What are Anti-oxidants?
Anti-oxidants are substances, which act as the body's first line of defense against unwanted damage such as cancer, disease and aging. They are produced either by the body or obtained from the food we eat. The three most common anti-oxidants are:

Beta-carotene (which is converted to vitamin A in the body).
Vitamin C
Vitamin E

Other very important anti-oxidants include:
Enzymes (complex proteins)
Flavonoids (yellow pigments)
Minerals: selenium, zinc, copper, manganese (often key components of enzymes).

Anti-oxidants are found in:
Tea (especailly green tea), grapes, apples, onions, berries, soy beans, tofu, beans, flaxseed, oilseeds, bran, whole grains, orange & red fruit, citrus fruit, most vegetables, liquorice and mushrooms.

What do Anti-oxidants do?

• Anti-oxidants neutralize free radicals, which would otherwise damage cells, membranes and DNA. They also preserve food and have been used in the food industry for more than 20 years.
• Extracts of the herb rosemary are often added to foods for its natural anti-oxidant powers. Other, new generation plant extracts with anti-oxidant capabilities include: apple skin, cloves, garlic, ginger, grapes, liquorice, nutmeg, oregano, red onion skin, tea and vanilla.
• Vitamin E acts as a fat-soluble anti-oxidant in foods such as wheat germ, oils, whole grain and is added to instant noodles and fish oil tablets to keep them stable.
• A daily diet high in anti-oxidants is a good way to help protect you against the two main killers, cancer and coronary heart disease. They also slow the aging process and protect your eyes from cataracts and macular degeneration. The best way to get enough anti-oxidants is by simply eating a lot of vegetables and fruit. You should aim to eat at least 5 servings of vegetables and 2 servings of fruit (including juice) a day.

What are Free Radicals?

• Free radicals are electronically charged, unstable, molecules that can easily react with and damage other molecules.
• They are formed both internally and externally. In the body, they are formed as a by-product of metabolism whenever oxygen is involved. The more oxygen we use, the higher the level of free radicals produced in the body.
• Externally they are left behind by smog, cigarette smoke, pollution, ozone, solvents, pesticides and the sun's ionizing radiation.

What do Free Radicals do?
Free radicals can damage cells, DNA, genetic material and other body structures. They are also called oxidants because they operate through the process of oxidation. Current nutrition thinking is that free radicals lead to tissue injury that can lead to diseases such as cancers and heart diseases. They may also contribute to the aging process and early senility.