Health Role of Antioxidants

Antioxidant food sources

Antioxidants are compounds that stop oxidation. The main health role of Antioxidants is protecting the cells from damage against free radicals. Free radicals create many health problems through their chemical chain reactions. This chain reaction resulted in many health issues like cancer, cataracts, cardiovascular & inflammatory disease. While free radicals are oxidant agents that is why our body needs antioxidants to reduce them. Hence, antioxidants play a big role in our health and cures.

Health Benefits of Antioxidant

Antioxidant has many health benefits including control and cures to types of disease.

  • Heart disease:- It is effective against heart disease and stroke. Vitamin E, beta-carotene, and other antioxidants are ideal for heart health due to their antioxidant property.[1]
  • Lungs disease:- Most lung disease typically occurs due to free radical such that people taking breathe in polluted air even smoking. Hence, antioxidant supplements like vitamin E is effective against lungs disease.
  • Cancer:- Antioxidant supplement is very effective in Cancer even it reduce the cancer risk.
  • It may prevent Alzheimer’s Disease by vitamin E and Selenium [2].
  • Age-related eye disease:- It may protect against age-related eye disease. A trial found a combination of vitamin C, vitamin E, beta-carotene, and zinc shown effects protection against the development of advanced age-related macular degeneration [3, 4].

Sources of Antioxidant

  • Vitamin C 
    • Broccoli
    •  Brussels sprouts
    • cantaloupe
    • cauliflower
    • grapefruit
    • leafy greens
    • honeydew
    • kale
    • kiwi
    • lemon
    • orange
    • papaya
    • snow peas
    • strawberries
    • sweet potato
    • tomatoes
    • bell peppers (all colors)
  • Vitamin E:
    • Almonds
    • avocado
    • Swiss char
    • leafy green
    • peanuts
    • red pepper
    • boiled spinach
    • sunflower seeds
  • Carotenoids including beta-carotene and lycopene: 
    • Apricot
    • asparagus
    • beet
    • broccol
    • cantaloupe
    • carrot
    • bell peppers
    • mangos
    • turnip and collard greens
    • oranges
    • peache
    • pink grapefruit
    • pumpkin
    • winter squash
    • spinac
    • sweet potato
    • tangerines
    • tomatoes
    • watermelon
  • Selenium: 
    • Brazil
    • nutsfis
    • shellfish
    • beef
    • poultry
    • barley
    • brown rice.
  • Zinc: 
    • Beef
    • poultry
    • oysters
    • shrim
    • sesame seeds
    • pumpkin seeds
    • chickpeas
    • lentils
    • cashews
    • fortified cereals.
  • Phenolic compounds: 
    • Quercetin (apples, red wine, onions)
    • catechins (teacocoa, berries)
    • resveratrol (red and white wine)
    • grapes
    • peanuts
    • berries
    • coumaric acid (spices, berries)
    • anthocyanins (blueberries, strawberries).


while having a cancer patient beware of taking a supplement of antioxidants like vitamin E. It may accelerate the logarithmic growth of cancer cells and increase the risk of cancer development. Hence, take advice from a doctor before taking it. [5]

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