Antioxidants are, just as they sound, chemicals that prevent the oxidation of other compounds.
Oxidation is the process of adding oxygen to a compound. Think “rust.” This process, left unchecked, can produce “free radical” molecules. Free radicals can initiate chemical reactions that can cause damage to cells and DNA. Scientists are only beginning to understand the complexity of free radical damage.
Oxidation occurs in our bodies naturally, but can be intensified by certain behaviors such as smoking, poor diet, exposure to sun (UV radiation), and even exercise.
Antioxidant Activity
“Anti”-oxidants typically reduce the level of these free radicals by acting as recipients of the extra oxygen thus preventing the oxidation and subsequent damage.
In Foods and In Our Bodies
Our bodies can mount defenses against this oxidation but this ability declines with age. One way to enhance our body’s antioxidant defenses is to eat antioxidant-rich foods. A few plant-based foods including apples, onions, soybeans, blueberries, cranberries, teas (green and black), red wines and dark chocolate are distinguished by their high polyphenol content.
Polyphenols are found in many fruits, vegetables and whole grains. You are probably familiar with the red and purple colors of berries. These colors come from anthocyanins—a subclass of polyphenols. Another sub-class of polyphenols is the colorless flavanols (or more precisely flavan-3-ols) found in cocoa and some other plant-derived foods. (Figure 1 below)
