Talk continues to increase about the benefits of antioxidants. Much of the discussion centers around the use of these super “vitamins” as treatment for existing conditions or even terminal diseases. But how do antioxidants affect health on an everyday basis, and why do we need them?
What Are Antioxidants?
In short, antioxidants act as defense against the development of free radicals, substances whose behavior can ultimately severely damage, even kill the body’s cells. When we consume foods, the purpose is to convert them into energy for the body’s use. They can be man-made or grown naturally. Studies have shown that they prevent or delay some types of cell damage. Fruits and vegetables are good sources. Some of the more popular vitamin forms are; Vitamin C and Vitamin E and selenium. Carotenoids, such as beta-carotene, found in carrots; lycopene, found in tomatoes; lutein, found in green leafy vegetables such as spinach, kale and yellow carrots; and astaxanthin, found in fish and crustaceans are the more popular natural forms that have high anti oxidant values.
Oxidation is a natural part of this process, but it does result in the creation of free radicals, and over time, a build up of free radicals contributes to many of the effects of aging and other issues with the human body. Antioxidants can assist in slowing these effects and circumventing health issues.
Benefits of Antioxidants
Many studies show that antioxidants can be effective in decreasing the number of free radicals in the body, which directly leads to numerous other health benefits including reduction of age spots and wrinkles as well as help warding off damage from the sun. In addition, various antioxidants can greatly impact the health of the internal body from eye health to heart health to digestive health. Some studies show that increased intake of antioxidants can even assist in preventing memory loss One popular use for antioxidants is in weight loss through use of the oxygen radical absorbance capacity (ORAC).
Oxygen Radical Absorbance Capacity (ORAC)
The ORAC method was developed by the USDA. What the method does is provide the measurement of protection a specific food can provide against free radicals. Each food containing antioxidants is tested in a controlled environment against substances that create free radicals as well as other substances that are particularly vulnerable to the process of oxidation. The results of each food’s effects are recorded and assigned an ORAC number based on the amount of damage inflicted on the vulnerable substances; the smaller the amount of damage, the higher the number.
