Antioxidants are substances that help counter the damaging effects of free radicals, which are a product of cellular metabolism. Antioxidants are considered important in the prevention of heart disease, and as the Huntington's disease website HDLighthouse notes, they also show promise in possibly slowing the progress of neurodegenerative diseases, including Huntington's, Alzheimer's and Parkinson's. The number of free radicals in the body increases with age, which is why, as aging progresses, acquiring the antioxidants vitamin C, vitamin E and beta carotene becomes increasingly important.
Vitamin C
Vitamin C is a "highly effective antioxidant," according to the Linus Pauling Institute at Oregon State University. The institute states that even small amounts of vitamin C can protect lipids, carbohydrates, proteins, and DNA from being scavenged by free radicals.
The recommended dietary allowance of vitamin C in adults is 90 mg daily for males and 70 mg for females. In smoking adults, the recommendation is 125 mg and 110 mg, respectively. Vitamin C may help prevent heart disease, stroke, cancer, cataracts and gout. Foods that are high in vitamin C are usually fruits, particularly oranges, grapefruits and berries. Vegetables high in vitamin C include broccoli, green leafy vegetables and red and yellow peppers.
Vitamin E
Foods rich in vitamin E include vegetable oils such as olive, soybean, corn, cottonseed and safflower, nuts and nut butters, seeds, whole grains, wheat, wheat germ, brown rice, oatmeal, soybeans, sweet potatoes, legumes such as beans, lentils and split peas, and dark leafy green vegetables. Vitamin E is a powerful antioxidant that prevents the formation of free radicals when fat is metabolized. Vitamin E is also associated with the possible prevention of chronic diseases such as cardiovascular disease and cancer.
Beta Carotene
Beta carotene is found in dark orange, red, yellow and green vegetables and fruits, including broccoli, kale, spinach, sweet potatoes, carrots, red and yellow peppers, apricots, cantaloupe and mangoes. Beta carotene is a member of a class known as carotenoids. Carotenoids give red, orange and yellow fruits their coloration. Beta carotene is converted by the body into vitamin A, which is a powerful antioxidant and supporter of the immune system. Taking too much beta carotene may turn the skin a yellowish color.
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