ANTIOXIDANT RICH FOODS:

Free radicals and oxidants are highly reactive molecules capable of independent existence and are fundamentals to any biochemical process, and represent an essential part of aerobic life in metabolism. They have high reactivity and damaging effects towards macromolecules (carbohydrates, proteins, lipids and DNA). They have been implicated in the etiology of diseases such as cancers, atherosclerosis, neurodegerative diseases, infections, chronic inflammatory disease, diabetes and autoimmune diseases. Antioxidants delay or inhibit cellular damage mainly through their free radical scavenging ability. Antioxidants are usually classified into enzymatic and non-enzymatic. The enzymatic antioxidants are produced endogenously and include superoxide dismutase, catalase, glutathione peroxidase and glutathione reductase. Non-enzymatic antioxidants are metabolic and nutrient antioxidants. About 4000 antioxidants have been identified, mostly of nutrient sources. However, the best known asvitamin E, vitamin C, Beta-carotene, lycopene, selenium, flavonoids, omega 3 and omega 6, found in fruits, vegetables, nuts and fish. Herbs and spices are also included.