Although all healthy cells produce small amounts of free radicals, there are a variety of other factors that can promote free-radical formation in the human body, such as radiation (including x-rays), cigarette smoke, alcohol, and environmental pollutants. Excessive free radicals can damage DNA and other genetic material. The body's immune system seeks out and destroys these mutated cells, in much the same way as it eliminates invading bacteria and other foreign organisms. This mechanism declines with age, however, and the body becomes more vulnerable to free-radical damage.Antioxidants are molecules that interact with and stabilize free radicals, preventing the damage they might cause. Researchers have identified hundreds of antioxidants in our foods, including vitamins C and E; selenium and carotenoids such as beta carotene and lycopene. There are numerous other phytochemicals (chemicals derived from plants), such as the celebrated polyphenols in tea and wine that have antioxidant properties.
Over time, without the neutralizing action of antioxidants, the damage free radicals cause to cells can become irreversible, leading to cancer. Antioxidants also help prevent heart disease by hindering oxidation of LDL (low-density lipoprotein), the harmful cholesterol. It is actually oxidized cholesterol that damages arteries. There are hundreds of studies linking antioxidant-rich diets to a lower risk of both cancer and heart disease, as well as other degenerative diseases.
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