Antioxidants

Antioxidants are substances or nutrients in our foods which prevent and slow the oxidative damage to our body by free radicals. Antioxidants trap free radicals, prevent and repair damage done by them thus minimizing the incidence of health diseases, macular degeneration, diabetes and cancer. Antioxidants may also enhance immune defense and therefore lower the risk of cancer and infection. They are classified into two broad divisions, depending on whether they are soluble in wa ter (hydrophilic) or in fats (hydrophobic). Water-soluble antioxidants react with oxidants in the cells and the blood plasma, while lipid-soluble antioxidants protect cell membranes from lipid peroxidation.

Some of the most important water soluble antioxidants are:

• Ascorbic acid (vitamin C)
• Glutathione
• Lipoic acid
• Uric acid

Some of the most important fat soluble antioxidants are

• Carotenes
• α-Tocopherol (vitamin E)
• Ubiquinol (coenzyme Q)

Antioxidants can be both synthesized in our body or obtained from food. Different antioxidants are present at a wide range of concentrations in body, some mostly present in cells, while others are more evenly distributed.