Although oxygen is essential for life, its reactivity with other compounds can be detrimental. Free radicals are the result of some oxygen molecules that are converted into oxidizing agents during the process that creates energy in cells. The free radicals can be caused in a number of ways, such as ionized radiation from the sun, x-rays, and industry; nitrous oxide from automobile exhaust, cigarette smoke, alcohol, saturated fat, and chemicals found in food, water, and air. Because of free radicals' instability, they react with cells in the body causing abnormality.

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Although oxygen is essential for life, its reactivity with other compounds can be detrimental. Free radicals are the result of some oxygen molecules that are converted into oxidizing agents during the process that creates energy in cells. The free radicals can be caused in a number of ways, such as ionized radiation from the sun, x-rays, and industry; nitrous oxide from automobile exhaust, cigarette smoke, alcohol, saturated fat, and chemicals found in food, water, and air. Because of free radicals' instability, they react with cells in the body causing abnormality.

Antioxidants, by their very nature, are capable of stabilizing free radicals before they can react and cause harm. Because oxidation is a naturally occurring process within the body, a balance with antioxidants must exist to maintain health.
Our body produces two enzymes on its own to stabilize free radicals. They are Superoxide dismutase (SOD) and glutathione peroxidase. Although supplements of these enzymes are available directly, the body may not be able to absorb them.

Therefore, it is much more useful to supply the body with the building blocks of these enzymes. There are vitamins, minerals, enzymes, and herbs that act as antioxidants or aid in the production of them. Antioxidants are present in foods as vitamins, minerals, carotenoids, and polyphenols, among others. Many antioxidants are often identified in food by their distinctive colors-the deep red of cherries and of tomatoes; the orange of carrots; the yellow of corn, mangos, and saffron; and the blue-purple of blueberries, blackberries, and grapes.

The most well-known components of food with antioxidant activities are vitamins A, B2, B3, B6, C, and E; β-carotene; the mineral selenium, zinc; CoEnzyme Q-10, bilberry, grape seed, ginkgo biloba, and more recently, the compound lycopene.

The best way to make sure your covering all the bases in the neutralization of free radicals is to supplement with a wide variety of antioxidants. Many supplements have been developed containing a blend of antioxidants. Both individual antioxidants and superior blends are available.

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