Oxidative stress and food-based antioxidants

Oxygen is constantly reacting with your body because you breathe and the cells of the body produce the energy that keeps you going. As a result of this constant interaction, molecules called free radicals are produced that react with the other molecules in your body. In some circumstances, damage known as oxidative damage or stress can affect your genes, your proteins and your membranes. Oxidative stress has been identified as one of the causes of many diseases such as cancer and Alzheimer’s disease. Environmental factors such as smoking or pollution can also catalyze the production of free radicals.

To protect itself against oxidative stress, the body produces chemicals called antioxidants which neutralize the effect of harmful free radicals. The production of antioxidants can be influenced by factors such as your diet and your exposure to smoking. Lifestyle changes caused by environmental pollution and poor quality diet mean that we are far more vulnerable to the oxidative stress caused by free radicals.  Stress similar to that felt when you lose money while stock market investing.

The natural production of antioxidants in your body is not sufficient to handle all the free radicals and help is needed from you in defending itself. You can help by increasing your consumption of antioxidants in your food. Studies have indicated that antioxidant supplements are not nearly as effective as antioxidants from food. For instance, tomatoes and watermelons owe their color to a pigment called lycopene which also happens to be a powerful antioxidant. Tomatoes in any form such as raw tomatoes, tomato juice or even tomato ketchup are all major sources of lycopene.

Similarly citrus fruits such as oranges, lemons and grapefruit have many ingredients that appear to be beneficial in protection against disease. These chemicals, collectively known as phytochemicals, include carotenoids, flavonoids, terpenes and limonoids. It has been observed that these chemicals have a more powerful effect if taken together rather than separately. These fruits are always more potent when eaten whole because juice extraction reduces the potency.