Antioxidants
Free radicals are exceedingly difficult substances to conceptualize. They are tiny reactive
molecules most commonly associated within oxygen in biologic systems; hence the term
reactive oxygen species. Free radicals are generated during normal metabolism -
mitochondria produce free radicals as part of their normal process of ATP synthesis. Humans
have two main mechanisms for reducing free radicals - we have built-in anti-oxidant enzymes
that are nutrient-dependent, and we are supposed to derive anti-oxidants from food,
particularly vegetables and fruits. In addition to vitamins C, E, and beta-carotene, vegetation
contains 100s of different types of anti-oxidant bioflavonoids. The best way to reduce free
radical proliferation is to eat fewer calories and take certain antioxidant supplements.
