Antioxidants: Look after yourself better

The role of these substances in the body is to delay or block oxidising reactions which underlie phenomena such as ageing, cancer and arteriosclerosis. The antioxidant function is related to the structural and functional maintenance of DNA, lipoproteins, the polyunsaturated fatty acids of the cellular membranes and the functional activity of proteins.

 

Some substances with an antioxidant function include vitamins A, C and E, which are found naturally in foods and are involved in the elimination of free radicals and protection from cellular damage due to oxidisation, i.e. the oxidisation of cells and their consequent ageing. Other antioxidants include the beta-carotenes, zinc and magnesium.

When the term "antioxidant" refers to a type of additive, it denotes those added to foods to prevent them from becoming rancid naturally due to exposure to air, heat or light.

 

Vitamin A (Retinol) is found in animal products such as liver and fish oils, and in the form of beta-carotene in vegetables such as carrots, pumpkins and parsley. Vitamin E (Tocopherol) is found in vegetable oils such as soya and sunflower, and in nuts and seeds. Vitamin C (ascorbic acid) is widely found in fruit, especially citrus fruit and kiwis. Their addition to food has not proven to be effective as they do not have the same protective effect as in their natural form.

 

Wild berries that are rich in vitamin C (strawberries, mulberries) are also rich in antioxidants and therefore have an antioxidant function. This is also true of nuts and seeds (vitamin E).

 

In many studies these substances have been proven to be beneficial in combating illnesses including cardiovascular disease, cancer, arteriosclerosis, and ageing.

 

Flavonoids have a huge antioxidant capacity; they are phenolic compounds and are found in red wine, onions, garlic, and vegetables.

 

Many foods are currently being studied in this area (chocolate, wine).

 

When the term "antioxidant" refers to a type of additive, it denotes those added to foods to prevent them from becoming rancid naturally due to exposure to air, heat or light.