Sources of antioxidants
The primary biological role of antioxidant is in preventing the damage that reactive free radical can cause to cells and cellular compounds. In fact, almost all the food constituents having a protective effect against specific diseases seem to have some kind of antioxidant property. Free radical is a group of atoms that behave like a unit, eg.: Carbonate radical, (CO3- -), Nitrate radical (NO3- ), and Methyl radical (CH3- ). Free radical contains one or more unpaired electrons. Human body naturally produces free radicals as it metabolises oxygen. Reactive free radicals are able to produce metabolic disturbances and to damage membrane structures in a variety of ways. This may lead to cardiovascular disease, cancer and other health problems.
The current dietary recommendation to increase fruit and vegetable consumption is one which is widely perceived as health-promoting. Consistent epidemiological links worldwide between high fruit and high vegetable consumption and a greater life expectancy warrant more emphasis given to this particular dietary recommendation. Fruit and vegetables are the rich sources of the antioxidants, vitamin C, vitamin E, various carotenoids, flavonoids, isoflavones, organo-sulphur compounds, copper, manganese and magnesium and may also contribute to pools of endogenously produced antioxidants such as ubiquinol. Fruit and vegetables, however, are not the only dietary source of antioxidants and other rich sources of vitamin E include nuts and seeds, wholegrain breakfast cereals, wholemeal bread, eggs, margarine, vegetable oils, and dairy products. A list of plant-based sources of antioxidants is presented herewith.