Oxygen is essential to life and must be present in the human body in order for our cells to convert matter into energy for vital processes and activities. However, among the by-products of this metabolic process are what is knows as free radicals, a substance that is created as a result of adverse environmental influences such as smoking, drinking, excessive exercise, pollution, and over-exposure to the sun. These free radicals “roam” the human body and can deform and corrode any cell they touch.

Production of the free radicals species of oxygen is a normal mechanism that the body’s immune system uses to harm and kill potentially infectious microbes and viruses. As long as the ratio of oxidants to antioxidants remains in balance, the negative effects of free radicals are kept in control. When uncontrolled, free radicals can damage vital biological molecules, cells, tissues and even organs. The result: premature aging and/or disease.

Researchers have found that antioxidant nutrients — which can neutralize, balance and sponge up free radicals — may be effective in combating free radical damage. Antioxidants, whether produced in the body naturally or obtained through diet or supplements, are substances that function to destroy free radicals.
Foods such as carrots, squash, pumpkin, sweet potatoes, yellow corn, apricots, mangoes, red and purple grapes, peaches, and all dark green leafy vegetables are natural antioxidants. Dietary supplements useful in maintaining the proper oxidant/antioxidant ratio include vitamin E, vitamin C, selenium, L-glutathione, CO-Q10 and SOD (Super Oxide Dismutase).