and fruit are an important source of antioxidants. Increased intake of these foods is essential. By minimising the consumption of trans fats from margarines, excess fat intake from meat, not consuming fats heated to high temperatures, and only using stable oils such as olive oil, can minimise internal tissue oxidation and help reduce the progression of aging.