Antioxidants are natural compounds that help protect the body from harmful free radicals. These are atoms or groups of atoms that can cause damage to cells, impairing the immune system and leading to infections and various degenerative diseases such as heart disease and cancer. Antioxidants therefore play a beneficial role in the prevention of disease. Free radical damage is thought by scientists to be the basis for the aging process as well.

There are a number of known free radicals that occur in the body, the most common of which are oxygen-derived free radicals, such as superoxide radicals and hydroxyl radicals, hypochlorite radicals, hydrogen peroxide, various lipid peroxides, and nitric oxide. They may be formed by exposure to radiation, including exposure to the sun’s rays; exposure to toxic chemicals such as those found in cigarette smoke, polluted air, and industrial and household chemicals; and various metabolic processes, such as the process of breaking down stored fat molecules for use as an energy source.

Free radicals are normally kept in check by the action of free radical scavengers that occur naturally in the body. These scavengers neutralize the free radicals. Certain enzymes serve this vital function. Brand Levitra Four important enzymes that neutralize free radicals are superoxide dismutase (SOD), methionine reductase, catalase, and glutathione peroxidase. The body makes these as a matter of course. There are also a number of phytochemicals and nutrients that act as an-tioxidants, including vitamin A, beta-carotene and other carotenoids, flavonoids, vitamins C and E, and the mineral selenium. Researchers have recently found that eggplant contains high levels of chlorogenic acid, which has proven to be a highly effective antioxidant. Another antioxidant is the hormone melatonin, which is a powerful free radical neutralizer. Certain herbs have antioxidant properties as well.

Although many antioxidants can be obtained from food sources such as sprouted grains and fresh fruits and vegetables, it is difficult to get enough of them from these sources to hold back the free radicals constantly being generated in our polluted environment. We can minimize free radical damage by taking supplements of key nutrients. A high intake of antioxidant nutrients appears to be especially protective against cancer.

Antioxidants work synergistically in giving protection against free radical damage, so it is better to take smaller doses of several different antioxidants than a large amount of only one. For example, while beta-carotene by itself is an excellent antioxidant, a mix of natural carotenoids provides more health benefits than beta-carotene alone. There are many good combination formulas available that make it easy to take multiple antioxidants every day.

Some of the major antioxidants are described in the sections that follow.

The Antioxidants

Alpha-Lipoic Acid

Alpha-lipoic acid (ALA) is a powerful antioxidant-both on its own and as a “recycler” of vitamin E and vitamin C. It can restore the antioxidant properties of these vitamins after they have neutralized free radicals. ALA also stimulates the body’s production of glutathione and aids in the absorption of coenzyme QIQ, both important antioxidants. Because ALA is soluble in both water and fat, it can move into all parts of cells to deactivate free radicals.

Supplemental ALA has been used for almost three de-cades in Europe to treat peripheral nerve degeneration and to help control blood sugar levels in people with diabetes. It also helps to detoxify the liver of metal pollutants, block cataract formation, protect nerve tissues against oxidative stress, and reduce blood cholesterol levels. According to Lester Packer, Ph.D., professor of molecular and cell biology at the University of California-Berkeley and a leading antioxidant researcher, ALA could play an important role in the prevention and treatment of chronic degenerative diseases such as diabetes and cardiovascular disease. ALA is known also as a metabolic antioxidant, because without it, cells cannot use sugar to produce energy. The body does not produce large amounts of ALA, but because it is found naturally in only a few foods, including spinach, broccoli, potatoes, brewer’s yeast, and organ meats, supplementation may be necessary.

Bilberry

The herb bilberry (Vaccinium myrtillus), a European relative of the American blueberry, contains natural antioxidants that keep capillary walls strong and flexible. They also help to maintain the flexibility of the walls of red blood cells and allow them to pass through the capillaries more freely. Bilberry contains anthocyanidins, phytochemicals that help to lower blood pressure, inhibit clot formation, and enhance blood supply to the nervous system. Studies indicate that anthocyanidins can provide up to fifty times the anti-oxidant protection of vitamin E and ten times the protection of vitamin C. In addition, this herb protects the eyes and may enhance vision; supports and strengthens collagen structures; inhibits the growth of bacteria; acts as an anti-inflammatory; and has antiaging and anticarcinogenic effects. Tests have shown that the compound glucoquinine, found in bilberry leaves, helps to lower blood sugar levels.

