Antioxidants protect cells from damage by free radicals, according to Medline Plus. Free radicals are molecules produced from environmental contaminants such as radiation and smoke. Free radicals can also be produced by the food you eat. Free radical cell damage may play a role in the development of heart disease and cancer. Antioxidants include vitamin A, vitamin C, vitamin E, beta-carotene, lycopene, lutein and selenium.
Vitamin A
Vitamin A is a fat soluble vitamin. As an antioxidant it protects cells from free radical damage. According to the National Institutes of Health's Office of Dietary Supplements, people with higher intakes of vitamin A have a reduced risk of developing a number of different cancers. Food sources of vitamin A include liver, fortified milk, cheese and egg substitute.
Vitamin C
Vitamin C is a water soluble vitamin. As an antioxidant it protects proteins, lipids, carbohydrates, DNA and RNA from oxidation by free radicals. It may play a role in improving immunity by protecting lymphocytes, neutrophils and phagocytes for oxidative damage. Vitamin C may also protect other antioxidants from oxidation, according to the Linus Pauling Institute. Food sources of vitamin C include citrus fruits, peppers, potatoes, tomatoes and strawberries.
Vitamin E
Vitamin E is also a fat soluble vitamin. As an antioxidant it protects fats from oxidation, according to the Office of Dietary Supplements. Vitamin E has been shown to inhibit the oxidation of LDL cholesterol and may protect against the development of heart disease. Food sources of vitamin E include wheat germ, almonds, safflower oil, sunflower seeds and peanut butter.
Beta-Carotene
Beta-carotene is a member of the carotenoid family of nutrients and is found in plant foods. When you consume beta-carotene it is converted to vitamin A. As an antioxidant, beta-carotene also protects cells from free radical damage. Food sources of beta-carotene include carrots, sweet potatoes, cantaloupe, apricots, kale and spinach.
Lycopene
Lycopene is also a member of the carotenoid family. Animal and in vitro studies have shown lycopene to have antioxidant properties, according to the Mayo Clinic. It is not certain if it has the same effects in humans, although people who consume high amounts of lycopene have lower rates of cancer, cardiovascular disease and macular degeneration. Tomatoes contain high amounts of lycopene.
Lutein
Lutein is also a member of the carotenoid family. Lutein also protects cells from free radical damage, acting as an anti-cancer and anti-aging agent, according to the World's Healthiest Foods website. Lutein may protect eyes from UV oxidative damage. People with high intakes of lutein have a decreased risk of cataracts and macular degeneration. Food sources of lutein include kale, spinach, turnip greens, broccoli, romaine lettuce, peas and Brussels sprouts.
Selenium
After consumption, selenium is converted into the antioxidant enzyme selenoprotein. Selenium may be protective against cancer by protecting cells from free radical damage and preventing tumor growth, according to the Office of Dietary Supplements. Selenium may also protect LDL from oxidation and help protect against heart disease. Food sources of selenium include Brazil nuts, tuna, beef, poultry, eggs, cottage cheese and oatmeal.
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