Antioxidants and Disease Prevention

As a society, we hear quite frequently about certain food “properties” which can be attributed to help fight cancer, or prevent the onset of the disease.  Antioxidants have been in the spotlight for some time; many studies link them to reducing the risk of developing certain types of cancer. 

Our bodies are made up of a number of different cells, each cell being composed of a number of molecules.  If a molecule happens to break apart, through a number of chemical reactions, a free radical will form, which will then move through a chain of reactions creating subsequent free radicals to stabilize the initial one.  This cascade of events could eventually disrupt a living cell.

Normally your body is able to “handle” free radicals, however, if antioxidants are unavailable, or free radicals are being produced excessively, damage can occur.  Antioxidants are believed to help the body against free radical damage.  So where can we find these antioxidants? Antioxidant-rich fruits and vegetables are plentiful: they provide your body with a good source of antioxidants, and contain a number of essential vitamins and minerals, not to mention colour to your main dish.  There is such thing as “too much”, keeping you aware of how much you eat.

http://www.cancer.ca/canada-wide.aspx

Where Are They?

Antioxidants including Vitamins A, C and E, beta-carotene and lycopene may help prevent chronic disease related to oxidative stress in the body.

• Cruciferous vegetables such as broccoli, cabbage, cauliflower, bok choy, brussel sprouts and kale.
• Tomatoes, eaten raw, or used as a sauce, increase the amount of lycopene in your body.
• Citrus fruits such as oranges, grapefruit, kiwi, strawberries, dark green vegetables and potatoes contain a good source of Vitamin C.
• Nuts such as almonds, walnuts, peanuts, as well as the food sources mentioned above provide your body with a good source of Vitamin E.