Over the decades, researchers have found compelling information on body invasions; otherwise known as free radicals. The human body is constantly on the defense to thwart the damage of the unwanted substances. Free radicals are true to their name because they can extend the following damage:

Impair DNA
Wreak havoc on the artery walls
Negatively affect vision proteins of the eye
Impede any tissue in the body

In certain cases, free radicals develop inside the body. They are the inevitable derivatives of transforming food into energy. In other health conditions, the free radicals stem from the air and food consumption.

Fortunately, the body is not defenseless against free radicals. To ward-off the nasty agents, antioxidants derived from either food or supplements may thwart the damage of free-radicals. In fruits, vegetables, and an array of other plant-based foods antioxidants come in various forms. The most prevalent are beta-carotene, other related carotenoids, vitamin E and vitamin C. Not to mention, food also supplies important minerals known as selenium and manganese that are necessary for enzymes to destroy free radicals.

In the 1990s, ‘antioxidants’ were coined as the nutritional buzz word of health.
They were touted as the medical miracle agents for the prevention of cancer, cataracts, heart disease, memory loss as well as a host of other medical conditions.

Despite the medical findings on how various fiber, minerals, vitamins, antioxidants, and other substances have been found in whole grains, vegetables and fruits to prevent a series of chronic diseases (such as: heart disease, cancers, Alzheimer’s disease), there still remains insufficient data to completely support other high doses of vitamin E, other vitamins or even antioxidants may prevent serious illnesses.