Antioxidants are compounds produced in the body and also available in natural foods. The chief role of antioxidants is to guard the body against cell damage, caused due to harmful particles known as free radicals. These free radicals get deposited in our cells resulting in a state called oxidative stress, which harms the DNA and other vital structures in the cells. Evidence reveales that oxidative stress may elevate the risk of inflammation and chronic diseases including heart disease, cancer and diabetes mellitus.

Effects Of Antioxidant Damage Include:

Damage to the eye lens which can lead to blindness

Joint inflammation which results in arthritis

Deterioration to nerve cells in the brain results in Parkinson’s and Alzheimer’s

Speeding up the ageing process

Risk of cardiovascular disease

Certain cancers aggravated by DNA damage

Eating a spectrum of foods abundant in antioxidants may be beneficial in improving the antioxidants level in the body which helps to scavenge free radical damage, combat oxidative stress and lower the risk of various chronic diseases. Some of the nutrients rich in antioxidants include Vitamins A, C, E and minerals copper, zinc and selenium. Dietary elements like phytochemicals present in plants exhibit potent antioxidant effects which are termed as non-nutrient antioxidants such as lycopene in tomatoes and anthocyanin present in berries.