[Sharan]

Antioxidants are defined rather loosely as being synonymous with maintaining good health and improving longevity.

Indeed if there's one substance contained in some of the commonly consumed food stuff that is being touted as being indispensable for increasing one's life span, it is this.

We have to be aware of the fact that most studies relating to Antioxidants are essentially in research stages, and the beauty of this chemical substance is that it is naturally occurring and in most cases an individual is not expected to consume anything that is an additive.

I wish to present material that I have complied from various studies.

Chemically, they are defined as molecules that prevent oxidation of other chemicals.

When we inspire, we take in Oxygen.Now this oxygen causes oxidation, essentially a chemical reaction.This sequence is considered as being a by-product of metabolism as a consequence of this, there's the production of free radicals.

Now, free radicals have the notoriety of being harmful to our cells and tissues[ collection of cells ].This is where our friendly antioxidants step in and slow down the formation of free radicals.

Anti oxidants are classified broadly as being Hydrophilic and Hydrophobic.

Antioxidants are intimately involved in the prevention of cellular damage -the common pathway for cancer, aging, and a variety of diseases.

The chief danger from free radicals comes from the damage they can do when they react with important cellular components such as DNA, or the cell membrane. Cells may function poorly or die if this occurs. To prevent free radical damage the body has a defense system of antioxidants.

Antioxidants are molecules which can safely interact with free radicals and terminate the chain reaction before vital molecules are damaged.
Although there are several enzyme systems within the body that scavenge free radicals, the principle micronutrient (vitamin) antioxidants are vitamin E, beta-carotene, and vitamin C.

The various known sources of the aforesaid elements are as follows-

Vitamin E ,d-alpha tocopherol. A fat soluble vitamin present in nuts, seeds, vegetable and fish oils, whole grains (esp. wheat germ), fortified cereals, and apricots
Vitamin C : Ascorbic acid is a water soluble vitamin present in citrus fruits and juices, green peppers, cabbage, spinach, broccoli, kale, cantaloupe, kiwi, and strawberries

Beta-carotene is a precursor to vitamin A (retinol) and is present in liver, egg yolk, milk, butter, spinach, carrots, squash, broccoli, yams, tomato, cantaloupe, peaches, and grains