Your body uses the nutrients in the foods that you eat to build strong cells and control illness and disease. Your body requires not only calories, but vitamins, minerals and trace amounts of other nutrients to run efficiently and effectively. Among the classifications of chemicals are antioxidants, which come in a variety of forms, but most commonly are specific vitamins that you receive from the food you eat. Antioxidants are responsible for protecting your body against free radicals.
Free Radicals
Free radicals are atoms that are produced during oxidative metabolism. This means that they are the byproduct of a chemical reaction that uses oxygen as a source of fuel, according to Rice University. These atoms have an odd number of electrons and are highly reactive, and they can start a chain reaction in the body. The biggest danger to you is the damage they can cause to DNA and cell membranes. Although the damage is done at a microscopic level, enough damage can cause cells to function poorly and die. The National Cancer Institute reports that free radicals may also form after exposure to tobacco smoke and radiation. Over time the damage can be irreversible and lead to diseases and illnesses, including cancer.
Antioxidants
Antioxidants are used by the body to combat free radicals by neutralizing the electrical charge produced by the uneven or odd number of electrons in the free radical, according to the National Cancer Institute. This prevents the free radicals from taking electrons from other molecules and damaging cell membranes and DNA. Although there is considerable laboratory evidence to indicate that these antioxidants may slow or prevent the development of cancer, there are no current, randomized, clear clinical trials that support this theory. However, while there are no randomized studies that support the use of one or two specific antioxidants, Rice University reports that there are epidemiologic observational studies showing that people who follow diets rich in fruits and vegetables have a lower cancer rate than those who do not.
Fruit Juice
Fruits and vegetables can be a rich source of antioxidants, such as vitamins A, E, C, carotene, lycopene and lutein, reports MayoClinic.com. No one food or food group should be your sole source of antioxidants. Fruit and juice made from fruit, low in sugar and low in additives are also high in antioxidants. The top sources of antioxidants are blueberries, blackberries, raspberries, strawberries and cranberries. Other fruits that are high in antioxidants include green and red pears, pineapple and kiwi.
Potency
A variety of new juices claim to be high in antioxidants and healthier for you. In a study published in 2008 in the "Journal of Agricultural Food Chemistry," researchers found that of the beverages studied, pomegranate juice had the strongest potency in vitro, or in a test tube. The potency of pomegranate juice was 20 percent greater than any other of the beverages tested. The beverages tested in the following order: pomegranate juice, red wine, concord grape juice, blueberry juice, black cherry juice, acai juice, cranberry juice, orange juice, iced tea and apple juice.
References
- Rice University: Antioxidants and Free Radicals
- National Cancer Institute; Antioxidants and Cancer Prevention; July 2004
- MayoClinic.com; Food Sources the Best Choice for Antioxidants; Donald Hensrud, M.D.; June 2009
- "Journal of Agricultural Food Chemistry"; Comparison of Antioxidant Potency of Commonly Consumed Polyphenol-Rich Beverages in the United States; N.P. Seeram, et al.; Feb 2008
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