Journal of Nutraceuticals and Health

Antioxidants

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Antioxidants are crucial in shielding the body from oxidative stress that free radicals cause. Substances like Vitamin C, Vitamin E, and polyphenols have the power to neutralize free radicals, which cuts down on cell damage. Our bodies need specific daily amounts of dietary antioxidant vitamins A, C, and E to ward off illness. You can find these in many foods such as fruits, veggies, and teas. Eating foods rich in antioxidants often leads to better heart health less inflammation, and a lower chance of long-term health problems.

Free radicals can raise the risk of inflammation and other health problems. They are occasionally referred to as "free-radical scavengers."

Antioxidants can come from both natural and synthetic sources. Antioxidants are believed to be abundant in some plant-based meals. One type of phytonutrient, or plant-based nutrient, is an antioxidant found in plants. Some antioxidants, referred to as endogenous antioxidants, are also produced by the body. Exogenous antioxidants are those that originate outside the body. As the body breaks down food and responds to its surroundings, cells create waste products called free radicals. Oxidative stress may occur if the body is unable to effectively handle and eliminate free radicals. Cells and bodily functions may suffer as a result. Another name for free radicals is reactive oxygen species (ROS).

Antioxidants found naturally in some fatty meals, such as olive oil, provide some protection against oxidation. Foods high in fat are susceptible to photooxidation, which oxidizes unsaturated fatty acids and ester to produce hydroperoxides. Peroxides and carbonyl compounds can be broken down by direct photooxidation brought on by exposure to ultraviolet (UV) light. Antioxidants stop the oxidation processes that these compounds go through, which inhibits the free radical chain reactions.

To prevent diseases, certain daily levels of the dietary antioxidant vitamins A, C, and E are necessary. Due to their substantial metabolism by catechol-O-methyltransferase, which methylates free hydroxyl groups, polyphenols—which exhibit antioxidant qualities in vitro because of their free hydroxy groups—cannot function as antioxidants.

Antioxidant-containing common drugs (and supplements) may reduce the effectiveness of radiation therapy and several anticancer medications.  Antioxidant-containing medications and supplements prevent oxidation processes, which in turn prevents the production of free radicals. Radiation treatment causes oxidative stress, which harms vital cancer cell constituents such proteins, nucleic acids, and lipids that make up cell membranes.

Antioxidant vitamins are found in vegetables, fruits, eggs, legumes and nuts. Prolonged boiling or long-term storage can degrade vitamins A, C, and E.  Cooking and food processing have complicated impacts because they can also make antioxidants, such certain carotenoids in vegetables, more bioavailable.  Since processing exposes food to heat and oxygen, processed foods have lower levels of antioxidant vitamins than fresh, uncooked meals.

Other antioxidants are produced by the body rather than coming from food. For instance, the mevalonate route produces ubiquinol (coenzyme Q), which is not well absorbed from the gut.