Burdock

The herb burdock (Arctium lappa) was tested by researchers at the Chia Nan College of Pharmacy and Science in Taiwan for its antioxidant properties. They found that burdock is a powerful antioxidant, capable of scavenging hydrogen peroxide and superoxide radicals. It also showed a marked scavenging effect against hydroxyl radicals. The study showed also that burdock and vitamin E quench more free radicals when used in combination. Burdock also might protect against cancer by helping to control cell mutation.

Coenzyme

Coenzyme QIQ is an antioxidant that is structurally similar to vitamin E. It plays a crucial role in the generation of cellular energy, is a significant immunologic stimulant, increases circulation, has anti aging effects, and is beneficial for the cardiovascular system. Also known as ubiquinone (from quinone, a type of coenzyme, and ubiquitous, because it exists everywhere in the body), coenzyme Cho is found in highest concentrations in the heart, followed by the liver, kidney, spleen, and pancreas. Within the mitochondria, the cells’ energy-production centers, coenzyme Cho helps to metabolize fats and carbohydrates. It also helps to maintain the flexibility of cell membranes.

In Japan, coenzyme Cho has been approved for use in treating congestive heart failure. Various research reports suggest that coenzyme Cho also may be beneficial in treating cancer, AIDS, muscular dystrophy, allergies, gastric ulcers, myopathy, periodontal disease, diabetes, and deafness.

Natural sources of coenzyme Cho include meats, pea-nuts, sardines, and spinach.

Curcumin (Turmeric)

Found in the spice turmeric, the phytochemical curcumin has antioxidant properties that prevent the formation of and neutralize existing free radicals. It stops precancerous changes within DNA and interferes with enzymes necessary for cancer progression. Curcumin stops the oxidation of cholesterol, thus protecting against the formation of plaque in the arteries. In a study of chronic smokers, those who took curcumin excreted a substantially lower level of mutagens (substances that induce cells to mutate) in their urine, a reflection of how well the body is dealing with these cancer-causing substances. Curcumin also blocks toxic compounds from reaching or reacting with body tissues, and may prevent cataracts.

Curcumin should not be taken by anyone who has biliary tract obstruction or is taking anticoagulants, as cur-cumin stimulates bile secretion and acts as a blood-thinner.

Flavonoids

Flavonoids are especially potent antioxidants and metal chelators. They are chemical compounds that plants pro-duce to protect themselves from parasites, bacteria, and cell injury. More than 4,000 chemically unique flavonoids are known; they occur in fruits, vegetables, spices, seeds, nuts, flowers, and bark. Wine (particularly red wine), apples, blueberries, bilberries, onions, soy products, and tea are some of the best food sources of flavonoids. Certain flavonoids in fruits and vegetables have much greater antioxidant activity than vitamins C and E or beta-carotene. In fact, flavonoids protect the antioxidant vitamins from oxidative damage. Numerous medicinal herbs contain therapeutic amounts of flavonoids; they often are a major component of an herb’s medicinal activity. Natural sources of the flavonoids include broccoli, tomatoes, soybeans, onions, apples, and red wine.

Garlic

This versatile healing herb also has antioxidant properties. The sulfhydryl (sulfur and hydrogen) compounds in garlic are potent chelators of toxic heavy metals, binding with them so that they can be excreted. These same compounds are effective protectants against oxidation and free radicals.

Garlic aids in the detoxification of peroxides such as hydrogen peroxide and helps to prevent fats from being oxidized and deposited in tissues and arteries. Garlic also contains antioxidant nutrients such as vitamins A and C and selenium.

Studies on aged garlic extract (AGE) have shown that the aging process substantially boosts garlic’s antioxidant potential. AGE protects against DNA damage, keeps blood vessels healthy, and guards against radiation and sunlight damage. According to researcher and nutritionist Robert I-San Lin, Ph.D., aged garlic extract can prevent liver damage caused by carbon tetrachloride, a common indoor pollutant and free radical generator. Overall, aged garlic supplements provide a greater concentration of garlic’s

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