Free radicals are unstable molecules that damage cells in your body and can cause chronic diseases such as cancer. Free radicals are the result of normal metabolic processes as well as exposure to toxins and pollutants, such as cigarette smoke. Antioxidants are substances that combine with free radicals to neutralize or destroy them, preventing possible damage to your cells.
Vitamin E
Vitamin E is often noted for its antioxidant capabilities. Your cell membranes are composed of lipids called phospholipids, which contain unsaturated fatty acids. These fatty acids are highly susceptible to damage from free radicals. When the unsaturated fatty acids in the phospholipids are exposed to free radicals, this process contributes to the accumulation of plaque on the arterial walls, a condition called atherosclerosis. Vitamin E neutralizes free radicals before they can cause damage to your cell membranes.
Vitamin C
The antioxidant properties of vitamin C allow it to protect many important molecules in your body, including DNA, RNA, proteins, fat and carbohydrates. This can help prevent chronic disease, such as cancer and heart disease. According to the Linus Pauling Institute, vitamin C may also help your body regenerate other antioxidants, specifically vitamin E.
Selenium
Selenium belongs to a group of nutrients called trace minerals. High intake of selenium has been associated with lower risks of lung, colon and prostate cancers, according to "Nutrition and You" by Joan Salge Blake. In addition to antioxidant properties, selenium may also help slow the growth of some tumors. Nevertheless there is a tolerable upper intake level of 400 micrograms a day for this elemental micronutrient in adults and a significantly lower one for children. Selenium is toxic in higher doses over time.
Lycopene
Lycopene belongs to a group of substances called carotenoids, which are responsible for giving fruits and vegetables their yellow, red and orange colors. Specifically, lycopene provides tomatoes and other fruits and vegetables their rich, red color. According to the American Cancer Society, people who consume a diet rich in tomatoes have a lower risk of certain types of cancer, including cancer of the prostate, stomach and lung. In addition to lower risks of cancer, lycopene has also been associated with lower risks of heart disease, as it lowers LDL cholesterol. Lycopene may also reduce the risk of macular degeneration, an eye condition that can lead to blindness.
Beta-Carotene
Beta-carotene is also a carotenoid and is responsible for the yellow and orange color in many fruits and vegetables. High intake of beta-carotene has been linked to lower risk of cancer, heart disease, cataracts and macular degeneration. According to Medline Plus, beta-carotene accounts for approximately half of the vitamin A intake in American diets. If you consume too much beta-carotene, however, you may develop a condition called carotenodermia, which is characterized by an orange tint to the skin, especially in the palms of your hands and the soles of your feet. This condition is not dangerous and can be reversed by reducing the amount of beta-carotene in your diet.
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