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Antioxidants
are biomolecules capable of stabilising or neutralising free radicals
before they attack cells.
Antioxidants are either specialised enzymes, or reactive chemicals.
The body produces enzymatic antioxidants in small quantities, but
not the chemicals such as vitamin E, C and flavanoids which protect
the parts of the body that the enzymes cannot reach. We get these
chemicals from our diet.
Vitamin C and E are perhaps the best-known antioxidants, but another
vital source is phytochemicals - ie, chemicals that come from plants.
Amongst these are flavanoids, chemical compounds which are found in
most plant tissues and usually have a reddish colour. They are the
compounds that give red wine its colour and is associated with its
health benefits - the so called "French Paradox".
Many phytochemicals are antioxidants, and it is suggested by scientists
that one of the beneficial effects of eating fresh fruit and vegetables
may be the intake of the flavanoid antioxidants. |
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